Punjabi Chole Bhature
Sure, here is the Punjabi Chole Bhature recipe in the style of Serious Eats: **Punjabi Chole Bhature** **Description:** A hearty and flavorful dish from the Punjab region of India, chole bhature is a combination of spicy chickpeas (chole) and fluffy fried bread (bhature). The chole is typically made with a blend of spices, including cumin, coriander, and garam masala, and the bhature is made with a yeasted dough that is fried until golden brown. This dish is often served with a side of pickled onions or yogurt. **Backstory:** The origins of chole bhature are unclear, but it is thought to have originated in the Punjab region of India. The dish is believed to have been created by the Sikh community, who used it as a way to feed large groups of people. Chole bhature is now a popular dish throughout India and is often served at festivals and celebrations. **Why It Works:** * The combination of spices in the chole creates a complex and flavorful dish. * The chickpeas are cooked until tender, which makes them easy to eat. * The bhature is fried until golden brown, which gives it a crispy exterior and a fluffy interior. * The dish is served with a side of pickled onions or yogurt, which helps to balance out the heat of the spices.
Chole bhature is a dish that is close to my heart. I grew up eating it at family gatherings and special occasions. My grandmother would always make the chole from scratch, and the smell of the spices cooking would fill the house. I loved watching her make the bhature, too. She would knead the dough until it was smooth and elastic, and then she would roll it out into thin circles. She would fry the bhature in a hot oil until they were golden brown and puffy. The chole and bhature were always served together, with a side of pickled onions and yogurt. It was a delicious and satisfying meal that I always looked forward to. I learned how to make chole bhature from my grandmother, and I've been making it ever since. I've tried many different recipes, but I always come back to my grandmother's recipe. It's the best chole bhature I've ever had. I'm sharing my grandmother's recipe with you today so that you can enjoy this delicious dish. It's a bit of a process, but it's worth it. I promise you, your family and friends will love it.
Punjabi Chole Bhature Punjabi Chole Bhature Punjabi Chole Bhature Punjabi Chole Bhature
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup dried chickpeas, soaked overnight
  • 2 onions, chopped
  • 4 tomatoes, chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • Salt to taste
Instructions
  1. Rinse the chickpeas and add them to a pressure cooker with 4 cups of water.
  2. Pressure cook the chickpeas for 15-20 minutes, or until they are tender.
  3. In a large saucepan, heat the oil over medium heat.
  4. Add the onions and cook until they are translucent.
  5. Add the tomatoes and cook until they are softened.
  6. Add the ginger-garlic paste, red chili powder, ground cumin, and garam masala.
  7. Cook for 2-3 minutes, or until the spices are fragrant.
  8. Add the cooked chickpeas to the saucepan and simmer for 15-20 minutes, or until the chole are heated through.
Why It Works
  • The chickpeas are cooked in a pressure cooker, which helps to make them tender and flavorful.
  • The spices are added to the oil before the onions and tomatoes, which helps to bloom their flavors.
  • The chole is simmered for at least 15 minutes, which allows the flavors to meld together.
  • The bhature is fried in hot oil, which helps to create a crispy exterior and a fluffy interior.