bhature

Housewife training.

I really love cooking. Sadly I never get the time to do so now because 1, teaching has taken over my life and 2, unfortunately I have a lovely landlady who insisssssts on cooking deliciously nutritious meals for me on a daily basis. So sad! I rarely come home to Swindon but when I do, I’ll find myself in the kitchen exploring the unused cabinets that my dad no longer uses. I frantically shouted…

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Chole Bhature

Chole bhature is one of the most popular street food in India,especially in Mumbai and Punjab and most of them serve it as a main course as well.Chole is the curry and Bhature is the deep fried bread served along

      How about hot bhature and lip-smacking chole on your plate in a autumn/winter afternoon for lunch?So this time we have Chole Bhature recipe on whats-next-on-the-plate.

Recipe:   (Serves 4)

For chole:

Ingredients:

  • 200gms chickpeas overnight soaked (app 1 medium sized cup after soaking).
  • 2 medium sized onions diced fine
  • 5-6 garlic cloves and 1 inch garlic mashed into a paste
  • 2 green chillies
  • 3-4 medium sized tomato puree(blend the tomato to a paste in a mixer)
  • 1 medium sized potato boiled and mashed to maintain the consistency of gravy.
  • 1tsp turmeric powder
  • 1tsp coriander powder
  • 1tsp dried mango powder (amchur powder)
  • 2 tsp red chilli powder
  • 1 tsp five spice mix powder(garam masala)
  • Optional:chole masala, if you are adding this then reduce the quantity of above dry powders by half.
  • 1 teabag
  • 2 pieces amla
  • 2-3 bay leaves
  • 1tsp cumin seeds
  • pinch of asafoetida
  • 2 tbsp of oil
  • Salt as per taste
  • Garnish:Coriander,lemon wedge and onion rings

Method:

  1. After soaking overnight,the chickpeas have become little fluffy.Now drain and pressure cook them with 2 cups of water,1 tsp salt,tea bag and put the amala(fruit which is tangy in taste) tied in a knot to the chickpeas ,for 3-4 whistles.
  2. After they are boiled,seperate them from its liquor in a seperate container and keep the liquor aside,we would be adding this in our curry for additional taste, and discard the tea bag and amala.
  3. Take ¼th of the peas and crush them coarsely in a mixer and keep it aside.This is done to maintain the consistency of curry.
  4. Heat the oil in a pan and then add cumin seeds and asafoetida.
  5. Add bay leaves and then onions once cumin seeds turn golden brown,saute onions for 2 minutes.Now add the ginger-garlic paste and chillies.Saute them for 4-5 minutes.
  6. Add the tomato puree ,salt and all the dry powders and mix them well.Add half cup of the peas liquor to maintain consistency and you can add more later if the curry is too thick .
  7. Now once the curry comes to boil add the chickpeas plus the crushed chickpeas and potato.
  8. keep on the flame for 5-10 minutes then take in a serving bowl and garnish it with lemon wedge,onion rings and coriander .

For Bhature:

Ingredients:

  • 2 cups all-purpose flour or maida
  • 1 cup wheat flour 
  • 1 medium sized potato grated
  • 1tsp salt
  • 1 tsp sugar
  • ½ cup yogurt
  • 1 tsp of warm oil
  • 2 tsp of roasted poppy seeds
  • 1 Tbsp of milk
  • water for kneading
  • Oil for frying

Method:

  1. Take a bowl add all the ingredients except for water.Mix them well and evenly.
  2. Now add water as much required not making the dough too lose and not keeping the dough hard at the same time.
  3. After kneading,the dough should be smooth and when you place your hand against it to check the fluffiness the dough should get pressed easily without much pressure.
  4. Rest the dough for 20-25 minutes.
  5. Now make small balls of the dough and roll into a roti.
  6. When oil is moderately hot,fry rotis on both sides until golden brown.
  7. Serve them hot with chole.

Help me:

  • We add wheat flour and mashed potatoes to the flour otherwise  the bhaturas become rubbery and difficult to chew after they become cold.

Recommended: Serve hot

Try this delicious recipe and let me know your suggestions,feedback or any queries in the comment box below.

There is lot more awesome and innovative food recipes coming up so keep following whats-next-on-the-plate.

youtube

New Video has been published on http://virtualchef.us/chole-bhature-punjabi-vegetarian-recipe-by-annuradha-toshniwal-hd/

Chole Bhature - Punjabi Vegetarian Recipe by Annuradha Toshniwal [HD]

The Great Indian Breakfast - "Nashta is served"

The Great Indian Breakfast – “Nashta is served”

“Nashta”simply translates to Breakfast in India. However quite surprisingly the concept of breakfast has never been existing in India since ancient times. Simply considered as the first meal of the day, the dishes have varied from region to region from super lavish spreads to simple and light meals. In recent times the nashta has been commercialised, losing its authenticity, simply because people…

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As a child growing up, we had a healthy appetite for veggies. As a matter of fact, my mom grew them and made sure that one day a week we were totally veg. But when it comes to biryanis, not sure about vegetable biryanis. Until last night. To me, a biryani that has no meat is not really a biryani, more a pilau or whatever you call it. Then Chirag sent me this invitation for a Vegetarian Biryani festival at Cream Centre. I am always open to food bribery.

