Excitement arises in an Indian restaurant when the waiter walks out of the kitchen with a plate of a very puffed up batura and chole on the side. Those trying to pick something off the menu change their mind and get a batura. Once it arrives to your table, people drool over the puffed up deep fried batura and then there is more excitement when you poke a hole and watch the batura become flat. Few mins after that the batura is demolished and you find yourself picking up the crispy pieces of the batura. I don’t spend time remembering the past, however this past week I did that and I remembered how we spent our Friday afternoons. After church, my family and a few of our friends went to a restaurant and almost everyone would get chole batura. We did that for a really long time until we got bored of going to the same restaurant.
I decided to make this over the weekend and it turned out great. I did not have a major puffing, but the taste and texture was exact.
So for those who have no idea what a chole batura is, here is how wiki defines it: Chole bhature is a combination of chole (spicy chick peas) and fried breads called bhatoora. It is mainly eaten in North India and along with chole seems to be have originated in Punjab.
- 3 cups of flour (maida / all purpose flour)
- 8 tbsp of yogurt
- 1/4 tsp baking soda
- Salt to taste
- 1/4 cup warm water
- 2 tsp oil
- Oil to fry
- A can of garbanzo beans (chick peas)
- Onion: 1 large diced
- Tomatoes: 1 medium chopped
- Green chillies: 2 slit lengthwise
- Ginger: small piece minced
- Garlic: 2-3 cloves minced
- Cumin Seeds: 1 tsp
- Garam Masala Powder: 2 tbsp
- Chilli Powder: 1 tbsp
- Freshly Chopped Coriander: Chopped fine
Let’s begin by making the dough. Mix all the dry ingredients: Flour, soda, and salt. Making a hole in the middle and add the wet ingredients: water, oil, and yogurt. Mix well and form a dough. I kneaded a bit and set it aside.
Now to the Chole: In a deep pan, add some cumin seeds to the heated oil. Next add the green chillies, minced ginger and garlic and the onion and sauté. Once the onions go soft add the garam masala and chilli powder and the tomatoes. I added a bit of the water from the canned chick peas and mixed it all together.
Once this comes to a boil, add the can of chick peas, some more water if needed and the required amount of salt. Let this cook until the peas get soft, add some coriander leaves and your chole is done!
Now back to the bhature. Make golf ball size dough balls and roll each one out into a nice flat circle. Heat a good amount of oil in frying pan and deep fry each of your bhature. They will puff up and brown well on either side. Drain on some absorbent paper.
Serve hot with the chole.