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Chole Bhature in plate, Chole bhature recipe.

Chole Bhature recipe

Fahamida
Chole bhature is a combination of two dishes, chole - a spicy chickpea curry, and bhature - a type of fried bread made with maida flour. Follow the given method given below and make everyone happy by making delicious tasty chhole bhature.
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Breakfast, Lunch, Main Course, Snack
Cuisine Indian, Punjabi
Servings 4 People
Calories 490 kcal

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

1 - In Chole Bhathure, you can add spices available at home instead of market spices. Doing so will give a different and flavorful taste to your chole bhature and you will also enjoy eating.
2 - When making chole bhature, you should take care not to mix the flour with too much cold water. Always use lukewarm water to knead the flour. Doing so will soften your flour and make it easier for you to make bhature.
3 - You can also use small gram, black gram or white chickpea gram as per your choice to make Chhole Bhathure. With this, those who like gram can consume the same and can double the taste of their chhole bhature.
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