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Chole Bhatoore

Nov-23-2015
Imly Express
0 minutes
Prep Time
40 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Chole Bhatoore RECIPE

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

  1. For the chole
  2. 1 cup kabuli chana (white chick peas) soaked overnight
  3. 1 tea bag or tsp tea leaves tied in a muslin cloth
  4. 1/2 tsp cumin seeds (jeera)
  5. 1 onion finely chopped
  6. 2 cloves of garlic minced
  7. 2 tsp chole masala
  8. 2 tsp chilli powder
  9. 2 tsp dried mango powder (amchur)
  10. 1/4 tsp turmeric powder (haldi)
  11. 1 tbsp coriander (dhania) powder
  12. 1 tsp cumin seeds (jeera) powder
  13. 2 tbsp oil
  14. salt to taste
  15. For the bhature
  16. 1/2 cup plain flour (maida)
  17. 1/2 cup potatoes boiled and grated
  18. 1 1/2 tsp oil
  19. salt to taste
  20. oil for deep-frying
  21. For serving
  22. 1 onion sliced
  23. 4 lemon wedges
  24. For the chole
  25. 1 cup kabuli chana (white chick peas) soaked overnight
  26. 1 tea bag or tsp tea leavestied in a muslin cloth
  27. 1/2 tsp cumin seeds (jeera)
  28. 1 onion finely chopped
  29. 12 mm (1/2) piece of ginger (adrak) grated
  30. 2 cloves of garlic minced
  31. 2 tsp chole masala
  32. 2 tsp chilli powder
  33. 2 tsp dried mango powder (amchur)
  34. 1/4 tsp turmeric powder (haldi)
  35. 1 tbsp coriander (dhania) powder
  36. 1 tsp cumin seeds (jeera) powder
  37. 2 tbsp oil
  38. salt to taste
  39. For the bhature
  40. 1/2 cup plain flour (maida)
  41. 1/2 cup potatoes boiled and grated
  42. 1 1/2 tsp oil
  43. salt to taste
  44. oil for deep-frying
  45. For serving
  46. 1 onion sliced
  47. 4 lemon wedges

Instructions

  1. 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.
  2. 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.
  3. Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
  4. Add the Kabuli chana and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside.
  5. For the bhature : Combine the flour, potato, 1½ teaspoons of oil and salt and knead into a firm dough without using any water.
  6. Knead the dough very well till it is smooth. Cover with a wet muslin cloth and rest the dough for 10 minutes
  7. 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.
  8. Serve hot with the chole, sliced onion and lemon wedges.

Reviews (12)  

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bhavya kirpalani
Oct-18-2017
bhavya kirpalani   Oct-18-2017

Very easy n very yummy:relaxed:

Renu Kumar
Aug-05-2017
Renu Kumar   Aug-05-2017

Yummy

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