Chole Bhature


Namaskar🙏🙏

"I think that the invention of circle geometry started from Chole Bhature".

Bhature are basically the round and deep fried pooris made up of refined flour and curd dough.
These are rested for around one hour to 12 hours. In the olden days these breads were leavened by the wild yeast which is formed when the dough is kept outside for longer time in certain climate.
This process is called as 'Khameer Uthna'.
Chole is basically the chickpea preparation in which first the chickpeas are boiled alongwith teabags and then it is cooked alongwith masalas like fennel, cumin, coriander, red chilli powder and salt.
these Chole are called as 'Pindi Chole'. There are two meanings where firstly it is come from a place in Pakistan called as Pindi Chole and secondly in Punjabi Pind is called as a village.
Do try this mouthwatering Punjabi delicacy at home.

Dish Name

CHOLA BHATURA
Qty
Unit
Description


Bhatura
0.5
KG
Flour
0.015
KG
Salt
 
0.05
KG
Curd
0.015
KG
Sugar
0.07
LT
Oil
0.075
KG
Baking powder
0.25
KG
Milk


Pindi Chholey
0.6
KG
Chana kabuli
0.1
LT
Oil
0.05
KG
Ginger
0.03
KG
Garlic paste
0.005
KG
Red chilli powder
0.005
KG
Kasoori methi
0.005
KG
Black pepper powder
0.005
KG
Ajwain
0.01
KG
Amchoor
0.01
KG
Chana masala
0.03
KG
Besan
0.01
KG
Green chilli
0.1
KG
Tomatoes
0.01
KG
Corriander fresh
0.06
KG
CTC tea leaves.







Method:-
For Bhatura:                                                                                                                            Make a dough using all the ingredients besides oil. 
Add the oil to the dough and mix well.
Now make small round pieces of this dough and flatten them.
Deep fry these in oil. Bhatura are now ready and can be served with pindi chholey.

For Chholey:                                                                                                                           Wash and soak chana for 5-6 hrs and then boil them with tea leaves (tied in a muslin cloth) 
till tender.
Heat the oil. When the oil is hot, add besan and fry it till it turns light brown in colour.
Now add the ginger garlic paste and chana.
Add a little bit of chana water and let it simmer for 20 minutes.
Slightly mash a cup full of cooked the chana and add to the remaining chana. Adjust the
seasoning.
Now add sliced tomatoes, slit green chillies, ginger juliennes and spices.
Heat the oil and sprinkle over the top. Mix well.
Serve hot garnished with chopped coriander and sliced onions.

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