My husband loves Chole Bhature in veg food. He is a hard core non-veg eater (I am sure you have guessed it from the entries on the blog - most of it is non-veg). The other day he was returning from a trip and it being a Thursday, I was not going to cook any non-veg food - so he asked me to make Chole Bhature.
1 cup kabuli chana - dry garbanzo beans
1 cup water
2 teaspoons tea powder OR 2 tea bags
2 medium onions - finely chopped
6 to 7 cloves garlic - finely chopped
1 medium tomato - finely chopped
1/2 cup chopped cilantro
1 inch ginger - finely grated
1 teaspoon cumin
4 tablesoons oil
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
2 teaspoons chole masala (I used everest masala)
salt as per taste
2 cups all purpose flour (Maida)
4 tablespoons of semolina (Rawa)
1/2 cup yogurt
1/2 teaspoon yeast OR 1 teaspoon baking powder
1/4 cup warm water (if using yeast)
1/2 teaspoon sugar
1 teaspoon salt
oil for frying
Heat the 1 cup of water and when it comes to a boil, add the tea/teabags - let it boil for about 2 minutes. Strain this water and add it to the kabuli chana/garbanzo beans. Add more water till the water covers all the beans. Let it soak for 5 to 6 hours. Tea is added to the chana to get the dark color - it does not change the taste.
In a pressure cooker - add the chana with the tea water. Add another cup of water, turmeric powder, a pinch of salt and let it cook under pressure until 3 whistles. Once the pressure is released, check the chana for doneness. Take a ladelful of chana in a bowl and crush it into a fine paste and then add it back to the boiled chana - this is done to give the chole curry some thickness.
In a karahi - add 4 tablespoons of oil. When it gets hot - add the cumin seeds and the chopped garlic. Be careful not to burnt he garlic. Immediately add the chopped onions and fry till they turn golden brown. Now add the tomatoes, ginger and the chopped corinader. Mix well till the mixture leaves the sides of the karahi. Now add the chilli powder and the chana masala and salt as per taste. Mix this well till everything is incorporated. Now add the boiled chana and mix well. Add water only if needed - or as per your desire of curry consistency. Cover and let it simmer on medium low flame for about 15 minutes.
Chole is ready to be served with bhature, raita and chopped onions.
If using yeast - then in 1/4 cup of warm water, add the yeast and let it sit for about 1/2 hour.
In a bowl mix all the dry ingredients (do not use baking powder if you are using yeast). Add the yogurt and the yeast mixture and mix well. Add water only if required to get a soft pliable dough. Cover it with a damp muslin cloth/kitchen tissue and let this mixture sit for about 2 hours in a warm and dark place.
Heat oil in a karahi. Make small balls of the dough and roll them into round or tear shaped flats and fry in the hot oil till golden brown.
Serve hot with chole.
We even like bhature with tandoori chicken - makes a yummy and sinful combination.