Chole bhature | How to make Chole bhature

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ByBasil Ali
Created on 18th Feb 2016
  • Chole bhature, How to make Chole bhature
Chole bhatureby Basil Ali
  • Chole bhature | How to make Chole bhature (45 likes)

  • 1 review
    Rate It!
  • By Basil Ali
    Created on 18th Feb 2016

About Chole bhature

One of the most popular punjabi recipe which is now liked almost all over india and even abroad.

Chole bhature, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Basil Ali. Chole bhature is a dish which demands no explanations, it's a whole world of flavour in itself. Chole bhature is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Chole bhature by Basil Ali is perfect to serve 6 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Chole bhature.

  • Prep Time10mins
  • Cook Time60mins
  • Serves6People
Chole bhature

Ingredients to make Chole bhature

  • 2 cup chickpeas (channas)
  • 1 cup tomatoes (chopped)
  • 1 tsp ginger (chopped)
  • 1 tsp garlic (chopped)
  • 1 tsp ajwain
  • 1 tsp lime juice
  • 1 green chili (chopped)
  • 1 tea bag
  • 1 tbsp Butter
  • 2 cups maida (refined flour)
  • 1/2 tsp yeast, dissolved for 10 minutes in luke warm water
  • 1/2 cup whole wheat flour
  • A pinch of salt
  • water to knead
  • 1 cup onions (chopped)
  • Salt to taste
  • 2 tsp oil
  • 1 Bay leaf (Tej Patta)
  • 1 stick cinnamon (dalchini)
  • 3-4 cloves (laung)
  • 1 tsp whole pepper corns (sabut kali mirch)
  • 3 green cardamom (choti elaichi)
  • 2 black cardamom (badi elaichi)
  • 1 tsp turmeric powder (haldi)
  • 1 tsp chili powder (lal mirch powder)
  • 1 tsp coriander powder (dhaniya powder)
  • 1 tsp cumin powder (zeera powder)
  • 1 tsp cumin seeds (zeera)
  • 1/2 tsp asafoetida (heeng)
  • Oil for frying

How to make Chole bhature

  1. For chole: In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green and black cardamom.
  2. After it gets brown add chopped onions and saute it.
  3. After sauteing add chopped ginger and garlic.
  4. Then add turmeric, chili powder, coriander powder, cumin powder, asafoetida, salt and fry well.
  5. For de glazing the pan add little water.
  6. Now add the chole (soaked overnight and pressure cooked) to the masala.
  7. After stirring well add tomatoes, little sugar and salt to the chole (chickpeas)
  8. Now add ajwain, chopped green chilies and water for the base.
  9. To get the color in the chole, add a tea bag to the masala.
  10. Simmer the chole gently for an hour and cover it.
  11. Add lime juice and a dollop of butter to it.
  12. Garnish the chole with coriander and butter.
  13. Serve the chole hot with bhaturas.
  14. For the bhaturas: Knead the whole wheat flour, maida and salt together with adequate amount of water.
  15. Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work.
  16. Divide it into equal portions. Roll out in an oval or round shape.
  17. Deep fry till golden brown, like a puri.
  18. Serve.
My Tip: the bhature should ideally be less oily and should puff fully. they should ideally be eaten hot and fresh

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Manju Thapara year ago
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