Chole-Vature (A Punjabi cuisine)
- Kabuli Chana (white chick peas) (Soaked overnight):- 1 cup
- Onion: - 1 peace
- Garlic paste: - 1 teaspoon
- Ginger (finely chopped): 1 teaspoon
- Tomato (cut into small pieces):- 1 Cup
- Green Chili (sliced): - 4-5
- Dried Mango powder (amchur): 2 teaspoon
- Fresh Coriander: ½ cup
- Red Chili (if you want):- 1/2 teaspoon
- Kashmiri red Chili Powder: - 1 teaspoon
- Cumin Powder: - 1 teaspoon
- Coriander Powder: - 1 teaspoon
- Turmeric Powder: - 1/2 teaspoon
- Mustered / Refined Oil: - 1 Cup (150gm)
- Salt: - to taste
- Plain Flour (maida): 1cup
- Potato (boiled and grated): ½ cup
- Curd: 1cup
- Salt: to taste
- Refined oil: for deep-frying
For the Chole:
- 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.
- Full heat the oil in a pan & fry the onion till golden.
- Add the ginger and garlic and cook for 1min.
- Add the chili powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
- 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:
- Combine the flour, potato, curd, 1½ teaspoons of oil and salt and knead into firm dough without using any water.
- Knead the dough very well till it is smooth. Cover with a wet muslin cloth and rest the dough for at least 30 minutes.
- Divide the dough into equal parts and roll out into circles.
- Deep fry in hot oil till the bhaturas puff up and both sides are golden brown.
- 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.