Chole Bhature with Masala Aloo

Published On September 9, 2016
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Prep Time
540 Minutes
Difficulty Level
Intermediate

Ingredients

Ingredients of Punjabi Chole :- 1. Kabuli Chana - 2 cups 2. Onion - 2 medium size (chopped) 3. Tea Bags - 2 no. 4. Ginger Garlic Paste - 1 tsp 5. Coriander Powder - 2 tsp 6. Red Chili Powder - 1 tsp 7. Garam Masala Powder - 1/2 to 1 tsp 8. Aamchur Powder - 1 tsp 9. Hing - 1 pinch 10. Black Salt - as per taste 11. Cumin Seeds - 1 tsp 12. White Salt - as per taste 13. Oil - 3 to 4 tbsp 14. Coriander Leaves - for garnish
****** Whole Spices for Homemade Chole Masala :- 1. Whole Red Chilli - 2 2. Cumin Seeds - 1.5 tsp 3. Black Cardamom - 4 4. Cloves - 3 to 4 5. Black Pepper - 5 to 6 6. Cinnamon Stick - 1 inch 7. Fennel Seeds (sauf) - 1 tsp 8. Coriander Seeds - 1 tsp 9. Bay Leaf - 1 (Roast all spices till they got brown and let them cool, then ground into fine powder).
Ingredients for Masala Aloo :- 1. Potatoes - 5 to 6 medium size 2. Turmeric powder - 1/2 tsp 3. Coriander powder - 2 tsp 4. Red chilli powder - 1 tsp 5. Dry mango powder - 1/2 tsp 6. Cumin Seeds - 1 tsp 7. Hing - 1 pinch 8. Garam masala powder - 1/2 tsp 9. Cumin Seeds powder - 1 tsp 10. Refined oil - 2 tbsp 11. Salt - as per taste 12. Coriander leaves - for garnish.
Ingredients for Bhature :- 1. Maida - 2 cups 2. Rawa (suji) - 2 cups 3. Sugar - 1 tsp 4. Salt - as per taste 5. Eno fruit salt - 1 sachet 6. Oil for deep frying 7. Luke warm water for kneading the dough.

Instructions

Method for Punjabi Chole :- 1. Soak the white chana in enough water over night. 2. Drain the water and cook the chana with water,salt and tea bags in a pressure cooker. 3. Strain the chana & keep aside. 4. Make a fine pury of tomato. 5. Chopped the onion. 6. Take ginger garlic paste (as per taste). 7. Heat oil in a pan. 8. Add cumin seeds & hing in the oil. 9. Add chopped onion & saute it until it becomes golden brown. 10. When it simmers then add ginger garlic paste until it becomes fragrant. 11. Add ground chole masala & cook until the aroma comes & then add red chilli powder,coriander powder & cook it for one minute. 12. Add tomato pury,black salt & saute until the oil starts to leave the sides of the paste. 13. Stir and saute for a minute then add boiled chana,water & salt, stir well. 14. Simmer on a low flame for ten to twelve minutes until the curry thickens. 15. Add garam masala & amchur powder, stir & simmer for 1 to 2 minutes. 16. Garnish with chopped coriander leaves.
Method for Masala Aloo :- 1. Take boiled potatoes. 2. Cut each potato into 4 to 6 pcs. 3. Add oil in a pan & heat it. 4. Sprinkle cumin seeds & hing. 5. Once the cumin seeds splutter , add all the spices apart from oil. 6. Stir well so that all the spices get cooked in oil. 7. Add chopped potatoes & saute them for 3 to 4 minutes. 8. Garnish masala aloo with chopped coriander leaves.
Method for Bhature :- 1. In a bowl mix together maida , rawa , salt , sugar & Eno fruit salt. 2. Add warm water & make a slightly soft dough. 3. Take 1/2 tsp oil in the bowl & knead the dough well again. 4. Cover it & keep it aside for 4 to 5 hours. 5. After 4 to 5 hours knead the dough again & make small sized balls out of it. 6. Heat oil in a pan. 7. Grease the ball with oil & rolled it out. 8. Then gently slide the rolled out dough into the hot oil and after a few seconds press it with a slotted laddle so that it will puffed up nicely. 9. Make sure that you have enough oil otherwise the bhature will not puffed up. 10. Fry both sides until golden brown. 11. Remove it from the oil and serve it hot with Punjabi Chole.

Servings : 5 to 6
Ready in : 75 Minutes
Recipe Type : Breakfast