2 hr 45 min
My Favourite-Chole Bhature
These are fluffy deep fried Indian breads served with chole which are chickepeas cooked in a spicy masala. Punjabi food is wholesome and full of rustic flavour.
The refined flour dough for the bhature needs to be left to ferment for a few hours before being rolled into oval shaped discs and deep-fried. Chole-bhature is one of those few things that are worth the calories!
This is an exquisite meal that you can usually find in north Indian roadside eateries called dhabas, or at Indian restaurants. This is actually a north Indian dish, usually found in roadside eateries.
We actually eat this once a month
So yum-Right ?
Serve hot !
Yummy -Right ?
- Chickpeas - soaked overnight and drained 1 cup
- Tea bags 2
- Salt to taste
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 2 Green chillies
- 1 tablespoon Ginger paste
- 1 tablespoon Coriander powder
- ½ teaspoon Cumin powder
- 1 teaspoon Red chilli powder
- 1 teaspoon Chole masala
- ½ teaspoon Dried mango powder
- 1 teaspoon Garam masala powder
- Fresh coriander for garnishing
- For Bhature:
- Refined flour (maida) 2½ cups
- Baking powder ½ teaspoon
- Baking soda a pinch
- Salt to taste
- Yogurt ½ cup
- Oil 1 tablespoon + for greasing
- Heat ghee in a non-stick pan.
- Add cumin seeds and green chillies and sauté for 30 seconds
- Add ginger paste and sauté for 30 seconds. Add coriander powder, cumin powder and chilli powder and mix. Add chole masala and dried mango powder and mix
- Add boiled chickpeas and ¾ cup water, mix and cook on medium heat for 8-10 minutes
- Add garam masala powder and mix
- Chop tomatoes, add to pan, mix and cook for 15 minutes
- Garnish chole with a coriander
- Serve hot with bhature
- Mix in a bowl-Refined flour (maida) 2½ cups, Baking powder ½ teaspoon, Baking soda a pinch,Salt to taste,Yogurt ½ cup,Oil 1 tablespoon. keep adding little water and kneed and make it thick dough. Keep the dough aside for fermentation for at least 2 hours. This will help to make the bhatura fluffy.
- To Fry :
- Heat sufficient oil in a kadai. Divide the dough into equal portions and shape into balls. Grease worktop with some oil and roll each ball , roll and make round shape.
- Deep-fry in hot oil till light golden and puffed up.
- Drain on absorbent paper.
- A bhatura is not unlike a puri, except it's bigger and has some yogurt mixed into the dough. Bhaturas are also usually made with refined flour, like all purpose flour, for a crispier, flakier texture.
Published May 19th, 2021 5:43 PM
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