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Are you also bored of regular Amritsari Chole? If yes, then this Amritsari Chole Baozi will surely surprise your taste buds. For the unversed, Bao also known as Baozi is a type of traditional Chinese steamed bun that has become popular worldwide. Its history dates back over a thousand years, and it is deeply embedded in Chinese culinary culture.

Origin of Baozi
The origins of the baozi date back to the period of Three Kingdoms (220-280 CE) – more precisely, to the time of the Wei Dynasty. Buns had been first invented by the Chinese military strategist, Zhuge Liang (181-234 CE), as a practical food for his troops on the campaign. As the legend says, the army of Zhuge Liang had been deployed near a river and it had to cross it in order to go further with the campaign. It was impossible to find enough soldiers to row the boats and safely cross the river. So, Zhuge Liang gave the order to make his troops some "shao," steamed buns shaped like heads of men (in other versions, heads of generals). Later, they were sacrificed to the gods of the river asking them to give safe passage. Nowadays, the baozi have become one of the most popular Chinese dishes. It had passed a long way from the military food to a widely spread dish available in street food stands, restaurants and homes. There are numerous variations of baozi including different fillings such as pork, chicken or mushrooms and tofu.

How to make Amritsari Chole Baozi
This easy and innovative recipe is by Dominic Gerard, Executive Chef, 080 Lounge operated by TFS at T1, BLR Airport



Recipe for Bao
Ingredients: 500 gms all purpose flour, 30 gms sugar, 3 gms instant yeast, 2 gms baking powder, 10 gms salt, 15 ml vegetable oil, 170 ml warm water, and 1 tbsp milk powder

Method: Combine sugar, yeast and water in a bowl. Let it sit for 5-7 minutes to allow it to bubble. In a large mixing bowl, combine the flour, salt, and baking powder. Add the activated yeast mixture and vegetable oil. Gently mix in until incorporated and form a dough. Let it rest for 45 minutes covered with a damp cloth. When the dough has doubled in size, work with it to give it knock back ensuring the air bubbles are released and it is evened out. Divide the dough into 60 gm balls each and roll them out carefully using a rolling pin to 3-inch diameter rounds. Place them on a perforated Tray with parchment paper spacing them out to rise covered with a damp cheese cloth. Allow them to proof for about 20 minutes. Place them carefully into a steamer and allow to steam for 12 -13 minutes till they are light fluffy and Shiny on the outside.

Recipe for Amritsari Chole
Ingredients: 200 gms chickpeas, 4 tea bags, 700 ml water, 100 gms onion, 10 gms tomato, 15 gms ginger garlic paste, 2 green chillies, 5 gms cumin, 2 bay leaves, 2 gm black cardamom, 2 gms cinnamon stick, 1 gm clove, 2gms turmeric powder, 2 gms red chili powder, 5 gms coriander powder, 5 gms roasted cumin powder, 5 gms amchur powder, 3 gms garam masala, 2 gms kasuri methi, and salt to taste

Method: Soak the chickpeas overnight, drain and rinse and set to boil with water and salt. Add a few teabags and cook for about 2 hours until they are completely cooked. Heat oil in a heavy bottomed pan, add the whole spices and allow to cook till their aroma are released. Add Chopped onion and cooked till they start browning. Add ginger garlic paste and sauté till oil starts to separate. Add powdered spices and simmer till oil releases from the spices. Add the fully boiled chicken peas along with the reserved liquid from boiling and mash a few of the peas to gain consistency and simmer for another 10 minutes. Finish the Dish with garam masala, kasuri methi and amchur powder and adjust seasoning as required. Garnish with chopped coriander and serve assembled in the bao.