Chole bhature recipe

Chola bhatura is a very famous recipe from Punjab. It belongs to the North Indian cuisine and is the all time favourite recipe of every Indian household. This recipe consist of a spicy chickpeas gravy which is served along with fried and puffed bread. This recipe is a perfect blend of taste and health and serves as a complete meal recipe at the same time

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Introduction
Ingredients
Step by step recipe with images
Tips and Tricks
Recipe card

Introduction

The bhatura is soft and balances the spicy chole perfectly. It is served along with raita and salad to balance the flavours well. This recipe is a must try recipe and will surely satisfy your tastebuds. So please go ahead and try this yummy recipe of ours and please don’t forget to share your reviews in the comments section below.

Ingredients

Choley
Chickpea (choley) 250 grams
Onions- 4 medium sized
Tomatoes- 2 medium sized
Garlic- 8 to 10 cloves
Green chillies- 3 to 4 Or as per taste
Turmeric powder- 1/2 tablespoon
Red chilli powder- 1/2 tablespoon
Salt- as per taste
Roasted cumin powder- 1/2 tablespoon
Coriander powder-1/2 tablespoon
Choley masala- 1 tablespoon
Oil- 6 to 8 tablespoon
Coriander leaves- 1 tablespoon finely chopped

Bhatura:
Refined flour: 1/2 kg
Curd: 1 cup
Salt: 1 tablespoon
Black cumin seeds(kala jeera) – 1/2 tablespoon
Baking soda: 1/4 tablespoon
Oil- for frying and kneading.

Step by step recipe with images

Soaking and Boiling the chickpeas:


1) Soak the chickpea overnight or for 8 hours.


2) Take a pressure cooker and add the soaked chickpeas to it.


3) Add a tablespoon of salt to it.


4) Now pressure cook it for 4 whistles and turn the flame to low. Now let it cook in low flame for another 10 minutes and turn off the flame.


5) When the steam releases, open the lid and transfer it to a bowl. Store the used water for future use.

Preparing the gravy:


1) Roughly chop the onions, tomatoes and peel off the garlic cloves.


2) Heat a pressure cooker with 6 to 8tablespoon of oil. (You can use any oil of your choice, I prefer using mustard oil).


3) Once the oil gets heated, turn the flame to medium high and add the chopped onions, garlic cloves and green chillies to it.


4) Stir it for 2 to 3 minutes until they turn pinkish.


5) Add 1/2 tablespoon of turmeric powder to it.


6) Add 1/2 tablespoon of red chilli powder to it.


7) Add salt as per taste.


8) Mix them well.


9) Now finally add the chopped tomatoes to it and cook it for 2 to 3 minutes in medium high flame.


10) Add 1 cup water to it.


11) Close the lid and pressure cook for one whistle on medium high flame. Now turn the flame to low and cook it for another 5 minutes on low flame.


12) Turn off the flame and let the steam release.


13)After 5 minutes turn on the flame to medium high and let the excess water evaporate and stir it well continuously.


14) Keep on stirring it until it turns into a paste like consistency. Let the oil release.


15) Mash 4 spoons of chickpeas and keep it aside.


16) Once the oil releases, Add the boiled chickpeas to it.


17) Now add the mashed chickpeas to it and mix them well.


18) Now add 1 cup of water to it. Add 1/2 tablespoon of roasted cumin powder to it.


19) Add 1/2 tablespoon of coriander powder to it. Give them a good stir.


20) Cook them for 5 minutes until the oil comes up.


21) Now add the 1 tablespoon of choley masala to it and stir well.


22) Finally add the chopped coriander leaves and your choley is ready.

Bhatura :
Kneading the dough:


1) Take a mixing bowl and add half kg of refined flour to it.


2) Now add 1 cup of curd to it.


3) Add 1 tablespoon of salt to it.


4) Now add 1/2 tablespoon of black cumin powder to it.


5) Add 1/4 tablespoon of baking powder to it.


6) Mix them well.

recipe for making litti
7) Add water to knead the dough. Knead it well for 5 minutes.


8) Add 2 tablespoon of oil to it and knead it into a soft and smooth dough.


9) Keep it aside and rest the dough for 2 to 3 hours.

Frying the bhatura:

1) Heat a pan with 2 to 3 cups of oil.


2) Add a pinch of dough to see if the oil is ready for frying or not.


3) If the dough comes up then the oil is perfectly ready.


4) Turn the flame to low. Now take a small portion of dough and roll it into a small ball.


5) Take a rolling pin and flatten it evenly into semi thin circle.


6) Now add the bhatura to the oil one by one.


7) press it with the spatula to puff up.


8) Once it begins to puff, pour hot oil on the bhatura using spatula to let it puff up completely.


9) Flip over the bhatura and fry it until it turns golden brown.


