July 14, 2015

Palak chole bhature recipe

Palak chole and bhature recipe - Today I am posting a very delicious home style palak chole and bhature recipe. There is a small interesting twist in this recipe with addition of spinach instead of potato as I do it in normal chole masala. The result is delectable breakfast dish which is liked by everyone in my house. This is an absolutely healthy dish that you can try and treat your family and friends. Usually, I prepare Punjabi chole with kabuli chana or white chickpea and potato. But I tasted palak chole in one of our favourite restaurants and their palak chole was simply divine. Since then I tried it a few times and now I am sharing the recipe with you all. It has combined flavour of chickpea and spinach. The gravy is deliciously smooth and it really goes well with bhature. I am also presenting the traditional way of making bhature and it is so simple that you will like the preparation and the taste.

spinach chole in a serving plate

Palak Chole Bhature 

Prep time : 30 mins
Cook time : 1 hr
Total time : 1 hr 30 mins
Recipe type : Main Course
Cuisine : Punjabi
Yield : serves  4
Author : Vidya Chandrahas

Ingredients (1 cup = 250 ml)

For the palak chole
  • 1 bunch spinach / palak
  • 1 cup white chickpea / kabuli chana
  • 2 tbsp oil
  • A generous pinch of cumin seeds / jeera
  • 5 - 6 garlic flakes, peeled, crushed
  • 1/6" ginger, peeled, crushed
  • 2 large sized onions, chopped
  • 2 tomatoes, chopped
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • 1 tbsp chole masala (everest)
  • 1/2 tsp garam masala
  • 1/4 cup chopped cilantro
  • Salt as required

For the bhature

  • 2 cups maida / all purpose flour
  • 6 tbsp semolina / rava
  • 1/2 tsp sugar
  • 1/4 tsp baking soda
  • 1 tbsp oil
  • 3 tbsp thick yogurt / curd
  • Salt as required
  • Oil for deep frying


Method
  1. Boil water in a pan. Put the spinach in boiling water and keep it over a low flame for a minute. Turn off the flame, drain the water and keep the blanched spinach aside. 
  2. Put the spinach in a mixer jar and blend it to a smooth puree. Transfer to a bowl and set side.
  3. Rinse and soak the kabuli chana in sufficient water for 7 - 8 hours, then drain the water and add fresh water to it. 
  4. Add fistful of chopped onions, then pressure cook and take 5 -6 whistles or till the chana become soft. Keep it aside.
  5. Heat oil in a pan, add the jeera and allow it to crackle. 
  6. Add the garlic, ginger and saute until aromatic. 
  7. Add the onion and saute until translucent. 
  8. Add the tomato, saute for a while and cook covered on low flame till the tomatoes are soft.
  9. Add the  chili powder, turmeric powder and chole masala. Saute for a minute. Add the spinach puree and mix well.
  10. Add the above prepared kabuli chana along with water. 
  11. Add the garam masala and salt. Mix them thoroughly. Bring it to boil and further simmer till you get the desired consistency. 
  12. Garnish with chopped coriander leaves and serve hot with bhature or poori.

Making the bhature
  1. Put the maida or all purpose flour in a large plate. Add the semolina, sugar, baking soda, a tbsp of oil, yogurt and salt. Mix all the ingredients together and knead it to a stiff dough. Keep it aside for 2 hours. 
  2. After 2 hours, knead it for 10 - 12 minutes to make a smooth dough. 
  3. Then divide the dough into 16 equal portions and roll each portion into round shaped balls. 
  4. Spread some maida over a rolling board and roll a thick roti. It should be slightly thicker than poori.
  5. Deep fry in oil till golden brown from both sides.
  6. Makes 16 bhature.
  7. Serve the bhature hot with  palak chole.

Palak chole and bhature recipe with step by step pictures


1.  Boil water in a pan. Put the spinach in boiling water and keep it over a low flame for a minute. Turn off the flame, drain the water and keep the blanched spinach aside. 
2.  Put the spinach in a mixer jar and blend it to a smooth puree. Transfer to a bowl and set side.
spinach puree

3.  Rinse and soak the kabuli chana in sufficient water for 7 - 8 hours, then drain the water and add fresh water to it. 
4.  Add fistful of chopped onions, then pressure cook and take 5 -6 whistles or till the chana become soft. Keep it aside.
cooked kabuli chana

5.  Heat oil in a pan, add the jeera and allow it to crackle. Add the garlic, ginger and saute until aromatic. 
6.  Add the onion and saute until translucent. Add the tomato, saute for a while and cook covered on low flame till the tomatoes are soft.
tempering onion tomato

7.  Add the  chili powder, turmeric powder and chole masala. Saute for a minute. Add the spinach puree and mix well.
add masala and puree

8.  Add the above prepared kabuli chana along with water. Add the garam masala and salt. Mix them thoroughly. 
9.  Bring it to boil and further simmer till you get the desired consistency. 
10.  Garnish with chopped coriander leaves and serve hot with bhature or poori.
add kabuli chana

Bhature recipe with step by step pictures


1.  Put the maida or all purpose flour in a large plate. Add the semolina, sugar, baking soda, a tbsp of oil, yogurt and salt. Mix all the ingredients together and knead it to a stiff dough. Keep it aside for 2 hours. 
2.  After 2 hours, knead it for 10 - 12 minutes to make a smooth dough. Then divide the dough into 16 equal portions and roll each portion into round shaped balls. 
3.  Spread some maida over a rolling board and roll a thick roti. It should be slightly thicker than poori.
rolled bhature


4.  Deep fry in oil till golden brown from both sides.
deep frying the bhature


5.  Makes 16 bhature.


6.  Serve the bhature hot with  palak chole.
palak chole bhature in a serving plate


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