Chole bhature at home | How to make chhola bhatura | Restaurant style | Easy making
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About Chole Bhature Recipe
Chole Bhature recipe is almost the most popular Punjabi dish across India. Chole Bhature is recognized not only for its traditional combination of chickpeas and fried bread but also for its diverse variations. This Punjabi delicacy stands out in the vast culinary landscape of Indian subcontinents as a popular vegetarian dish.
Chole Bhature recipe is essentially a spicy and flavorful dish where “chole” refers to spiced chickpeas, and “bhature” is a type of fried bread. It is enjoyed not only as a breakfast or brunch item but is also a versatile dish that can be relished as a snack or a part of a full-fledged meal. The dish is a favorite among the people of Delhi and is widely available in restaurants and dhobis throughout the country.
The spiced chickpeas are cooked with a blend of aromatic spices, giving them a rich and robust flavor. The bhatura recipe, which is a mix of wheat flour and other ingredients, is deep-fried until it puffs up and turns golden brown. Chole Bhature is often served with tangy and spicy accompaniments such as pickle or different types of chutneys.
In addition to being a popular choice in restaurants and dhabas, Chole Bhature recipe is also a favorite street food option. It can be enjoyed with various side dishes like green chutney or tangy sauces. The dish is not only delicious but also showcases the culinary diversity of Indian cuisine.
Whether paired with puris, naan, kulchas, or aloo parathas, Chole Bhature recipe remains a simple yet delectable dish loved by people across the nation. Today, let’s explore how to make this flavorful and smooth Chole Bhature recipe at home.
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Chole Bhature Recipe Ingredients
| Chana Masala |
| 1 cup white Chana |
| 2 onion |
| 4 tomatoes |
| salt to taste |
| 1/2 tsp turmeric powder |
| 1 tsp degi mirch powder |
| 1 tsp red chili powder |
| 1 tsp coriander powder |
| 4 tsp oil |
| 1 tsp kasoori methi |
| 1 tsp cumin seeds |
| 1/2 tsp Hing |
| 1 /2 tsp garam masala powder |
| 1/2 mango powder |
| Bhatura |
| 700 gm purpose flour |
| 1 cup milk |
| 1/2 tsp salt |
| 1 tsp sugar |
| 1 tsp ajwain |
| 1 tsp kasoori methi |
Nutrition in Chole Bhature Recipe
- Calories: 181
- Sodium: 76mg
- Iron: 2mg
- Fat: 1g
- Carbohydrates: 26g
- Protein: 4g
- Vitamin C: 1mg
- Fiber: 1g
- Vitamin A: 7IU
- Potassium: 49mg
- Calcium: 13mg
- Sugar: 1g
- Vitamin B: 1mg
- Vitamin E: 9mg
Chole Bhature Recipe Step by Step With Photos
Step 1 :
Firstly, for making Chole Bhature, we need to use chickpeas. Take one cup of Kabuli Chana (garbanzo beans) and wash them thoroughly with two to three changes of water. Washing chickpeas is essential before cooking, so rinse them well.
Step 2 :
Afterwards, add about four to five cups of water and slightly increase the quantity of water. Then, place a single bay leaf, three to four cardamom pods, and approximately half a teaspoon of turmeric along with a little ghee or oil on top. Cook it without covering until the chickpeas are soft, and make sure that the water does not overflow.
Step 3 :
Once all the spices are added, we need to seal the pressure cooker and let it simmer on low heat for 20 to 25 minutes. This slow cooking process ensures that the chickpeas are perfectly cooked and ready to be served.
Step 4 :
After that, while the chickpeas are cooking, we’ll prepare the dough for the bhature. For that, take 700 grams of all-purpose flour (maida) in a bowl. Add half a teaspoon of salt, a teaspoon of sugar, and a tablespoon of kasuri methi (dried fenugreek leaves) for a distinct flavor in the bhature. Additionally, add a tablespoon of ajwain (carom seeds) to enhance the taste. Mix the ingredients well, and make sure the ajwain is evenly distributed. This ajwain adds a delightful taste to the bhature, and it does not cause acidity or indigestion.
Step 5 :
Next, add approximately half a cup of lukewarm milk to the dough mixture. Knead the dough thoroughly with the milk until the bhatura dough becomes soft. Additionally, add about half a cup of lukewarm water and knead it well.
