Happy Vaisakhi my friends!
The best thing about Indian culture is that it is an amalgamation of several cultures. We enjoy different celebrations at different times of the year which keeps us bonded to our roots. Holi was Hindu festival which we celebrated on 24th march and now it is Vaisakhi tomorrow. It has long been celebrated throughout Punjab as the Sikh New Year and spring harvest festival. This day also has religious significance, as it marks the anniversary of the establishment of the Khalsa Panth (the community of baptized Sikhs).
Sikhs around the world have brought the tradition of celebrating this auspicious day with Nagar Kirtan, more commonly referred to as a parade, to various cities. Vancouver and Surrey BC, host one of the largest parades in the world each year. Check one of my old post to see vaisakhi parade pictures.
Nagar Kirtan is a lively community celebration which differs from a traditional parade as it has a religious and sacred meaning attached to it. The Punjabi word, nagar means town and kirtan means singing of religious hymns. So Nagar Kirtan literally means going around the town singing sacred hymns.
The streets on Vaisakhi day are jam packed with people and there is lots to see–people wearing colorful traditional outfits (mostly saffron), beautiful music, bhangra and gidha (punajbi folk dances), turban tying contests, decorative floats, speeches from politicians, hymn singing , religious devotion and, above all, good food. Local residents and businesses set up tables on the street and graciously offer homemade food and drink to passersby. it’s a traditional part of the festivities. You can expect to find chole bhature, makki di roti, saag, fritters, sweets, shahi paneer, chaat, ice-cream, and an unlimited amount of dry food samples from mainstream stores.
Family Friend, they put up stall every year in Vancouver
Since this year’s parade is not happening in Vancouver until 16th of April, I wanted to cook something that has a Vaisakhi feel to it, so today I’m sharing a much loved punjabi meal called chole bhature. It is by far the most popular vegetarian food duo loved by people worldwide. And, It’s not tough to understand why. Chole bhature is a combination of spicy and tangy chole (white chickpeas) with deep fried puffed bread called bhatura. There is something about the bhatura which makes it compliment only choley and nothing else. I guess chole (chickpeas) can be tried with any other side, but not bhature.
High in fiber and protein, chickpeas make for a great healthy meal with a salad or yogurt on the side. Of course, Bhature aren’t the healthiest bread but there’s nothing wrong in treating yourself to an awesome meal once in a while. Chickpeas are made in million different ways but punjabi chole are buttery in texture, and the gravy is thick and darker in color. The dark color is attributed by adding dried gooseberries or pomegranate skin or tea leaves. Dried gooseberry and pomegranate skin produces better color and taste results but since they are not available in the grocery markets everywhere hence tea leaves is the best alternative. You can add tea bags or tie loose tea leaves in a muslin cloth and throw them in while boiling chickpeas. This way they will take the color and flavor of the tea, so it’s best to stick with black tea.
Coming to Bhature, here is my gluten free version which has fetched me many complements. No, it probably wouldn’t win in a side-by-side taste test with original bhatura, but it does a fair job of coming close.My daughter says that I don’t have to make all-purpose flour bhature separately for them as the gluten free tastes wonderful. It is perfectly crispy on the outside and soft inside, a perfect bread for mopping up spicy and hearty chickpeas. if you haven’t tried this meal yet, go and try and I bet you’ll be hooked for life.
Don’t let the long ingredients list scare you we are making three things for a complete meal.
A popular combination of Punjabi chickpeas and puffed deep fried bread.
