Channa Bhature /Chole Bhature -Chickpeas in rich Tomato Gravy and Deep Fried Flat Bread

Chole Bhature hails from the North India and is a combination of 2 dishes. the chole masala(chick peas in a rich tomato gravy) and bhature(deep fried Indian flat bread). and are normally served with lassi,pickles,onions or any sort of chutneys. I did go a little crazy preparing this dish but ended up with delicious results.A rich and flavorful curry perfect for a dinner and is full of surprises.

Ingredients:
Bhature(Poori/Deep Fried Flat Bread):

• 4 Cups All Purpose Flour
• 1/2 Cup Sooji/Semolina/Rava
• 1 tsp Sugar
• 1 Tsp Salt
• Oil for Frying
• 3/4 Tsp Baking Soda
• 100 gm Yogurt

Method:

Sift flour,baking soda ,salt and mix it with the rest of the ingredients and knead well.Try not add water. Knead a dough from using yogurt. Try adding yogurt little by little so that the dough does not turn too sticky.If the flour is too dry add very little water to knead.

Heat the oil in deep frying pan on medium heat. Roll out equal portion of dough balls into flat bread Fry them equally on both sides will crispy , fluffy and brown in color. Serve them hot with Chickpea curry(Chole Masala)

Chole/Channa Masala(Chick Peas in a rich Tomato Gravy)

Ingredients:

• 1 1/2 Cups Garbanzo beans(Chick Peas/Channa) soaked overnight or atleast 6 hours and boiled
• 2 Medium Onions
• 5 Tomatoes
• 1 Tsp Red Chilli Powder
• 1 Small Green Chilly
• 3 Tbsp Oil
• 1 Tbsp Clarified Butter(Ghee) or Plain Salted Butter can be used
• 1/2 tsp Cumin powder
• 1 1/2 tsp Ginger Garlic Paste
• A pinch of Asafoetida
• 2 pods cardamon, an inch length cinamon and 3 cloves
• 1 tsp Pomegranate Seeds Powder(Can be omitted if its not available)
• 1/2 tsp Garam Masala Powder(Can be substituted wit All Spice Powder
• Fresh Parsley or Coriander Leaves to Garnish.

Method:

Soak the Channa Dal (chickpeas)Overnight and boil it until soft drain the water and keep it aside.
In a separate pan heat oil add the cardamon,cloves and cinnamon.Once they splutter add the very finely chopped onions and saute well .

Then add the ginger garlic paste and cook for about a minute. Puree the 5 tomatoes ,add to the pan and cook well with the lid closed till the oil is separated. Then add all the dry ingredients(garam masala,salt,chilli powder,asafoetida,pomegranate seeds powder,and cumin powder) and cook for about 3 to 4 minutes.

Now add the cooked chick peas and mix well. Add about 2 cups of water , simmer and cook well for a few more minutes. Finally drizzle over the clarified butter or butter.Garnish with coriander or fresh parsely leaves and serve with Bhature.