CHOLE BHATURE / CHOLA POORI
Bhature chole is popular around north-west India. It is usually eaten as breakfast, sometimes accompanied with lassi. Chole bhature is a combination of chana masala (spicy chick peas) and fried bread called bhature (made of maida flour) . This is most popular dish in allover India in all restaurants.
Preparation Time:15 mints| Cooking Time : 30 mints|Severs: 10 bhature
All Purpose flour/maida- 2 cups Rava/semolina - 4 tbspn
Curd - 1/4 cup
Sugar - 1 tspn
Salt - 1 tbspn Baking powder - 1/2 tspn Oil for deep frying
Water - as required
1. Mix all the ingredients together in a mixing bowl , add water little by little and make it to a dough. Apply little oil on dough and wrap it. Rest the dough for minimum 2 hours over the counter-top.
2. After two hours divide the dough into equal size balls . Dust the ball with maida (all purpose flour) and roll it out into thin poori . Poori should not be too thin as roti.
3. Heat oil in a kadai, once the oil is hot. Keep the heat in medium and gently slide the rolled out dough into the hot oil. After a few seconds, press it with a ladle so that it will puff up nicely. Fry both sides until golden brown. Then remove it from the oil . Repeat the same process for the rest of the dough.
Serve the bhature with channa masala.
Here is the recipe link for making channa masala.
Make sure that you have enough oil, otherwise the bhature will not puff up.
You can allow the dough to rest maximum of 4 hours.
Instead of curd you can also add 3/4 cup of butter milk. If using buttermilk reduce water accordingly.
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