Chole-Bhature is undoubtedly a match made in heaven. 😀 Did you guys ever been to Delhi NCR Haldiram’s? or any street side vendor selling Chole-Bhature? I always wondered what’s the secret for that dark color chole. And then one fine day I found the secret ingredient. I am sure many of you are already aware of that secret ingredient. 😉 Dry Amla or Tea leaves, you can use any of these two to give that perfect dark color to spicy chole. As I already said in my previous blog of Bhature that Chole-Bhature needs no introduction. This indeed is a mouth-watering, yummylicious and most famous Punjabi dish.

You can eat this combo either in breakfast or lunch. Or if you love it so just have it anytime of the day. 😉 😀 Just enjoy this homemade Chole-Bhature any day. Serve the chole/ punjabi chole masala with hot-hot fried bhatura, some lachhchhadar onions and pickle. Enjoy this spicy, exotic punjabi meal. This spicy flavorful chole goes well with parathas or pooris too.

Find recipe for Bhature here: Bhature Recipe | Punjabi Bhatura Recipe

Serves 4-5

Ingredients:

For Boiling Chole

• 2 Cups soaked chickpeas
• 1 Tsp tea leaves/ 1 tea bag
• 3 Garlic cloves
• 2 Bay leaves
• 2 Black cardamoms
• 1/2 Tsp baking soda
• 1 Tsp salt
• 2-3 Cups water for boiling

For Masala

• 1 Tbsp coriander powder
• 1 Tbsp cumin powder
• 1 Tbsp pomegranate powder
• 1 Tbsp black salt
• 1 Tbsp red chili powder
• 1 Tsp cinnamon powder
• 1 Tsp black pepper powder

Other Ingredients 

• 1 Cup chopped onions
• 1/2 cup chopped tomato
• 1 Tbsp chopped ginger
• 2 Tbsp chopped coriander leaves
• 1 inch thinly sliced ginger
• 2-3 Slit green chilies
• 3-4 Tbsp oil
• Salt as required

Learn Step By Step Recipe With Pictures For Chole Recipe | Punjabi Chole | Punjabi Chole masala

Step 1- In a pressure cooker take soaked chickpeas with 2-3cups of water and add all the boiling ingredients (garlic cloves, bay leaves, black cardamoms, tea leaves, baking soda and salt. Pressure cook for 3-4 whistled or until the chickpeas are soft and tender

Take out boiled chickpeas in a bowl and discard the whole masala and tea leaves. Keep the water stock for later use

Step 2- In a pan dry roast cumin powder, coriander powder, pomegranate powder, cinnamon powder and black pepper powder until aromatic and keep aside

Step 3- In a deep pan/ kadhai/ cooker heat oil and add chopped onions and garlic and fry until translucent and soft. Then add chopped tomato, salt as required. Cover the pan and cook

Step 4- Cook until the tomatoes are mushy and then add the roasted spices, red chili powder and black salt. Mix well and fry for 2-3mins on medium flame and add the boiled chickpeas. Give it a good mix and let it cook for another 1min. Add more salt if required and adjust spiciness according to your taste buds

Step 5- Add water stock to the pan and bring to a boil for at least 5-6mins. Then add coriander leaves, chopped ginger and green chilies. Cover with the lid and turn off the flame. Chole is ready to be served

Serve this spicy treat with hot-hot bhatura’s and onions rings and some tongue tickling pickle. 🙂 Enjoy 🙂

Chole-Bhature needs no introduction to an Indian. 😀 I wanted to post and share this recipe from a very long time but I don’t often make Chole-Bhature (No..not because it’s unhealthy or oily. But because it’s time consuming 😛 ). This is the second time I am making chole-bhature in last 1.5 years I guess :D. No actually I am sure this is the second time only. 😛 Though I have cooked chole many times but always with rice or roti. Finally, I cooked Chole- Bhature which is very satisfying and delicious recipe and relished by people all over India and Indians outside India. 😀

