Mint Chole with Homemade Bhature

One of my friends from Singapore, who has her own food blog makes really good food. Once while her mom was visiting her, I happened to try this dish at her place I loved it so much that I had to try making it. Traditionally, bhatura dough is made using rising agents like soda bicarbonate/baking soda, curds and leaving it for hours to ferment before they could be rolled out and deep fried. This recipe of bhature is one that uses mashed potatoes to soften up the bhaturas. Moreover, these bhaturas do not turn rubbery and chewy when they are eaten cold. The difference in the Chole recipe is the use of mint. Typically whenever I cooked chole I never use mint, but I must say this one is super delicious.

This recipe serves 3-4 people

Bhature:

Ingredients:

• 500 Gms Mainda (All purpose Flour)
• 1 tsp Baking powder
• 1 tsp Salt
• 2 small boiled potatoes, mashed
• 2 tsp yogurt
• 3 tbsp oil

Method:

Mix everything well - start making the dough, use very little water and make the dough very hard as it will become soft on its own with the moisture from the yogurt.

Leave it aside for 3-4 hours.

Roll into small or big circles and deep fry.

Chole: 

Ingredients:

• 500 gms Chole (soaked, cooked)
• 250 gms Tomatoes
• Mint Paste:
• 3/4 cup mint
• 1 inch ginger
• 1 medium onion
• 4-6 green Serrano chilies

Take all of the above ingredients (for mint paste) and grind into a paste.

  

Masalo:

• 1 tbsp. Jeera seeds
• 2 tbsp. Dhana seeds
• 6 garlic cloves
• 7-8 Black pepper seeds
• 1-2 small sticks of cinnamon
• 3 dried red chili (less if you like less Spicy)

Sauté everything on a hot pan for a few minutes until it starts releasing aroma, let it cool and then grind into a fine powder using a spice grinder or coffee grinder.

  Method:
 

1. In a deep pan, heat up some oil and fry the mint paste till the oil starts separating
2. Add the ground up masalo to pan and let it cook for two minutes before adding salt to taste
3. Then add the chopped tomatoes and let cook for a while until the tomatoes start releasing juices
4. Add the cooked chole  and let simmer for a while

• Serve the hot chole bhature with onions and lemon wedges.