Chhole - Bhatoore at Kwality Restaurant

Shri Nathji had a hankering for the delicacy of “Chhole and Bhatoore” which He ate at Kwality Restaurant at Regal Building and enjoys tremendously each time. Shri Nathji likes it so much that He never misses to have them each time He is at Connaught Place. Shri NAthji used to say about them -
“Hadd se syaadaa swaad hai!
“It is tasty beyond all bounds!”

The Kwality Restaurant is still at 7, Regal Building, Connaught Place and its Chhole Bhatoore are very very famous. I have given on top the exact photograph of a plate of Chhole Bhatoore which is served at Kwality Restaurant. Yes! This is the exact serving of this dish which Shri Nathji got at Kwality Restaurant as there recipe, style and quality has remained the same. It is indeed very delicious.One large Bhatura and a plate of Chhole, served with large cut onions and pickle. Chhole had a large pieces of Aloo in them also. Kwality is a restaurant that reminds one of Colonial style of dining. Waiters wear prim and proper uniform complete with vests and ties, greeting you at the gate, the interior though looked new, resembled a restaurant of bygone era, with an air of Naustalgia.

Chole bhature is a combination of chole (spicy chick peas) and fried bread called bhatoora (made of maida flour). It is mainly eaten in Punjab.

Here I have given the most professional recipe to make it. preparation time=45mins cooking time=1hour serves=4 people

Ingredients For the chole 1 cup kabuli chana (white chick peas), soaked overnight 1 tea bag or tsp tea leaves, tied in a muslin cloth (optional) 1/2 tsp cumin seeds (jeera) 1 onion, finely chopped 12 mm (1/2") piece of ginger (adrak), grated 2 cloves of garlic (lehsun), grated 2 tsp chole masala 2 tsp chilli powder 2 tsp dried mango powder (amchur) 1/4 tsp turmeric powder (haldi) 1 tbsp coriander (dhania) powder 1 tsp cumin seeds (jeera) powder 2 tbsp oil salt to taste

For the bhature 1/2 cup plain flour (maida) 1/2 cup potatoes, boiled and grated 1 1/2 tsp oil salt to taste oil for deep-frying

For serving 1 onion, sliced 4 lemon wedge Method

For the chole Pressure cook the Kabuli chana with the tea bag for 3 whistles until they are soft . Drain and keep aside. Discard the tea bag. Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown. Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute. Add the Kabuli chana and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside

For the bhature 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 Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5") diameter. Deep fry in hot oil till the bhaturas puff up and both sides are golden brown. Serve hot with the chole, sliced onion and lemon wedges. Tips While frying the bhature, press the centre lightly with a frying spoon so as to help it to puff up. Chole masala is a blend of spices which is readily available at most grocery stores.  

It is a heavy breakfast which is generally accompanied with lassi. Chole bhature are served with onions and achaar.