Ingredients
- 2 cups refined wheat flour
- to taste salt
- 1 teaspoon sugar
- 3/4 cup yogurt/curd
- 1 tablespoon oil/ghee
- 2-3 teaspoon baking powder
- as needed for kneading warm water
- 3 cups chickpeas
- 2 medium size, chopped onions
- 4-5 big cloves, chopped garlic
- 1/2 inch long, chopped ginger
- 4 tablespoon oil/ghee
- 1 teaspoon cumin
- 1 teaspoon cumin seeds
- 1 tablespoon coriander powder
- 1 tablespoon chhole masala**
- 2 teaspoon kashmiri mirchi
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon aamchur powder
- to taste salt
- 2 tablespoon butter
Recipe Description
It’s balle balle time in my kitchen!
This Punjabi Classic is a star-the fluffy soft football like white bhature (flatbread) served with authentic dark spicy chhole (chickpeas) approves the word “FOODGASM”
In old days, it was made by the Sikh/Punjabi community in iron wok/kadai but sadly not all of us have one :(
Not to worry! I share 5 key tricks to get that lovely dark coloured chholes we die for!
shhh…its a secret!
