Choley Bhaturey

Choley Bhaturey Recipe | Vegetarian Food from Punjab, India

Region / culture: India, Punjab | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Choley Bhaturey is a popular North Indian dish consisting of spicy chickpeas (choley) served with deep-fried bread (bhaturey). This dish is a favorite among food lovers for its flavorful and hearty combination.

History

Choley Bhaturey has its origins in the Punjab region of India, where it is a staple dish in Punjabi cuisine. Traditionally, this dish was served as a breakfast or brunch item, but it has now become a popular choice for lunch or dinner as well.

Ingredients

Ingredients for Choley
1 cup of Chick peas (Kabuli Chana) (soaked overnight in warm water)
1 onion (finely chopped)
0.5-inch piece of ginger (grated)
1 tsp garlic Paste
1 tea Bag (optional - this is to give the black colour, as in restaurants)
0.5 tsp of cumin seeds
2 tsp of red chilli powder (to taste)
0.25 tsp of turmeric powder
1 tbsp of coriander powder
1 tsp of cumin Powder
salt (to taste)
2 tsp of Chana masala
2 tsp of Dry mango Powder (Aamchoor Powder)
2 tbsp of cooking oil
0.5 cup tomato paste
Ingredients for Bhaturey
0.5 cup of potatoes (boiled & grated)
0.5 cup of all-purpose flour (maida)
salt (to taste)
1.5 tsp of cooking oil
More cooking oil (for deep frying)
For Garnishing
1 onion (sliced) (soaked in vinegar or lemon juice)
4 lemon Wedges
2 green chilli - finely chopped
coriander - finely chopped

How to prepare

Choley.
Pressure cook the chickpeas with the tea bag for 3 whistles until they are soft. Drain and set aside. Discard the tea bag.
Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger, and garlic and sauté until the onion is golden brown.
Add the chana masala, red chilli powder, mango powder, turmeric powder, coriander powder, cumin powder, and salt and sauté for another minute.
Add the tomato paste and sauté for 2 minutes.
Add the chickpeas and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Set aside.
Bhaturey.
Combine the flour, potato, 1.5 tsp of oil, and salt and knead into a firm dough without using any water.
Knead the dough very well until it is smooth. Cover with a wet muslin cloth and let the dough rest for 10 minutes.
Divide the dough into 4 equal parts and roll out into circles of 125 mm (5") diameter.
Deep fry in hot oil until the bhaturas puff up and both sides are golden brown.
Serve hot with the cholay, sliced onion, and lemon wedges.

Variations

You can add boiled potatoes or paneer to the choley for added texture and flavor.
For a healthier version, you can bake the bhaturey instead of deep-frying them.

Cooking Tips & Tricks

Soaking the chickpeas overnight before cooking will help them cook faster and more evenly.

- Adding a tea bag while cooking the chickpeas will give them a darker color, similar to what you find in restaurants.

- Kneading the dough for the bhaturey well and letting it rest before rolling it out will result in softer and fluffier bread.

Serving Suggestions

Choley Bhaturey is best served hot with sliced onions, lemon wedges, and a side of green chilies for an extra kick of spice.

Cooking Techniques

Pressure cooking the chickpeas helps to cook them faster and more evenly.

- Deep-frying the bhaturey gives them a crispy and fluffy texture.

Ingredient Substitutions

You can use canned chickpeas instead of dried ones for a quicker cooking process.

- Whole wheat flour can be used instead of all-purpose flour for a healthier option.

Make Ahead Tips

You can prepare the choley in advance and reheat them before serving.

- The dough for the bhaturey can be made ahead of time and refrigerated until ready to fry.

Presentation Ideas

Serve the Choley Bhaturey on a platter garnished with fresh coriander leaves and a sprinkle of chaat masala for added flavor.

Pairing Recommendations

Choley Bhaturey pairs well with a side of yogurt or raita to balance out the spiciness of the dish. A refreshing glass of lassi or buttermilk can also complement this meal.

Storage and Reheating Instructions

Leftover Choley Bhaturey can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in a microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

One serving of Choley Bhaturey can provide around 400-500 calories, depending on the portion size and cooking methods used.

Carbohydrates

Choley Bhaturey is a carbohydrate-rich dish due to the chickpeas and flour used in the recipe. One serving of this dish can provide a good amount of energy from carbohydrates.

Fats

The cooking oil used for frying the bhaturey adds to the fat content of this dish. It is recommended to use oil in moderation to keep the fat content in check.

Proteins

Chickpeas are a good source of plant-based protein, making Choley Bhaturey a protein-rich dish. This can be a great option for vegetarians looking to increase their protein intake.

Vitamins and minerals

Chickpeas are rich in vitamins and minerals such as iron, magnesium, and vitamin B6. These nutrients are essential for overall health and well-being.

Alergens

This recipe contains gluten from the wheat flour used for making the bhaturey. It is important to be cautious if you have gluten allergies or sensitivities.

Summary

Choley Bhaturey is a nutritious and filling dish that provides a good balance of carbohydrates, proteins, and fats. It is a flavorful option for a satisfying meal.

Summary

Choley Bhaturey is a delicious and satisfying dish that combines spicy chickpeas with fluffy deep-fried bread. This recipe is a favorite among food enthusiasts for its rich flavors and hearty appeal.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Choley Bhaturey. It was many years ago, when I was just a young girl living in a small village in India. My grandmother, who was known for her amazing cooking skills, was preparing a feast for a special occasion. As I watched her work her magic in the kitchen, I knew that I wanted to learn everything I could from her.

One day, as she was making Choley Bhaturey, I asked her if she would teach me how to make it. She smiled and told me that this recipe had been passed down through our family for generations, and that she would be happy to show me how to make it.

We started by soaking the chickpeas overnight, then boiling them with a blend of spices until they were tender and flavorful. While the chickpeas simmered away on the stove, my grandmother began to prepare the dough for the bhaturey. She mixed flour, yogurt, and a pinch of baking soda together until it formed a smooth, elastic dough. Then, she let it rest for a while to allow the flavors to meld together.

As the dough rested, my grandmother showed me how to make the choley. She heated ghee in a pan and added a mixture of onions, ginger, garlic, and a blend of spices. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the final product.

Once the chickpeas were cooked to perfection, my grandmother stirred in some tomato puree and let the mixture simmer until it thickened. The flavors melded together beautifully, creating a rich and savory dish that was sure to be a hit at the feast.

Finally, it was time to fry the bhaturey. My grandmother rolled out the dough into thin rounds, then fried them in hot oil until they puffed up and turned golden brown. The crispy, flavorful bread was the perfect accompaniment to the spicy choley.

As we sat down to eat, I took my first bite of Choley Bhaturey. The flavors exploded in my mouth, and I knew that this dish would become a favorite in my own kitchen for years to come.

Over the years, I have made Choley Bhaturey many times, each time tweaking the recipe to suit my own tastes. I have added extra spices, experimented with different cooking techniques, and even tried adding some extra ingredients like paneer or spinach. But no matter how much I change the recipe, the flavors always bring me back to that day in my grandmother's kitchen, learning how to make this traditional dish.

Now, as I pass the recipe down to my own children and grandchildren, I am reminded of the power of food to bring us together and create lasting memories. Cooking is not just about preparing a meal – it is about sharing a piece of ourselves with the ones we love, and keeping our traditions alive for generations to come. And for that, I am forever grateful to my grandmother and the legacy of her amazing recipes.