So, last weekend, I tried out a few recipes from Jigg’s Kalra’s Prashād and one of them was the recipe for Bhature, which are a pretty much a staple accompaniment to Chhole in any form. Here is the Platter in which I served the Bhatures.
Peshawari Chhole, Golden ( Crisp on the outside soft on the inside ) Whole Wheat Bhature and Punj Rattani Daal was our Brunch today as a early Valentines Day Celebration! ❤️ Well, one should never wait for a particular day to express affection and for a few reasons, I have been cooking only Daal Roti Sabzi kind of quick meals since a fortnight now. And since February the 14th is going to be a weekday, we celebrating it today! So I decided to treat Mr. Desai today with a few favourites. All the recipes are from "the Czar of Indian Cuisine" Jiggs Kalra's renowned cookbook Prashad. I found an old, fairly battered copy of the book at Blossom a few weeks ago and grabbed like it was the last copy on earth. And to make it even more irresistible, on the front page, there was a note from a loving Mom to her daughter who is about to embark on the marital journey. 👩❤️👩 Would you put such a book, dripping with love and affection back in the shelf ever? I don't have the heart! 🤗 The Peshawari Chhole had no red chilli powder / green chillies / turmeric / powdered Garam Masala l. It has been flavoured with a Whole Spice + Tea leaves wala muslin cloth satchel while the chickpeas were pressure cooked, and then, ginger, onions and Amchoor ( use AnaarDaana powder if possible, I didn't have any ) ! It's not very garam masala intensive curry, it won't cause any acid reflux! ❤️ The Punj Rattani Daal is something on the lines of Panchmel Daal but with a unique Tadka. It has Kala Jeera + Ghee in the tempering in which tomatoes are cooked till mushy. Then you add dry spices and Bhuno-it ( there is no other word with so much feeling as Bhuno, in Gujarati we have Santadvanu but Indian words are the best 😍😍😍 ) till the oil separates. Finally yogurt is added to the tomatoes before it is poured over the simmering mix of 5 lentils! I wrote a bit too much but I couldn't resist! Have a happy Sunday folks! ❤️ #chhole #chholebhature #peshawarichole #bhature #daal #peshawari #weekendlunch #EveryDayIndianMeals
Recipe: ( adapted from “Prashād by Jiggs Kalra”), makes about 7 Bhature,
- 1 cup of whole wheat flour
- 1/4th cup of semolina / rava
- 1/8th tsp of cooking Soda,
- 1/4th tsp of Baking Powder,
- Salt to taste,
- 2 tbsp of Yoghurt,
- 1 tsp of sugar,
- 1 tbsp of ghee,
- Oil, for deep frying
- Whisk the Yoghurt with the sugar and set aside.
- In a large bowl, sieve the wheat flour, semolina, cooking soda, baking powder and salt together.
- Make a well in the centre of the dry ingredients. And the whisked yoghurt and mix well. Make a firm yet pliable dough with about 1/2 cup of lukewarm water, adding a little water at a time. Adjust the quantity of water based on the texture of your dough. Different flours absorb different amount of water.
- Pour the ghee on top the dough and knead well until the ghee in nicely incorporated. Cover and set aside for about an hour.
- Divide into 7 equal parts. Roll out into a 5 inch circle.
- Heat enough oil in a Kadai to submerge the Bhature and heat it. Once hot, fry the Bhatures one by one. Serve hot with Chhole and Punj Rattani Daal / Or any accompaniments of your choice.