How to make Chola Bhatur?

Chapter 1: The Soul of the Chole – The Chickpea Curry

Our story begins with the chole, the very soul of this dish. The secret to a rich, flavorful chole lies in patience and a blend of aromatic spices.

Ingredients for Chole:

• 1 cup white chickpeas (kabuli chana), soaked overnight
• 2 large onions, finely chopped
• 2 large tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 tablespoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon asafoetida (hing)
• 2-3 black cardamoms
• 2-3 cloves
• 1-inch cinnamon stick
• 2-3 bay leaves
• 1 teaspoon dried fenugreek leaves (kasoori methi)
• 2 tablespoons oil or ghee
• Salt to taste
• Fresh coriander leaves for garnish

The Tale Unfolds:

1. The Awakening of Chickpeas: The chickpeas, having slumbered in water overnight, are now ready to awaken. Drain them and pressure cook with enough fresh water and a pinch of salt for about 5-6 whistles, or until they are soft and tender but still hold their shape. Alternatively, you can boil them in a pot until tender.
2. The Aromatic Embrace: In a heavy-bottomed pan or kadai, heat the oil or ghee. Once shimmering, add the cumin seeds, black cardamoms, cloves, cinnamon stick, and bay leaves. Let them splutter and release their heady aroma. This is the first layer of flavor in our story.
3. The Golden Hue: Add the asafoetida and then the finely chopped onions. Sauté them on medium heat, stirring occasionally, until they turn a beautiful golden brown. This step is crucial, as the caramelized onions form the sweet and savory base of our curry.
4. The Fiery Kiss: Introduce the ginger-garlic paste and green chilies. Sauté for another minute until the raw smell disappears, infusing the oil with their pungent notes.
5. The Tangy Twist: Pour in the tomato puree. Cook this mixture, stirring frequently, until the oil separates from the masala. This indicates that the tomatoes have cooked down and intensified in flavor.
6. The Spice Symphony: Now, it’s time for the vibrant spices. Add turmeric powder, red chili powder, and coriander powder. Mix well and cook for a minute, allowing the spices to toast and release their essence. If the mixture feels too dry, add a splash of water to prevent burning.
7. The Heart of the Chole: Gently fold in the boiled chickpeas into the rich, aromatic masala. Stir well to coat the chickpeas evenly.
8. The Simmering Serenade: Add 1-2 cups of the chickpea cooking water (or fresh hot water) to achieve your desired curry consistency. Season with salt. Bring the curry to a boil, then reduce the heat, cover, and let it simmer for at least 15-20 minutes. This allows the flavors to meld beautifully, creating a harmonious blend.
9. The Finishing Flourish: Just before serving, stir in the garam masala and dried fenugreek leaves (kasoori methi), gently crushing them between your palms to release their fragrant oils. Garnish with fresh coriander leaves.

And so, the first chapter of our culinary story concludes, with a pot of fragrant, spicy chole ready to tantalize your taste buds.

Chapter 2: The Fluffy Dream – The Bhatura

Now, let’s turn our attention to the bhatura, the perfect companion to our chole. This leavened bread is known for its light, airy texture and slightly tangy flavor.

Read also :How to make samosa at home?

Ingredients for Bhatura:

• 2 cups all-purpose flour (maida)
• 1/4 cup semolina (sooji/rava)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons yogurt (dahi), plain
• 1 tablespoon oil, plus extra for deep frying
• Warm water, as needed to knead the dough

The Dream Takes Shape:

1. The Foundation: In a large mixing bowl, combine the all-purpose flour, semolina, baking powder, baking soda, sugar, and salt. Give it a good whisk to ensure everything is evenly distributed.
2. The Tangy Embrace: Add the yogurt and 1 tablespoon of oil. Begin to mix these ingredients into the dry flour mixture.
3. The Kneading Ritual: Gradually add warm water, a little at a time, and knead the dough until it’s soft, smooth, and elastic. This will take about 8-10 minutes of dedicated kneading. The dough should be slightly sticky initially but will become pliable with time.
4. The Slumber: Once kneaded, apply a little oil to the surface of the dough, cover the bowl with a damp cloth or plastic wrap, and let it rest in a warm place for at least 2-3 hours, or preferably longer (up to 6 hours). This resting period is crucial for the dough to rise and develop its characteristic texture.
5. The Golden Awakening: After the dough has rested and doubled in size, gently punch it down to release the air. Divide the dough into small, equal-sized balls.

Chapter 3: The Grand Finale – Frying the Bhatura

The climax of our story involves the magical transformation of dough into golden, puffy bhaturas.

1. The Fiery Cauldron: Heat sufficient oil in a deep kadai or heavy-bottomed pan for deep frying. The oil should be hot enough (around 350-375°F or 175-190°C). You can test the oil by dropping a tiny piece of dough; it should sizzle and rise immediately.
2. The Rolling Act: Take one dough ball, lightly grease your rolling pin and work surface with a little oil (do not use flour, as it will burn in the oil). Roll out the dough into an oval or round shape, about 6-7 inches in diameter and moderately thin.
3. The Puffy Ascent: Carefully slide the rolled-out bhatura into the hot oil. Gently press down on the center with the back of a slotted spoon or ladle. This encourages the bhatura to puff up beautifully like a balloon.
4. The Golden Kiss: Once it puffs up, flip it over and fry the other side until it turns a lovely golden brown.
5. The Draining Ritual: Remove the fried bhatura from the oil and drain excess oil on absorbent paper towels.

Repeat the process with the remaining dough balls.

Chapter 4: The Grand Feast – Serving Chole Bhature

Our story culminates in a grand feast. Serve the hot, fluffy bhaturas immediately with the spicy chole.

Accompaniments:

• Sliced onions, often marinated in vinegar
• Lemon wedges
• Green chilies
• Pickle (achaar)

This culinary masterpiece, Chole Bhature, is more than just a dish; it’s an experience that awakens the senses and tells a tale of tradition, flavor, and pure gastronomic delight. Enjoy every bite of this labor of love!