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Today I am sharing Amritsari Chole Bhature with detail recipe This is an Awesome recipe of Chole Bhature and you must give it a try. I have used organic chole/chickpeas for making the chloe and they do taste better than the regular ones.

Festival of Holi is on, we Indians love this festival as this is the festival of colours which brings joy, happiness and fills our life with colours. We all celebrate this festival with full on josh as this festival brings all of us together .We make whole lots of savories and special combination food at this time.

Most famous and enjoyable combination is punjabi chole bhature, an all time favorite meal loved by all North Indian and I am sure at other part too.

My favorite dish recipe from Punjabi Cuisines! I just love to see Chole Bhature in a restaurant when served to others. There are various versions of Chole Bhature in Punjab-India.

However, I thought of making the authentic Amritsari Chole Bhature for my family and share with my readers. Honestly, it turned out really delicious and tasty. My family and guests were drooling over them. Even the Bhatures were damn neat. I felt these home-mades were any day better than those served in a Dhaba or a five star restaurant :)….A must try..

Lastly, I would like to recommend you more such recipes like ..

Chole bhature/ pindi chole aur bharure

Recipe by MINAL SHARMACourse: MainCuisine: Indian, PunjabiDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

427

kcal

Who doesn’t love that scrumptious bite of flavourful Amritsari chole bhature with pickle and onion lachchas. They are best served with mattha.

Ingredients

For Amritsari Chole Bhature:
300 gms Chole (Chick Peas)
4 Tomato Puree
2 Bigsized Onions ( chopped)
1 tbsp Peppercorn (kalimirch)
1 tbsp Cumin seeds (jeera)
1 tbsp Turmeric (Haldi)
1 tbsp Coriander seed (Dhaniya) Powder
2 tbsp Red Chili Powder (lal mirch powder)
2 to 3 Cinnamon sticks (dalchini)
1 Large Black Cardamom (Badi Elaichi)
1 Green Cardamom (hari elaichi)
1 tsp Anardana ( dry pomegranate seeds)
5 to 6 Cloves (lavang)
1 Mace (Javitri)
1 Tea Bags
1 tbsp Garlic paste (lehsun)
1 tbsp Ginger paste (adrak)
1 inch Ginger chopped
3 tbsp Ghee
3 Bay Leaves (tejpata)
1 tbsp Shahi Jeera
½ Lime Juice
Or
½ t/s Amchur (Mango powder)
2 cups Water
Salt as per taste
For Bhatura:
3 cups Flour ( 1 took 2 cups Refined flour and 1 cup Wheat Flour)
5 tbsp Semolina (Rava)
2 tbsp Baking Powder
3 tbsp Olive Oil Or Vegetable Oil
10 tbsp Thick Yogurt (dahi)
4 to 5 tbsp Warm Water
3 cups Oil
Salt as per taste

Directions

Very important soak choles in in water overnight.
Dip Tea Bags and Black Cardamom in the choles. Pressure cook Choles until 4-5 whistles or more until they are cooked and tender.
Once cooked discard the tea bags and can keep cardamom .
Heat a Pan and now roast Cumin seeds, Coriander seed, Red Chili , Green Cardamom. Also add Turmeric, Pepper corn, Cloves. Don’t forget to roast Mace, anardana and Cinnamon sticks as well. Roast for 2 mins on low flame. Keep this aside.Use only about 1 t/s of this masala else your choles will be super hot and will taste too much of masalas. So add as per your taste preference
Take a big vessel Or wok add 2 tbsp Ghee. Once hot saute shahi jeera along with bay leaves. Once they crackle. Add Ginger-Garlic paste, chopped Ginger and sauté. Now add chopped onion. Saute for a minute more. Combine roasted masalas and saute for 3 mins more.
Add tomato puree and saute for 2 mins more.
It’s time to add cooked Chloe’s. Combine all of them and mash some choles with the back of spoon.
Add water as consistency required. Add Lime juice / amchur powder and salt as per taste.
Cook for 5 to 7 mins more. Switch off the gas. Garnish with few coriander leaves.
Your Amritsari Chole is ready. Serve hot with fried Bhatures!
For Bhatura:
Sieve flour, semolina, salt and Baking Powder.
Add yogurt, oil, warm water.
Combine all and knead well to make a dough . Knead for 15 to 20 mins unless it shapes into a smooth ball. The more you knead the better your dough would be.
Now cover this with a damp cloth and keep in a humid place. The best place would be in your oven with the light on. You can keep this dough overnight in winters but 2 hours will be sufficient in summers. I just kept them aside for 2 hours to rest.
Then form medium sized balls about 2 inches and roll them with a roller. Dust some flour before rolling.
Shape them into round shape as you make rotis but keep the thickness slightly thick than Rotis (Indian Bread). You can roll them into round shape or even oval shape looks great.
Now take a deep frying pan add oil. Wait until oils is fuming. Now gently place bhatures and fry one by one. Keep the gas on medium heat. Give some pressure with the back of spoon while frying Bhaturas. Fry from both sides and it should be light golden brown.
Place the fried Bhaturas on paper napkin to remove excess oil. Bhaturas taste great when hot so fry them just before eating.
Serve with Amritsari Chole with hot Bhatures along some salad or raita with your Amritsari Chole bhature