One of the staple Delhi-street food, this combination of fermented fried bread and spicy chickpeas is something everyone looks forward to eating for brunches
Recipe Tags
Veg
Medium
Tiffin Recipes
North Indian
Breakfast and Brunch
Ingredients Serving: 6
For the chole
1 cup kabuli chana (white chick peas) soaked overnight
1 tea bag or tsp tea leaves tied in a muslin cloth
1/2 tsp cumin seeds (jeera)
1 onion finely chopped
2 cloves of garlic minced
2 tsp chole masala
2 tsp chilli powder
2 tsp dried mango powder (amchur)
1/4 tsp turmeric powder (haldi)
1 tbsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
2 tbsp oil
salt to taste
For the bhature
1/2 cup plain flour (maida)
1/2 cup potatoes boiled and grated
1 1/2 tsp oil
salt to taste
oil for deep-frying
For serving
1 onion sliced
4 lemon wedges
For the chole
1 cup kabuli chana (white chick peas) soaked overnight
1 tea bag or tsp tea leavestied in a muslin cloth
1/2 tsp cumin seeds (jeera)
1 onion finely chopped
12 mm (1/2) piece of ginger (adrak) grated
2 cloves of garlic minced
2 tsp chole masala
2 tsp chilli powder
2 tsp dried mango powder (amchur)
1/4 tsp turmeric powder (haldi)
1 tbsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
2 tbsp oil
salt to taste
For the bhature
1/2 cup plain flour (maida)
1/2 cup potatoes boiled and grated
1 1/2 tsp oil
salt to taste
oil for deep-frying
For serving
1 onion sliced
4 lemon wedges
Instructions
For the chole : Pressure cook the Kabuli chana with the tea bag for 3 whistles until they are soft . Drain and keep aside. Discard the tea bag.
Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown.
Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
Add the Kabuli chana and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside.
For the bhature : Combine the flour, potato, 1½ teaspoons of oil and salt and knead into a firm dough without using any water.
Knead the dough very well till it is smooth. Cover with a wet muslin cloth and rest the dough for 10 minutes
Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5") diameter. Deep fry in hot oil till the bhaturas puff up and both sides are golden brown.
Serve hot with the chole, sliced onion and lemon wedges.
Reviews (12)  
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For the chole : Pressure cook the Kabuli chana with the tea bag for 3 whistles until they are soft . Drain and keep aside. Discard the tea bag.
Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown.
Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
Add the Kabuli chana and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside.
For the bhature : Combine the flour, potato, 1½ teaspoons of oil and salt and knead into a firm dough without using any water.
Knead the dough very well till it is smooth. Cover with a wet muslin cloth and rest the dough for 10 minutes
Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5") diameter. Deep fry in hot oil till the bhaturas puff up and both sides are golden brown.
Serve hot with the chole, sliced onion and lemon wedges.
INGREDIENTS
SERVING: 6
For the chole
1 cup kabuli chana (white chick peas) soaked overnight
1 tea bag or tsp tea leaves tied in a muslin cloth
1/2 tsp cumin seeds (jeera)
1 onion finely chopped
2 cloves of garlic minced
2 tsp chole masala
2 tsp chilli powder
2 tsp dried mango powder (amchur)
1/4 tsp turmeric powder (haldi)
1 tbsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
2 tbsp oil
salt to taste
For the bhature
1/2 cup plain flour (maida)
1/2 cup potatoes boiled and grated
1 1/2 tsp oil
salt to taste
oil for deep-frying
For serving
1 onion sliced
4 lemon wedges
For the chole
1 cup kabuli chana (white chick peas) soaked overnight
1 tea bag or tsp tea leavestied in a muslin cloth
1/2 tsp cumin seeds (jeera)
1 onion finely chopped
12 mm (1/2) piece of ginger (adrak) grated
2 cloves of garlic minced
2 tsp chole masala
2 tsp chilli powder
2 tsp dried mango powder (amchur)
1/4 tsp turmeric powder (haldi)
1 tbsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
2 tbsp oil
salt to taste
For the bhature
1/2 cup plain flour (maida)
1/2 cup potatoes boiled and grated
1 1/2 tsp oil
salt to taste
oil for deep-frying
For serving
1 onion sliced
4 lemon wedges
Chole Bhatoore - Reviews
Recent Reviews
4.5
12 Reviews
Oct-18-2017
Very easy n very yummy:relaxed:
Aug-05-2017
Yummy
Aug-27-2016
bhature ka atta boiled potato se knead krna h without using water,is it possible
Aug-27-2016
Yummy n easy method to make
Jul-23-2016
yummy
Jun-03-2016
tried your recipe.....it was yummy......thank you...:blush:
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