The day after my engagement we went to a famous eatery in Mumbai near Nariman Point. We ordered Chhole Bhature and this recipe is what I adapted there. I noticed the addition of cooked Moong Dal and Ananrdana. Cooked Moong dal is only for the consistency and I add this most of the time. After about a year or so Kunal took me for a drive near his college and that’s probably the first time I got to know “stories” of his college life and something that caught y attention was his love for Chhole Bhature . He said that they stayed up on Saturday nights and Sunday early breakfast would be Chhole Bhature and those are his favorite. Needless to say, that’s our brunch at least three Sundays a month, That’s the thing about food, it always has good memories and some story to tell. This Diwali we attended a potluck and the person who hosted it made Chhole Bhature. These Bhature were the best by far I had tasted, no -oily, tasty and cooked well. I took the recipe from her and I cannot thank her enough. Her trick of adding Milk powder worked like Magic.
Chhole-200 grams (After Soaking these will double or more)
Cooked Moong Dal-1/2 cup
Ginger and Garlic-3tbsps each
Tomato Puree-3 cups
Cooked Moong dal- ¼ cup
Kasoori Methi-2 tbsp
Chaat Masala-2 tsp
Chana Masala/Garam Masala-3 tbsp
Red Chilli Powder-2 tbsp
Asafoetida-a generous pinch
Whole Garam masalas- Shahi Jeera, Cinnamon, Green Cardamom, Black Cardamom, Star Anise-A few
Step 1-Soak Chana Overnight and pressure cook them in the morning with salt and Asafoetida
Step 2- Make a paste of Onions, Ginger, Garlic and Dry Anardana (Pomegranate Seeds)
Step 3- Heat 3-5 tbsps. oil in a wok, add the Whole Garam Masalas. Let them splutter.
Add the Onion Paste and Sauté till oil starts separating
Step 4- Add the dry masalas and some water. Let this cook away for another7 minutes and then add the tomato Puree
Step 5-Cover and cook this for 10 minutes. Add the Chaat Masala , Kasoori Methi and Cooked Moong Dal and Chana/ Garbanzo Beans. Adjust water and seasoning
Let it boil for 10 mins on low heat. Garnish with Lemon wedges, Coriander and ginger cut lengthwise.
Milk Powder-100 grams
Salt- To Taste
Curd-Enough to make dough
Mix everything except curd. Make a smooth dough using curd only. And let this sit for three hours before frying. You can also use the buttermilk that’s obtained after making butter.