Per serving · Approximate values estimated by AI
Punjabi Style Chole Bhature with Amritsari Kulcha Dough
85% authentic · Indian
A robust, flavorful Chole inspired by Punjabi traditions, paired with a Bhature dough that incorporates elements of Amritsari Kulcha for a slightly different texture and taste profile.
Ingredients
- Chickpeas (Chana)2 cups, dried
- All-purpose flour (Maida)2.5 cups
- Semolina (Sooji)0.5 cup
- Yogurt1/4 cup
- Baking soda1/2 tsp
- Vegetable oil1/4 cup for dough + for deep frying
- Onions2 medium, finely chopped
- Tomatoes3 medium, pureed
- Ginger-garlic paste2 tbsp
- Whole spices (bay leaf, cinnamon, cloves, cardamom)as needed
- Ground spices (coriander, cumin, turmeric, garam masala, amchur, chana masala)as needed
- Dried pomegranate seeds (Anardana powder)1 tsp
- Kasoori methi (dried fenugreek leaves)1 tsp
- Fresh cilantro, ginger juliennes, green chiliesfor garnish
- Saltto taste
- Wateras needed
Steps
- 1
Soak and pressure cook chickpeas until very soft. Reserve cooking liquid.
- 2
For the dough: Mix maida, semolina, yogurt, baking soda, salt, and oil. Knead into a firm dough using water. Let it rest for at least 1 hour.
- 3
For the Chole: Temper whole spices in oil. Add onions and sauté until golden. Add ginger-garlic paste and cook. Add tomato puree and ground spices, including chana masala and anardana powder. Cook until oil separates.
- 4
Add cooked chickpeas, garam masala, and crushed kasoori methi. Mash some chickpeas. Adjust consistency with reserved liquid or water. Simmer for 15-20 minutes for flavors to meld.
- 5
Garnish with cilantro, ginger juliennes, and green chilies.
- 6
For the Bhature: Divide dough, roll into slightly thicker ovals than usual.
- 7
Deep fry until golden brown and puffed. The semolina might make them slightly less airy but crispier.
- 8
Serve hot with the Punjabi Chole.
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