However you can enjoy this Bhatura with any punjabi curry but it is best enjoyed with spicy chole masala and some onion rings and pickle. The inseparable bond of Chole-Bhature is something I can enjoy anytime of the day. 🙂

Serves 4

Ingredients:

For overnight fermentation

• 3/4th Cup curd
• 3/4th Cup all purpose flour
• 1/2 Tsp sugar
• 1/2 Tsp baking soda
• 1/4th Cup water, if required

Other main ingredients

• 2.5 Cups all purpose flour
• 1 Tsp salt or as required
• 1 Tbsp sugar or as required
• 1 Tbsp ghee/ butter or oil
• 1/3 Cup warm water
• Oil for deep frying

Learn Step By Step Recipe With Pictures For Bhatura | Punjabi Bhatura 

Recipe:

Step 1- For fermentation we will have to start a night before. In a mixing bowl take curd, all purpose flour, sugar and baking soda. Mix all the ingredients well and leave overnight for fermentation. Add water if required

Cover the bowl with a wet cloth and leave overnight in a warm place. Next day you will see tiny bubbles on the top.

Step 2- Next day in a large bowl mix the all purpose flour with salt, sugar and ghee with your fingertips

Now add the fermented mixture and warm water. Knead for at least 8-10mins to get a soft and smooth dough

Step 3- Apply some oil/ ghee on the dough and cover with a damp cloth and again set it aside for at least 2hrs

Step 4- Knead the dough again and divide into 10-12 equal size balls and roll them 5-6inch disc

Step 5- Heat oil in a deep pan/ kadhai and fry the bhatura like you would fry the pooris. Fry until golden brown from both the sides and then remove on a kitchen towel to remove the excess oil

Serve Bhatura with punjabi chole masala, lachchadar onions and some pickle. Enjoy the heavy and the lavish breakfast/ lunch this weekend. 😀

This Kofta curry is my favorite among all the kofta curry’s I have ever tried. This dish is actually time consuming as we have to prepare kofta, deep fry it and then preparing the  curry but trust me this is worth trying. I can count on my finger tips the times I have bought raw bananas. Most of the time I ended up preparing kofta or tikki from it. 😛 Though never got chance to share the recipe with you all because it was gone even before clicking pictures. 😀 But today I decided to share the recipe and here it is. 🙂

This creamy restaurant style kele ka kofta is very easy to make but a bit time consuming. So whenever you have time MUST try this kofta recipe. I would you suggest to prepare this for your guests as they will love this dish and be ready to receive the compliments. 😉 😀

Serve this melt in mouth kofta dish with roti/ paratha or rice and enjoy the lip smacking kofta curry. Happy tummy…happy you. 😀

Serves 4-5

Ingredients:

For Koftas

• 3 Boiled raw bananas
• 1/2 Cup finely chopped onion
• 2 Tbsp finely chopped spring onion
• 2-3 Finely chopped green chillies
• 1 Tbsp finely chopped garlic
• 1 Tsp finely chopped ginger
• 2 Tbsp chopped coriander leaves
• 1 Tbsp red chilli powder
• 1 Tsp turmeric powder
• 1 Tsp cumin pepper powder
• 1 Tsp coriander powder
• 1/2 Tsp garam masala
• 1 Tbsp lemon juice
• Salt as required
• Oil for deep frying

For Gravy

• 1 Large onion, chopped
• 1 Medium tomato, chopped
• 4-5 Garlic cloves, roughly chopped
• 1/2 Inch ginger, roughly chopped
• 1/4 Cup cashew nuts
• 1 Bay leaf
• 1/2 inch cinnamon stick
• 3-4 Green cardamoms
• 1 Tbsp black peppercorns
• 1 Tsp cumin seeds
• 1 Tsp red chilli powder
• 1 Tsp turmeric powder
• 1 Tsp garam masala
• 1 Tbsp kasuri methi
• Salt as required
• 2-3 Tbsp oil

Other raw banana posts- Kachche Kele Ka Kofta- Mustard Gravy, Raw Banana Tikki, Banana Chips

