India celebrates Independence Day each year on August 15. The country became an independent nation on August 15, 1947. This is a gazetted holiday. The day is observed with flag-hoisting ceremonies, parades and cultural events from different parts of the country. People display national flag on their attires, homes, vehicles, accessories etc. People listen to the patriotic song, watch the patriotic movies, parades on television with the family and friends. Though entire India suffered, North India was in great turmoil, even after independence and contributed a lot for the nation. The land includes freedom fighters like Bhagat Singh, Shivaram Rajguru, and Sukhdev Thapar. So today I’m presenting a popular Punjabi Recipe, called Chole Bhature before you, which is popular in India as well as abroad. Chole are spicy curried chickpeas. Bhature is fried bread. In this recipe, we use a special type of spice powder called chole masala, that consists of bay leaf, cumin, coriander seeds, cloves, mustard seeds, red chillies, peppercorns and pomegranate seeds.
Salt to taste,
2 tablespoons oil,
2 cloves grated Garlic,
1 finely chopped Onion,
50 grams grated Ginger,
2 teaspoons Chilli powder,
2 teaspoons Chole masala,
2 cups Tomato paste,
1/2 teaspoon Cumin seeds,
1/4 teaspoon Turmeric powder,
1 tablespoon Coriander powder.
2 teaspoons dried Mango powder,
1 cup white Chickpeas (soaked overnight),
1 teaspoon Tea leaves (tied in a muslin cloth).
Salt to taste,
1/2 cup Plain flour,
Oil for deep-frying,
1 1/2 teaspoon Oil,
1/2 cup Potatoes, boiled and grated.
For Chickpeas Curry:-
1. Pressure cook the chickpeas with the tea bag for 3 whistles, until they are soft . Drain and keep aside. Discard the tea bag.
2. Heat the oil in a pan. Add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic. Saute till the onions are golden brown. Add tomato paste and cook till the oil starts separating itself. This indicates the mixture is ready
3. Add the chole masala, and all other spices and saute for another minute on slow heat. Add the chickpeas with 1 cup of water and mix well. Simmer for 15 minutes. Serve with bhaturas and onion with lemon wedges.
1. Combine the flour, potato, 1½ teaspoons of oil and salt and knead into a firm dough without using any water. Knead the dough very well till it is smooth. Cover with a wet muslin cloth and rest the dough for 10 minutes.
2. Divide the dough into 4 equal parts and roll out into circles. Deep fry in hot oil till the bhaturas puff up and both sides are golden brown. Enjoy the treat!!
Happy Independence Day!