My Amma's Chole Bhature :sparkling_heart: | How to make My Amma's Chole Bhature :sparkling_heart:

By Tanuja Keshkar  |  8th May 2018  |  
5 from 1 review Rate It!
  • My Amma's Chole Bhature:sparkling_heart:, How to make My Amma's Chole Bhature:sparkling_heart:
My Amma's Chole Bhature :sparkling_heart:by Tanuja Keshkar
  • Prep Time


    1 /2Hours
  • Cook Time


  • Serves





About My Amma's Chole Bhature:sparkling_heart: Recipe

Chole bhature is one of the most popular dish in India. Chole stands for spicy curry made with white chickpeas and butter served with fried leavened Flat bread. My mother always used to make her special chole bhature with special spices, it was truly unique and magically homely on its own served with her love.

My Amma's Chole Bhature :sparkling_heart:

Ingredients to make My Amma's Chole Bhature:sparkling_heart:

  • - for chick peas
  • 250 gram dried white chickpeas
  • water as required for soaking
  • 1/4 teaspoon salt
  • 3 glass of water pressure cooking
  • Half Pinch of baking soda
  • Other ingredients for channa masala gravy
  • 2 tbsp oil
  • Half teaspoon turmeric Powder
  • Half teaspoon red chilli powder
  • One teaspoon coriander powder
  • Half teaspoon jeera powder
  • Half teaspoon dry mango powder
  • One teaspoon Chole masala powder
  • salt as required
  • Whole Garam masala spices for chana masala
  • One teaspoon cumin seeds
  • Half teaspoon mustard seed
  • 2 large Tej pata Indian bay leaves
  • 2 inch cinnamon (dalchini)
  • 2 to 3 cloves
  • 2 green cardamom choti (ilayachi)
  • 3 to 4blackpeppercons(kali mirch)
  • 2 red chillies whole
  • Ground paste ingredients
  • One teaspoon garlic paste
  • One teaspoon ginger paste
  • 1 medium size onion chopped
  • 3 medium size tomatoes chopped or Puri
  • 2 GREEN chilli CHOPPED
  • For batura
  • 1/2 cup all purpose flour
  • Half cup wheat flour
  • One tablespoon or Suji
  • One tablespoon oil Oggy
  • half teaspoon sugar
  • half teaspoon baking soda
  • 1 cup yoghurt
  • water for kneading
  • 500 ml oil for frying

How to make My Amma's Chole Bhature:sparkling_heart:

  1. Rinse the white chickpeas or Chole a couple of X in water then show the cheat PC in enough water overnight or 7 hours
  2. Cook the Chole with water + salt in a pressure cooker you can also add a pinch baking soda while cooking the chole
  3. Drain the water and keep the soul aside don't throw the water
  4. Making Chole Masala Gravy
  5. Heena grinder take a medium sized jordanian to medium size chop tomato 1 inch of Ginger half to 5 garlic cloves and one chopped green chilli some coriander leaves
  6. Grind to a fine paste no need to add water while making the paste as the juice of tomatoes will help to making the paste keep the paste aside
  7. Heat 2 to 3 tablespoon oil in Pan or kadai
  8. At the whole Garam Masala into oil fry the whole Garam Masala mentioned about till the oil become pregnant but don't burn them
  9. Add background paste and saute it till the oil start to leave the sides of the masala paste
  10. keep stirring often. saute for 7 to 8 minutes or till the oil starts to leave the sides of the masala paste. stir while sauteing so that the paste does not stick to the pan.
  11. next add all the dry spice powders - ½ teaspoon turmeric powder (haldi), ¼ teaspoon red chili powder, 1 teaspoon coriander powder (dhania powder), 1 pinch asafoetida (optional) and ½ or 1 teaspoon dry mango powder (amchur).
  12. mix very well and saute for a minute. now add the cooked chole and stir.
  13. Add the remaining Chole boil water to the gravy and mix well .simmer chana masala gravy on a low or medium flame for 12 to 15 minutes or till the curry thickens. don't cover the pan. stir occasionally.
  14. mash a few chickpeas with the back of spoon. this helps in thickening the gravy. lastly add 1 slit green chili and 1 teaspoon garam masala powder or chole masala powder. mix well and simmer for a minute or two.
  15. check the seasoning and add more salt or spice powders if required. garnish chole masala with coriander leaves.
  16. For making bhatura
  17. Sieve the maida , wheat flour and baking soda add the semolina and sugar
  18. At the yoghurt and mix well add water in intervals and need to a smooth and soft dough
  19. Cover the dough with her way Snapdeal and keep aside for 2 hours
  20. make medium sized balls from the dough. apply oil while rolling and roll into an oval or elongated shape.
  21. drop the bhatura in hot oil and it will start puffing within a minute.
  22. when the sizzling of the oil stops, turn over and fry the other side.
  23. when golden brown, remove the bhatura and drain on paper towels to remove excess oil.

My Tip:

Grind the chick Peas and add it to the gravy for thickening the consistency of the gravy and amplifying its taste.

Reviews for My Amma's Chole Bhature:sparkling_heart: (1)

Shelly Sharmaa year ago

Deliciously amazing!