Chole bhature recipe/ Halwa puri recipe/ Whole wheat Poori or Bhature recipe.

Chole bhature is a famous north Indian dish which goes with different names like Bhatura chana, poori Chhola or chole bhature in India, Nepal and Halwa puri in Pakistan.

Both Indians and Pakistanis devour this dish as breakfast or brunch or street style snack. There is little variation in the way of serving this dish in both countries. In India, poori, chana masala is served along with green chutney and onion salad calling it chole bhature. While in Pakistan, puri, chole, and suji halwa are served together calling it Halwa puri.

Either way Halwa puri or chole bhature is a very delicious dish and is a rich source of proteins, carbohydrates and dietary fibre.

The entire dish involves making of three things: Bhature or puri which is an Indian style deep-fried flatbread; Chana masala which is a curry; and Suji Halwa which is a dessert. All these three dishes brought together makes chole bhature or Halwa puri.

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Chole bhature recipe/ Halwa puri recipe/ Whole wheat Poori or Bhature recipe. – – Puri or bhature: Whole wheat flour, Suji/Semolina, Salt, cooking oil, water ((as required for kneading dough)), Chana masala: Chickpeas/kabuli chana, onion, tomato, Fresh green chilli, Ginger-Garlic Paste, Red Chilli Powder or paprika, Turmeric Powder, Coriander Powder, cumin powder, water ((water used for boiling chickpeas)), lemon juice, Fresh Coriander Leaves, cooking oil, Suji halwa: Suji/Semolina, Sugar ((or as per taste)), Ghee / Clarified butter, water, Almonds / badaam, Cashews / Kaju, Raisins / kishmish, Cardamom powder / Elaichi ((or 1/4 teaspoon ealichi powder)), Turmeric powder/yellow orange food color/saffron strands ((or any food color of your choice)), For Bhature or puri: Firstly mix all the dry ingredients wheat flour, semolina, salt. To this add oil and mix well.; Now add water as required and knead it into a non-sticky soft dough like chapati dough. Cover and rest it for 5-10 minutes.; Divide the dough into equal-sized small portions.; Dip one ball of the dough into dry flour and by using the rolling pin, roll into a small circle like chapati.; Now heat oil in a Kadai or wok and deep fry the rolled puri on medium flame until its golden in colour.; Remove it on to a paper towel.; For Chana masala: Soak the chickpeas for 2 hours.; Cook the chickpeas in a pressure cooker until two whistles on high flame and two whistles on low flame are heard. Add half teaspoon of salt while boiling chickpeas. (Do not overcook them).Switch off the flame and wait for 10-15 minutes before opening the lid of the pressure cooker to avoid splattering of hot contents. Remove the water and keep aside the boiled chickpeas.(do not discard the water used for boiling here. Keep it aside); In a blender add the onion, tomatoes green chillies and grind it into a smooth paste.; Now heat oil in a wok or cooking pot and add the tomato-onion paste. Add the ginger-garlic paste, turmeric powder, red chilli powder, cumin powder, coriander powder. Saute on medium flame until oil starts separating.; Then add the boiled chickpeas and saute for 1 minute.; Now add one glass of water that has been used for boiling chickpeas.; Bring this to a boil. Adjust salt if required, then cover cook on low flame for 10 minutes.; Finally, add the lime juice and fresh coriander leaves. That's it chole is ready to be served. ; For Suji Halwa: Crush almonds and cashews coarsely with a rolling pin. Keep aside.; Heat ghee or butter in a thick-bottomed saucepan or cooking pot on medium flame.; To this add semolina and fry on medium flame by continuous stirring until semolina turns light golden in colour. ; Add 3/4 of the crushed almonds cashews and fry for another 30 seconds.; Now add sugar and mix. ; Add water, cardamom and mix. Cook for 2 minutes on medium flame, then add 3/4 of raisins. Close the lid and cook covered on low flame for 5 minutes.; That's it. Garnish with leftover almonds, cashews and raisins. Suji ka halwa is ready to be served.; – <ol> <li>If your puri dough turns sticky add some more flour and suji to it.</li> <li>You can also use maida or all (urpose flour instead of wheat flour for bhature.</li> <li>Always fry the puris on constant heat, to prevent excess oil absorption.</li> <li>