Chole Bhature Recipe


What better than the crispy fried Bhature and spicy gravy prepared with chick peas or Chole to satiate the pangs of hunger. Add to the gravy a dollop of butter and a dash of lemon juice and the simple dish is taken to a whole another level. Even a serving of pickle and onions go well with the scrumptious dish. Originating in the North-Western part of the country, Chole Bhature has evolved as a favorite of millions across the length and breadth of the country.

Crisp, yet spongy bhaturas are used to mop up the chole. Traditionally bhatura dough was made using leavening agents like soda, curds and leaving it for hours to ferment before they could be rolled out and deep fried.

This recipe of bhature is one that uses mashed potatoes to soften up the bhaturas. Moreover, also these bhaturas do not turn rubbery and chewy when they are eaten cold.  


For The Chole
1 cup kabuli chana (white chick peas) , soaked overnight and drained
1 tea bag or 1 tsp of tea leaves tied in muslin cloth
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1/2 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
2 tsp chole masala
1 tsp chilli powder
1 tsp dried mango powder (amchur)
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
salt to taste

For The Bhature
1 cup plain flour (maida)
1/2 cup potatoes , boiled and grated
2 1/2 tbsp curd (dahi)
1/2 tbsp oil
salt to taste
oil for deep-frying
How To Make a Chole :
1. Combine the kabuli chana, salt, tea leaf tied in muslin cloth and enough water in a pressure cooker and pressure cook for 3 whistles.
2. Allow the steam to escape before opening the lid. Remove the tea leaf tied in muslin cloth and drain the kabuli chana. Keep aside 
3. Heat the oil in a deep non-stick pan and add the cumin seeds. Sauté on a medium flame for 30 seconds.
4. Add the onions, ginger and garlic and sauté on a medium flame for 1 to 2 minute or till the onions turn translucent.
5. Add the chole masala, chilli powder, dried mango powder, turmeric powder, coriander powder, cumin seeds powder, salt and 1 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6. Add the kabuli chana, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Mash the kabuli chana once lightly with a help of a masher. Switch off the flame, keep aside.
How To Make a Bhature :
1. Combine the flour, potatoes, curd, oil and salt and knead to make a soft dough using enough water.
2. Cover the dough with a wet muslin cloth and rest the dough for 20 minutes.
3. Divide the dough into 4 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little plain flour for rolling.  
4. Heat the oil in a deep non-stick pan and deep-fry the bhatures, one at a time, till they turn golden brown in colour from both sides.  
Tips :
  • While frying the bhature, press the centre lightly with a frying spoon so as to help it to puff up.
  • Chole masala is a blend of spices which is readily available at most grocery stores.

  • Serve hot bhatures immediately with the chole, sliced onion and lemon wedges.For Serving 6-8 sliced onions
    2 lemon wedges
    Nutrient values (Abbrv) per serving
    Energy427 cal
    Protein10.8 g
    Carbohydrates50.3 g
    Fiber12 g
    Fat20.1 g
    Cholesterol1.5 mg
    Sodium16.2 mg


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