Cholle Bhature | How to make Cholle Bhature

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By Gagandeep Joshi
Created on 23rd Feb 2016
  • Cholle Bhature, How to make Cholle Bhature
Cholle Bhatureby Gagandeep Joshi
  • Cholle Bhature | How to make Cholle Bhature (22 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.

The delicious and mouthwatering Cholle Bhature is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Cholle Bhature is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Cholle Bhature. Gagandeep Joshi shared Cholle Bhature recipe which can serve 10 people. The step by step process with pictures will help you learn how to make the delicious Cholle Bhature. Try this delicious Cholle Bhature recipe at home and surprise your family and friends. You can connect with the Gagandeep Joshi of Cholle Bhature by commenting on the page. In case you have any questions around the ingredients or cooking process. The Cholle Bhature can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Cholle Bhature with other users

  • 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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