Jain Chole Bhature | જૈન છોલે ભટુરે | Sanjeev Kapoor Khazana

A delicious Jain-approved Chole Bhature.

CHOLE BHATURE

Ingredients

1 cup chickpeas (kabuli chana), soaked and boiled with tea bags
1 tsp + 2 tbsps oil + for greasing
1 inch cinnamon stick
3-4 black peppercorns
3-4 cloves
1-2 bay leaves
1 dried red chilli
½ medium cabbage, finely chopped
2 large tomatoes, finely chopped
1-2 green chillies, chopped
2 tbsps freshly chopped coriander leaves
Salt to taste
1 tsp turmeric powder
1½ tsps red chilli powder
A large pinch of sugar
½ tsp coriander-cumin powder
½ tsp garam masala powder
1½ tbsps Tata Sampann Chole Masala
1 tsp dried fenugreek leaves
Fried green chillies for garnish
Bhature
1 cup refined flour, sieved
½ tsp baking soda
½ tsp baking powder
1 tsp sugar
Salt to taste
3 tbsps yogurt
4 tsps oil + for deep frying

Method

1. In a large bowl, add refined flour, baking powder, baking soda, sugar, salt and mix well.
2. Add yogurt, oil and mix well using hands. Add sufficient water and knead to a soft dough. Set aside to rest for 15-20 minutes.
3. Meanwhile, heat 1 tsp oil in a non-stick pan, add cinnamon stick, cloves, black peppercorns, bay leaves, break and add dried red chilli. Sauté for a few seconds.
4. Add cabbage and sauté well till it turns golden brown. Discard bay leaves and cook the mixture for a few seconds.
5. Add tomatoes, green chillies, chopped coriander, salt, turmeric powder and red chilli powder. Sauté well.
6. Add sugar, mix well, cover and cook for 3-4 minutes or till the oil separates. Take it off the heat and transfer the mixture into a blender jar.
7. Blend the prepared mixture, a little of the cooked chole water and blend to a fine paste. Set aside to cool slightly.
8. Heat 2 tbsps oil in another non-stick pan, add remaining turmic powder, remaining red chilli powder, coriander-cumin powder, garam masala powder, and Tata Sampann Chole Masala. Mix well and cook on low heat for a few seconds.
9. Add the prepared paste and mix well. Cook for 3-4 minutes, mixing occasionally.
10. Add cooked chana and mix well. Add a little of the cooked chole water and mix well. Cover and cook for 3-4 minutes.
11. Drizzle a little oil on the dough and divide the dough into equal portions and shape them into balls.
12. Heat sufficient oil in a kadai, grease the worktop with some oil and roll each dough ball into an oval shape and drop them into the hot oil. Deep fry till they puff up, drain on an absorbent paper.
13. Garnish with fried green chillies and serve bhature hot with prepared chole.

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