Paneer(cottage cheese) Stuffed Bhatura with Chole

Chole Bhature is world famous recipe from Punjabi cuisine.  Soft, fluffy  Bhature made with all purpose flour and  Chole made with spicy  chickpeas .Both Chole and Bhatura are separate dishes eaten together.Chole Bhature is popular as street food in India,it can it as  breakfast .Paneer (cottage cheese) stuffed bhatura is soft,fluffy and absolutely delicious.

Ingredients( serving-4)

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• For Bhatura
  • All purpose flour-2 cup
  • Curd-1/4 cup
  • Baking soda- 1/2 tsp
  • Baking powder-1 pinch
  •  Water as required
  • Butter/oil-1tsp
  •  Salt-to taste
  • Oil for deep- frying
• Paneer stuffing-
  • Paneer-1/2 cup crumble/grated
  • Green chili-1/2 tsp finely chopped
  • Ginger-garlic paste-1/2 tsp
  • Salt-1/2 tsp
  • Cumin powder-1/2 tsp
  • Coriander leaves-1 tsp finely chopped
• For Chole( serving-4)
  • White Chickpeas/chhole-1 cup
  • For muslin bag(bundle)-
    • Tea bag-1
    • Clove-2-3
    • Whole black cardamom-2-3
    • Whole Black pepper-5-6
    • Bay leaf-1-2
    • Cinnamon stick-1
    • Pomegranate peel-1 piece(optional)
  • For gravy-
  • Tomato-1 cup, puree
  • Onion-1 cup,  grated
  • Asafoetida/hing-1 pinch
  • Red chilli-1 tsp
  • Ginger and garlic paste-2 tsp
  • Garam masala-1/2 tsp
  • Chhole masala-1 tsp
  • Dry mango powder/ pomegranate powder-1/2 tsp
  • Salt- to taste
  • Cashew nut paste-1tbsp
  • Cooking oil-2 tbsp
  • Ginger-4-5 Julienne for garnish

Method

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Step 1 – Combine all ingredients in a bowl   mix very well then add little water and make semi-stiff dough (knead10-15 minutes) , cover dough  with damp cloth and keep aside for 1 hour.

Step 2 – After 1 hour take dough and knead 5 -10,and  make ball from dough and cover  with damp cloth for 10 minutes.Mix all ingredients of stuffing ,keep aside.

Step 3 – Heat the oil in deep nonstick pan.

Step 4 – Take ball and roll it into  a chapati size with the help of rolling pin.Put 1 tbsp stuffing and close proper,roll out again like chapati size.

Step 5 – Place bhatura in hot oil on a high flame and deep fry till bhatura puff up and turn golden in both side,take out bhatura and keep in tissue paper. Serve hot with chhole.

For Chole 

Step 7 – Wash and soak chickpeas for 8 to 10 hours/overnight.

Step 8 – Wash chickpeas with fresh water and keep in pressure cooker add 1/2 tsp salt,muslin bag, 4 cup water  close lid and give 6 to 7 whistles then keep in low flame for 2 to 3 minutes,remove from heat and cool it.(Keep chick pea and water separate).

Step 9 – Heat nonstick pan add oil ,in  oil add cumin seeds,then add grated onion fry until turns brown ,add ginger garlic paste  cook  until rawness gone,add all spices red chili powder chhole masala ,gram masala,salt,then add tomato puree,mix it proper and cook 2 to 3 minutes until oil float on tomato puree then add chickpeas (separate water) mix it, cook 1-2 minutes,then add chickpea water cover it cook on low flame for 8 to 10 minutes .

Step 10 – Open lid add Cashew nut paste and dry mango powder mix it proper and remove from heat,g. Serve  with Paneer Stuffed Bhature.

Note

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• For Bhature knead dough semi stiff, do not add too much water otherwise Bhature will not puff up.
• For Bhature relaxing period is very important don’t avoid it.
• For  Bhature oil will be hot  .
  
• Don’t use oil /flour for rolling Bhature.
• For Chole cashew nut paste give rich flavor  it’s optional .

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