So I went. And they kept their promise of multiple-Indianised options. The twitter conversation was scintillating. But the food matched the hyperbole.

We had to start with their well-known Chole Bhature. I had never seen a bhatura that size before. It was huge, light and delicious as was the chole – though I snuck a bite from Jasmine‘s pre-order since we were the first ones there. It was nice to see her after a very long time as it was to see Mishti, Chirag and Gaganjeet.

There was a whole feast to follow. Nilesh from the restaurant took very good care of us. We had a stream of starters that were a mix of traditional Indian (sev puri), Ragda Patties, Paneer kebabs, etc to some Indian adaptations like the corn cheese pakoras, pizza slices, and then came the biryanis. We had four to taste – I can only remember the names of the three I tried: Teekha paneer biryani (Paneer in a red slightly hot, tomato-ey spicing), Hariyali paneer biryani (as the name suggest the spice was coriander based and hence the green colour) and Hyderabadi subz biryani which as the name suggests had a mix of vegetables and not a paneer in sight. We finished with two desserts – a chocolate brownie sizzler and a rabdi sizzler which was my personal favourite because it came with Gulab Jamun.

My favourite biryani has to be toss up between the first two and I will go back to this place.  The portion sizes were generous and the food was delicious. The staff were friendly and knowledgable. Would’ve been nice for someone to have explained each dish a bit but overall the ambience and place was quite pleasant. not sure about the taste in music though. But hey – can’t have everything.

#gallery-0-4 { margin: auto; } #gallery-0-4 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 33%; } #gallery-0-4 img { border: 2px solid #cfcfcf; } #gallery-0-4 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ The selection of biryanis Most of the biryanis were around paneer Paneer kebabs as starters
The largest Bhature I have ever seen Sizzling pau bhaji – looked and smelt delicious

There is such a thing as a Veg Biryani #creamcentre As a child growing up, we had a healthy appetite for veggies. As a matter of fact, my mom grew them and made sure that one day a week we were totally veg.
Chole bhature

How to make chole bhature

You need:

1 cup regular dried chickpeas.
½ tsp turmeric powder
½ tsp red chilli powder
1 tsp coriander powder
Vegetable oil or ghee
1 tsp chole masala
1 tsp dry mango powder/amchur powder
Generous shake of asafoetida
Salt
Dry meththi leaves

For ground paste

1 onion, grated
2 tomatoes, peeled and grated
½ inch ginger grated
3-4 garlic cloves grated
1 green chili grated

How to make:

Either Soak the chickpeas overnight or use a pressure cooker to boil them.
If soaked drain the water and cook the chole with water+salt in a pressure cooker.
Then strain the chole and keep aside.
Mix Grated onions, tomatoes, ginger, garlic and green chilli &
oil or ghee in a pressure cooker.
and saute till the oil starts to leaves the sides of the paste.
stir while sauting so that the paste does not stick to the pan.
add all the dry spice powders - turmeric, red chili powder, coriander and dry mango powder.
Add a cup of water and steam the mixture for 5 mins.
stir and saute for a minute. add the cooked chole and stir.
pour more water. add salt and stir.
Then steam for 10-15 mins.
simmer on a low or medium flame for 12-15 minutes till the curry thickens.
Then open the cooker and
add chole masala. stir and simmer for a minute or two.
check the seasoning and add more salt or spice powders if required.
garnish chole with coriander leaves or metthi leaves
serve chole with onion slices, lemon wedges and curd along with bhature.

To make bhature

You need:

oil/ ghee
Self raising flour/wheat flour

How to make:

Put flour into a deep pan and make a well in the middle of the flour to add oil or melted ghee.
Then add water as required and mix all together until you get a soft unsticky dough. When the dough is done wrap it in a clean cloth and set aside for a while.
Get a deep fry pan/ wok and add oil into it. Heat until oil start to boil.
Now get the dough, remove the wrap,make balls of your prefered size . Flaten the dough balls as little rotis and fry them in the deep oil.they will puff and then take them out from the oil and rest aside before you eat them with chole.

Kaale (Black) Chhole.

Disclaimers:

1. I have not followed any recipe. This is typically how I make black (kaale) chhole. The main idea is that based on what I’ve had in cities like Delhi, Amritsar and several other places, chhole do not have onions and tomatoes. Onions, green chilies and tomatoes (as a salad) is typically served on the side.

