Amritsari Chole Bhature: A Flavorful Punjabi Hug in a Bowl! 🍳

Ingredients 🥄

For the Amritsari Chole:
1 cup dried chickpeas (Kabuli Chana), soaked overnight
4 cups water (for pressure cooking)
1 black tea bag
1 inch ginger, grated
2 green chilies, finely chopped (adjust to your spice level!)
1 teaspoon turmeric powder
1 teaspoon red chili powder
2 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon garam masala
1/2 teaspoon amchur (dry mango powder)
1 tablespoon anardana powder (pomegranate seed powder)
1 tablespoon chole masala
2 tablespoons vegetable oil
1 large onion, finely chopped
2 tomatoes, pureed
Salt to taste
Fresh coriander leaves, chopped for garnish
For the Bhature:
2 cups all-purpose flour (Maida)
1/2 cup yogurt (Dahi)
1/4 teaspoon baking soda
1/2 teaspoon sugar
Salt to taste
2 tablespoons oil
Warm water, as needed to knead the dough
Oil for deep frying

Instructions 📋

Let's start with the Chole:
First, drain the soaked chickpeas and put them in a pressure cooker. Add 4 cups of water and the black tea bag. The tea bag gives the chole a beautiful dark color and adds depth to the flavor. Pressure cook for about 5-6 whistles or until the chickpeas are very soft and easily mashable.
While the chickpeas are cooking, let’s prepare the masala. Heat oil in a pan. Add the chopped onion and sauté until golden brown. Add the grated ginger and chopped green chilies and sauté for another minute.
Now, add the tomato puree and cook until the oil starts to separate from the mixture. This ensures the tomatoes are cooked through and the raw taste is gone.
Add all the spice powders – turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, amchur, anardana powder, and chole masala. Mix well and sauté for a couple of minutes, stirring constantly to prevent burning.
Once the chickpeas are cooked, remove the tea bag and mash a few chickpeas with the back of a spoon. This will help to thicken the gravy. Add the chickpeas to the masala and mix well. Add salt to taste.
Simmer the chole for about 15-20 minutes, allowing the flavors to meld together beautifully. Garnish with fresh coriander leaves before serving. 🌸
Now for the Bhature:
In a large bowl, mix together the all-purpose flour, yogurt, baking soda, sugar, salt, and oil.
Gradually add warm water and knead to form a soft, pliable dough. Cover the dough with a damp cloth and let it rest for at least 2 hours. This resting time is crucial for achieving light and fluffy bhature.
After the dough has rested, divide it into equal-sized portions. Roll each portion into a slightly oval shape.
Heat oil in a deep frying pan or wok. Gently slide the rolled bhatura into the hot oil. Press it lightly with a slotted spoon to help it puff up.
Fry on both sides until golden brown and puffy. Remove from the oil and drain on paper towels. 🍳
Serve the hot and fluffy Bhature immediately with the Amritsari Chole. Add a side of sliced onions and green chilies for the authentic Punjabi experience! Enjoy!