Recipe of Chhole Bhature

chole bhature

Chhole bhatura is a dish from the Punjab region in the northern part of the Indian subcontinent. This Punjabi dish is a combination of bhatura (a fried bread made from maida flour) and chana masala (spicy white chickpeas). Chhole Bhatura is eaten as a breakfast meal, sometimes accompanied with cold lassi, however, it can also be a street food. It is served with onions, carrot pickle, green chutney and achaar.

Ingredients for Chhole:

  • 2 cup chickpeas (channas)
  • 2 tsp oil
  • 1 Bay leaf (tej patta)
  • 1 Cinnamon stick (dalchini)
  • 3-4 Cloves (laung)
  • 1 tsp Whole Peppercorns (sabut kali mirch)
  • 3 Green Cardamom (choti elaichi)
  • 2 Black Cardamom (badi elaichi)
  • 1 tsp Turmeric powder (haldi)
  • 1 tsp Chilli powder (lal mirch powder)
  • 1 tsp Coriander powder (dhaniya powder)
  • 1 tsp Cumin powder (zeera powder)
  • 1 tsp Cumin seeds (zeera)
  • 1/2 tsp Asafoetida (heeng)
  • Salt according to taste
  • 1 cup Onions, chopped
  • 1 cup Tomatoes, chopped
  • 1 tsp Ginger, chopped
  • 1 tsp Garlic, chopped
  • 1 tsp Ajwain
  • 1 tsp Lime juice
  • 1 green Chilli, chopped
  • 1 Tea Bag
  • 1 tbsp Butter

Ingredients for Bhaturas:

  • 2 cups Maida (refined flour)
  • 1/2 tsp yeast (dissolved for 10 minutes in lukewarm water)
  • 1/2 cup whole Wheat Flour
  • A pinch of salt
  • Water (to knead)
  • Oil (for frying)

chole bhture

Method for Chhole: 

  1. In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole peppercorns, green and black cardamom.
  2. After it gets brown add chopped onions and saute it. Now add chopped ginger and garlic.
  3. Followed by turmeric, chili powder, coriander powder, cumin powder, asafoetida, and salt, fry the ingredients together well.
  4. For deglazing the pan add a little water.
  5. Now add the chhole (soaked overnight and pressure cooked) to the masala.
  6. After stirring well add tomatoes, little sugar, and salt to the chhole.
  7. Now add ajwain, chopped green chilies and water for the base.
  8. To get the color in the chhole, add a tea bag to the masala.
  9. Simmer the chhole gently for an hour and cover it.
  10. Add lime juice and a dollop of butter to it.

11. Garnish the chhole with coriander and butter and serve them hot with bhaturas.

Method for Bhaturas:

  1. Knead the whole wheat flour, maida and salt together with adequate amount of water.
  2. Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work.
  3. Divide it into equal portions. Roll out in an oval or round shape.
  4. Deep fry till golden brown, like a puri.
  5. Serve.

 

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