Chole Bhature from Imperial Inn | Imperial Inn Food Recipe Blog
Chole Bhature from Imperial Inn

Chole Bhature from Imperial Inn

Chole Bhature is also know as chola poori. It is a very popular Punjabi dish which is usually served as breakfast. Chole bhature is a combination of chole and fried Indian bread. Chole is prepared with chick peas and bhatoora is a fried Indian bread made of all purpose flour/maida.

Prep: 10 mins
Cook: 20 mins
Imperial Inn - Chole Bhature (veg)
Chole Bhature
Ingredients:
  • 1 cup chole/ chickpeas or garbanzo beans
  • 3 green chillies
  • 1 medium onion
  • 2 tomatoes
  • 6 cloves of garlic
  • 1 inch ginger
  • ½ tsp turmeric powder
  • ½ tsp Kashmiri red chilli powder
  • 1 tsp coriander powder
  • ¾ tsp garam masala powder or chole masala
  • ½ tsp dry mango powder
  • ¼ tsp asafetida
  • ½ tsp cumin seeds
  • 1 bay leaf
  • 1 inch cinnamon
  • 3-4 whole black peppercorns
  • 2 green cardamoms
  • 2-3 cloves
  • Fresh coriander leaves, finely chopped
  • Salt to taste
Imperial Inn - Chole Bhature (veg)
Chole Bhature
Preparation:
  • Soak the chickpea/ chole I/3 cups of water either for overnight or for 5-6 hours.
  • Boil or pressure cook the soaked chole with water and salt. Since the chole were soaked for few hours, hence you need to cook them for 4-5 whistles.
  • When the chole are done, keep the aside.
  • Now slice one medium onion and chop 2 tomatoes, 3 green chillies, 6 cloves of garlic and 1 inch ginger.
  • Put them in a grinder or blender and grind into a smooth paste/ puree. Ther is no need to add water while making the paste because the juice of tomatoes will help in making a fine paste.
  • Heat 1 tsp oil in a pan and add whole garam masala (1/2 tsp cumin seeds, 1 bay leaf, 1 inch cinnamon, 3-4 whole black peppercorns, 2 green cardamoms and 2-3 cloves).
  • Sauté all the spices on low flame for a few seconds till they leave its fragrance. Add about ¼ tsp of asafetida and stir well.
  • Now add prepared ground paste of onion and tomatoes and cook continue till the oil begins to separate and the puree becomes nice and mushy.
  • Add ½ tsp Kashmiri red chilli powder turmeric powder and salt to taste.
  • Stir well for one more minute and then add cooked chole with its water. Here you need to add about ½ cup of water.
  • Cover the pan, simmer the flame and leave to cook for about 10-12 mins, till the gravy thickens.
  • Stir occasionally in between and finally garnish the chole with some fine chopped fresh coriander leaves and serve with hot Bhature.
Imperial Inn - Chole Bhature (veg)
Chole Bhature
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