Name: Cholle Bhature recipe by Gagandeep Joshi at BetterButter
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 10
Ingredients: 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

ABOUT Cholle Bhature RECIPE

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.

Ingredients Serving: 10

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

Instructions

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.
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.
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.
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.
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.
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.

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