- Boiled chickpeas 1 Can (10 oz)
- Onion puree 1/2 Cup (8 tbs)
- Tomato puree 1/2 Cup (8 tbs)
- Crushed tomato can 1/2 Cup (8 tbs)
- Green bell pepper 1/4 Cup (4 tbs), diced (Optional)
- Fenugreek leaves 5 Tablespoon (Optional)
- Ginger paste 1 Teaspoon
- Garlic paste 1 Teaspoon
- Sugar To Taste
- Salt To Taste
- Turmeric powder 1/4 Teaspoon
- Red chili powder 1 Teaspoon
- Chole masala 1 Teaspoon
- Oil 2 Tablespoon
- Heavy whipping cream 1/2 Cup (8 tbs)
- FOR GARNISH
- Cilantro 2 Tablespoon, chopped (For garnishing)
- All purpose flour (Maida) – 2 cups
- Semolina (Suji) – 1/3 cup
- Baking Powder – 1/2 teaspoon
- Baking Soda – 1/4 teaspoon
- Salt – 1/2 teaspoon
- Sugar – 1 teaspoon
- Sour curd ( Yoghurt) – 1/4 cup
- Water to prepare the dough
- Oil for frying
1. Take a saucepan, heat it with a couple of tablespoons of oil.
2. Add the fenugreek leaves, turmeric powder and onion puree. Stir and let it cook for a few minutes.
3. Add the diced green bell pepper, ginger and garlic paste and stir.
4. Add the tomato puree and when it boils reduce the heat and add red chili powder, chhole garam masala, sugar and a little bit of salt to taste. Cover and let it simmer for a few minutes.
5. Add the crushed tomatoes, cover and simmer for about 6 to 7 minutes. Then the gravy is almost ready.
6. Add the cooked chickpeas (garbanzo beans) to the gravy and stir lightly. Finally add the heavy cream. If you need a thicker gravy cook for a few more minutes with the lid open.
7. Garnish with freshly chopped cilantro and turn off the heat.
8. Serve chhole hot with naan, roti, paratha or rice.
Sieve the flour and suji together along with salt, baking soda and baking powder. Now mix curd with sugar and whisk them nicely and add to the flour mixture to prepare the dough. Knead the entire mixture well adding little water till it becomes a soft dough.
Now once your dough is ready,cover it with a wet moist napkin for approx 2-3 hours.
When you are ready to prepare the Bhatura’s, take out the dough from the moist napkin and divide them into equal lemon size balls. Dust with the flour and roll into long shape bhaturas as shown in the picture.
Heat oil in a kadai and fry the puff in hot oil till the bhatura turn light golden brown. Fry these bhaturas one by one and remove on paper napkin so that the excess oil is absorbed.
Serve these Bhatura’s with Punjabi chole, onions, pickle and green chillies.