Chole Bhature

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Chole BhatureChole 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):

For Chole:

  • 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

For Bhatura:

  • 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

Method:

For Chole:

  • 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.

For Bhatura:

  • 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.

Notes:

  • 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.

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