Chole Bhature Recipe

 

         Chole Bhature is a delightful combination of spicy chick pea curry with fried bread. The first time I had this is always in my memory. It was at "Woodlands" Restaurant near "Mylapore". When I was 4, that open restaurant with a play area was like a disney land for me. I used to wait when my dad would take me for the next time to have Chole Bhature and play in the park.

         When I had a conversation with my friend Reetu Upadhyay lately about food she had stories to tell about her most fav recipe. She is also a die hard fan for chole and bhature. When I came to know that she stopped making this as her kids or hubby did not show much interest, I felt it was time for me to treat her. When I made this and surprised her, may be she was the happiest person on that day on earth.... it was indeed a great feeling to see some one feeling so happy. So here are the clicks as I cooked this to treat my super good buddy....

Ingredients:(Servings : 4)

For Bhature:
All purpose flour/Maida - 2-1/2 cups
Semolina/Sooji/Rava - 1/4 cups
Sugar - 1 teaspoon
Salt - to taste
Baking powder - 1/4 teaspoon (Totally Optional)
Baking soda - 1/4 teaspoon (Totally Optional)
Plain Curd/Yogurt - 1 cup
Water/Milk - 1/2 cup (Have tried both so Choice is yours)
Oil - 1/2 teaspoon
Oil - as needed for deep frying bhature's


For Chole :

To Temper:
Oil - 5 tablespoons
Cumin seeds - 1-1/2 teaspoons
Bay leaf - 2 no's
Cloves - 2 no's
Cinnamon - 1 inch stick
Green Cardamon - 1 no

For Masala:
White Chickpeas / Channa - 1-1/2 cups(Soaked Overnight)
Ginger Garlic paste - 1-1/2 tablespoon
Green Chilli - 2 no's (Small, slit in middle)
Onion - 1 cup heaped (1 big onion finely chopped)
Tomatoes - 3/4 cup (2 medium tomatoes finely chopped)
Turmeric powder - 1/4 teaspoon
Red chilli powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Channa Masala - 2 tablespoons
Garam masala - 1/4 teaspoon
Coriander leaves - 2 tablespoons(Finely Chopped)
Water - 1-1/2 cup 

Method:

For Making Bhature :

• Take a bowl, add in APF, Semolina, Baking Powder, Baking soda, Salt, Sugar and stir well. Add Curd and mix well so that the curd coats the flour completely. Keep Kneading adding some water little by little to convert the flour to complete dough(We dont want the dough to be super soft, remember not to add more water than the above measurements).Finally Coat the dough with 1/2 teaspoon of oil all over it. Cover the dough with a damp cloth and place in a warm place for 3 to 4 hours(minimum of 2 hours is needed). The dough will be soft and slightly raised after 4 hours of its resting time.

• Take a deep frying pan, Heat oil in a medium flame needed to deep fry the bhature's. Side by side, divide the dough to big lemon sized balls and roll them equally on the rolling board. It should be slightly thicker than roti. 

• Add the bhature to hot oil and press them slightly on top immediately. This will help them to puff up. Now turn and cook the other side. Drain from the oil and place it on a tissue paper(This removes excess oil).

For Making Chole Masala:

• Soak Chickpeas with water above its level Overnight or for a minimum of 10 hours. Heat oil in a pressure cooker, add in all ingredients under "To temper" column and saute for 30 seconds. 

• Add in Green chillies, Onion with little salt and saute until they are slightly transparent brown. Add in Ginger Garlic paste and saute for 1 minute. Add in Turmeric, Chilli, Coriander, Channa Masala powders, saute for 2 minutes. 

• Add in Tomatoes and saute until it merges well with onion and oil oozes out. Add in chole(Soaked Overnight) garam masala, Water(Add according to the thickness of  your need) stir well and check for salt. Pressure cook for 8 to 9 whistles. 

• Once pressure is down open and add some chopped coriander. Serve hot with Bhature.

