Ingredients:
- 1 cup dried chickpeas, soaked overnight
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala powder
- 2 tbsp oil
- Salt to taste
- Fresh coriander leaves for garnishing
For Bhature:
- 2 cups all-purpose flour
- 1/2 cup semolina
- 1/4 cup yogurt
- 1 tsp sugar
- 1/2 tsp baking powder
- Salt to taste
- Oil for frying
Instructions:
1. Drain the soaked chickpeas and pressure cook them with 4 cups of water and a little salt for 4-5 whistles or until they are soft.
2. Heat oil in a pan and add cumin seeds. Once they start spluttering, add chopped onions and green chilies. Fry until onions turn golden brown.
3. Add ginger-garlic paste and fry for 1-2 minutes.
4. Add chopped tomatoes and cook until they are soft and mushy.
5. Add coriander powder, turmeric powder, red chili powder, and garam masala powder. Fry for 1-2 minutes.
6. Add cooked chickpeas with the water they were boiled in. Mix well and cook for 10-15 minutes or until the gravy thickens.
7. Garnish with fresh coriander leaves and keep aside.
8. To make bhature, mix all-purpose flour, semolina, yogurt, sugar, baking powder, and salt in a bowl.
9. Add water little by little and knead into a soft dough. Cover and keep aside for 30 minutes.
10. Divide the dough into equal-sized balls and roll out into circles of about 4-5 inches in diameter.
11. Heat oil in a deep frying pan and fry the rolled-out bhature until they puff up and turn golden brown.
12. Serve hot with chole and enjoy!
How can I make the baked bhature more flavorful without adding too many calories?
You can add some flavorful herbs and spices to the dough to enhance the taste of the baked bhature without adding too many calories. Here are some options:
1. Ajwain (carom seeds): Add a teaspoon of ajwain to the dough while kneading. It adds a slightly bitter and pungent flavor to the bhature.
2. Kasuri methi (dried fenugreek leaves): Crush some kasuri methi leaves between your palms and add them to the dough. It imparts a unique aroma and flavor to the bhature.
3. Cumin seeds: Add a teaspoon of cumin seeds to the dough for a warm and earthy flavor.
4. Ginger and garlic paste: Add a teaspoon of ginger and garlic paste to the dough for a zingy and pungent taste.
5. Green chilies: Finely chop one or two green chilies and add them to the dough for some heat and flavor.
These additions will not add many calories to the bhature, but they will definitely make them more flavorful.
Will adding all the herbs and spices at once affect the texture or consistency of the dough?
No, adding all the herbs and spices at once will not affect the texture or consistency of the dough as long as you do not add too much water or oil to the dough. The texture and consistency of the dough will depend on the amount of water and oil you add and how well you knead the dough. It is important to knead the dough well to make it smooth and elastic, which will help in making soft and fluffy bhature.
Can adding too much water or oil to the dough affect the flavor of the bhature?
Yes, adding too much water or oil to the dough can affect the flavor of the bhature. If the dough becomes too soft or sticky due to excess water or oil, it can result in the bhature becoming oily, heavy, and dense. This can also affect the flavor as the bhature may taste too greasy or bland. It is important to use the right amount of water and oil in the dough to get the perfect texture and flavor of the bhature.
What is the best way to knead the dough to ensure that it is smooth and elastic?
To knead dough for bhature, start by mixing flour, salt, baking powder, and any other dry ingredients in a bowl. Add water and oil gradually, and knead the dough with your hands until it is smooth and elastic. To do this, use the heel of your hand to push the dough away from you, then fold it back towards you. Repeat this process for about 10-15 minutes until the dough is soft and pliable. Cover the dough and let it rest for at least 30 minutes before rolling it out into bhature.
Is there a recommended method for kneading dough by hand?
Yes, there are several recommended methods for kneading dough by hand:
1. Push and Fold: Push the dough away from you with the heel of your hand and then fold it back towards you. Repeat this process for 10-15 minutes until the dough is smooth and elastic.
2. Rock and Roll: Use the heel of your hand to press and roll the dough away from you, then pull it back towards you and repeat.
3. Rubbing: Rub the dough with the palms of your hands in a circular motion until it becomes smooth and elastic.
Whichever method you choose, make sure to use a floured surface and add flour as needed to prevent sticking. Also, be patient and take your time kneading the dough to ensure the best results.
Can I use a stand mixer or food processor to knead dough instead of doing it by hand?
Yes, you can use a stand mixer or food processor to knead dough instead of doing it by hand. A stand mixer with a dough hook attachment is particularly effective for kneading dough. However, it's important to be cautious when using a food processor as it can quickly overwork the dough and make it tough. When using either method, it's recommended to start on a low speed and gradually increase until the dough is fully kneaded. Additionally, it's important to monitor the dough's consistency and adjust the amount of liquid or flour as needed.
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