chole bhatura

Chole bhatura recipe / Chole bhature recipe is the most famous protein packed gravy, made with white chickpeas, onion - tomato base and tempered with some Indian spices.

Chole Bhatura Recipe | Chole Bhature Recipe

Cup Chole

Baking Soda ((Optional))

Salt

Water

Large Onion

Tomato

tsp Ginger Garlic Paste

tsp Turmeric Powder

tsp Chilli Powder

tsp Coriander Powder

tbsp Oil

tsp Jeera

Bay Leaf

Cinnamon

Cloves

Cardamom

Pepper Corns

Small Onion

Green Chilli

tsp Garam Masala Powder

tsp Amchur Powder

Salt (As Required)

Chop onion and tomato roughly for grinding. Then measure and keep other ingredients also, for grinding. Now chop onion finely, slit green chilli and arrange all the other ingredients for the gravy.

Soak chole in water for minimum 8 hours or overnight. Then rinse well, add salt, 2.5 cups of water and pressure cook it for 5 whistles. In a pan, pour 1/2 tbsp of oil, add roughly chopped onion and tomato. Saute till onion turn translucent and tomato turns mushy.

Add turmeric powder, chilli powder, coriander powder and give a quick stir. Then add ginger - garlic paste and saute till the raw smell leaves. Let it cool down.

Transfer the sauted items to a mixer and grind it to a smooth paste, by pouring little water. Heat 1 tbsp of oil in a pan, add onion, green chilli and saute well. Then add jeera, bay leaf, cinnamon, cloves cardamom and pepper corns. Roast till nice smell wafts but don't burn it.

Pour the grinded paste and add garam masala powder.

Now add amchur powder and required salt.

Add pressure cooked chole and mix everything well. I didn&#039;t drain the water in the chole, if you want the gravy to be thick, drain the water and go ahead. Cook covered for 7 to 8 minutes in low flame until the oil separates. Garnish with coriander leaves and serve it after 1 hour, so the masala and chole blend well.Serve this chole bhatura recipe with phulka.

https://www.youtube.com/watch?v=O8aO6f6cO70

Recipe Link: https://asmallbite.com/chole-bhatura-recipe-chole-bhature-recipe/

Punjabi Chole Masala recipe / How to make Chole bhature recipe with Step by step instructions.. It is always paired with bhatura for lunch or dinner in restaurants, but it goes well with our regular poori, chapati, phulka, aloo paratha etc...

Punjabi Chole Masala Recipe | Amritsari Chole Masala

Chole Bhature is a spicy chickpea curry that is served with leavened fried bread. Chole refers to the curry and Bhatura is the crispy and soft fried bread. This dish is popular in Punjab and parts of North India.

Chole Bhature | Chana Bhatura

dried white chickpeas ((3 cups of canned chickpeas can also be used))

water (- as required for soaking)

salt

water (- for pressure cooking)

baking soda (- optional)

oil (or ghee)

turmeric powder

red chilli powder

Coriander Powder

asafoetida (hing) (- optional)

dry mango powder ((amchur powder))

water (-

salt (as required)

green chilli (- slit)

Garam Masala (or chole masala)

cumin seeds

tej patta ((Indian bay leaf), large-sized)

cinnamon

cloves

green cardamom

black peppercorns

onion (- chopped, medium-sized)

tomatoes (- chopped, medium-sized)

ginger

garlic

green chili (- chopped)

all-purpose flour ((maida))

sooji ((rava or fine semolina), finer textured)

sugar (- fine granulated)

baking soda

baking powder

Curd ((yogurt))

water (or add as required,

oil (-

Rinse the white chickpeas for a couple of times in water. Then soak the chickpeas in enough water overnight or for 7 to 8 hours.

Next day drain all the water and cook the chickpeas with water+salt in a pressure cooker or a pot.

You can also add a pinch or two of baking soda while cooking the chickpeas.

Drain the water and keep the chickpeas aside.