My Notes:

• Baking Powder and Baking Soda are optional ingredients. It is added to make the dough soft and fluffy. We can also add boiled grated potatoes too to make the dough soft and fluffy.
• Milk or Water can be added while kneading. Milk helps bhatura's to look more white when used. Have tried both and they do not differ in taste.
• Semolina is added to retain the fluffiness and gain the crispiness for bhaturas, so I request you not to avoid this. Sugar is also added to get that golden crispy texture.
• Coating the dough with oil will help the dough retain moisture inside than getting dry from outside. this can also be followed while making chappathi dough too.
• The temperature of oil while frying Bhaturas is very important. Try to keep it in Medium flame only so that they get cooked and puffs without getting dark brown on top.
• Always soak chickpeas over night or around 10 to 12 hours to get them perfectly cooked in pressure cooker. Fresh chickpeas can also be used for this recipe.
• I love to cook Chickpeas with all masalas but we can also cook them seperately in pressure cooker and add that to the curry in the end. 
• If you plan to add boiled chickpeas to curry, then add a teabag while boiling the chickpeas. this gives a great brown colour for the curry and chickpeas.
• The ratio of Onion and Tomato used is very important in this curry. It tastes better if we use 1:3/4 raio for Onion:Tomato. This will help you to decide if you plan to cook lesser or higher in quantity.
• If channa masala is not available then adding Chilli, Coriander powders with Garam masala will do too.  1:2:1 will be the ratio.
• This is a bit of a spicy version so add only the channa masala while preparing this curry if you want to tone down the spiciness.

Mattar Paneer / Matar Paneer

             Mattar Paneer is a fabulous dish from North India deliciously served with Roti / Naan / Pulao. My good friend Manindhar is from Punjab and she is an amazing cook. I never had a chance to taste her food but heard from many of my other friends about her cooking. I was very keen on getting this recipe from her and when I ringed her up she was so happy to share this recipe. 

             She did tell me two different ways of preparing this. I have shared the simple and easy curry and for the creamier version, we got to add Milk/Malai(will try and post that recipe later). The combination of Paneer and Peas is amazing in this curry. Soft paneer bites play musical chair in our mouth along with peas...yumm.....wondering how to make this ? Recipe is just below:

Ingredients:

Paneer / Cottage Cheese - 150 grams(Cubed)

Green Peas - 1 cup (I used frozen)

Tomato - 3 no's
Oil - 2 tablespoon
Cumin seeds - 1 teaspoon
Chilli powder - 1 teaspoon
Coriander Powder - 1-1/2 teaspoons
Garam masala - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Water - 1/2 cup
Salt - as needed
Sugar - 1/4 teaspoon
Kasoori Methi - 1 generous pinch
Coriander leaves - 2 tablespoons (finely chopped)

To Grind:

Onion - 1 medium sized

Green Chilli - 3 no's (small)

Garlic - 5 pods (Small)
Ginger - 1/2 inch piece

Method:

• Raw grind ingredients above "To grind" section together to fine paste. Raw puree the tomatoes in a blender without adding any water. Soak cubed paneer in warm water for 10 minutes.

• In a pressure cooker heat oil, add cumin seeds(smell comes out). Add Onion paste(ground) with salt, saute until raw smell goes off. Add Tomato puree with Turmeric, Chilli, Coriander powders, saute until oil oozes out. 

• Add green peas along with water, check for salt and pressure cook for 1 whistle. 

• Add cubed paneer, Garam masala, Kasoori methi(crush them in your palm and add), Coriander leaves, stir well and cover cook for 10 minutes on medium flame. Serve hot with Roti/Rice.

Rajasthani Gatta Curry / Gatte Ki Sabji / Gatte Ki Saag / Gatte Nu Saag

 
          I always wonder the variety of curries from Northern India. One very popular dish from Rajasthan where people love spicy food is a purely vegan curry prepared in fact without vegetables. I got this recipe from my good friend Reetu Upadhyay. She is excellent with Punjabi and Marwadi recipes. She has been my guru for all North Indian Dishes.

           Gram flour dumplings(Gattas) in yogurt curry with flavors of spices is the specialty of this dish. This may look like a lengthy process but its not. I am happy to explain every little step so the post went a bit lengthy. It does taste like Morru curry or Kaddi but adding these Gattas make the curry extremely wonderful. This has more of gram flour so people with gastric problems can avoid trying this or have only a little to taste. Truly a recipe that can be made for vrath with no use of Onion, Tomato or garlic. Sides very well with Roti or Rice.

