खमीर वाले छोले भठूरे कैसे बनाए - football jaise fulenge chole bhature recipe - cookingshooking

Ingredients

• 1.5 cups Kabuli Chickpeas (dry, rinsed and soaked 8‑10 hours)
• 0.25 teaspoon Baking Soda (optional alkaline aid for soaking)
• 400 grams All-Purpose Flour (sifted)
• 4 tablespoons Semolina (Fine Sooji) (about 30 g, 10 % of flour weight)
• 1.5 teaspoons Granulated Sugar (helps yeast activation)
• 1.5 teaspoons Salt
• 0.75 teaspoon Active Dry Yeast (instant dry yeast, 3/4 tsp)
• 200 ml Water (for dough) (lukewarm, adjust as needed)
• 2 tablespoons Vegetable Oil (for kneading the bhature dough)
• 2 liters Vegetable Oil (for deep frying) (high smoke‑point oil)
• 4 medium Tomatoes (roughly 400 g, pureed)
• 250 grams Fresh Spinach (blended with a splash of water)
• 2 tablespoons Mustard Oil (for initial tempering)
• 1 teaspoon Cumin Seeds
• 1 teaspoon Amchur Powder (dry mango powder)
• 0.5 teaspoon Black Pepper Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Red Chili Powder (plus a pinch for finishing)
• 2 teaspoons Chole Masala (store‑bought blend)
• 1 teaspoon Roasted Cumin Powder
• 1 teaspoon Anardana (Dried Pomegranate Seeds) (optional, adds tang)
• 1 teaspoon Kasuri Methi (dried fenugreek leaves)
• 0.5 teaspoon Kala Namak (Black Salt)
• 2 tablespoons Ghee (for final tempering)
• 1 teaspoon Ajwain (Carom Seeds)
• 2 inch piece Ginger (cut into long strips)
• 3 pieces Green Chilies (slit lengthwise)
• a pinch Hing (Asafoetida)
• 1 piece Small Tomato (chopped for final tempering)
• 2 tablespoons Fresh Coriander Leaves (chopped)
• 100 grams Paneer (optional, cubed)
• 2 medium Potatoes (boiled, peeled, cut into cubes)
• 2 tablespoons Yogurt (for potato tempering)

Instructions

1. Rinse and Soak Chickpeas

   Rinse 1.5 cups dry Kabuli chickpeas, discard any debris, then place in a bowl, cover with fresh water and soak for 8‑10 hours. If soaking longer than 10 hours, add ¼ tsp baking soda to keep them from turning sour.

   Time: PT10M

2. Prepare Bhature Dough

   In a large mixing bowl combine 400 g all‑purpose flour, 4 Tbsp fine semolina, 1.5 tsp sugar, 1.5 tsp salt and ¾ tsp active dry yeast. Add lukewarm water gradually while mixing, then add 2 Tbsp vegetable oil. Knead for 8‑10 minutes until the dough is smooth, slightly tacky but not sticky.

   Time: PT15M

3. First Fermentation

   Cover the dough with a kitchen towel or plastic wrap and let it rise in a warm place for about 2 hours, or until it doubles in size. In colder weather, it may take up to 3 hours.

   Time: PT2H

4. Pressure‑Cook Chickpeas

   Drain the soaked chickpeas, transfer to a pressure cooker, add fresh water to cover, a pinch of salt and a tiny pinch of baking soda. Cook on medium flame for 1 whistle (≈15 minutes), then let the pressure release naturally.

   Time: PT15M

5. Blend Tomato‑Spinach Puree

   While chickpeas cook, blend 4 medium tomatoes until smooth. Separately, blend 250 g fresh spinach with a splash of water to a smooth puree. Set both aside.

   Time: PT5M

6. Temper Mustard Oil and Cumin

   Heat 2 Tbsp mustard oil in a large pan over medium heat. When the oil starts to smoke slightly, add 1 tsp cumin seeds and let them sizzle for a few seconds.

   Time: PT2M

7. Cook Tomato Puree

   Add the tomato puree to the pan, stir and cook on medium flame, stirring occasionally, until the oil separates from the masala (about 8‑10 minutes).

   Time: PT10M

8. Add Dry Spices and Spinach

   Stir in 1 tsp amchur powder, ½ tsp black pepper, 1 tsp coriander powder, 1 tsp red chili powder, 2 tsp chole masala, 1 tsp roasted cumin powder, optional 1 tsp anardana, 1 tsp kasuri methi, and ½ tsp kala namak. Mix well, then add the spinach puree and cook for another 5 minutes.

   Time: PT5M

9. Combine Cooked Chickpeas

   Add the pressure‑cooked chickpeas (with a little of their cooking water) to the gravy. Simmer on low heat for 5 minutes so the flavors meld.

   Time: PT5M

10. Final Ghee Tempering

    In a small skillet heat 2 Tbsp ghee. Add 1 tsp ajwain, 2 inch ginger strips, slit green chilies, and a pinch of hing. Fry for 30 seconds, then add the chopped small tomato and sauté for 1 minute. Sprinkle a pinch of red chili powder, stir in fresh coriander leaves, and optionally add paneer cubes. Mix into the chole and cook for another minute.

    Time: PT5M

11. Shape and Fry Bhature

    Divide the risen dough into 14‑15 equal balls (~50 g each). Lightly oil a flat surface, flatten each ball with a rolling pin to a thin circle (about 5‑6 mm). Heat oil in a deep pan until a small piece of dough sizzles and rises. Gently slide a bhature into the oil, press lightly with a slotted spoon, and fry until it puffs and turns golden on both sides (≈2‑3 minutes per side). Drain on paper towels.

    Time: PT30M

12. Prepare Crispy Fried Potatoes (Optional Side)

    Boil the peeled potatoes until just tender, drain and cut into cubes. Heat a tablespoon of oil in a pan, add the potatoes and fry until crisp and golden. Toss with a pinch of chole masala, red chili powder, and 2 Tbsp yogurt for a tangy coating.

    Time: PT15M

13. Serve

    Place hot bhature on a serving plate, spoon generous chole over them, garnish with fresh coriander, sliced onions, and serve the crispy potatoes on the side.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

15 g

Carbohydrates

70 g

Fat

15 g

Fiber

8 g