Much like anything in life, cooking too is a process of experimentation, failures and hits. This is one of the winners of my kitchen.
Punjabi Chole Bhature – Without onion and garlic
2 Cups of chickpeas
1 teaaspoon of salt
1 Moti Elaichi (Black Cardamom)
1 Tea Bag
For the dry masalas:
3 – 4 Laung (Cloves)
1-inch stick of Dalchini (Cinnamon)
1 ½ teaspoons of Jeera seeds (Cumin)
½ teaspoon of Ajwain seeds (Carom)
1 tablespoon of Coriander Powder
1 teaspoon of red chilli powder
1 teaspoon of Amchur (Dry Mango Powder)
Salt to taste
1 1/2-inch piece of ginger
1 ½ tomatoes
1 – 2 green chillies
½ Cup Desi Ghee/Oil
1 slice of paneer (Cottage cheese) for garnish
A handful of coriander for garnish
Wash the Chickpeas and soak it overnight. Boil the following day adding the tea bag, salt and black cardamom.
Once boiled drain the water and keep the water aside and put chickpeas in a separate pan. Retain the water.
Now dry roast the garam masalas – laung, dalchini, jeera, ajwain and grind it all together.
Mix in the dry-roasted masalas and other dry masalas in with the chickpeas and cover with a lid and leave it for 10-15 mins.
After 10-15 mins, place the pan on the gas and add a little bit of the water that was set aside. Let the chickpeas boil for 15 – 20 mins or until you can smell the fresh aroma of dry roast masalas.
Slice the ginger, tomatoes and green chillies and add them to the pan. Cover and leave for 3 – 5 minutes.
In a separate pan put ½ cup of ghee or cooking oil and heat it up. Once it begins smoking, add the ghee to the cooked chickpeas. Cook for a further 5 mins.
Garnish with grated paneer and coriander.
250 grams of self-raising flour/bread flour
2 teaspoons of yeast
2 tablespoons of vegetable oil
3 tablespoons of plain yoghurt
1 ½ teaspoons of sugar
¾ cup of lukewarm water
1 teaspoon of salt
In a bowl, combine sugar and yeast with water. Leave for 5 – 10 mins or until a froth begins to appear.
In a separate bowl, mix flour, salt, oil, yoghurt. Add the yeast and flour mixture and knead until it becomes a soft and smooth dough. Add warm water as required.
Cover the dough with cling film and leave in a warm place overnight. The quantity of the mixture will have doubled by morning.
Bhaturas are essentially like Puris – small, circular and flat discs.
To make the Bhaturas, heat oil in a pan and fry the Bhaturas until they turn golden brown.
Note – This particular version of this classic dish has been prepared without onion or garlic. You can use both items according to your tastes and preferences.