Whenever you are diving into Indian cuisine, Chole Bhature is a must. A rich, flavourful dish chole bhature goes well in all occasion. Though particularly it is a Punjabi dish, but it popular across all over India. A desi breakfast is all about chole bhature and a glass of lassi. It is one of the most popular dishes ever. Chole is basically a gravy made up of chickpeas which is extremely spicy, tangy and full of exploding flavours. Whereas Bhatura is a type of Indian bread. It is deep fried -a soft yet fluffy, risen with fermentation looks appealing and tastes divine.
Chole Bhature might seem very hectic to make but this recipe makes everything easy. With this recipe it will hardly take 30 minutes to taste this flabbergasting platter. I have included a step-by-step detailed recipe which will help you to make the best ever chole-bhature. The bhature has risen wonderfully. And the good part is that they are made up of whole wheat which makes it super healthy. Moreover, to get these super fluffy bhaturas you don’t need any yeast, in fact the whole recipe just uses some simple ingredients available at all Indian homes, nothing extravagant. And the chole will just remind you of your nearest halwai, restaurant or dhaba.
To create magic in your kitchen you need just a few simple ingredients.
Ingredients For Bhatura: –
- 1 Cup – Wheat flour/Atta
- 1/3 Cup/75 Gm – Suji/Semolina
- 1/4 Cup/100 Gm – Curd
- 1Tsp – Sugar
- 1/4 Tsp – Salt
- 1/2 Tsp – Baking Powder
- 1/4 Tsp – Baking Soda
- 7 Tbsp – Water
- 1 Tbsp – Oil
- Oil For Frying
Ingredients of Chole Masala: –
- 250 Gm – Soaked Chickpeas
- 1 Tsp – Tea
- 1 Tsp – Salt
- 1 – Potato
- 1 Tbsp – Coriander Powder
- 1 Tsp – Red Chilli Powder
- 1/4 Tsp – Turmeric Powder, i.e, haldi powder
- 1/2 Tsp – Roasted Cumin Powder
- 1/4 Tsp – Black Pepper Powder
- 1 Tsp – Kashmiri Red Chilli Powder
- 1/4 Cup – Water
- 6 Tbsp – Oil
- 2 Pinch – Asafoetida (Heeng)
- 1/4 Tsp – Carom Seeds
- 1/4 Tsp – Fennel Seeds
- 1 – Black Cardamom
- 4 – Cloves
- 2 – Green Cardamom
- 2 – Cinnamon Stick
- 1 – Red Chilli
- 1/2 Tsp – Cumin
- 2 – Bay Leaves
- 2 – Big size Chopped Onion’s
- 1 Tbsp – Ginger-Garlic Paste
- 200 Gm – Tomato Puree
- 2 Tbsp – Curd
- 1 Tbsp – Kasuri Methi
- 1/2 Tsp Gram Masala Powder
- Total 3 Cup Water
First things first, for a head start soak your chickpeas around- 250 gm for at least 6 to 8 hours or overnight in about half a cup of water.
Put it in a pressure cooker.
Add about 1 cup of water to it.
In a muslin cloth tie 1 teaspoon of tea leaves. This will add that dark restaurant-like colour to your chole.
Put that tea leaves tied cloth into the cooker.
Lastly add 1 peeled large potato along with it, later on this will make the gravy thicker.
Now to boil the chickpeas, let the cooker blow 1 whistle while on medium to high heat. Then lower the heat and let 4 whistles to blow, or boil it until it is cooked properly.
Now for the bhatura dough, take 1 cup of wheat flour- 600gm. You can also take refined flour or Maida instead of Wheat flour (atta), or you can even mix both according to your preference. Here I have used just wheat flour to make it healthier.
Now add 6tbsp i.e., 1/3rd cup fine semolina (sooji). This gives a crispy texture to the bhaturas.
Add salt according to your taste.
Now add 1 teaspoon powdered sugar.
Then add ½ tsp baking powder and ¼ tsp baking soda.
Then add about 1/4th cup i.e., 100gm of curd.
Add about 7 tbsp of water or according to your need.
And knead to form a fine dough.
This dough should have stretchability.
Now finally add 1 tablespoon of refined oil.