Soaking and Pressure cooking chickpeas

In a grinder or blender take 1 medium sized chopped onion, 2 medium sized chopped tomatoes, 1 inch chopped ginger, 4 to 5 garlic cloves and 1 chopped green chili. 

Grind or blend to a fine paste.

No need to add water while making the paste as the juice of the tomatoes will help in making the paste.

Keep the paste aside.

Heat 2 to 3 tablespoons oil in a pan or kadai/wok.

Add the whole garam masala (spices) - 1 teaspoon cumin seeds, 1 large tej patta, 2 inch cinnamon, 2 to 3 cloves, 2 green cardamom and 2 to 3 black peppercorns.

Fry the whole garam masala mentioned above till the oil become fragrant. But don't burn them.

Add the ground paste and saute till the oil starts to leave the sides of the masala paste.

Keep stirring often. Sauté for 8 to 10 minutes or more till the oil starts to leave the sides of the masala paste and the paste thickens and becomes glossy. Stir while sautéing so that the paste does not stick to the pan.

Next add all the dry spice powders - ½ teaspoon turmeric powder (haldi), ¼ teaspoon red chili powder, 1 teaspoon coriander powder (dhania powder), 1 pinch asafoetida (optional) and  ½ or 1 teaspoon dry mango powder (amchur).

Mix very well and saute for a minute or two. Now add the cooked chickpeas and stir.

Add 1 to 1.5 cups water or add as required. Also add salt as per taste and mix well.

Simmer the gravy on a low or medium flame for 12 to 15 minutes or till the curry thickens. Don&#039;t cover the pan. Stir occasionally.

Mash a few chickpeas with the back of spoon. This helps in thickening the gravy.

Lastly add 1 slit green chili and 1 teaspoon garam masala powder or chole masala powder. Mix well and simmer for a minute or two.

Check the seasoning and add more salt or spice powders if required. Garnish the curry with coriander leaves.

You can also garnish with some slit green chilies and ginger julienne.

Serve chickpea curry with onion slices, lemon wedges along with bhatura. Enjoy the chickpea curry with bhature.

Making the curry

Using a sieve, sift the all-purpose flour, salt and baking soda in a mixing bowl. Then add the semolina and sugar to the sifted ingredients.

Now to the sifted ingredients, add the curd (yogurt). Mix very well with a spoon.

Adding water in parts first mix and then knead to a smooth and soft dough.

Cover the dough with a wet cotton napkin and let it rest for 30 to 45 minutes or 2 hours.

Later pinch medium-sized balls from the dough.

Roll the dough piece to a neat ball between your palms. Place the dough ball on your work surface and press it lightly with your fingers.

Spread a bit of oil on both sides of the dough. Using a rolling pin, roll the dough ball into an oval or elongated shape. You can also make a round circle.

In a pan or kadai heat oil on medium-high heat for deep frying. Drop the rolled dough in hot oil and it will quickly start puffing in the oil.

When the sizzling of the oil stops, turn over the bhatura and fry the other side. You can flip once or twice for even cooking.

When light golden or golden, remove the bhatura and drain on paper towels to remove excess oil. Roll and fry all bhaturas this way.

Serve the hot puffed up Bhatura with the chickpea curry.

Making bhatura

Hi, Tried the recipe. It came out really good.  Loved it. Thank u so much.

Hi Dassana! Your recipes have transformed my cooking and my whole family is grateful! Question: when making masalas from whole spices (as above or garam masala recipe), do I also grind the tejpatta? or do I leave it whole? Thank you!

Im an ardent follower of your recipes. They have guided me a lot with my cooking. I'm making this tonight :) 
Keep up the great job..!!

These were absolutely delicious! The Bhature were on point. I have NEVER had such delicious bhature before - they were so soft, fluffy, but not super bready. Thank you so much for the amazing recipe. Hubby Loved it!! :)

delicious chholey bhature, thanks for this tasty recipe.

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