Method From Parathe Wali Gali in New Delhi to Saravana Bhavan in Chennai, one dish that tingles every taste bud and makes your evening tit bit, morning breakfast or an all day munch a delectable affair is Chole Bhature. This daunting dish is not a piece of cake to make, yet, if tried with complete patience and by following the method to the tee, you could master the art of making chole bhature.
Add all the ingredients in the blender and grind to make a fine paste.
Soak the garbanzo beans (chole) for at least eight hours or overnight.
The next day or when the beans is swollen and easy to break into half, pressure cook till soft and easy to mash.
While pressure cooking the beans, add the tea bags, black salt and green cardamom to get the beautiful tea stain on the beans.
In a heavy bottom wok or kadhai, temper jeera seeds, mace, bay leaf, black cardamom followed by ginger, garlic and sliced onion.
Caramelize the onion by adding the sugar.
Once golden brown add the diced tomatoes and cook till well mashed.
Add the masala paste and all the seasoning ingredients and let cook for about a minute till you get the aroma of all the spices.
In a blender add half the beans and run till it`s coarsely ground and not a fine paste.
Add the remaining beans and the mashed beans to the masala and stir well till the spices are well incorporated in the beans.
Add the water and let it simmer for 10-15 minutes.
Once the oil layer is formed on the top your chole is just about ready.
Sieve together maida, semolina, baking powder, salt to remove any clumps.
Make a well and add the curd, oil.
Gradually bring together the flour and work toward kneading it into a dough.
Keep adding warm water to bring together the flour.
Knead the mixture well to form a dough and let it set for 15-20 minutes.
Cover it with a damp kitchen towel and leave in a warm place.
After 15-20 minutes remove the dough and knead it well on an oiled surface to remove the air and make a clean soft springy dough.
Let the dough sit for another 2 hours or you could leave it overnight.
Make small balls and roll them flat with a rolling pin.
You could use any round vessel with sharp surface to cut out perfect round bhatures or just go with your rolling skills.
In a skillet add the oil for deep frying.
The oil should be hot in order to have your bhatures fluff well else you might end up having bhatures oozing oil and not cooked well.
Prepare bhatures only when you are about to serve.
If the oil is hot enough it will be fast and easy to have well cooked bhatures.
Serve hot with chole.
Swirl a spoon of fresh cream or ghee if you`d like on your chole.
This dish is complete with accompaniments mentioned especially the pickled green chillies and vinegar soaked shallot.
If you do not have tea bags you could use an alternate method - Cut a small square piece of muslin cloth add tea leaf and secure the cloth with a string and toss away in the cooker.
3 cups - refined flour (maida)
5 tbsp - semolina (Rava)
Baking powder- 2 tbsp
3-4 tbsp - ghee/vegetable oil
1 cup - curd (thick)
1/2 cup - warm water
Oil - For deep frying
Salt - according to taste
Coriander - finely chopped
Spring Onions - finely chopped (optional)
Curd/cream - to swirl on chole
Pickled green chilli or slit raw chilli
Shallots soaked in vinegar