Chole Bhature

This weekend is gonna be fun. Prediction is that the temperature is gonna be in the 40s (C). And so we have planned for loads of shopping. Then there is gonna be baking, red velvet cupcakes to be precise. Its gonna be real fun and I am looking forward to the weekend which I haven't been doing for sometime now. Added to that its been nearly two weeks since I have gone out. Grocery shopping or anything shopping has been taken care by the huss and so "I am looking forward to this weekend".

Let's talk chole bhature. To those who are new to the name, Chole bhature is a popular Punjabi cuisine which is a combination of chole (spicy chick peas) and deep fried bread called bhatoora. I totally love this dish and whenever I visit a vegetarian restaurant back in INDIA, this would be one among the few that I would order. It is one awesome combo. Usually the poori is made very big, big as in the size of a regular dosa but since I didn't have a big wok, I stuck to the regular poori size. Also I was frightened that the poori would not puff up properly if I rolled it too big. And then there was the fear of spluttering hot oil. First timers, I would advice you to go with the regular poori size.

~*What U Need*~ For the Chole: Onion - 1, big Ginger garlic paste - 1 tbsp Tomato - 1, pureed Channa masala - 1 tbsp Red chilli powder - 1 tsp Oil - 3 tbsp Salt Coriander leaves - 1 tbsp, chopped Cumin seeds - 1/4 tsp Bay leaf - 1 Cinnamon - 1" stick Chickpeas - 1 cup, soaked overnight For the bhature: Maida / All purpose flour - 2 cups Semolina/Rava/Sooji - 1/4 cup Baking powder - 1/4 tsp Sugar - 1/2 tsp Curd - 1/2 cup Salt - to taste How I Made it: Soak the chickpeas overnight and pressure cook for 5 whistles till soft or you could use a can of garbanzo drained off the liquid. Heat oil in a pan, add the bay leaf, cinnamon and once fried, add the cumin seeds. Once brown add the onions and saute till golden brown. Add the ginger garlic paste and mix well. Fry till the raw smell goes off. Add the tomatoes and fry. Once the oil separates, add the red chilli powder and channa masala and saute. After 3 mins, add the peas and mix well. Add enough water and allow to boil in medium heat till the oil separates. Add chopped coriander leaves, season with salt and remove from flame. To make the bhatures, in a mixing bowl, add maida, sooji, baking powder, sugar and salt and mix well. Add yogurt and mix well. Knead to a smooth dough. Cover it with damp cloth and allow to rest for 3 to 4 hrs. After 4 hrs, knead the dough well and divide into equal balls. Roll it to pooris and fry in hot oil till puffed & crisp on both sides.

Serve warm!!!

So thats it Folks...
With Love,

Signs off!!!