Punjabi Chole Bhature

Punjabi Chole Bhature this is real secret recipe

It is one of the most popular punjabi recipe which is now liked almost all over india, abroad and even famous street food. Chole bhature is a spicy, tasty and a heavy dish. Chole bhature recipe is spicy chickpeas curry served with leavened fried bread.

Ingredients
1/2 cup White Chick Peas (garbanzo beans/kabuli chana)
2 Red Ripe Tomatoes
1 large Onion, finely chopped
1½ teaspoons Ginger-Garlic Paste
1 Green Chilli, finely chopped
1 tablespoon chopped Coriander Leaves
1 teaspoon Tea Powder or Tea Leaves or (1-2 teabags)
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
3 tablespoons Cooking Oil
1 teaspoon Sugar (optional)
Salt
1 tablespoon chopped coriander leaves

For Dry Masala:-

1 small piece of Bay Leaf
1 Black Cardamom
1 tablespoon Coriander Seeds
1 teaspoon Cumin Seeds
4-5 Black Peppercorns
1 Dry Red Chilli
2 Cloves (lavang)
1-inch piece of Cinnamon

Directions:-

Soak white chickpeas in water overnight or for around 8-10 hours.
Tie 1 teaspoon tea leaves in a plain muslin cloth (Tied tea leaves used for enhancing the color and flavor of chana. You can also use tea bags in place of tea leaves).
Pressure cook soaked white chickpeas with salt, water and a tied tea leaves pouch on low flame. If pressure cooker is not available, then you can use pan to boil chickpeas but it would take more time to cook.
Remove a pouch of tied tea leaves, drain chickpeas. Do not discard drained water, keep it for further use.
Dry roast bay leaf, black cardamom, coriander seeds, cumin seeds, black peppercorns, dry red chilli, cloves and cinnamon over low flame for 1 minute. Grind them in a grinder to make a smooth dry punjabi masala powder.
Mash 2 tablespoons boiled chickpeas into paste. Puree two tomatoes and keep aside.
Heat cooking oil in a kadai or pan, add onion and sauté until it turns light brown or for approx. 1-2 minutes. Add ginger-garlic paste and chopped green chilli. Mix well and sauté for 30 seconds. Stir continuously to prevent garlic from burning.
Add tomato puree and salt (only for tomato puree because we have already added salt while boiling white chickpeas). Cook on medium flame until oil starts to separate, around 4-5 minutes.
Add turmeric powder, red chilli powder, dry masala powder (prepared in step-5) and sugar.
Mix well and sauté for 1 minute.
Add boiled chickpeas, prepared chickpea paste and 1 cup water of boiled chickpeas, mix well.
Cook until gravy becomes thick on medium flame, for around 4-5 minutes.
Turn off flame and transfer white chana masala to a serving bowl.
Garnish with chopped coriander leaves. Serve it.

Bhature:-

2 cups all purpose flour
4 tablespoons curd
Salt to taste
Oil for deep fry

Method:-

Mix ingredients all purpose flour, curd and salt knead it n make soft dough.
Take small portions from dough, make balls n roll it into flat bread n deep fry in heated oil on low flame.