An interesting food blog with some creative recipes and fusion of indo western food , you will find very interesting Indian curries as well as breads with a little difference. You will definitely love to try my 20 years of food experience ,As a mother of two grown ups I always appreciate healthy food with a tasty twist to serve at dinning table .
Search This Blog
Chole bhature/ pindi chole aur bharure
Festival of Holi is on, we Indians love this festival as this is the festival of colours which brings joy, happiness and fills our life with colours. We all celebrate this festival with full on josh as this festival brings all of us together .
We make whole lots of savories and special combination food at this time , most famous and enjoyable combination is punjabi chola bhatoora, an all time favorite meal loved by all North Indian and I am sure at other part too.
My favorite dish Amritsari Chole Bhature recipe from Punjabi Cuisines! I just love to see Chole Bhature in a restaurant when served to others.
There are various versions of Chole Bhature in Punjab-India. However I thought of making the authentic Amritsari Chole Bhature for my family and share with my readers. Honestly it turned out really delicious and tasty. My family and guests were drooling over them. Even the Bhatures were damn neat. I felt these home-mades were anyday better than those served in a Dhaba or a five star restaurant :)….A must try..
Amritsari Chole Bhature
For Amritsari Chole Bhature:
300 gms Chole (Chick Peas)
4 Tomato Puree
2 Bigsized Onions ( chopped)
1 tbsp Peppercorn (kalimirch)
1 tbsp Cumin seeds (jeera)
1 tbsp Turmeric (Haldi)
1 tbsp Coriander seed (Dhaniya) Powder
2 tbsp Red Chili Powder (lal mirch powder)
2 to 3 Cinnamon sticks (dalchini)
1 Large Black Cardamom (Badi Elaichi)
1 Green Cardamom (hari elaichi)
1 tsp Anardana ( dry pomegranate seeds)
5 to 6 Cloves (lavang)
1 Mace (Javitri)
1 Tea Bags
1 tbsp Garlic paste (lehsun)
1 tbsp Ginger paste (adrak)
1 inch Ginger chopped
3 tbsp Ghee
3 Bay Leaves (tejpata)
1 tbsp Shahi Jeera
½ Lime Juice
½ t/s Amchur (Mango powder)
2 cups Water
Salt as per taste
3 cups Flour ( 1 took 2 cups Refined flour and 1 cup Wheat Flour)
5 tbsp Semolina (Rava)
2 tbsp Baking Powder
3 tbsp Olive Oil Or Vegetable Oil
10 tbsp Thick Yogurt (dahi)
4 to 5 tbsp Warm Water
3 cups Oil
Salt as per taste
1. Very important soak choles in in water overnight.
2. Dip Tea Bags and Black Cardamom in the choles. Pressure cook Choles until 4-5 whistles or more until they are cooked and tender.
3. Once cooked discard the tea bags and can keep cardamom .
4. Heat a Pan and now roast Cumin seeds, Coriander seed, Red Chili , Green Cardamom. Also add Turmeric, Pepper corn, Cloves. Don’t forget to roast Mace, anardana and Cinnamon sticks as well. Roast for 2 mins on low flame. Keep this aside.Use only about 1 t/s of this masala else your choles will be super hot and will taste too much of masalas. So add as per your taste preference
5. Take a big vessel Or wok add 2 tbsp Ghee. Once hot saute shahi jeera along with
bay leaves. Once they crackle. Add Ginger-Garlic paste, chopped Ginger and
sauté. Now add chopped onion. Saute for a minute more.
6. Combine roasted masalas and saute for 3 mins more.
Add tomato puree and saute for 2 mins more.
7. Its time to add cooked Chole’s. Combine all of them and mash some choles with
the back of spoon.
8. Add water as consistency required. Add Lime juice / amchur powder and salt as
9. Cook for 5 to 7 mins more. Switch off the gas. Garnish with few coriander leaves.
Your Amritsari Chole is ready. Serve hot with fried Bhatures!
1.Sieve flour, semolina, salt and Baking Powder.
2. Add yogurt, oil, warm water.
3. Combine all and knead well to make a dough . Knead for 15 to 20 mins unless it shapes into a smooth ball. The more you knead the better your dough would be.
Now cover this with a damp cloth and keep in a humid place. The best place would be in your oven with the light on. You can keep this dough overnight in winters but 2 hours will be sufficient in summers. I just kept them aside for 2 hours to rest.
4. Then form medium sized balls about 2 inches and roll them with a roller. Dust
some flour before rolling.
5.Shape them into round shape as you make rotis but keep the thickness slightly
thick than Rotis (Indian Bread). You can roll them into round shape or even oval
shape looks great.
6. Now take a deep frying pan add oil. Wait until oils is fuming. Now gently place
Bhatures and fry one by one. Keep the gas on medium heat. Give some pressure
with the back of spoon while frying Bhaturas. Fry from both sides and it should be
light golden brown.
7.Place the fried Bhaturas on paper napkin to remove excess oil. Bhaturas taste
great when hot so fry them just before eating.
8. Serve with Amritsari Chole with hot Bhatures along some salad or raita with your Amritsari Chole bhature
Indian sweets are incomplete without Bengoli sweets . Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweet during festivals. The sweets of Bengal are generally made of sweetened cottage cheese (chena), unlike the use of khoa (reduced solidified milk) in Northern India. Some important sweets of Bengal are ... Shôndesh, roshogulla, chena ladoo, chum chum etc. etc. Bangoli sweet preparations are not very difficult but little tricky just follow steps properly and you will get wonderful results. Chena murki is one of them ,Chena murki is a Bengali sweet, which has coatings of sugar on it. Preparation of chena murki is very easy and less time taking. The ingredients that are the requirements of chena murki recipe are very basic and are mostly available at homes. The sweet is in the shape of cubes. Chena murki recipe is very simple and this sweet can be prepared easily by foll…
Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms.Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery. This creamy version from Punjab is one of our favourites. This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…