Ingredients
- 1 1/2 cup white chickpeas
- 1/2 cup Bengal gram daal
- 1 two inch cinnamon stick
- 2 big black cardamom
- 5-6 cloves
- 1 tbsp ginger paste
- 2-3 black tea bags
- 1 large onion, 3/4 cup ground
- 4-5 green chilies, chopped
- 30 g tamarind soaked in 1/4 cup water or anardana (pomegranate) powder as per your taste
- 1 tsp cumin powder
- 2 tsp sugar
- 1 tbsp. amchur powder (dry mango powder)
- 1 tsp red chili powder
- 1 tsp ginger powder
- 1 tsp coriander powder
- 2 tsp garam masala powder
- 1 tsp kasuri methi
- 3/4 tsp turmeric
- 3 tbsp olive oil
- Bhature (recipe follows)
- carrot pickle (recipe follows)
- sliced onion
- ginger sticks
- yogurt
- 1/2 cup gluten free all-purpose flour ( I used white rice flour blend / GF all purpose Flour)
- 1/4 cup sorghum flour
- 1/4 tsp baking powder
- Small pinch baking soda
- 1/2 tsp psyllum husk powder
- 1/4 tsp salt
- 2 tbsp.unflavored yogurt at room temperature
- 1/4 cup warm water (+/-)
- 1/2 tbsp. oil
- Oil for frying
- 2 carrots, scraped and cut into 1/4" thick and 2" batons (about 3 cups)
- 2 tbsp. oil
- 1/4 tsp cumin powder
- 1/4 tsp fennel powder
- 1/4 tsp garam masala
- 2 tsp lemon juice
- Salt to taste
- 1/2 tsp red chili powder
Instructions
- For punjabi chole rinse chickpeas and Bengal gram daal in a colander, soak overnight.
- Place the drained and soaked chickpeas and daal in a pot or slow cooker (or pressure cooker) with sufficient water.
- Add black cardamom, cinnamon, salt, cloves and tea bags or tea leaves wrapped tightly in a muslin cloth.
- Bring it to boil and cook on low until soft.
- Discard the tea bags, you can keep the black cardamom and cinnamon in the chickpeas.
- In a large pan heat oil. Add ground onions, cook until golden brown.
- Add ginger garlic paste and cook for another 2 minutes.
- Squeeze the tamarind gently by hand. You may have to scrape the tamarind pulp off from your fingers and add more water if the need be. Discard the squeezed out tamarind.
- Stir in tamarind juice, sugar and all the spices. Cook until oil glistens on top (about 5 min).
- Add boiled chickpeas. Bring to a boil on medium-high heat, then reduce to low and simmer for 10-12 minutes or until thickened.
- Stir in chopped green chilies.
- Serve with the above suggested sides. .
- To make Bhature place all the dry ingredients in a bowl. Mix well.
- Add yogurt and oil. Use your fingers to rub the ingredients thoroughly together until crumbly.
- Slowly work in a little of the warm water at a time to form a soft dough by light kneading.
- Cover the dough with a wet cloth. Keep it aside for an hour or so.
- While the dough is resting make carrot pickle.
- Heat oil over medium heat in a pan.
- Add the carrot sticks and salt and stir well.
- Cook uncovered for 5-6 minutes until they are just tender.
- Add the remaining ingredients and mix well.
- Use the pickle right away or refrigerate for later use.
- It will keep in the fridge for one week.
- When you are ready to prepare the Bhatura’s, take out the dough from the moist napkin, divide into 3 equal portions and shape into balls.
- Take two pieces of plastic Place one piece of plastic on the rolling board, place your dough ball, dust with Gf all purpose flour, place another piece of plastic on top.
- Roll dough ball into round or oval shape with a rolling pin. you can also flatten the dough ball with your fingers.
- When the oil is hot slide in the bhatura (shake off the excess flour) and press gently with perforated ladle so that bhatura puffs up. Flip it carefully and allow to cook for few seconds until golden brown. Drain on a paper towel.
- Enjoy with chole!
Notes
When you fry the bhaturas, heat should be enough so that the bhatura is cooked properly and puffs like a ball and at the same time the heat should not be so much that the bhatura gets over fried.
Shubha
This is what i call a perfect post.. A complete meal.. I will be trying the bhatura really soon ..will keep you posted:)
Juliana
Wow, everything on the plate looks delicious…and so flavorful…thanks for sharing such an interesting post
Balvinder!
Have a wonderful week 🙂
Adina
I love this kind of posts where people talk about their own culture and food, there’s no better way for me to learn. And it is great that we are able to eat really authentic Indian or other national food all over the world, without even having to go to a restaurant, thanks to blogs and recipes like this one.
grace
this looks like a fantastic meal! the bhature is particularly appealing to me and i’d love to make and eat it (or at least eat it) one day!
Blackswan
Such an interesting read on the festive occasion. Bet it was fun! xoxo
kushi
This recipe is loaded with full of flavors. YUMMY!
