Today I have a Punjabi delicacy for you. This recipe is a complete meal in itself and is an all time Punjabi favorite. 🙂
It is a definite party favorite and is a feast delicacy. Its perfect for these cold winter evenings. 🙂
The cholle recipe differs from people to people and each Punjabi home will have its own variation and style. This is how my Grandma taught me. The Bhatura recipe is by the World famous Indian Chef- Mr. Sanjeev Kapoor. These are the best home-made bhaturas ever and the recipe is traditional.
Hope you enjoy 😀
1. For Cholle:
- 500 gm…. Chickpeas / kabuli chana / safed cholle
- 3 Large…. Onions
- 4 large…. Tomatoes
- 12-15…. Garlic cloves
- 1 inch piece…. Ginger
- 1 tbsp…. Cumin seeds/ jeera
- 2-3…. Bay leaves/ tej patta
- 3-4…. Green Cardamom cloves/ Choti elaichi
- 2-3….. 1 inch pieces of Cinnamon/ Dalchini
- 2 tsp…. black peppercorns/ Kali mirchi
- 1 tsp…. Turmeric powder
- ½ – 1 tbsp…. Red chili powder
- 1 tbsp…. All spice powder/ garam masala
- ½ tbsp…. Coriander powder/ Dhaniya powder
- 1 tbsp…. raw mango powder (amchur)
- 1 cup…. boiled tea (2 tsp tea leaves boiled in 1 cup of water, strained)
- Salt to taste
- Handful of chopped coriander leaves
- 5 tbsp….oil
- 2½ cups…. Refined flour/ Maida
- ½ cup….Yogurt
- ½ tsp…. baking powder
- 1 pinch…. Sodium bicarbonate
- 2 tsp…. Sugar
- 1 tsp…. Salt
- 2 tbsp…. Oil (+ more for frying)
Soak the chickpeas over night in water. Drain and cook it 7-8 cups of water and salt in pressure cooker for 10-15 mins or until the pressure is released 4-5 times or till they are cooked.
Grind together onions, garlic and ginger into a coarse paste. Puree the tomatoes.
Heat oil in a kadhai/ thick bottomed wok. Add the whole spices (cumin, peppercorns, cardamom, cinnamon, bay leaves. As soon you get the aroma, add the onion-garlic-ginger paste and cook until it turns light brown or the oil separates. Add turmeric powder and stir. Add the tomato puree and cook it oil separates. Add the remaining spice powders (chili, garam masala, coriander, amchur) and stir.
Add a cup of boiled chickpeas and smash them with the back of the spoon and stir. Add the rest of the chickpeas and add the boiled tea and adjust the water as per your requirements. Adjust salt. Boil on a medium flame for 10 mins or until the curry is cooked. Add fresh coriander leaves.
Sieve together refined flour, baking powder, soda bicarb and salt. Mix together yogurt and sugar. Add this to the flour and add about a cup of water and mix gradually to make a soft dough by kneading lightly. incorporate two tbsp oil into the dough and cover with a damp cloth. Keep it aside for an hour.
Divide dough into 16 equal portions. Roll them into balls and cover and keep for 15 mins. Grease your hands and the kitchen platform with oil. Roll the balls into oval or round discs using your hands.
Fry in hot oil until light brown. Drain onto absorbent paper and serve hot.
- Serve the bhaturas piping hot or else they’ll turn chewy.
- Serve some sliced onions with some sprinkled salt and lemon juice.
- You can also serve some tamarind chutney for some tangy flavour.
- you may have to adjust the chili as per the heat of chilies available to you.