Chole Bhature Recipe

Chhole bhature is a dish from the Punjab region in the northern part of the Indian subcontinent. This Punjabi dish is a combination of chana masala and bhatura, fried bread made from maida flour. Chhole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi.  


Chole Bhature Recipe - foodtastify

Ingredients:


For chole/chickpeas curry - 


  • Chickpeas (soaked overnight) : 1 cup

  • Tomato puree : ¾ cup

  • Tea bag : 2 pieces

  • Green chili (sliced) : 4-5 pieces

  • Red onion (chopped) :  1 piece

  • Ginger (julienned) : 1 tablespoon

  • Garlic clove (sliced) : 2 tablespoon

  • Dried mango powder/amchur : 1 teaspoon

  • Pomegranate seed : 1 teaspoon

  • Turmeric powder : ¼ teaspoon

  • Coriander powder : 1 tablespoon

  • Chana masala : 2 tablespoons

  • Cumin seeds : 1 teaspoon

  • Oil :  2 tablespoons

  • Salt :  as per taste

  • Additional (for garnish) :  onions, lemon wedges, coriander leaves.



For whole spices - 


  • Bay leaf : 1 piece

  • Cinnamon stick : 1 piece

  • Cloves : 2-3 pieces

  • Star anise : 1 piece

  • Black cardamom pod :  2 pieces

  • Cumin seeds : ½ teaspoon


For bhature -


  • All-purpose flour : 1 and a ½ cups

  • Semolina : ½ cup

  • Yogurt : ½ cup

  • Baking powder : 1 and a ½ teaspoons

  • Sugar : 2 teaspoons

  • Oil : 2-3 tablespoons

  • Salt : as per taste

  • Water

  • Oil


Instructions:


For chole - 


  1. Pressure cook the chickpeas with the tea bags, water, salt, garlic cloves and whole spices for 4 whistles on high heat.

  2. Turn the heat to medium and pressure cook for about 15 minutes or until they are soft.

  3. Let the pressure come off. Discard the spices and tea bags and keep aside.

  4. Heat 2 tablespoons oil in a pan, add the cumin seeds and turmeric powder.

  5. When the seeds crackle, add the ginger and saute for a minute.

  6. Add onions and saute until onion is golden brown.

  7. Add dried mango powder and pomegranate seeds and cook for 2 minutes.

  8. Add tomato puree and mix well.

  9. Add coriander powder, chana masala and green chilies.

  10. Mix well and cook for 5-6 minutes.

  11. Add tomato masala to the cooked chickpeas and mix well. Add some water if needed.

  12. Cook covered over low heat for 7-8 minutes. Turn off the heat and set aside.


For bhature - 


  1. Combine the flour, semolina, oil, salt, sugar and baking powder and mix well.

  2. Add yogurt and mix well.

  3. Knead into a firm dough without using warm water.

  4. Apply little oil and cover it with a muslin cloth.

  5. Leave it for 2-3 hours.

  6. Divide it into 6-8 equal portions.

  7. Roll out into an oval shape.

  8. Heat oil in a pan.

  9. Deep fry till the bhaturas puff up and both sides are slightly golden brown in color.


For serving - 


  1. Garnish chole with coriander leaves and onions.

  2. Serve bhature hot with the prepared chole and lemon wedges.

0 Comments