Rafeeda @ The Big Sweet Tooth
The attempt to make bhatturas gluten free sounds interesting… looks so fluffed up and well made… so lovely to see a huge Sikh population in Canada…
Hiba
Hi i am new here, and i love chole battura.bookmarking this one ☺
Monica
Thank you for sharing this – great background, pics, and recipes. I love learning so many new things. What a wonderful meal this is, all cooked with love.
Katerina
What a beautiful post and thank you for all the information you shared with us! This is one fine meal!
Shilpy Kapoor
Having been gluten-free for a few years, I have missed my favourites like stuffed paranthas, gujiya, and, bhature. I look forward to trying out these recipes and many more!
Balvinder
Good luck with gluten free cooking!
Monika
I can’t thank you enough for this recipe. I recently went on a gluten free diet and couldn’t have bhature. I was craving so much. This bhatura recipe was such a saviour! And delicious and healthy !!
Thanks again 🙂
Balvinder
I am so glad you loved the recipe. Make sure to stop back and let me know how it turns out and take a picture and share it on G+ don’t forget to tag me.
Reshmi
Can you please break down how you would cook this inthe slow cooker?
Balvinder
Just as you would cook any other bean. Add chickpeas and water in the slow cooker pot and set the temperature to high. Slow cookers have a tightly sealed lid, the liquid won’t evaporates so add just sufficient water to make them soft. Besides, most slow cookers have different wattage and settings. You choose what you have. I usually turn the temperature on slow after it comes to a roiling boil and let simmer until soft.
Rupali
Thank you so much for the healthy and tasty recipe. Bhaturas came out really good. My kids generally don’t like gluten free poori or chapati. But this they liked more than normal wheat flour. Pinned it on my home page.
Balvinder
That’s great to know your kids like the gluten free BHATuras. You have to tag me on the post only then I can see it. You are not on my followers’ list.
My Pinterest acoount https://www.pinterest.com/gfkitchen/
My Google+ account https://plus.google.com/u/0/115748588937550164964
Noboya
Thank you so much for this! I am recovering from brain injury and temporarily cannot take gluten per anti-inflammatory diet. I’m missing chole bhature so much, and just a thought came to search a gluten free recipe. Your bhatura recipe looks amazing and I cannot wait to try it. It will be a huge indulgence and I will use it as a reward for recovery milestone, as I have to avoid fried food for some more time. Many thanks to you!
Balvinder
You’re very welcome, Noboya! I’m very glad that you like the bhatura recipe and love the fact that you will use this recipe as a reward for recovery indulgence. You deserve it.
Take care.
RG
Sorry – just realized I accidentally replied to a post vs post a new one… but don’t know how to delete. My post was:
Hi,
I’ve been looking for a gf bhature recipe for this weekend and thankfully came across yours! I was wondering if it’s OK to omit the psyllum husk powder if the GF all purpose flour blend already includes xantham gum? I was thinking of using Bob Red Mill’s 1:1 blend. Is the dough consistency sticky like for other GF baked goods (and if so, any tips on handling before frying?) or is it easy enough to roll into the round bhaturay? Thank you!!!
Balvinder
Yes, you should not add psyllium husk if the gluten free flour you are using has xanthum gum. I have never used Bob’ red mill flour but to handle the sticky dough use 2 pieces of plastic wrap while rolling.
Vidyul
I made the bhatura for my children who are gluten free. I didn’t have sorghum flour in hand. So,substituted it with Amaranth. It came out really well. They enjoyed the bhaturas. Thank you so much for this lovely recipe.
Balvinder
I am glad your kids like the recipe. Thank you for trying it out.
And, I love your substitution for sorghum flour. It will be helpful for other readers too
Aneesha
Made these bhutura tonight and I liked them however they were a cross between a bhutura and a puree – still liked it – my dough wasn’t sticky either so not sure what happened lol
Balvinder
Its good if your dough was not sticky. I am glad you like the recipe
Vasudha
Hello Balvinder, i was trying to check you all purpose flour blend recipe link given in this recipe for bhature but that link is not working anymore. I am wondering if you would be able to post it again please?( both flour blends).
Thanks so much!
Balvinder
Hi Vasudha,
Thanks for letting me know. I think when I changed the theme some of the links stopped working. I have updated the links now.
I don’t have any plans to make bhature right now but I am going to post something fried in two three days.Hope you and your family will enjoy that.
Vasudha
Hi Balvinder,
Thank you so much!
I will be eagerly waiting for your new post🙂