Chole Bhature Recipe

chole bhature

Chole bhature is an all time favorite Punjabi dish. Chole bhatura are served with onions, carrot pickle, green chutney and achaar. There are different varieties of bhatura available such as aloo bhatura (bhatura filled with boiled potato), paneer bhatura (bhatura filled with cottage cheese) etc.  

Since our childhood my mother use to cook chole bhature or chole chawal on saturday’s and I have learnt this recipe from her. Try this yummy chola bhatura recipe on weekends.

chole bhature

Ingredients :

For the chole

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

For the bhature

  • 1 cup plain flour (maida)
  • 1/2 cup dahi (curd)
  • 1 1/2 tsp oil
  • salt to taste
  • oil for deep-frying

Method :

For the chole

  • Pressure cook the Kabuli chana with the tea bag for 3 whistles until they are soft . Drain and keep aside. Discard the tea bag.
  • Heat the oil in a pan, add the cumin seeds.
  • When the seeds starts crackling, add the onion, ginger and garlic and sauté till the onion is golden brown.
  • Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
  • Add the Kabuli chana and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside

For Bhature 

  • Combine flour, 1 and 1/2 tsp oil, salt to taste and knead into the firm using dahi.
  • Knead the tough very well till it is smooth.
  • Cover with a wet muslin cloth and rest the dough for at least half an hour.
  • Divide the dough into equal parts and roll out into circles.
  • Deep fry in hot oil on medium flame till the bhaturas puff up and both sides are golden brown.
  • Serve hot with the chole and gajar gobi pickle .

 

 

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