Chole Bhatura
Chole Bhatura is a hearty dish enjoyed in Punjab and Delhi, known for its diverse flavors and textures. This spicy recipe, a family favorite, offers a unique and comforting taste. The bhaturas, ideally less oily and fully puffed, are best enjoyed hot. The curry features soft, well-cooked chickpeas, distinct from the al dente versions in many restaurants. Served with accompaniments like sliced onions and green chilies, it’s a filling meal, perfect for weekends or holidays.
Chole Bhature
Calories: 646kcal
Ingredients
Ingredients
For Pressure Cooking Chickpeas
- ▢1 cup dried white chickpeas 3 cups of canned chickpeas can also be used
- ▢water – as required for soaking
- ▢¼ teaspoon salt
- ▢3 cups water – for pressure cooking
- ▢1 to 2 pinches baking soda – optional
Other Ingredients For The Gravy
- ▢2 to 3 tablespoon oil or ghee
- ▢½ teaspoon turmeric powder
- ▢¼ teaspoon red chilli powder
- ▢1 teaspoon Coriander Powder
- ▢1 pinch asafoetida hing – optional
- ▢½ or 1 teaspoon dry mango powder amchur powder
- ▢1 to 1.5 cups water – to be added later
- ▢salt as required
- ▢1 green chilli – slit
- ▢1 teaspoon Garam Masala or chole masala
Whole Spices
- ▢1 teaspoon cumin seeds
- ▢1 tej patta Indian bay leaf, large-sized
- ▢2 inches cinnamon
- ▢2 to 3 cloves
- ▢2 green cardamom
- ▢2 to 3 black peppercorns
Ground Paste Ingredients
- ▢1 onion – chopped medium-sized
- ▢2 tomatoes – chopped medium-sized
- ▢1 inch ginger – peeled and chopped
- ▢4 to 5 garlic cloves – peeled and chopped medium-sized
- ▢1 green chili – chopped
Ingredients For Bhatura
- ▢1.5 cups all-purpose flour maida
- ▢⅓ cup sooji rava or fine semolina, finer textured
- ▢½ tablespoon oil or ghee
- ▢½ tablespoon sugar – fine granulated
- ▢½ teaspoon salt or as required
- ▢¼ teaspoon baking soda
- ▢¼ teaspoon baking powder
- ▢½ cup Curd yogurt
- ▢2 to 3 tablespoons water or add as required for kneading
- ▢oil – for deep frying as required
Notes
Step-by-Step Guide: How to Make Chole Bhature
Chickpea Soak and Pressure Cook:
1. Thoroughly rinse 1 cup white chickpeas and soak in adequate water overnight or for 7 to 8 hours.
2. Drain the water the next day. Add the soaked chickpeas, 3 cups of water, and 14 tsp salt to a 3-liter pressure cooker.
3. Tension Cook the chickpeas for 10 to 12 whistles or 15 to 20 minutes, depending on their size. Make sure they are soft and melt in your mouth. Set aside after draining.
To make Onion Tomato Masala, follow these steps:
4. Finely chop 1 medium onion, 2 medium tomatoes, 1 green chile, 4 to 5 medium garlic cloves, and 1 inch ginger.
5. Combine the components in a fine paste without adding any water.
Make Chana Curry:
6. Heat 2 to 3 tablespoons of oil in a pan to make Chana Curry. 1 teaspoon cumin seeds, 1 large tej patta, 2 inches cinnamon, 2 to 3 cloves, 2 green cardamoms, and 2 to 3 black peppercorns are also good additions.
7. Fry the whole spices until aromatic over low heat. Cook for 8 to 10 minutes, or until the onion-tomato paste thickens and becomes glossy.
8. Combine 12 teaspoons turmeric powder, 14 teaspoons red chili powder, 1 teaspoon coriander powder, 1 pinch asafoetida, and 12 or 1 teaspoon dried mango powder in a mixing bowl. Cook for 1–2 minutes.
9. Stir in the cooked chickpeas, 1 to 1.5 cups water, salt to taste, and boil for 12 to 15 minutes, or until the gravy thickens.
10. Stir in 1 green chili slit and 1 teaspoon garam masala powder. Continue to simmer for another minute or two.
11. Season to taste and sprinkle with coriander leaves. With sliced onions, lemon wedges, and bhatura, serve.
13. Combine 1/3 cup fine semolina, 1/2 tablespoon sugar, and 1/2 tablespoon oil or ghee in a mixing bowl. Combine thoroughly.
14. Stir in 1/2 cup yogurt and knead into a smooth, moist dough. Allow it to rest for 30 to 45 minutes, covered.
15. Pinch medium-sized balls, roll them, and lightly flatten them. Each ball should be rolled into an oval or spherical form.
16. Heat the oil in a deep-frying pan. Fry the rolled dough in hot oil until it puffs up and turns light golden.
17. Remove the bhaturas, pat dry with paper towels, and fry the remaining dough.
18. Serve the chickpea curry with hot bhaturas.
2. Drain the water the next day. Add the soaked chickpeas, 3 cups of water, and 14 tsp salt to a 3-liter pressure cooker.
3. Tension Cook the chickpeas for 10 to 12 whistles or 15 to 20 minutes, depending on their size. Make sure they are soft and melt in your mouth. Set aside after draining.
To make Onion Tomato Masala, follow these steps:
4. Finely chop 1 medium onion, 2 medium tomatoes, 1 green chile, 4 to 5 medium garlic cloves, and 1 inch ginger.
5. Combine the components in a fine paste without adding any water.
Make Chana Curry:
6. Heat 2 to 3 tablespoons of oil in a pan to make Chana Curry. 1 teaspoon cumin seeds, 1 large tej patta, 2 inches cinnamon, 2 to 3 cloves, 2 green cardamoms, and 2 to 3 black peppercorns are also good additions.
7. Fry the whole spices until aromatic over low heat. Cook for 8 to 10 minutes, or until the onion-tomato paste thickens and becomes glossy.
8. Combine 12 teaspoons turmeric powder, 14 teaspoons red chili powder, 1 teaspoon coriander powder, 1 pinch asafoetida, and 12 or 1 teaspoon dried mango powder in a mixing bowl. Cook for 1–2 minutes.
9. Stir in the cooked chickpeas, 1 to 1.5 cups water, salt to taste, and boil for 12 to 15 minutes, or until the gravy thickens.
10. Stir in 1 green chili slit and 1 teaspoon garam masala powder. Continue to simmer for another minute or two.
11. Season to taste and sprinkle with coriander leaves. With sliced onions, lemon wedges, and bhatura, serve.
Make Bhature:
12. Sift 1.5 cups all-purpose flour, ½ teaspoon salt, 1/4 teaspoon baking soda, and baking powder into a mixing dish.
13. Combine 1/3 cup fine semolina, 1/2 tablespoon sugar, and 1/2 tablespoon oil or ghee in a mixing bowl. Combine thoroughly.
14. Stir in 1/2 cup yogurt and knead into a smooth, moist dough. Allow it to rest for 30 to 45 minutes, covered.
15. Pinch medium-sized balls, roll them, and lightly flatten them. Each ball should be rolled into an oval or spherical form.
16. Heat the oil in a deep-frying pan. Fry the rolled dough in hot oil until it puffs up and turns light golden.
17. Remove the bhaturas, pat dry with paper towels, and fry the remaining dough.
18. Serve the chickpea curry with hot bhaturas.
