Name: Amritsari Chole with Bhature recipe by Vanitha Bhat at BetterButter
Prep time: 180 min
Cook time: 30 min
Total time: 210 min
Yield: 4
Ingredients: For Bathure:; 2 cups of maida/all purpose flour; ½ cup yogurt or curd; 2 tbsp oil; ½ tsp baking soda; ½ tsp salt; ½ cup milk or as required; Oil for deep frying; For Amritsari Chole:; 1 cup chickpeas, boiled for 10 minutes, soaked for half an hour in this water and then drained and cooked with 1 black tea bag until soft and tender; discard the tea bag; 1 large tomato; 2 medium green chillies; 2 tablespoons oil; 1 tablespoon ghee or butter; 1 star anise; 1 bay leaf; 5 cloves; 1-inch piece cinnamon; 5 to 6 methi (fenugreek) seeds; ¼ teaspoon hing or asafoetida; ½ teaspoon Kashmiri red chilli powder; ½ teaspoon jeera or cumin powder; 2 teaspoons coriander powder; ½ teaspoon turmeric powder; 2 teaspoons chole masala powder; 1 medium onion, chopped; 1 teaspoon each grated ginger and garlic; 1 big black cardamom, slightly crushed; ½ teaspoon chaat masala powder; Salt to taste

ABOUT Amritsari Chole with Bhature RECIPE

The most popular food on the streets of Amritsar or Delhi, eaten either for breakfast or as a snack for any time, spicy Amritsari Chole, served with crisp on the outside and soft on the inside puffy bhatures!

Ingredients Serving: 4

For Bathure:
2 cups of maida/all purpose flour
½ cup yogurt or curd
2 tbsp oil
½ tsp baking soda
½ tsp salt
½ cup milk or as required
Oil for deep frying
For Amritsari Chole:
1 cup chickpeas, boiled for 10 minutes, soaked for half an hour in this water and then drained and cooked with 1 black tea bag until soft and tender; discard the tea bag
1 large tomato
2 medium green chillies
2 tablespoons oil
1 tablespoon ghee or butter
1 star anise
1 bay leaf
5 cloves
1-inch piece cinnamon
5 to 6 methi (fenugreek) seeds
¼ teaspoon hing or asafoetida
½ teaspoon Kashmiri red chilli powder
½ teaspoon jeera or cumin powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
2 teaspoons chole masala powder
1 medium onion, chopped
1 teaspoon each grated ginger and garlic
1 big black cardamom, slightly crushed
½ teaspoon chaat masala powder
Salt to taste
Coriander leaves and kasuri methi (dried fenugreek leaves) for garnishing

Instructions

To make the bhatura dough: In a large mixing bowl, add flour, yogurt, oil, soda and salt and mix well to make a crumbly mixture. Add enough milk to make a soft and pliable dough. Keep covered for at least 2 hours.
Meanwhile, prepare the chole: Make a puree of the tomato and green chillies and keep aside. In a large kadai or deep saucepan, heat the oil and ghee.
Add the whole spices (star anise, bay leaf, cloves, cinnamon and methi) and fry for a few seconds Stir in the onions and hing and fry for about a minute till they turn soft. Add the tomato paste and cook for a few minutes till it thickens.
Stir in all the masala powders and sauté till the oil separates. Pour in the cooked chickpeas along with the water in which it was cooked, black cardamom and salt and mix well.
Taste the gravy for salt and sourness and if needed add more salt or chaat masala. Bring to a boil and reduce heat to medium. Simmer for about 10 to 15 minutes. Add crushed kasuri methi on top, mix well. Garnish with coriander leaves.
To fry the bhature: Heat oil in a deep pan. Take 1-inch balls of the dough, dust with flour, roll to medium thick circles (should be thicker than regular puris) and deep fry in medium heat oil, until puffed and golden brown on both sides.
Drain on absorbent paper towels. Serve hot, puffy bhature with Amritsari Chole, chopped onions and lemon wedges!

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