Chole Bhature
Chole bhature, it is a very delicious and marvelous dish. Originated in Punjab and adopted not only in India but by many countries. People who like chole bhature eat it by licking their fingers. This is a very famous dish. It is also very easy to make.
Chole bhature is a dish originating in northern India. It is a combination of chana masala (white chickpeas) and bhatura/Puri, a fried bread made from maida. Although it is known as a typical Punjabi dish, there are many claims about the origin of the dish. Chole bhature is often eaten as a breakfast, sometimes accompanied with lassi. It can also be street food or a complete meal and may be accompanied by onions, pickled carrots, green chutney, or achaar.
It is one of the famous dish you can make it just as delicious as a restaurant at your home. All the ingredients for making it are easily available in your kitchen. Chhole Bhature enhances the splendor of your party and family gatherings. You can also make it for lunch and dinner if you wish. So let’s gather the content and get started. We have come up with an easy method for you. Follow the given method given below and make everyone happy by making delicious tasty chhole bhature.
Course:- Main Dish, Breakfast
Cuisine:- Indian, Punjabi
Prep Time:- 1 hour
Cook Time:- 30 minutes
Total Time:- 1 hour 30 minutes
Serving:- 4 peoples
Ingredients for Chole bhature:
Ingredients for chole:
250 gms – Chickpeas ( white Kabuli chana)
3 nos. – sliced medium size Onions
3 nos. – medium size Tomatoes purry (blend tomatoes in a mixer for 1 minute for making puree/mash)
1 tablespoon – Ginger Garlic paste (1-inch ginger 6-7 garlic)
2 tablespoons – chopped Coriander leaves
4 nos. – Cloves
1 inch – Cinnamon
2 nos. – Cardamoms
1 no. – big black Cardamom
1 teaspoon – Cumin seeds (jeera)
2 nos. – medium size bay leaves (Tez Patta)
1 teaspoon – Kasuri methi (dried fenugreek leaves)
1 teaspoon – Garam Masala ( chole masala)
1/2 teaspoon – Amchur powder (mango powder)
1 teaspoon – Coriander seed powder (Dhana powder)
1 teaspoon – Turmeric powder
2 tablespoon – Cooking oil
1 tablespoon – Red chilli powder
1 teaspoon – Kashmiri red chilli powder (for tadka)
2 – Green chillies
Salt – to taste (around 1 teaspoon)
Ingredients for Bhature:
400 grams – Maida (all-purpose flour)
50 grams – Semolina (rava)
100 grams – Yogurt
1 tablespoon – Cooking oil for making dough
2 cups – Cooking oil for frying
¾ teaspoon – Baking soda
½ teaspoon – Salt
Method for preparing Chole bhature with step by step photos:
Steps for preparing chole masala:
1 – To prepare chole masala, first, you have to wash White Kabuli chana (chickpeas) thoroughly and soak it in water for the whole night before preparing chole masala. (add water in a chana, for 1 Cup chana add 2 cups of water then keep chana soaked overnight to make it soft)
2 – The next day, clean the soaked chana with good water. Now put them in the cooker as well as add 1½ cup water, add a little salt, ½ teaspoon turmeric powder, and put it to boil on gas, cook it till cooker make 4-5 whistles. remove boiled chana and keep it in a bowl.
3 – Now, take a cooking pot ( kadhai) put it on the gas. Add a little oil to it. When the oil gets hot, add little cumin seeds in it, then add bay leaf, cloves, cardamom, cinnamon, etc. and fry well.
4 – Now add sliced onion into it Mix well and leave to cook for a while until it turns light golden brown.
5 – Further add ginger garlic paste. Mix well and cook it for a minute.
6 – Add tomato puree in a kadhai and mix it gently.
7 – Now add all dry masalas – red chilli powder, Garam masala, coriander powder, amchur powder, turmeric powder, and at last add salt as per your taste. I have added here 1 teaspoon. mix all the ingredients gently and keep stirring.
8 – When the oil starts separating and the masala is cooked.
9 – Add Kasuri methi
Adding Chana to masala:
10 – Finally add boiled Kabuli chana (Chickpeas) mix it gently and allow it get to cook for a minute.
11 – Add ½ cup boiled water or as per thin chole gravy you want, then on low flame cook it for 4-5 minutes to get all masala, chana combined properly and get flavored.
12 – At last give green chillies and 1 teaspoon Kashmiri red chilli powder tadka to this and mix well. Cook it for a minute.
13 – Add chopped coriander leaves now and turn off the flame.
Now your hot chole is ready.
Garnish with chopped coriander leaves and a little bit of grated Ginger (optional).
Steps for preparing Bhature:
1 – Now it is Bhatura’s turn. To make bhature, take maida flour and semolina in a big mixing plate or bowl and add yogurt to it.
heat 1 tablespoon oil for a minute and then add it to maida flour.
2 – Further add baking soda and salt to it. Mix well.
3 – By slowly adding water to this mixture and knead it. ( soft dough as chapati dough).
4 – Cover this dough with a damp cotton cloth. Keep it aside to become firm and soft for 1 hour. Be careful to knead this dough a little soft.
5 – After an hour make its small size dough balls (ladoo size ball)
6 – Coat it with a little bit of oil and spread oil on the rolling board. And also apply a little bit of oil around the rolling pin to avoid sticking the dough ball while rolling. Start flattened it like chapati.
