Chole Bhature is a popular north Indian delicacy where thick spiced chickpea gravy is served with deep fried puris or bhature. Chole bhatura are usually served with onions, pickles and green chutney . Undoubtedly , it is a favorite breakfast option in so many North Indian households.
Punjabi food is full of rustic flavour and characterised by a profusion of dairy products. The custom of cooking on slow fire on a tandoor where pulses are cooked and simmered for hours till they turn creamy and then flavoured with spices and rounded off with cream for that rich finish. Cooking in a tandoor gives a smoky flavour to the food . One such classic example is the Chole bhature where chickpea curry is slow cooked to perfection with a slight pomegranate tang & heat from fresh ginger and chillies.
The typical Punjabi Chole has a beautiful blackish brown hue.A very common practice is adding tea bags whilst cooking the chickpeas which lends a deep color to the curry. Though it adds color to the curry, it also gives bitterness to the lentils. So in traditional way of cooking, they add the dried amla while soaking the chickpeas overnight which enhances the overall result of the curry.
Crisp, yet spongy bhaturas are used to mop up the chole. Traditionally bhatura dough are made with soda, curd and leaving it for hours to ferment before they could be rolled out and deep fried. While making the Bhature, add 1 tbsp of semolina for a crispy bhature. The bhature should ideally be eaten hot and fresh.
Having said this, my son is not a great fan of fried stuff, so I always serve my chole with roti or naan.But when my friends suggested for a theme#baked savory recipes for our 105th Foodie Monday BlogHop, I decided to make this chole bhature pot pies that are delicious and are a perfect healthy meal. So many of you who avoids fried food, can relish Chole Bhature without any guilt as these are baked and not fried.
These delicious, flaky pot pies are perfect for a cosy and warm breakfast ideas . Can you resist these mini pot pies, even my son could not. He loved these baked version and it is going to be on our menu often.
Ingredients for the CHOLE BHATURE Baked Dough:
- 2 cups all-purpose flour
- 1 tsp sugar
- 1/4 tsp salt
- 1/4 tsp Soda Bicarbonate
- 4 tbsp chilled butter, cut into pieces
- chilled water for kneading
- 2 cups cooked Punjabi Chole.
- 1 onion sliced
- 1 tomato sliced
- green chillies chopped
- Fresh Coriander leaves
How to make Baked Bhature :Mix all purpose flour ,soda bi carb, sugar and salt in a blowl. Add chilled butter and mix nicely with your fingers.The butter should get well incorporated in the flour.Now,knead it to a soft dough for 3-4 minutes.Add water if needed to knead the flour.Add as much needed ,little by little to avoid dough getting too soft.Wrap in plastic wrap, and chill while making the Filling.Pre- heat the oven at 200 degrees C for about 10 minutes .Roll out the Dough to 1/8-inch thickness. Cut into 8 4-inch rounds or as per the size of your pie mould.Divide Cooked chole among 8 ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie.Place the pot pies on baking sheet, and bake 15 to 20 minutes, or until tops are golden brown. Let stand 5 minutes before serving.Serve it with a slice of onion, tomato, chopped green chillies,coriander leaves and serve hot.