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How to make Chole bathure

Tumhare gaalon ko dekha to bhature ki yaad aa gayee,
Tumhari batoon se humein chatpate choloon ki yaad aa gayee,
Tum samajhti rahi ki hum ishq ke chakkar mein parkar mila karte they tumse,
Sach bolein to yaar tumhe dekhkar Chole-bhature khaane ki tadap fir se Dil mein sama gayee.



INGREDIENTS FOR CHOLE BHATURE RECIPE
(1 CUP = 250 ML)
for pressure cooking chana
1 cup dried white chickpeas (safed chana or chole) [canned chickpeas can also be used]

water as required for soaking

¼ teaspoon salt

3 cups water for pressure cooking

a pinch or two of baking soda - optional

other ingredients for chana masala gravy

2 to 3 tablespoon oil or ghee

½ teaspoon turmeric powder (haldi)

¼ teaspoon red chilli powder (lal mirch powder)

1 teaspoon coriander powder (dhania powder)

1 pinch asafoetida (hing) - optional

½ or 1 teaspoon dry mango powder (amchur powder)
1 to 1.5 cups water to be added later

salt as required
1 green chilli (hari mirch) - slit

1 teaspoon garam masala 
powder or chole masala
whole garam masala (spices) for chana masala

1 teaspoon cumin seeds (jeera)

1 large tej patta (indian bay leaf)

2 inch cinnamon (dalchini)

2 to 3 cloves (lavang)

2 green cardamom (choti elachi)

2 to 3 black peppercorns

ground paste ingredients

1 medium size onion - chopped

2 medium size tomatoes - chopped

1 inch ginger (adrak) - chopped

4 to 5 medium sized garlic cloves (lahsun) - chopped

1 green chili (hari mirch) - chopped

HOW TO MAKE CHOLE BHATURE RECIPE
pressure cooking chole
rinse the white chickpeas (chole or chana) a couple of times in water. then soak the chickpeas in enough water overnight or for 7 to 8 hours.

next day drain all the water and cook the chole with water+salt in a pressure cooker or a pot.

you can also add a pinch or two of baking soda while cooking the chole.

drain the water and keep the chole aside.

making chole masala gravy
in a grinder or blender take 1 medium sized chopped onion, 2 medium sized chopped tomatoes, 1 inch chopped ginger, 4 to 5 garlic cloves and 1 chopped green chili. 

grind to a fine paste.
no need to add water while making the paste as the juice of the tomatoes will help in making the paste.

keep the paste aside.
heat 2 to 3 tablespoons oil in a pan or kadai/wok.

add the whole garam masala (spices) - 1 teaspoon cumin seeds, 1 large tej patta, 2 inch cinnamon, 2 to 3 cloves, 2 green cardamom and 2 to 3 black peppercorns.

fry the whole garam masala mentioned above till the oil become fragrant. but don't burn them.

add the ground paste and saute till the oil starts to leave the sides of the masala paste.

keep stirring often. saute for 7 to 8 minutes or till the oil starts to leave the sides of the masala paste. stir while sauteing so that the paste does not stick to the pan.

next add all the dry spice powders - ½ teaspoon turmeric powder (haldi), ¼ teaspoon red chili powder, 1 teaspoon coriander powder (dhania powder), 1 pinch asafoetida (optional) and ½ or 1 teaspoon dry mango powder (amchur).

mix very well and saute for a minute. now add the cooked chole and stir.

add 1 to 1.5 cups water or add as required. also add salt as per taste and mix well.

simmer chana masala gravy on a low or medium flame for 12 to 15 minutes or till the curry thickens. don't cover the pan. stir occasionally.

mash a few chickpeas with the back of spoon. this helps in thickening the gravy.

lastly add 1 slit green chili and 1 teaspoon garam masala powder or chole masala powder. mix well and simmer for a minute or two.
check the seasoning and add more salt or spice powders if required. garnish chole masala with coriander leaves.

you can also garnish the chole with some slit green chilies and ginger julienne.

serve chole with onion slices, lemon wedges along with bhatura. enjoy the chole bhature and find free recipes of Indian dishes cookbook

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