Cholle Bhature | How to make Cholle Bhature

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ByGagandeep Joshi
Created on 23rd Feb 2016
  • Cholle Bhature, How to make Cholle Bhature
Cholle Bhatureby Gagandeep Joshi
  • Cholle Bhature | How to make Cholle Bhature (21 likes)

  • 1 review
    Rate It!
  • By Gagandeep Joshi
    Created on 23rd Feb 2016

About Cholle Bhature

The name says it all. This is the most loved street food in the world. It just needs a little prep a night before and what can be achieved is an absolutely lip smacking dish. It's an all age and all time favorite of all Indians.

Cholle Bhature, a marvellous creation to spice up your day. Cholle Bhature is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingCholle Bhature is just too tempting. This amazing recipe is provided by Gagandeep Joshi. Be it kids or adults, no one can get away from this delicious dish. How to make Cholle Bhature is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Cholle Bhatureby Gagandeep Joshi. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Cholle Bhature is just the appropriate recipe to serve as many as 10. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time30mins
  • Cook Time2Hours
  • Serves10People
Cholle Bhature

Ingredients to make Cholle Bhature

  • For the Chane: 1 kg Chick peas
  • 2 large bottle gourds (pureed)
  • 2 medium sized onions (finely chopped)
  • 4 medium sized tomatoes (finely chopped)
  • 1 tablespoon minced ginger- garlic paste
  • 8 green chilies (4 slit and 4 finely chopped)
  • 1 teaspoon mustard seeds, A pinch of asafoetida (hing), 2 dry chilies, 1 bay leaf
  • 4 tablespoon butter (room temperature), 1 teaspoon cumin, 1 teaspoon dry fenugreek leaves, 1 teaspoon kashmiri red chili powder, 1 tablespoon chana masala (optional), 2 tablespoon chopped coriander
  • For the Bhature- 1 kg or 4 cups of Maida/ All purpose flour, 1 kg whole wheat flour
  • 2 cups sour curd
  • 2 teaspoon baking soda+2 teaspoon baking powder
  • 2 teaspoon fenugreek leaves
  • Water and salt as required
  • For the spice bag: 4 teabags or 2 tablespoon tea, 4 cloves, 4 cardamom pods, 1 inch cinnamon stick, 2 big elaichi,1 tablespoon carom seeds, 1 teaspoon black pepper
  • Sides- For the khatte pyaz: 1 large onion (thinly sliced), 1/2 cup vinegar, 1 teaspoon red chili powder and salt, Food coloring (optional)
  • For the mint chutney: 1 cup coriander leaves
  • 1 cup mint leaves, 1/2 cup basil leaves, 1 small sized tomato, 1 teaspoon dry mango powder, 1 teaspoon chaat masala, 2 green chilies, 4 cloves garlic, 1 inch ginger, Salt to taste

How to make Cholle Bhature

  1. Soak the chick peas a night before with salt and the spice bag. (To make the spice bag, combine all the baggy ingredients and tie them in a small piece of muslin/cotton cloth). Check if the chick peas need more water and pressure cook them until 8-10 whistles with the spice bag in.
  2. In a large mixing bowl, add all the bhature ingredients and knead into a soft dough. Cover with a damp cloth and rest overnight. It will double its size by the morning. Then punch the dough and knead for 15-20 minutes.
  3. In a wok add butter. Once heated add cumin, fenugreek, dry chili, bay leaf, mustard and asafoetida. Once crackling, add onions & saute until golden. Now add ginger- garlic, red chili & chana masala. Cook spices until aromatic.
  4. Add the pureed bottle gourds and cook for 5 minutes. Add the tomatoes and salt. Cook on a low flame for 7-8 minutes until the whole mixture turns mushy. Turn off the heat if chickpeas are done then take out the spice/tea baggy.
  5. Add the tadka, 1 cup of water and simmer for 30 mins. Heat oil in a heavy wok. Roll the balls and fry them one at a time. Then pat dry with paper towels. Garnish the chick peas with slit chilies, chopped coriander and chat masala.
  6. For khatta pyaz, thinly slice one large onion. Dip it in vinegar for 4-8 hours or overnight with salt and red chili. For mint chutney- Grind all chutney ingredients together. Serve hot.

Reviews for Cholle Bhature (1)

Manali Shah2 years ago
One of my favourite street food dishes! Thank you for the recipe!
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