Ingredients:

For Making Gatta:
Gram flour / Besan - 1 cup
Coriander seeds - 1 teaspoon
Asafoetida - 1/4 teaspoon
Ajwain / Carom seeds - 1/4 teaspoon
Chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - as needed
Oil / Ghee - 1 tablespoon
Curd / Yogurt - 1-1/2 tablespoon

For Making Curry:
Gram flour - 1/3 cup
Water - 1-1/2 cups (Gatta cooked water)
Yogurt / Curd - 2/3 cup
Asafoetida - 1/4 teaspoon
Coriander powder - 3 teaspoons
Chilli powder - 1 teaspoons
Turmeric powder - 1/2 teaspoon
Salt - as needed

To Temper:
Oil - 2 tablespoons(Use less if you need)
Mustard Seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon

To Garnish:
Kasoori Methi - a pinch (Optional)
Coriander leaves - 1 tablespoon(Finely chopped)

Method:

For making Gatta:

• Crush Coriander seeds and ajwain to gether using chappathi roller. To a bowl add Gram flour, Crushed coriander seeds, ajwain and all other ingredients under "For Gatta" and make them like a dough. Remember we dont need a soft dough but firm enough. Do not add water. Dough will be sticky while kneading but will become firm as we knead.

• Divide the dough to 3 equal parts. roll the dough like small sausages. By the side boil some water in a bowl(Deep enough to dip the gatta) and add these gattas. Remember water should boil very well while adding gatta inside. Cook them in medium high heat for 10 to 12 minutes (you will see them floating on top with small bubbles on it when its done). 

• Drain the gatta, reserve the water in a separate bowl to use while making gravy. Slice these gatta's to pieces of about 1/4 inch thick. Shallow fry them until golden brown and crispy, keep aside (We can also deep fry them or completely avoid this process and add them directly to curry after slicing).

  For Making Curry:

• Take a bowl, Mix water, gram flour together without lumps and keep aside(I used water in which Gatta was cooked). In another bowl mix yogurt, asafoetida, coriander, chilli, turmeric powders, salt and keep aside.

• Heat oil in a pan and add all the ingredients under "To Temper" column. Once mustard splits, remove the pan from the stove, add curd batter we prepared and keep stirring to avoid curdling. Add water mixed with gram flour to it and cook for 10 minutes on medium flame. Keep stirring in the middle. Add some more water if the curry looks too thick after boiling.

• Once it boils check salt and add Gatta with Kasoori Methi. Stir well and keep it closed on Lowest flame for 10 minutes(This is the stage the Gatta soaks the curry). Add coriander leaves and switch off. Let it sit for 10 minutes before serving.

My Notes:

• The Dough of gatta should not be very soft, it should be firm enough so that they dont break while boiling.
• Add Gatta only after water starts to boil very well. When they float on top it means they are done. If they dont float after 10 to 12 minutes of cooking then slightly lift them from bottom because it might have stuck in the bottom.
• Reserve the water in which gatta was cooked.
• Shallow fry or Deep frying is optional. Many dont do that but it enhances flavor and taste.
• While adding curd to heat there are chances of curdling and that is the reason I suggest to remove from stove and add the curd, stir well to avoid curdling. Add water according to the thickness required but creamy curry is what the actual gravy should be. 

Cowpeas Curry / Black Eyed peas Curry / Lobia Curry

           When I read the way Aparna described about My Legume Love Affair and the reason she is in for the event, I was smiling because I'm also in her shoes. I started getting into more and more blog events and trying to cook accordingly to tackle the completion dates and one day I realized that I am using my passion to compete instead of doing what I really wanted to do.

Just like her, I now take part only in a few events that I feel I can put my best without losing the fun of blogging. So joining you Aparna with this Cowpeas curry recipe for the first time in "My Legume Love Affair".

Ingredients:

To Saute and Grind:
Onion - 2 heaped cups (2 large onions Roughly chopped)
Tomato - 1 heaped cup (1 medium tomato)
Green chilli - 4 no's (your little finger sized)
Garlic - 5 big pods
Oil - 1 teaspoon

To Temper:
Oil - 2 tablespoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Curry leaves - 5 to 6 leaves
Dry Red chilli - 2 no's

For Curry:
Cow peas / Black eyed peas - 1-1/2 cups (This is dry peas measurement)
Chilli powder - 1-1/2 teaspoons
Coriander powder - 3-1/2 teaspoons
Salt - as needed
Water - 2-1/4 cups (Includes for cooking curry only)


Method:

• Soak the cow peas in a bowl of water above 2 inches of the level of cow peas for 6 hours. After 6 hours they look bulged and raised up. You will get about 3-1/2 heaped cups of Cow peas after soaking.

