recipe for Chole Bhature comes from India and was commissioned
to compliment the earlier published article entitled Indian
Cooking . . . how did it become so popular?
Chole or chickpeas are one of the first domesticated legumes.
In ancient times, it was used mainly for medicinal purposes
for increasing sperm and milk and in ancient Europe it used
to be eaten as a salad.
As a special curry dish it is mainly originated from north
India, another name for this dish is chana. It is made of
chickpeas and is eaten with rice, puri, potato tikki, kulcha
(Indian bun) and with naan, but the most popular combination
is bhature. Chole bhature is one of the most popular fast
foods of north India and is usually eaten as a late morning
brunch in many north Indians home.
Chole is high in carbohydrate and protein. Highly nutritious
for children, it can be given to children only after boiling
it as a salad or add some lime juice and chopped onions in
it if they like. Diet conscious people can reduce the amount
of oil and use olive oil for tempering, which has unsaturated
fat, and enjoy it with boiled rice instead of bhatures. For
people who really love food and know how to eat and burn calories,
chole bhature is something they cannot avoid.
Ingredients for Chole Bhature
Ingredients for Chole:
Ginger and garlic paste
Red Chilli powder
Salt to taste
Ingredients for Bhature:
Maida (refined wheat flour)
Baking powder (optional)
How to make Chole Bhature
to make Chole:
and soak chickpeas overnight. Boil them in a pressure cooker
and add a teabag to give the chole a dark brown colour.
When they are soft remove the teabag and drain into a pan,
keeping the water.
a different pan heat some oil, add some cumin seeds and
then add some chopped onions and ginger and garlic paste
and fry for a few minutes until it gives a nice aroma. Add
the chopped tomatoes, chilli powder, chole masala, turmeric
the drained chole and 2 cups of the water the chole were
boiled in. Simmer on a low heat for an hour, stirring it
every so often.
with fresh coriander.
to make Bhature:
a large bowl mix the flour, salt, baking powder (optional),
ajwain (optional) and a bit of oil. Mix in water slowly
and knead until you have a soft dough (curd can be used
instead of water). Cover with wet muslin cloth and keep
bhature into oval or any desired shape and deep fry in very
hot oil. Press the bhature in the middle whilst frying to
help them become fluffy.
hot with chole, and with onion and lemon wedges as salad.
are very filling and heavy so best choice for Sunday brunch
- invite your friends and neighbours and serve them with quick,
filling and delicious chole bhature.
"Just a comment about the quantity of ingredients in this
series of recipes, I would say that most people add in different
amounts according to how they like it. Recipes are either
normally passed on or people learn by experimenting with different
amounts of spices until they get the taste they like, for
example, I know I put different amounts of thngs into curries
than my family and friends do, everyone does tend to work
out how much they like."
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