Punjabi Chole Bhature: A Culinary Symphony with Jiva Tattva Mustard Oil

This recipe captures the essence of the iconic Punjabi Chole Bhature, a delicious and vibrant street food favorite. Mustard oil adds a distinct warmth and aroma, taking you on a culinary journey to the heart of Punjab. Remember, simplicity and clarity are key for a professional presentation. So, let's embark on this flavorful adventure!

Ingredients:

For the Chole:

• 2 cups dried chickpeas, soaked overnight
• 1 tbsp mustard oil
• 1 bay leaf
• 2 cloves
• 1 green cardamom pod
• 2 black peppercorns
• 1 inch cinnamon stick
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 green chili, chopped (optional)
• 1 tsp cumin seeds
• 1/2 tsp coriander powder
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 (400ml) can chopped tomatoes
• 1 tbsp tomato puree
• 1/2 cup water
• Salt to taste
• Fresh cilantro, chopped (for garnish)

For the Bhature:

• 2 cups all-purpose flour
• 1/4 cup semolina
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp baking powder
• 1/4 cup yogurt
• 1/4 cup warm water
• Vegetable oil for frying

Instructions:

For the Chole:

• Rinse the soaked chickpeas and pressure cook them with water until tender (around 30 minutes). Alternatively, boil them in a pot for 1-2 hours until soft.
• In a heavy-bottomed pan, heat mustard oil. Add the bay leaf, cloves, cardamom, peppercorns, and cinnamon stick. Let them sizzle for a few seconds.
• Add the onion, garlic, and ginger. Sauté until translucent.
• Add the green chili (if using) and cumin seeds. Sauté for another minute.
• Stir in the coriander powder, red chili powder, turmeric powder, and garam masala. Cook for 30 seconds, releasing the aromatics.
• Add the chopped tomatoes, tomato puree, and water. Bring to a simmer and cook for 10 minutes.
• Add the cooked chickpeas, salt to taste, and simmer for another 5-7 minutes, allowing the flavors to meld.
• Garnish with fresh cilantro before serving.

For the Bhature:

• In a large bowl, combine flour, semolina, sugar, salt, and baking powder.
• Add yogurt and warm water, and knead into a soft, pliable dough. Cover and let rest for 30 minutes.
• Divide the dough into equal balls and roll them out into thin circles.
• Heat oil in a deep pan or fryer. Fry the bhature until golden brown and puffy, turning once.
• Drain on paper towels.

Serving:

Serve hot chole with fluffy bhature, accompanied by chopped onions, green chutney, and a squeeze of lemon for a truly authentic Punjabi experience.

Tips:

• For a richer flavor, add a dollop of butter or ghee to the chole after garnishing.
• Adjust the spice level to your preference.
• Use chickpea flour (besan) instead of semolina for a crispier bhatura.
• Ensure the oil is hot enough before frying the bhature to prevent it from becoming oily.