Chole Bhature is one of the most popular punjabi recipe which is now liked almost all over Pakistan and even abroad. chole stands for a spicy curry made with white chickpeas and bhatura is fried leavened flat bread.
Ingredients
For Chole
- 1kg chick Peas
- 25g bicarbonate of soda
- water
- 300g chopped Onion Brown
- Oil or Ghee
- 200g Yogurt
- 200g Chopped Tomatoes
- 1tsp Turmeric
- 20g salt
- 20g black pepper
- 30g dried pomegranate powder (anardana)
- 35g garm masala
- 200g Potatoes
- ready made chana masala 1 tbsp (Shan/National/other)
For Pathoray
- 1kg plain flour (maida)
- 1tsp baking powder
- 400g water (enough to make a soft dough)
- 300g paneer/Cheese
- salt
- 5g cumin seeds
- 5g garm masala
- 5g black pepper
- 10g fresh coriander chopped
Chana Recipe
Soak 1kg chick peas overnight. In the morning, boil the chick peas in fresh water for 30 minutes then add 25g bicarbonate of soda (according to Pran Kohli this speeds up the softening of the chick peas and aids digestion)
Brown 300g chopped onion in oil or ghee. Add 200g yogurt, 200g chopped tomatoes and 1tsp turmeric. Cook on a low heat for about one hour until the mixture is a deep reddish colour. When the chick peas are ready, drain off the cooking water and mix with the tomato and onion gravy. Add 20g salt, 20g black pepper, 30g dried pomegranate powder (anardana) and 15g garm masala – Sita Ram Diwan Chand’s mix, which they make themselves, contains black pepper, cinnamon, cloves, nutmeg, mace, coriander, cumin and something called ‘sud’ which I haven’t found a translation of yet). Mix well and add 200g potatoes made as follows:
For 1 kg cooked potatoes, chop 200g onion and cook in oil with 200g chopped tomatoes and 1tsp turmeric to make a gravy then add 10g salt, 10g black pepper, 5g red chilli powder, 25g dried pomegranate powder and 20g garm masala. Cook the gravy until masala is roasted.
Pathoray Recipe
Mix 1kg plain flour (maida) and 1tsp baking powder with approximately 400g water (enough to make a soft dough). Knead well for 7-10 minutes or until dough is soft and springy. Put in a bowl and leave, covered with damp tea towel for at least one and a half hours.
For the bhatura stuffing, finely chop 300g of paneer and add 10g salt, 5g cumin seeds, 5g garm masala, 5g black pepper, 10g chopped fresh coriander. Press a handful of stuffing into each small ball of dough before rolling out and frying.
Sita Ram Diwan Chand’s Chana Bhatura comes with slices of onion and pickled vegetables (carrot when we visited but varies according to the season) and both play an important part in creating a perfect combination of flavours.
