Chole Bhature: Chole bhature, is a combination of chole (spicy chick peas) and fried bread called bhatoora. It is a heavy breakfast which is generally accompanied with lassi. Chole bhature are served with onions, carrot pickle, green chutney and achaar. Chole Bhature is a breakfast invented in Delhi post partition and now days, it is popular breakfast around north-west India and other parts of the Country.
Ingredients (serves 6-8):
- 300 gms chick peas
- 4 tomatoes, pureed
- 2 large onions, 1 onion pureed and other finely chopped)
- 1 tbsp black peppercorns
- 1 tbsp fennel powder
- 1 tbsp cumin powder
- 1 tbsp cumin seeds
- 1 tbsp turmeric powder
- 1 tbsp coriander seed powder
- 2 tbsp red chili powder
- 2 to 3 cinnamon sticks
- 1 large black cardamom
- 1 green cardamom
- 5 to 6 cloves
- 1 mace
- 2 tea bags
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 inch ginger chopped
- 3 tbsp ghee
- 3 bay leaves
- 1 tbsp black cumin
- Juice of 1/2 lime
- 1 tbsp sugar
- 1/2 tsp dried mango powder
- 1 tbsp pomegranate seed powder
- Water, as required
- Salt, to taste
- 2 tbsp ghee
- 3 cups refined flour
- 5 tbsp semolina
- 2 tbsp baking powder
- 3 tbsp vegetable oil
- 10 tbsp Greek yogurt
- 4 to 5 tbsp warm water
- Oil, for deep frying
- Salt, to taste
- Soak chick peas in water, overnight.
- Pressure cook the soaked chick peas with dip tea bags and black cardamom, until 5 whistles or more so that they are cooked and tender.
- Once the chick peas are cooked, discard the tea bags but keep the black cardamom.
- Make puree of onion.
- Keep aside.
- Make tomato puree and keep aside.
- Heat a pan on low heat.
- Dry roast cumin seeds, cumin powder, coriander seed powder, chili powder, green cardamom, fennel seed powder, turmeric powder, black pepper corns, cloves, mace and cinnamon sticks for about 2 minutes on low flame.
- Keep aside, till the roasted ingredients reaches the room temperature.
- Grind the roasted ingredients to a fine powder. This is the garam masala powder.
- Take a big wok and melt 2 tablespoon ghee on medium heat.
- Sauté the black cumin till they crackle along with bay leaves.
- Add in the ginger-garlic paste and sauté for few seconds.
- Add in the chopped onion and sweat them till they become translucent.
- Add in the onion puree and saute for about 3 minutes or until golden brown in color.
- Add in 1 teaspoon of prepared garam masala powder.
- Add in the tomato puree and cook for about 5 minutes or till the raw taste of the tomatoes goes away.
- Add in the cooked chick peas.
- Mix well and mash a handful of cooked chick peas with the back of the spoon.
- Add the water to desired consistency.
- Add in the lime juice, pomegranate seed powder and dried mango powder.
- Season the mixture with salt and pepper powder.
- Cook the mixture for about 10 more minutes.
- Remove from heat and garnish with few coriander leaves.
- Chole is ready to b served.
- Sieve the flour, semolina, salt and baking powder in a large bowl.
- Add in the yogurt, 3 tablespoon oil and warm water.
- Combine all the ingredients and knead for 15 to 20 minutes to make soft dough. The more you knead the better your dough would be.
- Cover the kneaded dough with a damp cloth and keep in a humid place for about 2 hours.
- The best place would be in your oven with the light on. You can keep this dough overnight but my Bhatures were great in 2 hours. I just kept them aside for 2 hours to rest.
- Make 16 equal sized balls from the dough.
- Roll out each dough ball in any desired shape keeping the thickness slightly thicker than roti’s.
- Heat the oil for deep frying in a large wok, on medium heat.
- Now gently place the rolled out dough in the hot oil and press it with the spoon.
- Fry till golden on both sides.
- Place the fried bhaturas on paper napkin to remove excess oil.
- Chole bhature is ready to be served.
- Serve hot bhature with hot chole along with along some sweet lassi, salad or raita.
- You can keep the excess dough in the fridge and use it the next day.
- If pomegranate seed powder is not available just skip it.
- It’s imperative to roll out each balls individually. If you use a cookie cutter Or any metal to give round shapes the bhaturas won’t swell Or puff.
- Bhaturas taste great once hot so fry them just before eating.
If you have any queries regarding the Chole Bhature recipe, please leave a comment.