Saturday, 11 May 2013

Flavors of India

Chole-Vature (A Punjabi cuisine)





For Chole:

  1. Kabuli Chana (white chick peas) (Soaked overnight):-        1 cup
  2. Onion: -                                                                                 1 peace
  3. Garlic paste: -                                                                       1 teaspoon
  4. Ginger (finely chopped):                                                        1 teaspoon
  5. Tomato (cut into small pieces):-                                           1 Cup
  6. Green Chili (sliced): -                                                            4-5
  7. Dried Mango powder (amchur):                                            2 teaspoon
  8. Fresh Coriander:                                                                   ½ cup
  9. Red Chili (if you want):-                                                        1/2 teaspoon
  10. Kashmiri red Chili Powder: -                                                 1 teaspoon
  11. Cumin Powder: -                                                                   1 teaspoon
  12. Coriander Powder: -                                                             1 teaspoon
  13. Turmeric Powder: -                                                               1/2 teaspoon
  14. Mustered / Refined Oil: -                                                       1 Cup (150gm)
  15. Salt: -                                                                                     to taste

For Vature:

  1. Plain Flour (maida):                                                           1cup
  2. Potato (boiled and grated):                                                ½ cup
  3. Curd:                                                                                 1cup
  4. Salt:                                                                                   to taste
  5. Refined oil:                                                                        for deep-frying


For the Chole:

  1. Cook the Kabuli chana with water in a pressure cooker for 3 whistles; if need, cook more until they are soft. Drain and keep aside. 
  2. Full heat the oil in a pan & fry the onion till golden.
  3. Add the ginger and garlic and cook for 1min.
  4. Add the chili powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
  5. Add the Kabuli chana, green chilli, tomatoes and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Sparkle fresh coriander and Keep aside

For the Vature:

  1. Combine the flour, potato, curd, 1½ teaspoons of oil and salt and knead into firm dough without using any water.
  2. Knead the dough very well till it is smooth. Cover with a wet muslin cloth and rest the dough for at least 30 minutes.
  3. Divide the dough into equal parts and roll out into circles.
  4. Deep fry in hot oil till the bhaturas puff up and both sides are golden brown.
  5. Serve hot with the chole, sliced onion and lemon wedges.

*While frying the bhature, press the centre lightly with a frying spoon so as to help it to puff up.
** You may use Chole masala, a blend of spices which is readily available at most Indian grocery stores.

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