Hi Chefs!!
Chole Bhatura is a popular and a favorite street food of almost all North Indians. This delicacy originates from the land of Punjab. Chole Bhatura is a complete meal in itself. It can be eaten during any hour of the day – breakfast, lunch, dinner or as a snack. You can find this dish in almost every restaurant or dhaba.
Chole are tangy, spicy, tasty chickpea curry which makes a, made for each other combo with Bhatura a soft and fluffy, fried leavened bread. In most of the places you will find plain Bhatura. But, here I am sharing the recipe and process of Paneer stuffed Bhatura with you. Of course you can make plain Bhatura using the same recipe. This is my family recipe which sure is going to transfer you to the world of flavors.
Ingredients:
For Paneer Stuffed Bhatura:
· APF/Maida – 500 gm
· Sugar – 2 tsp
· Salt – 2 tsp
· Baking Soda/Meetha Soda – 1 tsp
· Oil – 2 tbsp
· Thick Curd – 1 cup
· Milk – 1 cup
· Cottage Cheese/Paneer – 250 gm
· Salt – according to taste
· Red Chili Powder – 1 tsp
· Garam Masala Powder – ½ tsp
· Green Chili (chopped) – 1-2
· Mint Leaves/Pudina (chopped) – 1 tbsp
For Chole Gravy:
· Chickpeas/Chole – 1 cup (boiled)
· Oil – 4-5 tbsp
· Pepper corn – 7-8
· Bay Leaf – 1
· Cumin Seeds/Jeera – 1 tsp
· Asafoetida/Heeng – ¼ tsp
· Ginger – 1 inch (crushed)
· Garlic – 5-6 (crushed)
· Green chili – 1-2 (crushed)
· Onion (medium) – 2-3 (chopped)
· Tomato (medium) – 2-3 (pureed)
· Tamarind pulp – 3-4 tbsp
· Red chili powder – 1-2 tsp
· Coriander powder – 1 tbsp
· Chana/chole masala – 3-4 tbsp
· Sugar – 1-2 tsp (optional)
· Dry fenugreek/Kasuri Methi – 1 tbsp
· Garam masala – 1 tsp
How To Make Paneer Stuffed Bhatura Chole:
1. In a large bowl/parat add APF/Maida.
2. Add sugar, salt, baking soda & oil to it and mix well.
3. Add curd and milk and knead a soft dough.
4. Apply some oil to the dough and keep inside the bowl.
5. Let the dough ferment for 5-6 hours.
6. For the filling: Grate cottage cheese/paneer in a bowl.
7. Add salt, red chili powder, garam masala, green chili, and chopped mint leaves to it.
8. Mix it well and keep it aside.
9. After 5-6 hours check the dough.
10. Punch and tuck the dough.
11. Take a ball size dough.
12. Flatten It a little, fill the Centre generously with paneer stuffing.
13. Pinch the sides together to make a round, flatten it a little with fingers.
14. Using flour flatten it with rolling pin into a round flat bread.
15. Check the temperature of the oil, it should be hot enough.
16. Gently slip the Bhatura into hot oil.
17. Fry it, flip the sides until it is golden brown in color.
18. Serve hot with Chole gravy, sliced onion and pickle.
How To Make Chole Gravy:
1. Wash and soak chickpeas overnight in water.
2. Put the soaked chickpeas in pressure cooker, add water to the level of chickpeas with salt and turmeric.
3. Let them cook till one whistle and then for 20 minutes on sim gas.
4. Let the pressure cool down.
5. Heat oil in a wok/kadai.
6. Crush ginger, garlic and green chili together in mortar and pestle.
7. Once the oil is hot, add pepper corn, bay leaf, jeera and Heeng to the oil.
8. Add crushed ginger garlic paste to it and sauté for few seconds.
9. Add chopped onions and sauté them till they are golden brown.
10. Add tomato pulp and tamarind/imli pulp.
11. Now add red chili powder, coriander powder, chole/Chana masala and Kasuri Methi.
12. Sauté them on low flame till the masala releases oil.
13. Add sugar (optional).
14. Strain the water of chickpeas in a separate bowl.
15. Add boiled chickpeas to the masala and sauté for 7-8 minutes.
16. Add chickpeas water for gravy according to your liking.
17. Add garam masala, simmer and let them cook for another 8-10 minutes.
18. Serve hot with Paneer stuffed Bhatura, Naan, Roti, Paratha or Rice.
Enjoy!!
Some Pro Tips:
1. For the dough all ingredients should be at room temperature.
2. The dough should be soft and knead it well till it becomes smooth.
3. Ferment the dough for at least 5 hours to get the best result.
4. While frying the Bhatura the oil should be quite hot.
5. You can use the same dough for making plain Bhatura or naan.
6. If you like to eat dark color chole add tea water while boiling instead of haldi/turmeric powder.
7. Adding sugar to the chole gravy is optional, however it doesn’t make them sweet but only balances it sourness and masala.
8. Do not throw away water of chickpeas as it contains all the flavor.
9. Gravy can be thick or thin as per your liking.
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