Chhole Bhature Recipe

Process:

1. For Bhature With Yeast:

   • In a parat, add refined flour, sugar, salt to taste, oil, dry yeast soaked in water, semolina soaked in water for 1 hour and mix well making sure everything is well combined.
   • Further, add water as required and knead the dough.
   • Knead to the smooth and soft dough without putting much pressure.
   • Grease the dough with oil, cover and rest for 1 hours.
   • Pinch a ball sized dough and make a ball without any cracks.
   • Roll slightly thick, applying oil to prevent it from sticking.
   • Cover and rest for 15 minutes.
   • Finally, roll the dough evenly into circles using a rolling pin. roll neither too thin or thick.
   • Heat oil in a deep kadai. When the oil is sufficiently hot, add one bhatura.
   • Press with the spoon to puff up.
   • Also once they begin to puff, splash oil over the bhatura till they puff completely.
   • Flip over and fry the bhatura till golden brown all over.
   • Then drain the bhature into tissue paper to remove excess oil. Fry all bhature the same way.
   Mark as complete

2. For Bhature Without yeast:

   • In a parat, add refined flour, semolina soaked in water, sugar, salt, oil, curd, baking soda and mix well making sure everything is well combined.
   • Further, add water as required and knead the dough.
   • Knead to the smooth and soft dough without putting much pressure.
   • Grease the dough with oil, cover and rest for 1 hours.
   • Pinch a ball sized dough and make a ball without any cracks.
   • Roll slightly thick, applying oil to prevent it from sticking.
   • Cover and rest for 15 minutes.
   • Finally, roll the dough evenly into circles using a rolling pin. roll neither too thin or thick.
   • Heat oil in a deep kadai. When the oil is sufficiently hot, add one bhatura.
   • Press with the spoon to puff up.
   • Also once they begin to puff, splash oil over the bhatura till they puff completely.
   • Flip over and fry the bhatura till golden brown all over.
   • Then drain the bhature into tissue paper to remove excess oil. Fry all bhature the same way.
   Mark as complete

3. For Pressure Cooking Chole:

   • In a pressure cooker, add soaked chickpeas, dry amla, dry red chilli, black cardamom, salt to taste, baking soda, bay leaf, tea powder and water as required.
   • Cover and pressure cook for 5 whistles. If you do not have tea bags, then you can prepare tea decoction and add it to the cooker.
   • Once the pressure releases, open the cooker and discard the tea bags. keep aside.
   • Strain the chloe and keep the remaining water for later use.
   Mark as complete

4. For Chole Masala:

   • In a bowl, add Black cardamom, Black peppercorns, Green cardamom, Mace, Dry fenugreek leaves.
   • Add Cinnamon stick, Nutmeg, Star anise, Cloves, Fenugreek seeds.
   • Transfer this into the pan and dry roast until the spices turn aromatic.
   • Add coriander powder, A pinch of asafoetida, Degi red chilli powder, Cumin powder and dry roast well.
   • Transfer it into a grinder jar and grind it finely. Keep it aside for further use.
   Mark as complete

5. For Tempering Chole:

   • In a kadai, heat ghee, add pressure cooked chole, prepared chole masala, black tamarind water.
   • Mix everything well to make sure the chole doesn’t break.
   • Adjust consistency by adding remaining chole water.
   • Simmer for 15-20 minutes on low flame, or until chole absorbs all the flavour.
   • At the end, add ginger and ghee.
   • Garnished with ginger, ghee, green chillies, fried aloo, sliced onion and coriander sprig.
   • Serve hot with fried bhature and green chutney.
   Mark as complete

6. For Fried Aloo:

   • Heat oil in a kadai, add boiled & cubed potatoes and fry until crisp and golden brown from all the sides.
   • Onces it’s crisp, transfer it into a bowl.
   • Add salt to taste, degi red chilli powder, dry mango powder and toss it well.
   • Keep aside for further use.
   Mark as complete

1. Mark as complete