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Thunka Puri

Ingredients Of Chole Bhature

For chole:
·         2 cup chickpeas (channas)
·         2 tsp oil
·         1 bay leaf (tej patta)
·         1 stick cinnamon (dalchini)
·         3-4 cloves (laung)
·         1 tsp whole pepper corns (sabut kali mirch)
·         3 green cardamom  (choti elaichi)
·         2 black cardamom (badi elaichi)
·         1 tsp turmeric powder (haldi)
·         1 tsp chili powder (lal mirch powder)
·         1 tsp coriander powder (dhaniya powder)
·         1 tsp cumin powder (zeera powder)
·         1 tsp cumin seeds (zeera)
·         1/2 tsp asafoetida (heeng)
·         Salt to taste
·         1 cup onions (chopped)
·         1 cup tomatoes (chopped)
·         1 tsp ginger (chopped)
·         1 tsp garlic (chopped)
·         1 tsp ajwain
·         1 tsp lime juice
·         1 green chili (chopped) 
 1 Tbsp butter

For the bhaturas:
·         2 cups maida (refined flour)
·         1/2 tsp yeast, dissolved for 10 minutes in luke warm water
·         1/2 cup whole wheat flour
·         A pinch of salt
·         Water to knead
·         Oil for frying

How to Make Chole Bhature

For chole:
  • In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green and black cardamom.
  • After it gets brown add chopped onions and saute it.
  • After sauteing add chopped ginger and garlic.
  • Then add turmeric, chili powder, coriander powder, cumin powder, asafoetida, salt and fry well.
  • For de glazing the pan add little water.
  • Now add the chole (soaked overnight and pressure cooked) to the masala.
  • After stirring well add tomatoes, little sugar and salt to the chole (chickpeas)
  • Now add ajwain, chopped green chilies and water for the base.
  • To get the color in the chole, add a tea bag to the masala.
  • Simmer the chole gently for an hour and cover it.
  • Add lime juice and a dollop of butter to it.
  • Garnish the chole with coriander and butter.
  • Serve the chole hot with bhaturas.
For the bhaturas:

  • Knead the whole wheat flour, maida and salt together with adequate amount of water.
  • Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work.
  • Divide it into equal portions. Roll out in an oval or round shape.
  • Deep fry till golden brown, like a puri.
  • Serve.