Savor the Flavors: Step-by-Step Guide to Making Punjabi Chole Bhature.

Certainly! Here's a step-by-step guide on how to make Punjabi Chole Bhature:

For Chole (Spiced Chickpeas):

Ingredients:

1 cup dried chickpeas (chickpeas) or 2 cans of cooked chickpeas

2 medium-sized onions, finely chopped

2 medium-sized tomatoes, finely chopped

2 green chilies, slit lengthwise

2 teaspoons ginger-garlic paste

2 teaspoons Chole masala (a blend of spices specifically for Chole)

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon dried mango powder (amchur)

Salt to taste

2 tablespoons oil

Fresh coriander leaves for garnishing

Step 1: 

If using dried chickpeas, wash and soak them overnight or for at least 6-8 hours. Then, drain the water and rinse them again.

Step 2: 

In a pressure cooker or a large pot, add the soaked chickpeas with enough water to cover them. Cook until the chickpeas are soft and tender. If using a pressure cooker, cook for about 4-5 whistles.

Step 3: 

In a separate pan, heat 2 tablespoons of oil. Add cumin seeds and let them splutter. Then, add finely chopped onions and sauté until they turn golden brown.

Step 4: 

Add ginger-garlic paste to the pan and sauté for a minute until the raw smell disappears.

Step 5: 

Add finely chopped tomatoes and slit green chilies to the pan. Cook until the tomatoes become soft and mushy.

Step 6: 

Add turmeric powder, red chili powder, and Chole masala to the pan. Mix well and cook for a minute to roast the spices.

Step 7: 

Drain the cooked chickpeas and add them to the pan. Mix them with the spice mixture, ensuring all the chickpeas are coated well.

Step 8: 

Add salt to taste and mix again. If needed, add a little water to adjust the consistency of the gravy. Simmer the Chole on low heat for about 15-20 minutes, allowing the flavors to meld together.

Step 9: 

Finally, sprinkle dried mango powder (amchur) over the Chole and mix well. This adds a tangy flavor to the dish.

Step 10: 

Garnish the Chole with freshly chopped coriander leaves. The spiced chickpeas (Chole) are now ready to be served with Bhature.

For Bhature (Deep-fried Bread):

Ingredients:

2 cups all-purpose flour (maida)

1/2 cup plain yogurt

1 teaspoon sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Water (as needed) for kneading

Oil for deep frying

Step 1: 

In a mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt. Mix well.

Step 2: 

Add plain yogurt to the flour mixture and mix until crumbly. Gradually add water, little by little, and knead the dough until it becomes smooth and elastic. The dough should be soft and non-sticky.

Step 3: 

Cover the dough with a damp cloth and let it rest for at least 1 hour. This allows the gluten to relax and makes the Bhature softer.

Step 4: 

After resting, divide the dough into small lemon-sized portions. Roll each portion into a ball.

Step 5: 

Take one ball of dough and roll it out into a circular or oval shape, similar to a puri, using a rolling pin. The Bhature should be slightly thicker than a puri.

Step 6: 

Heat oil in a deep pan or kadhai for frying. The oil should be hot but not smoking.

Step 7: 

Gently slide the rolled Bhature into the hot oil. Press it lightly with a slotted spoon to help it puff up.

Step 8: 

Fry the Bhature until they turn golden brown and crisp on both sides. Flip them once to ensure even cooking.

Step 9: 

Remove the fried Bhature from the oil using a slotted spoon and drain excess oil on a kitchen paper towel.

Step 10: 

Repeat the process with the remaining dough portions until all the Bhature are fried.

Step 11: 

Serve the hot and crispy Bhature with the prepared Chole. Garnish with chopped onions, fresh coriander leaves, and a side of pickle or yogurt, if desired.

That's it! You have successfully made Punjabi Chole Bhature. It's a popular and flavorful combination that is often enjoyed as a main course in Punjabi cuisine