In this video, Ranveer Brar shares a detailed recipe for making chole bhature. He begins by explaining two types of dough for bhature preparation: one with yeast and one with baking soda. He emphasizes the importance of maintaining a loose dough for proper puffing. Ranveer then demonstrates cooking chole (chickpeas) with various spices and secrets for achieving a dark and flavorful gravy. He highlights the significance of using less watery ingredients and spices for preservation. The video concludes with the presentation of the perfectly cooked bhaturas and chole.
1. **Introduction and Dish Announcement:**
- Ranveer Brar will cook chole bhature.
- Emphasis on simplifying the dish.
2. **Ingredients for Bhatura Dough:**
- Two types of dough demonstrated.
- Ingredients for the eastern dough: dry yeast, water, semolina.
- Importance of smacking the dough and applying oil.
3. **Ingredients for Khamir Dough:**
- Ingredients include dry yeast, water, semolina.
- Caution about using an oven and importance of smacking the dough.
4. **Chickpea Preparation:**
- Instructions for soaking chickpeas.
- Additional tips for better results.
5. **Chickpea Masala Preparation:**
- Selection of spices for masala.
- Use of whole spices, cauldron, and key steps in the cooking process.
6. **Final Steps for Chole:**
- Removal of tea bag and gooseberries.
- Tips on chickpea water and flavor enhancement.
7. **Bhatura Cooking Process:**
- Emphasis on the importance of loose dough for steam.
- Instructions for frying bhaturas in smoking hot oil.
8. **Potato Accompaniment:**
- Brief history of serving chole bhature with taro root.
- Fried potato preparation.
9. **Final Presentation:**
- Garnishing chole with coriander and julienned ginger.
- Specifics on the ideal color of chole.
- Clarification on not adding onions or garlic.
10. **Closing Remarks:**
- Acknowledgment of the ideal color of chole.
- Description of bhatura as steaming hot.
- Final note on simplicity and longevity of the recipe.