Cover the dough with the oil, don’t knead it. Oil wouldn’t let the dough to get dry.
Now for the Chole masala, take 1 tbsp coriander powder in a bowl.
Add ½ teaspoon red chili powder.
Add ¼ tsp turmeric powder.
Add ½ teaspoon of roasted cumin powder.
Add 1/4 teaspoon black pepper.
Add about ¼ cup of water with the masalas.
Add 1 teaspoon of Kashmiri lal mirch powder in this masala. Add mix it thoroughly.
Now in a pan take 4 to 5 tbsp of mustard oil and heat it.
Lower the flame and add 1 black cardamom and 2 green cardamoms.
Then add 2 cinnamon sticks.
Upon this add 1 small Mace, i.e, Javitri.
Add about 4 cloves to it.
Then add 8 to 10 black peppercorns.
Add about ½ teaspoon of cumin seeds.
Add ¼ teaspoon of ajwain.
Now add ½ teaspoon of fennel seeds.
Add 2 bay leaves onto this mixture.
Add 1 dried red chilli.
Now add 2 pinches of asafoetida i.e., heeng.
Now add paste of 2 big sized onions.
Now add 1 tbsp of ginger-garlic paste to it.
Now roast the masala for 2 minutes on high flame
Now add the previously made masala onto this. Then add a bit of water and mix properly.
Now add 200gm tomato puree i.e., paste 3 large tomatoes in blender and then add into the masala.
Now along with the tomatoes add salt according to you taste this will help the tomatoes get cooked properly. Then roast the masala for the chole properly, as this is the essence of the recipe. The better you roast more flavourful the taste will turn out to be.
Add 2 tbsp of curd now. You can skip it if you don’t like extra sour taste as the tomatoes are already sufficient to give a minimal level of sour flavour.
Roast it thoroughly. If you don’t eat onions and garlic, you skip it, but then add 2 tbsp of chickpea flour, i.e, besan to make the gravy thick.
Now it’s time to check the chole, remove the tea leaves cloth.
Add the boiled potato from cooker to the masala into the kadhai and mash it properly. If you want you can skip the potato and add a few chickpeas and mash them to make the gravy thicker.
Now it’s time to add the masala into the cooker along with the chickpeas.
Add 2 cups of water into the pressure cooker.
Add 1 tbsp of kasuri methi which will alleviate the flavour of chole to another level.
STEP 51: Now add ½ teaspoon of garam masala to the chole. Now boil the chole for the last time till the pressure cooker blows 1 whistle. Then your chole will be ready. You can of course,
adjust the consistency of the gravy of your chole with water according to your preference. As the consistency of the gravy varies from restaurant-to-restaurant basis.
After resting the bhatura dough it will be well fermented. So, take it and knead it firmly as shown.
Roll the dough as shown in the picture and cut it to form small roundels.
Take one dough ball, dust it with some wheat flour and roll it.
Roll all the dough balls of medium thickness.
Then for frying, heat the oil in a kadhai until it has reached super-hot temperature and steam is rising from it. Drop a bhatura upon it and press it with a spatula like as shown in the picture to make it incorporate air.
Now as they start to rise, put some oil on top of the bhatura to make it rise better, and to make it crispy.
You can make bhaturas according to your desired shape, it can be oval as shown.
Or you can also make it round like displayed.
Now that our delicious bhature and chole are ready serve them hot along with some sliced onions, green chilies and pickles.
And there you go your easy-peesy and delicious chole-bhature is ready to heat. The chole with a zing of spicy and rich masalas from India will blow your mind the hint of sourness to it will just make the recipe even more amazing. And you will rock the kitchen once you make these amazing fluffy bhaturas. These have risen so beautifully, that your family won’t believe that you made it at home and didn’t order from restaurant. It has a crispy and light texture; made from whole wheat you can eat it totally guilt free. And even if you keep for a long time the bhaturas will remain risen and perfect.
So ready to look like a masterchef in front of your family, friends and relatives, well then, this recipe is perfect for you. It is going to win the heart and soul of your loved ones. They would totally drool over when they get to taste the platter. The best thing is that it will home-cooked, and hence along with sanitization you can take care of the extra love you put into that dish.
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