Maya’s Punjabi Chole Bhatture (v)

MAYA'S PUNJABI CHOLE BHATTURE (V)

Chole, also known as channa masala, is a traditional chickpea curry spiced up with chilli, ginger, garlic, chilli and tomato sauce. Bhattura is a fluffy deep-fried leavened bread, which goes incredibly well with chole. This dish is a traditional and very old North Indian, particularly Punjabi street food, loved by everyone.

Serve 4-6 portions

INGREDIENTS FOR CHOLE

  • 800g of boiled white chickpeas (or 2 cans drained and washed if preferred)
  • 3 medium white onions
  • 8 cloves of garlic
  • 5 cm garlic
  • 1-2 green chillies
  • 4 tbsp ghee or butter
  • 2 tsp Maya’s Nørrebro Chilli Sauce
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp cumin (ground or whole as preferred)
  • 1 tsp ground coriander
  • 1 cinnamon stick (4-5cm long)
  • 200g finely chopped tomatoes (canned o
  • 2 tbsp tomato purée
  • tbsp mint sauce or tamarind
  • 150-200ml water
  • 1 handful of fresh coriander for garnish
  • 1 small red onion finely chopped for garnish

INGREDIENTS FOR BHATTURE

  • 500g plain flour
  • 1tsp dried yeast
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp oil
  • 50 ml warm water
  • 250-300g plain yoghurt
  • 1L vegetable oil for frying

STEP 1: PREPARE DOUGH FOR BHATTURE

  • In a bowl mix flour, yeast, baking powder, salt and sugar
  • In a cup mix water and oil and add to the flour mix
  • Add in the yoghurt bit by bit whilst kneading it gently until a ball is formed
  • Dust the table and bring the dough out to knead thoroughly until it looks smooth without lines
  • Leave the dough to rise in a warm place for at least 2-3 hours or more if you have the time, covered with a wet tea towel
  • One hour before cooking, make the dough balls (slightly bigger than a golf ball) and place them on an oiled tray. Cover them again with a wet tea towel for further raising

STEP 2: PREPARE THE CHOLE

  • Grind the onions, garlic, ginger and green chillies into a paste
  • Heat the oil in a casserole
  • Stir in the onion, garlic, ginger and chilli paste and cook on low heat until golden
  • Add in cinnamon stick and cumin and let cook for a few minutes on low heat
  • Mix in the turmeric, garam masala and ground coriander, let it heat up for a few min
  • Stir in tomato and tomato pure and bring to boil on medium to low heat whilst stirring
  • Stir in Maya’s Nørrebro Chilli Sauce and cook for a few minutes
  • Stir in the chickpeas
  • Add the water and mix well. Put a lid on and let cook for 15 min on medium heat whilst stirring every few minutes
  • Once the gravy looks ready, gently thicken the gravy by gently mashing some of the chickpeas with a spoon. Thicken it to your taste and preference.
  • Stir in the mint sauce or tamarind
  • Garnish with fresh coriander and chopped red onion

STEP 3: FRY THE BHATTURE

  • Place 1L vegetable oil in a casserole and heat up to around 165-170C
  • Grease your hands and your kitchen table with a few drops of cold oil
  • Using a rolling pin roll out the doughballs one at a time
  • Once the oil is hot, put one rolled bhattura into the oil and fry
  • Gently push it down in the middle to let it fluff up
  • Turn the bhattura every around 10-15 sec
  • Once it is golden on both sides, take it out and place on a try lined with tissue paper or a tea towel for the excess oil to drain off
  • Each bhattura will take 45-60 seconds to cook.
  • Once ready, serve with the chole and enjoy the bliss

 

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