Chole Bhature

 

Chhole served hot with bhature and red onions in a white dish, by homemakerjob.com

Chole Bhature

Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

For Bhature

  • 2 cup maida (all purpose flour)
  • 2 tbsp suji (semolina)
  • 2 tbsp curd
  • ½ tsp sugar
  • ½ tsp salt
  • ¼ tsp baking soda
  • oil
  • ¾ cup water
  • oil for deep fry

To boil chole (chickpea)

  • 1 cup chole (chickpea soaked)
  • ½ cup black tea
  • 1 bay leaf (tejpatta)
  • 2 inch cinnamon stick
  • 1 black cardamom
  • ½ tsp salt
  • 2 cup water

For Gravy

  • 4 tbsp oil
  • 2 green cardamom
  • 3 cloves
  • 1 small onion chopped
  • 2 to matoes (pureed)
  • tbsp ginger garlic paste
  • 1 tsp red chilli powder
  • 2 tsp coriander powder
  • ½ tsp cumin powder
  • ¼ tsp turmeric powder
  • 1 tbsp chole masala
  • 1 tsp aamchur powder (raw mango powder)
  • ½ tsp garam masala
  • ½ tsp kasuri methi
  • ¼ sugar (optional)
  • 1 tsp coriander leaves chopped

For tadka

  • 2 tbsp ghee
  • 1 tsp ginger julienne
  • ¼ tsp kalonji (nigella seeds)
  • ½ tsp cumin seeds
  • ½ tsp kashmiri red chilli powder

Instructions
 

For Chole

  • Add 1 cup soaked chana (chickpea) in a pressure cooker. Than add 2 inch cinnamon stick, 1 bay leaf, 1 black cardamom, ½ cup black tea, ½ tsp salt and 2 cup water. Close lid of pressure cooker.
  • Keep heat on medium high for 2 whistle. Then turn heat on low for next 2 whistle. After 4 whistle turn off the heat.
  • Open the lid once pressure cooker is completely cooled down. Drain and reserve stock in big bowl.
  • 4)Remove black cardamom, bay leaf and cinnamon stick from boiled chana (chickpea).

For Gravy

  • Heat 4 tbsp oil in large kadai. Add 2 green cardamom, 3 cloves and 1 big chopped onion. Fry for 5-6 min.
  • Add 1½ tbsp ginger garlic paste and fry for 2 min.
  • Add 1 tsp red chilli powder, 2 tsp coriander powder, ½ tsp cumin powder, 1 tbsp chole masala and ¼ tsp turmeric powder. Mix everything well for 50 seconds.
  • Next add tomato puree and ½ tsp salt. Stir well for 5 min.
  • Add boiled chana (chickpea) in a kadai.. Add 1 tsp raw mango powder, ½ tsp kasuri methi and ½ tsp garam masala and mix everthing well.
  • Add reserved stock, mix and cover the lid. Cook for 7-8 min and turn off the heat.

For Tadka

  • Add 2 tbsp ghee in a pan and let it melt. Add1/4 tsp kalonji, ¼ tsp cumin seeds, 2 green chillies and ginger julienne.
  • Turn off the heat and add ½ tsp kashmiri red chilli powder in a pan.
  • Transfer tadka in a chole gravy and sprinkle chopped coriander leaves on top.

For Bhature

  • In a mixing bowl, add 2 cup maida, 2 tbsp suji, 2 tbsp curd, ½ tsp sugar, ½ tsp salt, ¼ tsp baking soda and 1 tsp oil. Mix well.
  • Add water as required to make a dough. Knead well and make a soft dough.
  • Cover and let dough rest for 1½ hours.
  • Now remove the covered dough and knead once again. Apply some oil on palms and make small balls of the dough.
  • Use rolling pin and roll the dough ball in circular sheet to make a bhatura. Don’t roll to thick or too thin.
  • Gently drop or slide bhatura in a hot oil. Fry bhatura from both sides until golden brown in color.
  • Remove bhatura once its puffed and fully cooked. Place bhatura on kitchen napkin to drain excess oil.
  • Sever hot bhature with choley.

Notes

* Knead the dough well but don’t make it sticky.
* Maintain oil temperature while frying bhature to make perfect puffed and crisp bhature.

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