7 – While rolling dough ball instead of lifting it for making Bhatura, Rotate the rolling board. I used here to make Bhatura in an oval shape. You can make round or as you wish. The shape does not matter. But remember don’t flatten it too thin otherwise it gets too hard after frying.
8 – Now heat oil for frying on high flame and check it by dropping a small piece of the dough ball in oil. Once the oil gets heated put the gas on medium flame, Lift Bhatura gently from any of its sides with help of both hand’s fingertips, and carefully slowly slide it into the heated oil.
9 – Fry Bhatura on both sides, bhatura will blossom completely. While frying it, when the Bhatura starts changing its color to light golden, take it out and put it on the paper napkin. Follow the same procedure for making all Bhatura’s.
Both your chole and bhature are ready.
Our crispy and yummy Bhatura is ready to serve. Serve hot with chole, Pickles, and sliced onion.
Chole Bhature recipe
Ingredients
Ingredients for chole:
- 250 grams Chickpeas ( white Kabuli chana)
- 3 nos. sliced medium size Onions
- 3 nos. medium size Tomatoes puree (Blend tomatoes in mixer for making puree/mash)
- 1 tablespoon Ginger Garlic paste (1 inch ginger 6-7 garlic)
- 2 tablespoon chopped Coriander leaves
- 4 nos. Cloves
- 1 inch Cinnamon
- 2 nos. Cardamoms
- 1 no. big black Cardamom
- 1 teaspoon Cumin seeds (jeera)
- 2 nos. medium size bay leafs (Tez patta)
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 1 teaspoon Garam Masala (chole masala)
- ½ teaspoon Amchur powder (mango powder)
- 1 teaspoon Coriander seed powder (Dhana powder)
- 1 teaspoon Turmeric powder
- 1 tablespoon Red chilli powder
- 1 teaspoon Kashmiri red chilli powder for tadka
- 2 nos. Green chillies
- 2 tablespoon Cooking oil
- 1 teaspoon Salt (as per your taste)
Ingredients for Bhature:
- 400 grams Maida (all purpose flour)
- 50 grams Semolina (rava)
- 100 grams Yogurt
- 1 tablespoon Cooking oil for making dough
- 2 cups Cooking oil for frying
- ¾ teaspoon Baking soda
- ½ teaspoon Salt
Instructions
Steps for preparing chole masala:
- To prepare chole masala, first you have to wash White kabuli chana (chickpeas) thoroughly and soak it in water whole night before preparing chole masala. (add water in a chana, for 1 Cup chana add 2 cups of water then keep chana soaked overnight to make it soft)
- The next day, clean the soaked chana with good water. Now put them in the cooker as well as add 1½ cup water, add a little salt, ½ teaspoon turmeric powder and put it to boil on gas, cook it till cooker make 4-5 whistles. remove boiled chana and keep it in bowl.
- Now, take a cooking pot (kadhai) put it on the gas. Add a little oil in it. When the oil gets hot, add a little cumin seeds in it, then add bay leaf, cloves, cardamom, cinnamon etc. and fry well.
- Now add sliced onion in to it Mix well and leave to cook for a while until it turns light golden brown.
- Further add ginger garlic paste. Mix well and cook it for a minute, then add add tomato puree in kadhai and mix it gently.
- Now add all dry masalas - red chilli powder, Garam masala, coriander powder, amchur powder and turmeric powder and at last add salt as per your taste. I have added here 1 teaspoon. mix all the ingredients gently and keep stirring.
- When the oil starts separating and the masala is cooked. Add Kasuri methi.
- Finally add boiled kabuli chana (Chickpeas) mix it gently and allow it to cook for a minute.
- Add ½ cup boiled water or as per thin chole gravy you want and on low flame cook it for 4-5 minutes, to get all masala chana combined properly and get flavoured.
- At last give tadka of green chillies, 1 teaspoon Kashmiri red chilli powder and mix well. Cook it for a minute.
- Add chopped coriander leaves now and turn off the flame.
- Now your hot chole is ready.Garnish with chopped coriander leaves and little bit of grated Ginger (optional).
Steps for preparing Bhature:
- Now it is Bhatura's turn. To make bhature, take maida flour and semolina in a big mixing plate or bowl and add yogurt in it. Heat 1 tablespoon oil for a minute and the add in to maida flour.
- Further add baking soda and salt to it. Mix well. By slowly adding water to this mixture and knead it like flour (soft dough as chapati dough).
- Cover this dough with damp cotton cloth. Keep it aside to become firm and soft for a 1 hour. Be careful to knead this dough a little soft.
- After an hour make its small size dough balls (ladoo size ball)
- Coat it with little bit of oil and also spread oil on rolling board. And apply little bit of oil around rolling pin to avoid sticking dough ball while rolling. Start flattened it like chapati.
- While rolling dough ball instead of lifting it for making Bhatura, Rotate the rolling board. I used here to make Bhatura in oval shape. You can make round or as you wish. Shape is not matter. But remember don't flattened it too thin otherwise it get too hard after frying.
- Now heat oil for frying on high flame and check it by frying little bit of dough ball. Once oil get heated put the gas on medium flame, Lift Bhatura gently from any of it's side with help of both hands finger tips, and carefully slowly slide it in to heated oil.
- Fry Bhatura both the sides, bhatura will swell completely. While frying it, when the Bhatura starts changing it's colour to light golden, take it out and put it on the paper napkin. Follow the same procedure for making all Bhatura's.
- Both your chole and bhature are ready.Our crispy and yummy Bhatura is ready to serve. Serve hot with chole, Pickles and sliced onions.
Notes
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