This post is also available in: Hindi
Spicy and mouth watering chole bhature dish is equally popular in renowned restaurants as well as in local dhabas. Though basically popular in North India, the dish has also gained popularity in south as well now because of its rich taste. It’s a delightful fact that despite the awesome taste, the recipe of making chole bhature is quite easy.
Chole which are zesty chickpeas and bhature which are deep fried maida (all purpose flour) breads make for a savory dish. As this dish is a little heavy, I suggest you to eat it at the lunch time or during breakfast. This gives your body ample time to digest the dish easily. The delicious thick gravy of chickpeas tickles your taste buds while the crispy bhature lets you enjoy the gravy in an absolutely perfect manner. This is so because you get to fill the gravy in each little bite of
bhature as this is the perfect way to eat it!
Though the chole bhature recipe becomes tastier with more spices added in it but the best part is
that it can also be prepared using the everytime-available ingredients in our home.
- Maida 2 cups
- Rawa 2 tablespoon
- Curd 1/2 cup
- Oil 1 teaspoon
- Oil to deep fry the Bhaturas
- Water as needed
- Salt to taste
- Chickpeas 2 cups
- Onions 2
- Tomatoes 2
- Bayleaf 1
- Cinnamon stick ½ inch
- Cloves 6
- Black peppercorns 6
- Green chilli 1 chopped
- Ginger garlic paste 1 teaspoon
- Salt to taste
- Red chilli powder 1 teaspoon
- Coriander seeds 1 teaspoon
- Cumin seeds 1/2 teaspoon
- Turmeric Powder ¼ teaspoon
- Chole masala 1 teaspoon
- Garam masala powder 1 teaspoon
- Water as required
- Green coriander leaves cut
Wash and Soak 2 cups chole overnight. Next morning, wash the chole properly and add to a pressure cooker.
Add salt, 1/2 teaspoon red chilli powder, 1/4 teaspoon haldi, 1/2 teaspoon garam masala to them.
Add 4 to 5 cups of water and cook for 4 to 5 whistles. They will become soft and cooked to 95 %.
Heat a non stick pan without oil on low flame. Add in the cumin seeds and coriander seeds. Dry roast them lightly.
Then, Grind them together to a fine powder. Keep aside. In the same mixer jar, Grind the onions to a paste.
Cut the green chilli into small pieces.
To make the gravy, heat 2 tablespoon oil in a pressure cooker.
Toss in the whole masalas like cloves,black peppercorns, cinnamon stick, Cardamoms and bay leaf.
Add in the grinded onion. Let cook on slow flame for about 10 minutes till golden brown. Stir occasionally.
Now add grinded tomatoes and cook till oil starts separating form the sides.
Add in dry masalas like jeera-coriander powder, salt, red chilli powder, chole masala, ginger garlic paste and green.chilli.
Add in the boiled Choles. Adjust gravy consistency by adding more water if needed.
Again, Pressure cook for 2 whistles on full flame. Let the pressure remove on its own. Adjust seasonings if need be.
Garnish with green coriander leaves.
Take the maida, rawa, curd, baking soda, salt to taste and 1 teaspoon oil in a big bowl.
Knead to a soft dough. Add little lukewarm water if needed.
Let it stand undisturbed for about 3 hours ( in summers ) or 5 hours ( In winters ) till it swells up quite a bit.
Heat oil on slow flame in a pan to fry the Bhature
Meanwhile, take a small ball of dough and roll just like rotis / Puris.
Use flour to dust while rolling as the dough will be quite soft.
Gently slide in the hot oil. Fry them on low to medium heat.
Press with a slotted spoon to help the Bhaturas round up. Fry both sides turn golden brown. Remove on kitchen towels.
Serve hot with finely chopped onion, dash of lemon sprinkled on the Chole.
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