Choley bhature is a lip-smacking and spicy recipe
that is prevalent in the northern parts of India. A combination of
choley (chick peas) and bhature (fried breads that resemble poori), the
dish is a typical Punjabi food, which is usually eaten as a breakfast or
lunch, accompanied with lassi. The dish is served with onions and
pickle. It has emerged as one of the popular street foods in northern
India and a hit in the college campuses across the region. On the
glorious occasion of Baisakhi, eating choley bhature is a nice way to
kick-start the day. Go through the article and know how to make choley
bhature.
Choley Bhature Recipe
Ingredients:
Choley bhature, a spicy recipe, is very popular in north India. Learn how to make choley bhature with the recipe given in the article.
Choley Bhature
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- 2 cups All purpose flour (Maida)
- 1 pouch Yeast
- 1 cup Yogurt
- 2 tbsp Vegetable Oil
- 1 small can Garbanzo beans
- 1/2 tsp Ginger paste
- 1/2 tsp Garlic powder
- 1 tsp Cumin seeds
- 2 tbsp Oil
- 2 tbsp Cilantro
- 6-7 Mint leaves
- 1/2 tsp Turmeric Powder
- 1/2 tsp Chilly Powder
- 2-3 Bay Leaves
- 2-3 Cloves
- 1/2 tsp Garam Masala
- 1 Medium-sized finely chopped onion
- 1 Big tomato
- 1 1/2 cup Water
- Salt to taste
Method
Bhature
Bhature
- Take yeast and soak in lukewarm water for 5-10 minutes.
- Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
- Roll like puri, but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.
Choley:
- Take 2 tablespoons of oil in a pressure cooker and heat it.
- Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering. Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown.
- Now add the rest of ingredients including water except the cilantro and mint leaves. Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes. Also garnish with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.