Punjabi Chana Bhature

It is one of the most popular Punjabi dishes. It originated in the northern parts of Hindustan, and still continues to be a popular dish amongst the north India and also Pakistan. Although in Pakistan, it is famous by the name of Rawalpindi Chana Bhatura.

Punjabi Chole or Chana is a chickpea/ kabuli chana curry made by boiling the chickpea with the Indian spices along with onions and tomato.

The Bhatura is basically a leveled fried bread made of fermented all-purpose flour (maida). You can also put add wheat flour to it or if preferred make it with just the wheat flour.

Ingredients :

For Chole

• 1 cup Kabuli Chana or Chickpeas (soaked overnight or 8 hours)

• 1 tbsp Tea leaves (powder will do)

• 2 dried Red Chilies

• 1 inch Cinnamon Stick

• 1 black Cardamom

• 2 green Cardamoms

• 1 big or 2 small bay leaves

For the Gravy

• 2 tbsp Ghee

• 2 tbsp oil

• 1 black cardamom

• 1 bay leave

• 1 tsp cumin seeds

• 1 inch ginger (I like to grate them)

• 4 garlic cloves, chopped

• 1 big onion, finely chopped

• 2 red tomatoes, finely chopped

• 1/2 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• Salt to taste

• 1 tbsp Special powder

For Bhatura

• 2 cups all purpose flour (maida)

• 1/4 cup semolina (rava)

• 1/4 tsp baking powder

• 1/2 tsp sugar

• 1/2 cup yogurd (dahi)

• Salt to taste

• Oil for deep frying

Method :

Bhatura

• In a mixing bowl sieve the flour, semolina, baking powder, salt and sugar.

• Now make a well in the middle and add the yogurt to it. Start kneading the mixture to make it into a smooth dough. Add water as required while kneading.

• Cover the dough with a damp cloth and rest it for 3-4 hours(even if the time is limited, make sure to rest it for 30-45 minutes.) As the dough rests it will be more and more softer and moist. It will also rise a little.

• Knead the dough again after resting. Put a little flour in the mixing bowl so as it doesn't stick to the surface of the bowl.

• Divide the batter into small equal sized balls. Take them one by one and roll them on the kitchen surface into oval shaped poories. Use a little flour while rolling if it sticks to the surface. Keep rest of the balls covered by the damp cloth to avoid drying.

• Heat the oil in a kadai and deep fry the bhaturas till they turn crisp and golden in color.

Special Powder Recipe

• In a pan, fry 1 tbsp coriander seeds, 1/2 tbsp cumin seeds, 1 red chili, 1/2 tsp black peppercorns, and 1 inch cinnamon stick and once cooled grind then to fine powder

Chana Curry

• In a pressure cooker add the already washed and soaked chickpeas.

• Now in a muslin cloth add the tea leaves along with both the cardamoms, red chili, cinnamon stick and bay leaves and make it into a polti. Add this potli to the cooker along the chole and salt to taste.

• Add water to the cooker to boil the chickpeas. There should be enough water to soak all the chickpeas and a bit more. Put the lid to the cooker, Keep it on medium-high and cook for 3-4 whistles. The cooking time required can vary at places.

Once the chickpeas are done we can start to work towards the gravy.

• In a kadai, heat the ghee and oil. Add bay leaves and black cardamom. Once it starts to sputter, add cumin seeds and let it sputter too.

• Add the grated ginger and chopped garlic to it. Its time for the chopped onions. Add them and fry them till they turn brown in color. Keep the flame on medium heat and keep sautéing.

• Now is the time to add turmeric powder, red chili powder and coriander powder. Add and sauté for 2 minutes. Don't let the masala get burnt.

• Add the chopped tomatoes and salt. I like to keep the flame towards the low side, sauté it once to mix it all well.

• Cover the kadai and cook this masala mixture till the tomatoes are all soft, mashed and mushy. It will take 3-4 minutes for this process.

• Once it is well done, add the Special Powder we made in advance. Sauté for a minute.

• Open the cooker and check if the chickpeas are well done. Remove the potli from the chickpeas, and strain it. Mash only half of the chickpeas and add all the chickpeas to the kadai.

• Add the water strained from the chana as required. Remember that as the gravy cools it thickens a bit. Add 2 green chillis, slit from the middle. Cover the kadai and cook it for 5-6 mintues.

• Check the taste of the chana for water, salt and spices. If required add salt & special masala again and boil for 2 minutes again. NEVER add cold or room temperature water to this gravy. Any time in need of water, boil it separately before adding.

• Garnish the curry with chopped coriander leaves and ginger juliennes.

Trivia: Chickpea is one of the first cultivated vegetables in the world. Today we one of the leading producers of Chickpea, but the origin of this vegetable has been traced to Turkey.