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Chole bhature recipe
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How to cook chole bhature
Chole bhature is a food dish originating from northern India. However, in India, Delhi Chole Bhature is very popular, it is a combination of chana masala and bhatura/Puri, a fried bread made from maida. The origin of dish lies in Eastern Uttar Pradesh. Chole Bhature also known as Chana Bhatura is one of the most popular Punjabi dish liked almost all over India. Chole stands for a spiced tangy chickpea curry and Bhatura is a soft and fluffy fried leavened bread. Rinse the white chickpeas for a couple of times in water. Then soak the chickpeas in enough water overnight or for 7 to 8 hours. Next day drain all the water and cook the chickpeas with water+salt in a pressure cooker or a pot. In a grinder or blender take 1 medium sized chopped onion, 2 medium sized chopped tomatoes, 1 inch chopped ginger, 4 to 5 garlic cloves and 1 chopped green chili. Grind or blend to a fine paste. Add the whole garam masala (spices) – 1 teaspoon cumin seeds, 1 large tej patta, 2 inch cinnamon, 2 to 3 cloves, 2 green cardamom and 2 to 3 black peppercorns. Fry the whole garam masala mentioned above till the oil become fragrant. But don’t burn them. Add the ground paste and saute till the oil starts to leave the sides of the masala paste. Watch the video and learn in a simple way
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