Chhole Bhature: A veggie delight

Chhole Bhature is a popular North Indian dish. The dish supposed to have been originated in the state of Punjab and is known throughout the country for its delicious, spicy distinctive flavour. There are several variants of the recipe though. However, the basic ingredients remain the same.

Bhature

The maida (refined flour) has to be kneaded well with lot of beaten yogurt, little salt and sodium bicarbonate. It is then needed to be set aside overnight for the best result. Then the kneaded dough is divided into small portions which then have to be rolled into small circles like puris. Then they are to be deep fried and served hot with chhole.

Chhole

Boil the Chana (chick pea) till tender. Heat oil in a kadai, add cumin seeds and mustard seeds and let them crackle. Add grated onion and saute till golden brown. Add Ginger garlic paste and saute for another minute. Add tomato puree, coriander-cumin powders, chhole masala or garam masala, chilli powder, salt and turmeric powder. Saute till all the moisture is absorbed. Add tamarind paste and sugar, and saute for another minute. Add the boiled chana along with water and mix. Garnish with coriander leaves and serve with hot bhature and green chili and onion rings.

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