10) Drain it well and your bhatura is ready.

Tips and Tricks


1) Make sure the choley is perfectly boiled.
2)Make sure the oil is perfectly heated or else the bhatura will not puff.
3) Kneading is the key to perfect bhatura. Knead them perfectly.
4) Make sure the bhatura is flattened in a perfect width that is neither too thick nor too thin. Orelse It will effect the puffing process.

Recipe card

chhola bhatura

Chhola bhatura

Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

Choley:

  • Chickpea (choley) 250 grams
  • Onions- 4 medium sized
  • Tomatoes- 2 medium sized
  • Garlic- 8 to 10 cloves
  • Green chillies- 3 to 4 Or as per taste
  • Turmeric powder- 1/2 tablespoon
  • Red chilli powder- 1/2 tablespoon
  • Salt- as per taste
  • Roasted cumin powder- 1/2 tablespoon
  • Coriander powder-1/2 tablespoon
  • Choley masala- 1 tablespoon
  • Oil- 6 to 8 tablespoon
  • Coriander leaves- 1 tablespoon finely chopped

Bhatura:

  • Refined flour: 1/2 kg
  • Curd: 1 cup
  • Salt: 1 tablespoon
  • Black cumin seeds(kala jeera) – 1/2 tablespoon
  • Baking soda: 1/4 tablespoon
  • Oil- for frying and kneading.

Instructions
 

Soaking and Boiling the chickpeas:

  • Soak the chickpea overnight or for 8 hours.
  • Take a pressure cooker and add the soaked chickpeas to it.
  •  Add a tablespoon of salt to it.
  • Now pressure cook it for 4 whistles and turn the flame to low. Now let it cook in low flame for another 10 minutes and turn off the flame.
  • When the steam releases, open the lid and transfer it to a bowl. Store the used water for future use.

Preparing the gravy:

  • Roughly chop the onions, tomatoes and peel off the garlic cloves.
  • Heat a pressure cooker with 6 to 8tablespoon of oil. (You can use any oil of your choice, I prefer using mustard oil).
  •  Once the oil gets heated, turn the flame to medium high and add the chopped onions, garlic cloves and green chillies to it.
  • Stir it for 2 to 3 minutes until they turn pinkish.
  •  Add 1/2 tablespoon of turmeric powder to it.
  • Add 1/2 tablespoon of red chilli powder to it.
  • Add salt as per taste.
  •  Mix them well.
  • Now finally add the chopped tomatoes to it and cook it for 2 to 3 minutes in medium high flame.
  • Add 1 cup water to it.
  •  Close the lid and pressure cook for one whistle on medium high flame. Now turn the flame to low and cook it for another 5 minutes on low flame.
  • Turn off the flame and let the steam release.
  • After 5 minutes turn on the flame to medium high and let the excess water evaporate and stir it well continuously.
  • Keep on stirring it until it turns into a paste like consistency. Let the oil release.
  • Mash 4 spoons of chickpeas and keep it aside.
  • Once the oil releases, Add the boiled chickpeas to it.
  • Now add the mashed chickpeas to it and mix them well.
  • Now add 1 cup of water to it. Add 1/2 tablespoon of roasted cumin powder to it.
  • Add 1/2 tablespoon of coriander powder to it. Give them a good stir.
  • Cook them for 5 minutes until the oil comes up.
  • Now add the 1 tablespoon of choley masala to it and stir well.
  • Finally add the chopped coriander leaves and your choley is ready.

Bhatura :Kneading the dough:

  • Take a mixing bowl and add half kg of refined flour to it.
  • Now add 1 cup of curd to it.
  • Add 1 tablespoon of salt to it.
  • Now add 1/2 tablespoon of black cumin powder to it.
  • Add 1/4 tablespoon of baking powder to it.
  • Mix them well.
  •  Add water to knead the dough. Knead it well for 5 minutes.
  • Add 2 tablespoon of oil to it and knead it into a soft and smooth dough.
  •  Keep it aside and rest the dough for 2 to 3 hours.

Frying the bhatura:

  • Heat a pan with 2 to 3 cups of oil.
  • Add a pinch of dough to see if the oil is ready for frying or not.
  •  If the dough comes up then the oil is perfectly ready.
  • Turn the flame to low. Now take a small portion of dough and roll it into a small ball.
  •  Take a rolling pin and flatten it evenly into semi thin circle.
  • Now add the bhatura to the oil one by one.
  • press it with the spatula to puff up.
  • Once it begins to puff, pour hot oil on the bhatura using spatula to let it puff up completely.
  • Flip over the bhatura and fry it until it turns golden brown.
  •  Drain it well and your bhatura is ready.

READ MORE:

1) Pav bhaji recipe

2)Litti Chokha

3)Recipe for Bread Pakora

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