Bhature recipe - Chole Bhature Recipe - Quick Amritsari Choley | अमृतसरी छोले Chole Bhature RecipePunjabi Chole Bhature चोले भटूरे अमृत्सरी पंजाबी | Street Food recipes | हलवाई जैसा

Bhature recipe - Chole Bhature Recipe - Quick Chole Bhature Recipe

Best  Bhature recipe

Ingredients: 1 portion Semolina. 10 portion White Flour. 1 tsp Sugar. 1 pinch Baking Powder. 1 pinch Salt. 1 bowl Curd. 1 pot full Oil. Method: Take Semolina and White flour in the ratio of 1:10. Add a big pinch of sugar, a pinch of Baking powder and a pinch of Salt. Now add a bowl of curd and fold the flour around it. Now knead this dough with water. Massage this soft dough with a little oil. The dough is ready, now we need to give it a rest for about 30-45 minutes. After the rest the dough is nice and ready. Make small round balls from the dough. Put some more oil on these balls and again leave it for 2-4 minutes. Now roll it and make it in an oblong shape and stretch it further with light hands. Now deep fry in oil which is not too hot and not cold. You can also roll the Bhaturas in round shape if you want. And again deep fry. And the Bhaturas are ready to be served hot

Amritsari Choley | अमृतसरी छोले 

Recipe:- Amritsari Choley This dish needs little introduction. Super popular almost all over the country and served and enjoyed at roadside dhabas and restaurants with equal gusto. Preparation time: 15 minutes Cooking time: 1 Hour Serves: 4 Region/ cuisine: Amritsar/ Punjab Course: Main Ingredients For Choley 1 cup chickpeas, soaked overnight 1 tbsp tea leaves 2 dried red chillies 1 inch cinnamon stick 1 black cardamom 2 bay leaves For Choley Gravy 3 tbsp ghee / घी 2 tbsp Mustard Oil 1 black cardamom 2 whole red chilli 2 bay leaves 1 tsp cumin Seeds 1 inch ginger, crushed 4-5 cloves garlic, crushed 2 medium onion, finely chopped ½ tsp turmeric powder 1 tsp coriander Powder 1 tsp red chilli powder Salt to taste 2 medium tomatoes, chopped 1 tsp garam masala powder 1 tsp caraway seeds 3 green chillies, slit 1 tbsp pomegranate seeds, coarsely ground Ginger julienne, for garnish Sliced onion, for garnish Coriander Leaves for garnish Process:- For Choley ● Add soaked chickpeas in a deep bottomed pan along with enough water to boil the chickpeas. ● Make a potli of tea leaves, dry red chillies, cinnamon stick, cardamom and bay leaves in a muslin cloth ● Add this potli to the pan of boiling chickpeas. ● Once cooked, discard the potli. ● Reserve the boiled chickpea along with its stock. For Choley Gravy:- ● In a kadhai, heat ghee and mustard oil on high flame. ● Add black cardamom, whole red chilli, bay leaves and allow to splutter. ● Add cumin seeds and let splutter. Add the ginger garlic to a mortar pestle and crush coarsely. ● Add onions and cook till they turn brown. ● Add turmeric powder, coriander powder and red chilli powder, saute for 2-3 minutes. ● Add salt and mix well. Add tomatoes and cook till they turn soft and mushy. ● Add green chillies and saute for a minute. ● Now add the cooked chickpeas and cook along with the masala for 5-6 minutes. ● Mix in garam masala powder and pomegranate seeds, mix well. ● Use the reserved stock to adjust consistency and stir. Add in more water if required. ● Cook on medium high flame until the gravy thickens. ● Once cooked turn off the flame. ● Garnish with ginger julienne, coriander leaves and serve hot along with kulcha