• In a kadai, add a teaspoon of Oil with Onions, Green chilli, Garlic, Salt and saute until the onions are transparent. Add Tomatoes now and saute until they are soft, switch off the stove and let it cool down. Grind the mixture to fine paste.

• Heat a pressure cooker, add oil and temper the ingredients under "To Temper" column. Add the ground paste with Chilli, Coriander powders and required salt. Saute until it bubbles. Add Soaked Cow peas with water. Check for salt and pressure cook up to 4 to 5 whistles(I ran it for 5 whistles).

• Mix well and curry is ready to serve.

My Notes:

• Soaking Cow peas overnight is also acceptable, if so remember you will need to run only less number of whistles.
• We can pressure cook Cow peas separately and add that to the cooked paste with powders and give a boil too but pressure cooking along with masala makes the curry more smooth and tasty.
• Grated coconut can also be added while sauteing onions and tomatoes and then grind to paste or after pressure cooking add some coconut milk and switch off by not letting the cooked curry to boil. 

Happy to Send this Recipe to :

The 61st Edition of My Legume Love Affair (MLLA)
Hosted by Aparna of My Diverse Kitchen

Baby Lima Beans Curry / Baby Beans Curry

             I don't know where lima beans are originally from but I know they taste good. This curry is simple to prepare, different in taste and goes very well with Chappathi's.

Ingredients:

Fresh Lima Beans - 1-1/2 cups
Onion - 1 no(large sized)
Tomato - 1 no(Medium sized)
Garlic - 5 pods
Ginger - 1/2 inch sized
Green chilli - 3 no's
Coconut - 1/4 cup(grated)
Mint leaves - your hand full
Coriander leaves - your hand full
Poppy seeds - 1 teaspoon

Mustard seeds - 1 teaspoon

Red chilli - 2 no's

Curry leaves - 10 leaves

Fennel seeds - 1 teaspoon

Chilli powder - 1-1/2 teaspoons

Coriander powder - 2 tablespoons
Water - 1 cup
Oil - 1 tablespoon

Salt - as needed

Method:

• Take a tawa and dry roast Onion,Tomato,Garlic,Ginger,Green chilli(until everything becomes soft).

• Before switching off add required Salt, Coconut, Mint leaves and coriander leaves.

• Cool them and add a spoon of poppy seeds, grind the contents to fine paste.

• Heat oil, add mustard, red chilli, curry leaves, fennel seeds and add the ground paste with 1 cup water.

• Mix well and add Chilli powder,Coriander powder and allow to boil for 2 minutes.

• Now add the lima beans and let it cook on medium flame for 12 minutes.

• Lima beans curry is ready for Rice/Chappathi.

Note :

• I prefer to cook lima beans in the gravy. we can also pressure cook the beans for 2 whistles with water just to immerse the beans and add that to the gravy in the end.

Matar Masala / Green Peas Masala / Pattani Masala

             One dish I love for chappathi is Matar masala. It is so simple and fresh. We can taste the peas flavor when this recipe is prepared and that is one reason I love cooking this for my hubby's lunch. This masala goes well with rice/chappathi. Spicy and tangy taste that makes you lick your fingers. In india its absolutely seasonal to buy peas but here frozen peas are my best friend. They are always inside my freezer smiling when I'm stuck with the question "What's for P's lunch tomorrow?".

Ingredients:

Green peas - 1-1/2 cups

Onion - 1 cup (Finely chopped)

Tomato - 1/2 cup (Finely chopped)

Green chilli - 1 no

Garlic pods - 2 no's

Ginger - 1/2 inch sized

Chilli powder - 1-1/2 teaspoons

Coriander powder - 2-1/2 teaspoons

Turmeric powder - 1/4 teaspoon

Garam masala powder - 1/2 teaspoon

Water - 1/2 cup

Oil - 2 tablespoons

Salt - as needed

Method:

• Heat oil in a pan, add green chilli, ginger, garlic(everything finely chopped) and saute for 1 minute.

• Now add onions with required salt and saute well till they turn golden brown.

• Add tomatoes,saute them until they are soft and cooked.

• Add chilli powder,coriander powder,turmeric powder,garam masala and saute till the oil oozes out(raw smell goes away).

• Add green peas and water. mix and cover the pan,allowing the peas to cook well.

• Hot Matar masala is ready to serve along with chappathi/rice.

Am happy to send this recipe to :

Also happy to link this to Cooking with Green event by Savorindian
http://savorindian.blogspot.com/2013/12/event-announcement-cooking-with-green.html