By Garima Johar
July 7, 2024
Aren’t weekends all about waking up late and then making an elaborate heavy brunch that you weren’t finding the time for on weekdays? If that’s the case, why don’t you make traditional Punjabi chole bhature for a hearty brunch?
For The Chole: 1 cup white chickpeas 1 bay leaf 2 cloves 2 green cardamoms 1-inch cinnamon stick 1 tsp cumin seeds 1/2 tsp dried fenugreek leaves 1 medium onion 1 tsp ginger-garlic paste 1 tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder 1/2 tsp cumin powder 1/2 tsp garam masala 1/2 cup tomato puree 1 tbsp coriander leaves Salt to taste Oil for cooking
For The Bhature: 1.5 cups maida 1/3 cup sooji 1/2 cup curd 1/2 tsp sugar 1/2 tsp baking soda 1/4 tsp baking powder Salt to taste Oil for deep frying
Soak the chickpeas overnight. Pressure cook with spices for 4-5 whistles.
Saute onions, ginger-garlic paste with cumin seeds and kasuri methi.
Add the remaining spices and tomato puree. Cook till the gravy is thickened.
Add the cooked chickpeas and let them simmer. Garnish with coriander and set aside.
Mix sooji, curd, sugar, baking soda, baking powder, and salt. Knead to make a smooth dough.
Take small portions, roll into thin ovals and deep fry.
Serve hot with chole with a side of chopped onions and chutney.