Step 6 :
Afterward, sprinkle a little water and continue kneading. The bhatura dough should not be too firm; it should be soft and pliable. Then, apply a little oil on it and massage the dough to ensure it is well-coated. This step prevents the dough from sticking to your hands.
Step 7 :
Once the dough is ready, take a bowl and grease it with a little ghee or oil at the bottom. Transfer the prepared dough into the bowl, and apply a bit of oil on top as well to prevent it from drying out. Cover the bowl with a cloth or lid, and let the dough rest for 25 to 30 minutes. During this time, the dough will rise, and it will become smooth and pliable.
Step 8 :
Next, we will prepare the gravy for the Chole. To make the gravy, use three to four cloves of garlic and two to three tomatoes. Grind three to four cloves of garlic and two to three tomatoes separately to make two distinct gravies. Keeping them separate is essential to maintain the unique flavors of each gravy. The gravy imparts a rich and thick consistency to the dish, enhancing the overall taste.
STEP 9 :
Then, take a deep frying pan and add about three to four tablespoons of oil. Heat the oil on a gas stove until it becomes hot. This step is crucial to create a base for the curry and ensure that the gravy blends well with the chickpeas. The heated oil adds a distinct flavor to the overall dish, enhancing the taste when combined with the chickpeas and gravy.
STEP 10:
Once the oil is hot, add a full teaspoon of cumin seeds and about half a teaspoon of asafoetida (hing). The hing imparts a distinct and savory flavor to the oil, enhancing the overall taste of the dish.
STEP 11:
Next, add finely chopped onions to the heated oil. Sauté the onions until they turn brown. At this stage, you can either sprinkle some water to deglaze the pan or let the onions become completely smooth and rounded. Continuing from there, we will prepare the masala.
STEP 12:
For the masala, take a bowl and add half a teaspoon of turmeric, one tablespoon of red chili powder, one tablespoon of coriander-cumin powder, one tablespoon of cumin seed powder, and one tablespoon of kasuri methi. If you prefer a spicier taste, you can increase the quantity of red chili powder.
STEP 13:
Then, add a small amount of water to it and mix it well. Keep the water quantity minimal, so the mixture remains thick and the spices retain a slightly granular texture.
STEP 14:
Once the brinjal has turned brown, add one tablespoon of green chili paste and one tablespoon of ginger paste to it. Mix everything well and let it simmer on low heat for two minutes. This ensures that the flavors of ginger and garlic blend perfectly with the brinjal.
STEP 15:
Afterwards, add the spice mixture we prepared to the brinjal and mix it well.
STEP 16:
Keep the gas flame low and let it cook until the oil separates from the masala. Cook it only on gas without reducing the flame until the oil separates.
STEP 17:
After making the tomato gravy, add this masala and sprinkle half a teaspoon of sugar on top.
STEP 18:
After adding the tomato gravy and mixing everything well, it will be cooked on low heat until the oil is separated, ensuring that it remains on gas until the oil does not separate.
STEP 19:
Adding one tablespoon of amchur powder to the gravy to balance the taste, ensuring that it has a slightly tangy flavor, is advisable.
STEP 20:
After frying the chickpeas, the gravy prepared for them does not involve the use of water; only chickpeas are used in the gravy. Water is extracted from the chickpeas to increase the quantity of the gravy. If the gravy is too thick, it enhances the pleasure of eating.
STEP 21:
After that, add all the chickpeas to the gravy and mash them a little with the help of a spoon. This will make the gravy thick. Then, let it simmer on low gas for two to three minutes.
STEP 22:
Finally, we add some green coriander on top and a little hot spice from above, so that it tastes very good.
STEP 23:
After that, the lot we have tied, we will prepare dough for the puris of the same lot. In it, we will prepare medium-sized round puris.
STEP 24:
After that, on a plate, you will roll out the bhatura, applying a little dry flour underneath so that, when fried, the bhatura puffs up well. Then, using a cloth, you will press it down by hand because the dough is very soft.
STEP 25:
After that, heat oil in a deep pan. When the oil is hot, carefully place the bhatura in the oil, and fry until it puffs up and becomes smooth and golden brown.
STEP 26:
So, ready are the Chole Bhature with a delicious, tasty, and perfectly smooth exterior. Reference
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