Amritsari Chole Bhature Recipe

I’m making a Punjabi recipe today—the Amritsari chole bhature recipe. I’m showing how to get that dark brown-blackish color on that chole. I shall also show how to make homemade chole masala. And the taste is amazing. The bhature that will be made today. This feature recipe is a game-changer recipe. I’ll tell you all the tips & no yeast be used & this bhature puffs up like a balloon. This recipe is best. So overall, perfect Punjabi recipe, let’s see how to make chole bhature.

https://foodifire.com/aloo-methi-recipe/

Ingredients Amritsari Chole Bhature Recipe

For Chole (Chickpeas):

• 2 cup chickpeas (soaked overnight)
• 4 medium size onion (finely chopped)
• 4 tomatoes (pureed)
• 2 tablespoon ginger-garlic paste
• 5 green chilies (slit)
• 1 teaspoon cumin seeds
• 2 bay leaf
• 2-3 cloves
• 4 teaspoon OIL
• 1-2 black cardamoms
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon chole masala
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves (for garnish)

Boiling chole

• 2 cup chickpeas (soaked overnight)
• 1/2 dried gooseberries
• 2 tbsp tea leaves
• 1 tsp carom seeds
• 2 black cardamom
• 3 green cardamom
• 3 cloves
• 3-4 black peppercorns
• 1 inch cinnemom
• 3 bay leaves
• 6-7 clovesof garlic
• salt to taste
• 1/2 tsp baking soda

For Bhature (Fried Bread):

• 2 cups all-purpose flour (maida)
• 1/2 cup yogurt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• Salt to taste
• Water (as needed)
• Oil (for deep frying)

Chole masala

• 2 tbsp cumin seeds
• 3 tbsp coriander seeds
• 1 tbsp black pepper
• 5 cloves
• 3 bay leaves
• 2 inch cinnamon sticks
• 1 star anise
• 3 black cardamom
• 1 blade of mace
• 4-5 spicy dried read chilies
• 3 tbsp pomegranate seed
• 1 tbsp bried fenugreek leave
• 1/4 tsp fenugreek seeds
• a pinch of salt
• 1 tbsp dried mango powder
• 2 tsp black salt
• 1 tbs kashmiri red chili powder

Instructions

• Cook Chickpeas: Drain the soaked chickpeas for 6-8 hours. Before boiling them, we have to make a potli (bouquet Garni). So take a muslin cloth. Now add tea leaves, carom seeds, black cardamom, green cardamom, cloves, black pepper cinnamon stick, bay leaves, crush garlic & add salt. ½ teaspoon baking soda, to help the chickpeas cook easily. & then cook the chickpeas on Medium flam for 3-4 whistles.

https://www.youtube.com/watch?v=QJMWTZVn2UQ&t=374s

•   Prepare Masala: Heat oil in a pan. Add cumin seeds, bay leaves, cloves, and black cardamoms. Sauté for a minute. Add the chopped onions and cook until golden brown. Add ginger-garlic paste and green chilies. Cook for another 2 minutes.

• Add Tomatoes and Spices:

 At this stage, spicy red chili powder, coriander powder, cumin powder, turmeric powder, red chili powder, and homemade chole masala. Now, mix everything and cook the spices on low flame for 3-4 minutes. Add a puree of 4-5 tomatoes to it. & add salt to taste. Cooked the tomatoes nicely for 6-7 minutes.  Cook until the oil separates from the masala.

• Combine Chickpeas and Masala:

 Adding 2 ladies of the boiled chickpeas and water. Use your ladle & mash the chickpeas with it. Now Add the cooked chickpeas to the masala. Add some of the chickpea cooking water to get the desired consistency of the gravy.  Simmer for 10-15 minutes. And last Add a large pinch of chana masala, and 1 pinch of roasted dried fenugreek leaves. slit green chilies,1 inch of ginger garam masala. Garnish with fresh coriander leaves.

Add 2 tbsp ghee to the pan, heat the ghee nicely. Tamper the hot chickpeas with the ghee.

Home made Chana Masala:

• Heat a pan on a high flame, & If the pan is hot lower the flame. Now to the pan  Add cumin seeds, bay leaves, cloves, coriander seeds, black pepper, cinnamon sticks, star anise, blade of mace, red chilies, pomegranate seed,  and black cardamoms. Now roast all the spices on a low flame, and the color of your spices starts to change slightly. Add dried fenugreek leaves, fenugreek seeds, & and a pinch of salt, after a minute transfer all these spices into a bowl, along with dried mango powder, and black salt & add Kashmiri red chili powder, Pomegranate seeds. Now grind all the herbs into a fine powder and save a jar.

Making Bhature:

• Prepare Dough: In a big bowl, take 2 cups refine flour. Fine semolina, sugar powdered baking powder, baking soda, and a pinch of salt. And curd mix all-purpose flour and mix well. Add water little by little to knead into a soft dough. Cover and let it rest for 2 hours.
• https://www.youtube.com/watch?v=TTiWJcj0gKU

• .Roll and Fry Bhature: Divide the dough into small balls. Roll each ball into a circle using a rolling pin. Heat oil in a deep frying pan. Fry the rolled dough until it puffs up and turns golden brown. Drain on paper towels.

Nutrition Facts Amritsari Chole Bhature Recipe