Learn Step By Step Recipe With Pictures For Kachche Kele Ka Kofta | Raw Banana Curry 

Recipe:

Step 1- In a mixing bowl take boiled bananas and mash them well. Add all the kofta ingredients, leaving oil aside

Step 2- Combine all the ingredients well and make a smooth dough like mixture. Divide the mixture into small portions and roll to a ball. Do this for the rest mixture

Step 3- Heat oil in a deep pan and when the oil is hot fry the balls till golden brown and remove on kitchen towel to remove the excess oil. Keep the koftas aside

Step 4- In a pan/ kadhai heat 2tbsp oil and add bay leaf, cinnamon stick, black peppercorns, green cardamoms and cumin seeds. Sauté for 20secs. Then add cashew nuts, onion, ginger-garlic, tomato and some salt. Fry them for 3-4mins on high flame

Step 5- When the onion-tomato looks translucent, remove them in a plate and let it cool. Then take grind them to a smooth paste

Step 6- In the same pan/kadhai heat 1tbsp oil and the masala paste to the pan. Cook the masala for 6-8mins on medium flame and then add red chilli powder, turmeric powder, garam masala and salt as required. Again cook for 2mins and then turn off the flame. Add kasuri methi and koftas to the gravy

Serve this as a side dish to roti/ paratha or rice and some salad and make your tummy happy. 🙂 Do try this recipe and let me know your feedback 🙂

A dish which is very popular and one of my favorite dish straight from Mathura, U.P (Uttar Pradesh) “Dubki Wale Aloo”, this curry is specially served with khasta kachori in Mathura and in North India. Imagine a beautiful rainy morning and having Khasta kachori with this dubki wale aloo and adrak wali chai. Sounds interesting…yeah? Well my weekend was kind of like this. 😀 I just replaced the kachori with masala poori. 

This is a very simple curry for those days when you don’t want to prepare an elaborate meal or you’re running short of time to prepare a wholesome meal. Try this curry as a side dish to rice, roti/ paratha. Almost everything was added on the go and the curry was ready in less than 20-25mins. If you are making this curry I would suggest you to serve with poori/ bedmi poori/ masala poori or with khasta dal kachori for breakfast with a garma-garam chai ka cup 🙂 and enjoy the delicacy of Mathura.

Other related posts: Khasta Urad Dal Kachori, Aloo Kachori, Aloo-Matar Kachori, Sooji Kachori, Samosa

Serves 4

Ingredients:

• 2 Tbsp ghee
• 4 Medium boiled potatoes
• 1 Large tomato puree
• 1/2 Tsp ginger powder
• 1/2 Tsp turmeric powder
• 1 Tsp red chili powder
• 1 Tsp garam masala
• 1/2 Tsp amchur/ dry mango powder
• 2 Tbsp chopped coriander leaves
• 1 Tbsp kasuri methi/ dry fenugreek leaves
• Salt as required

For tempering

• 1 Tbsp ghee
• Pinch of hing/ asafoetida
• 2 Dry red chili
• 1 Tsp kashmiri red chili powder

Learn Step By Step Recipe With Pictures For Dubki Wale Aloo | Mathura Ke Dubki Wale Aloo

Recipe:

Step 1- Heat ghee in a deep pan/ kadhai and add the tomato puree, turmeric powder and ginger powder. Give it a mix and fry for few seconds and then add red chili powder, garam masala and amchur. Cook the masala for 2-3minutes on medium flame

Step 2- Meanwhile the masala is getting cooked, peel and cut the boiled potatoes in cubes. When the masala starts leaving oil from side add salt. Mix in the cubed potatoes and chopped coriander leaves and cook this for 2-3mins

Step 3- Add 1/2 to 1 cup water, as you like the consistency. And cook the curry for 8-10mins on medium flame. Add some kasuri methi to the curry and turn off the flame

Step 4- Heat ghee in a tempering pan and add cumin seeds and hing. When they start to splutter add dry red chili and turn off the flame. Lastly add the kashmiri red chili powder and add this tadka to the curry