Chhole Bhature Recipe

Delightful Chhole Bhature Recipe

Chhole Bhature is a popular North Indian dish. Originating in Punjab, it consists of spicy chickpeas (chhole) served with fried bread (bhature).

Chhole Bhature Recipe

Chhole Bhature, a popular North Indian delicacy, is a harmonious combination of spicy chickpea curry and fluffy, deep-fried bread called bhature. This flavorful dish is not only satisfying but also a treat for your taste buds. Today, we'll walk you through a delightful Chhole Bhature recipe tailored for two people. So, tie your apron and get ready to embark on a culinary journey!

Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Difficulty: Intermediate Servings: 2 Calories: 286 Cal Best Season: Suitable throughout the year

Ingredients:

For Bhature With Yeast:

For Bhatura Without Yeast:

For Pressure Cooking Chole:

For Chhole Masala:

For Tempering Chhole:

For Fried Aloo:

For Garnish

Instructions

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.
  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.
  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.
  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.
  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.
  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.

Nutrition Facts

Serving Size 2

Servings 2


Amount Per Serving
Calories 286kcal
% Daily Value *
Total Fat 10g16%
Saturated Fat 2g10%
Cholesterol 4mg2%
Potassium 409mg12%
Total Carbohydrate 42g15%
Sugars 6g
Protein 8g16%

Calcium 52 mg

* * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Chole Bhature, Chickpeas, Bhature, Punjabi cuisine, Spicy curry, Fried bread, North Indian recipe, Tangy masala, Onion-tomato gravy, Indian street food,Aloo, Chole Bhature, Cumin seeds, Coriander powder, Garam masala,Ginger-garlic paste, Amchur powder, Red chili powder, Dried mango powder (amchur)

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madhavi cooks

Hi, I am Madhavi, a culinary enthusiast and the creative mind behind Madhavicooks, an inspiring cooking blog that takes you on a delightful journey through the flavors and aromas of the culinary world.

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