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Chole Bhature

Jul-19-2018
Anjali sahu
480 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Chole Bhature RECIPE

Punjabi Chole Bhature | Chana Bhatura is one of the tempting and flavorful dishes from Punjabi Cuisine. The combination of ‘Chickpea Curry’ and ‘Fried Flatbreads’ is known as ‘Chole Bhature’.

Recipe Tags

  • Veg
  • Easy
  • Indian
  • Pressure Cook
  • Frying
  • Breakfast and Brunch

Ingredients Serving: 4

  1. For Chole/chickpeas Curry: • Chickpeas/Kabuli Chana, Soaked Overnight – 1 Cup (You Can This Substitute With Canned Chickpeas)
  2. garlic Cloves, Sliced – 2 Tbsp
  3. Red Onion, Chopped – 1 Medium
  4. tea Bags – 2 Or 2 Tbsp tea Tied In A Muslin Cloth
  5. Ginger, Julienned – 1 Tbsp + More For Garnishing
  6. Green Chili, Sliced – 4-5 (Add Less If You Are Adding Red Chili Powder)
  7. Dried Mango Powder/Amchur – 1 Tsp
  8. salt to taste
  9. pomegranate Seeds/Aananardana – 1 Tsp
  10. tomato Puree – ¾ Cup
  11. turmeric Powder/Haldi Powder- ¼ Tsp
  12. coriander Powder/Dhania Powder – 1 Tbsp
  13. cumin Seeds (Jeera) – ½ Tsp
  14. Chana masala – 2 Tbsp (I Have Used Mdh Chana masala)
  15. oil – 2 tbsp
  16. cumin Seeds – 1 tsp
  17. Whole Spices: • Bay Leaf/tej Patta – 1 • cinnamon Stick/Dalchini – 1 Stick • Cloves/Laung – 2-3 • Star Anise/chakra Phool – 1 • Black Cardamom Pods/Badi Elaichi – 2
  18. For The Bhature: • All-Purpose Flour/maida) – 1½ Cup
  19. Semolina/suji – ½ Cup
  20. Baking Powder – 1½ Tsp
  21. sugar – 2 tsp
  22. salt to taste
  23. oil – 2-3 tbsp
  24. Natural yogurt – ½ Cup
  25. Warm water as needed
  26. oil For Deep-Frying

Instructions

  1. For The Chole: Pressure cook the Kabuli chana with the tea bags, water, salt, garlic cloves and whole spices for 4 whistles on high heat. Turn the heat to medium and pressure cook for about 15 minutes or until they are soft.
  2. Let the pressure come off. Discard the spices and tea bags and keep aside. Discard the tea bag.Heat 2 tbsp oil in a pan, add the cumin seeds and turmeric powder.
  3. When the seeds crackle, add ginger and sauté for a minute. Add onions and sauté till the onion is golden brown.
  4. Add amchur and anardana and cook for 2 minutes. Add tomato puree and mix well.
  5. Add coriander powder, chana masala, and green chilies. Mix well and cook for 5-6 minutes.
  6. Add tomato masala to the cooked chickpeas chana and mix well. Add some water if needed. Cook covered over low heat for 7-8 minutes. Turn off the heat and set aside.
  7. For The Bhature: Combine the flour, semolina, oil, salt, sugar and baking powder and mix well. Add yogurt and mix well. Knead into a firm dough without using warm water.
  8. Apply little oil and cover it with a muslin cloth. Leave it for 2-3 hours. Divide it into 6-8 equal portions.
  9. Roll out into an oval shape. Heat oil in a pan. Deep fry till the bhaturas puff up and both sides are slightly golden brown in color. (Pressing the center lightly with a large frying spoon would help bhatura to puff up.)
  10. For Serving: Garnish chole with ginger slices, coriander, and onions. Serve bhature hot with the prepared chole, onions, pickle and lemon wedges.

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