Do you remember those childhood mornings when you used to wake up with the aroma of boiling chola (chickpeas) in the pressure cooker?
Do you remember that perfect breakfast time when your Mom use to treat you with the droolicious chola and puffed sour bhaturas along with some fresh onion rings?
I do! 🙂
Chola bhatura is a very common street food especially in North India. Belonging to Punjabi Cuisine, it is one of the most exotic and spicy dish loved by all the people. Due to it’s rich calorie content, mostly it is eaten as a breakfast, however people also love to have it for lunch as well as dinners. I prefer it to be in lunch!
If I am given a option between Chola Bhatura and any of the exotic multi-cuisine buffet spread for breakfast/lunch, I will go with the first one without giving a second thought. Such is my love for this droolicious Indian street food. 🙂
Let’s have a look on the recipe.
Since I am not a big fan of too spicy food, I prepare Chola in humble flavors of tomatoes, light garam masala and dry roasted spices along with fresh coriander leaves. ( No anardana even! )
For Chola: 1 hr + 7-8 hrs of soaking time
For Bhatura: 4 hrs
For (bit healthy) Bhatura:
Quantity: 12 balls ( 4 people )
1 cup Suji
1 cup All Purpose flour ( Maida )
1/2 cup Wheat flour
1 tsp Baking powder
1/2 tsp salt
1/2 tsp sugar
1 cup sour curd
1 cup warm water
Oil for frying
Chola – 2 cups (Soaked for 8 hrs)
4 bay leaves
2 black cardamom
6 black pepper
1 cinnamon stick
2 tbsp Garam Masala
1 tsp Kashmiri Mirch
1/2 tsp turmeric powder
Salt – according to taste
Onions – 2 medium sized
Ginger – Freshly grated
Garlic – 5 cloves
Tomatoes – 1 big sized
Sieve all the dry ingredients together 2-3 times and knead a soft dough using all the ingredients.Keep it at a warm place for about 4 hours. Dough will double in the size, once fermented. Now craft out 12 balls out of it, roll them and fry accordingly!
Boil the soaked cholas along with dry spices and salt. 5-6 whistles of pressure cooker will be more than enough. Grind onion – tomatoes – garlic – ginger into a fine paste. Now take some oil in a pan. Fry the onion mixture for about 5 mins. Keep adding little amount of water to avoid sticking it to the bottom of the pan.
Add kashmiri mirch, garam masala and turmeric powder. Add some oil and fry till the oil separates. Keep adding water for frying. Now, once the oil is separated, add boiled chola into it. Fry for another 5 mins. Add ample amount of water to cover the gravy. Add salt and let it simmer for at least 10 mins on low sim. If required, you may also put it back to pressure cooker, let it simmer for 10 mins, sprinkle some garam masala from top and after that give it a whistle or two. Chola is ready. Sprinkle fresh coriander leaves over it! 🙂
Serve it piping hot along with crisp bhaturas, sliced onions and fruit salad.
Photo courtesy: Abhishek Agrawal (www.abhishekagrawal.in)