Skip to main content

Chhole Bhature

 

This food history and culture of eating together gave rise to the concept of street food, bringing people together to enjoy finger-licking appetizing food.
One of the most common street foods in India, perhaps as popular as Beyoncé,  is Chole Bhature.
Chhole bhature also known as Chana Bhatura  is one of the most popular all over India. Chole stands for a spiced tangy chickpea curry and Bhatura is soft and fluffy fried leavened bread. Chana Bhatura is a spicy, tasty and a filling dish. I have eaten this dish many time in Panjab and Kanpur. Every Dhaba and restaurants have their own flavors and taste in the chickpea curry. In some places ,it has tangy taste and the consistency of curry also varies from slightly thick to semi-dry and try. In last 20 year Chole bhature has travelled across India as much loved dish. Out side India also famous this dish.
Chhole Bhature also loved in other country. 


Labels:

Comments

Post a Comment

Popular posts from this blog

Chhole Kulche

Chhole Kulche is a popular North Indian dish that consists of spicy chickpea curry (chhole) served with soft and fluffy Indian bread called kulcha. It is a flavorful and satisfying meal that is often enjoyed as a breakfast or lunch option. The chickpea curry, known as Chhole, is made by cooking boiled chickpeas in a tangy and spicy tomato-based gravy. It is seasoned with a blend of aromatic spices such as cumin, coriander, turmeric, and garam masala, among others. The curry is typically cooked slowly to allow the flavors to meld together and develop a rich and robust taste. The kulchas are made from all-purpose flour dough that is leavened with yeast or baking powder. The dough is rolled into flat discs and cooked on a hot tawa (griddle) until it puffs up and develops a slight char on the surface. The kulchas are brushed with ghee (clarified butter) to enhance their flavor and make them soft and moist. Chhole Kulche is often served with various accompaniments such as pickles, onions, a...
Post a Comment
Read more

Aloo Tikki Chole

 This is North Indian chaat recipe. shallow fried potato patties topped with spicy chickpea gravy, green chutney, sweet chutney, yogurt and sev. Indian chaat recipes are tongue tickling. All chaat recipes have combination of sweet, spicy and tangy flavors. And this aloo tikki chole is one of it. You will taste all these complex flavors in your mouth. Apart from lots of flavors you will feel many different textures in your mouth. Recipe: 1) Boil the  potatoes in pressure cooker for 2-3 whistles on medium heat. also boil green peas. You can cook peas in microwave for 4-5 minutes as well. 2) Mash the boiled potatoes. add peas in a bowl. Mash both together  using potato masher, so everything gets well blended. 3) Mash both together using potato masher, so everything gets well blended. 4) Add finely chopped green chilies, cilantro, red chili power, chaat masala and salt. 5) Mix everything together. 6) Divide the mixture into 6 equal portions and make patty out  of it. 7) ...
1 comment
Read more

Dabeli of Gujarat

Dabeli is a popular street food from Gujarat, India. It is a spicy and flavorful snack that consists of a spiced potato filling stuffed inside a bun, garnished with various chutneys, sev (crispy noodles), and pomegranate seeds. Here's a recipe for making Dabeli:  Ingredients: For the Potato Filling: 4 medium-sized potatoes, boiled and mashed 1 small onion, finely chopped 2 tablespoons Dabeli masala (readily available spice mix) 2 tablespoons tamarind-date chutney 2 tablespoons roasted peanuts, coarsely crushed 1 tablespoon oil Salt to taste Water as needed Fresh coriander leaves, finely chopped (for garnish) For Assembling Dabeli: 8 Dabeli buns or pav (soft buns) Tamarind-date chutney Green chutney Garlic chutney Nylon sev (crispy noodle-like snack) Pomegranate seeds (optional) Butter or ghee for toasting the buns Instructions: Heat oil in a pan or skillet over medium heat. Add chopped onions and sauté until they turn translucent. Add the mashed potatoes to the pan and mix well wit...
Post a Comment
Read more