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Chole Bhature

November 10, 2014 By Manjooo M Leave a Comment

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

You have to,

  • 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

To garnish

  • 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)

Filed Under: Main course : Veg

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Thank you for stopping by Scoopoflove.com . I am Manju! Cooking is one of my passion and I am a part time food blogger. Here you could find a collections of recipes which I have tried...click here →

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