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Chole Bhature

Nov-07-2018
Uzma Ahmad
480 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Chole Bhature RECIPE

#betterbuttercontest #betterbutter #partyrecipe

Recipe Tags

  • Diwali

Ingredients Serving: 4

  1. Chole ingredients–1 cup chickpea / chole soaked overnight
  2. 4 tbsp oil
  3. 1 bay leaf
  4. 2 black and green cardamom
  5. 1 inch cinnamon stick
  6. ½ tsp cumin seeds
  7. 1 onion finely chopped
  8. 1 tsp Ginger-garlic paste
  9. 1 big tomato puree
  10. 1 tbsp Kashmiri chilli powder
  11. ½ tsp turmeric powder
  12. 1 tsp coriander powder
  13. 1 tsp chole masala powder( optional)
  14. 1/4 tsp roasted cumin powder
  15. 1/4 tsp roasted chilli powder
  16. ¾ tsp aamchur powder
  17. ½ tsp Garam masala powder
  18. salt to taste
  19. 2 Cups water
  20. 2 tsp coriander leaves finely chopped
  21. Bhature ingredients–2 cups maida / all-purpose flour
  22. 1 tbsp rava / semolina
  23. 1 tsp sugar
  24. salt to taste
  25. ½ tsp eno salt
  26. 2 tsp oil
  27. 1 cup curd / yogurt
  28. oil for Deep frying

Instructions

  1. Chole method–Boil chickpeas with water n salt In a large kadahi heat oil. Saute bay leaf, cinnamon stick, black and green cardamom and cumin seeds till they turn aromatic.
  2. Add finely chopped onions. Saute till it turns golden brown. Also add ginger garlic paste, saute few minutes, add tomato puree and saute till they start releasing oil.
  3. Add chilli powder, turmeric, coriander powder, roasted cumin powder, roasted chilli powder, aamchur powder, garam masala powder and salt. Saute for a minute.
  4. Then add boiled chickpea. Give a good mix, and check the seasonings. Cook for 7-8 minutes on medium flame.Mix well and garnish coriander leaves.
  5. Bhature method– In a large mixing bowl take maida, to that add rava, sugar and salt. Also add eno fruit salt and mix well. Add oil and rub with the flour. Also add curd and start to knead dough. Knead and punch the dough well for atleast 5 minutes.
  6. Grease the dough with oil. Cover with moist cloth and rest for atleast 2 hours. Roll and get to a long shape.
  7. pinch the dough into medium sized balls. Then make balls between your palms. Roll the dough evenly into circles using rolling pin, roll neither too thin nor thick.
  8. Heat oil in a deep frying pan or kadai. When the oil is sufficiently hot, add one bhatura and, press with the spoon to puff up. Also once they begin to puff, splash oil over the bhatura till they puff completely.
  9. Flip over and fry the bhatura till golden brown all over. Then drain the poori into tissue paper to remove excess oil. fry all batura same way.
  10. Serve hot with chole, slice onion, lemon n pickle

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