Chole bhature is one of the famous and very common North Indian dish. Chole Bhature is actually 2 dish which is the combination of spicy chickpeas curry and the deep fried flat bread named bhature.
For Bhatura you need,
- All purpose flour – 2 cup
- Whole wheat flour – 1 cup
- Butter(room temperature) – 50 gm
- Yogurt/Curd – 1/2 cup
- Water – 5 tbsp
- Baking soda – 1 teaspoon
- Salt – 2 teaspoon
- Carom seeds (Ajwain) – 1/4 teaspoon
- Oil for deep frying
- In a bowl add flour salt give a quick whisk with hand
- Now add butter
- Rub the flour with butter well
- Mix baking soda and water in a another small bowl till it dissolves
- Now add this baking soda water mix and rest of the ingredients to flour mixture..
- Mix well and knead to form a dough.
- If you feel the moisture is less add 1 tbsp of yogurt (not mentioned above)
- Cover and keep it for couple of hours.
- The dough will rise.
- Divide the dough into equal portions of balls. You could make at least 20 nos (I prefer slightly bigger than the size of a poori. With this measurement I could make upto 30 nos)
- Now with a rolling pin roll each balls into big discs and slightly thicker disc. (Dust flour both sides so that it doesn’t stick
- Heat oil in a wok medium.
- Deep fry each discs turning once till it is puffed.
- It should be golden brown
- Transfer it to a colander and later to paper towel to absorb oil
- Serve with Chole masala
For Chole you need,
- Dry white chickpea (Kabuli Chana) – 1 cup
- Hing – a pinch
- Turmeric – 1/4 teaspoon
- Ghee – 3 tbsp
- Onion – 2 medium, finely chopped
- Tomato – 2 medium, quartered
- Potato – 3 medium, quartered or cut into big chunks
- Coriander powder – 1 teaspoon
- Cumin seeds – 1 teaspoon, coarsely grounded
- Red chili powder – 2 tbsp
- Salt to taste
- Dry mango powder (Amchur) – 1 tbsp
- Black pepper powder – 1/2 teaspoon
- Garam masala – 1 tbsp
- Fresh ginger julienne – tbsp
- Coriander leaves – 1/4 cup
- Lemon wedges
You have to,
- Wash and soak kabuli chana overnight or atleast 6 hours in 4 cups of water
- Drain add at least 3 cups of water and hing
- In medium flame pressure cook the channa through 5-6 whistles.
- Once the pressure is released open lid
- In a sauce pan or wok heat ghee
- Add the potatoes and fry till it is fried well and cooked
- With a slotted spoon remove the potatoes from pan and keep aside
- In the same pan add onions and fry till it turns translucent
- Add in red chili powder, coriander powder and cumin powder
- Fry till the raw smell disappears
- Add the cooked chana along with water.
- Add salt to taste and bring to boil
- Now add fried potatoes, tomatoes, dry mango powder, pepper powder, garam masala
- Continue boiling for another 5 minutes
- Remove from flame and garnish with coriander leaves and ginger julienne
Best to eat it hot… Bliss!!!
Highly inspired from Good Housekeeping magazine (Breakfast recipes)
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