2. I do not claim this recipe to be authentic/asli Punjabi in any way. This is my attempt at recreating the basic taste of the kaale chhole (with those fluffy bhature) I’ve had in Delhi and what I’ve picked up from my mother (we’re not from the north but we’ve spent about 20-30 years up there) in the kitchen.

3. I almost never measure stuff while cooking so all measurements are approximate.

Ingredients:

200g Chhole

1 tbsp dust grade tea (or a coarse tea ground into a powder).

1-2 tbsp garam masala

2 pieces of badi elaichi (black cardamom)

1 tsp jeera powder

2 tsp red chili powder

Salt to taste

½ tsp turmeric powder

½ tsp amchur or anardana

½ tsp sonth (dried giner powder)

2 large pieces of bay leaf

3-4 tbsp ghee

2 pieces of javitri (mace)


1. Soak the chhole with the tea in water (with 1 tsp salt) for about 8-10 hours.

2. Drain the chhole but save the water (it should be light to dark brown in color). If the chhole has any tea particles left on it, feel free wo wash it but it is not necessary.

3. In a pressure cooker, add the chhole, the tea water used for soaking and 1 piece of badi elaichi and cook for 3 whistles. Sometimes, I even let it cook for another 10 mins on very low heat after three whistles. Let the pressure release on its own.

4. Remove a handful of chhole from the cooker and mash it with a spoon or in a pestle and mortar. Set aside. This will help thicken the gravy. Set the remaining boiled chhole with the water aside.

5. In the same pressure cooker (yes the missus gets angry if I create an extra utensil), heat 2 tbsp ghee. Add the bay leaf, javitri and badi elaichi and toss for a few seconds. When you get the nice aroma of these spices, add some turmeric, red chili powder and stir for a few seconds.

6. Add the chhole with the water, mashed chhole, garam masala, sonth (optional actually), jeera powder, amchur, salt and the remaining 2 tbsp of ghee and simmer it on low heat for about 30-40 mins. The longer it cooks, the better the flavor will be. Also, the chhole has to reach a melt in your mouth consistency. The gravy has to be homogeneous, i.e. the chhole shouldn’t settle down at the bottom of a thin liquid. If that’s the case, you need to cook until enough water is removed to give you a thick, flavorful, dark brown gravy.

7. Garnish with julienned ginger, onions cut into rings, and (I like it fried) green chilies.

8. I would strongly recommend adding another tsp of ghee as part of garnish.

Enjoy piping hot with bhature, rotis or puris. Or jeera chawal or just plain rice. Chhole chawal is a very underrated dish :)

Chole bhature

How to make chole bhature

You need:

1 cup regular dried chickpeas.
½ tsp turmeric powder
½ tsp red chilli powder
1 tsp coriander powder
Vegetable oil or ghee
1 tsp chole masala
1 tsp dry mango powder/amchur powder
Generous shake of asafoetida
Salt
Dry meththi leaves

For ground paste

1 onion, grated
2 tomatoes, peeled and grated
½ inch ginger grated
3-4 garlic cloves grated
1 green chili grated

How to make:

Either Soak the chickpeas overnight or use a pressure cooker to boil them.
If soaked drain the water and cook the chole with water+salt in a pressure cooker.
Then strain the chole and keep aside.
Mix Grated onions, tomatoes, ginger, garlic and green chilli &
oil or ghee in a pressure cooker.
and saute till the oil starts to leaves the sides of the paste.
stir while sauting so that the paste does not stick to the pan.
add all the dry spice powders - turmeric, red chili powder, coriander and dry mango powder.
Add a cup of water and steam the mixture for 5 mins.
stir and saute for a minute. add the cooked chole and stir.
pour more water. add salt and stir.
Then steam for 10-15 mins.
simmer on a low or medium flame for 12-15 minutes till the curry thickens.
Then open the cooker and
add chole masala. stir and simmer for a minute or two.
check the seasoning and add more salt or spice powders if required.
garnish chole with coriander leaves or metthi leaves
serve chole with onion slices, lemon wedges and curd along with bhature.

To make bhature

You need:

oil/ ghee
Self raising flour/wheat flour

How to make:

Put flour into a deep pan and make a well in the middle of the flour to add oil or melted ghee.
Then add water as required and mix all together until you get a soft unsticky dough. When the dough is done wrap it in a clean cloth and set aside for a while.
Get a deep fry pan/ wok and add oil into it. Heat until oil start to boil.
Now get the dough, remove the wrap,make balls of your prefered size . Flaten the dough balls as little rotis and fry them in the deep oil.they will puff and then take them out from the oil and rest aside before you eat them with chole.