How to Make a Chole Bhature?

Chole Bhature, recipe

These are deep-fried Indian breads which are served with spicy chickpea masala, known as Chole. The dough for the Bhature is made from the refined flour left to be fermented for a couple of hours. Then it is rolled into small balls and further into oval shapes to be deep fried.

Prep Time : 8-10 hour

Cook time : 51-60 minutes

Serve : 4

Taste : Spicy

Ingredients for Chole Bhature Recipe

• Chickpeas (kabuli chana) soaked overnight and drained 1 cup
• Tea bags 2
• Salt to taste
• Ghee 2 tablespoons
• Cumin seeds 1 teaspoon
• Green chillies slit 2
• Ginger-green chilli paste 1 tablespoon
• Coriander powder 1 tablespoon
• Cumin powder ½ teaspoon
• Red chilli powder 1 teaspoon
• Chole masala 1 teaspoon
• Dried mango powder ½ teaspoon
• Dried pomegranate seeds (anardana) roasted and coarsely crushed 1 tablespoon
• Garam masala powder 1 teaspoon
• Fresh coriander sprigs for garnishing
• Bhature
• Refined flour (maida) 2½ cups
• Baking powder ½ teaspoon
• Baking soda a pinch
• Salt to taste
• Powdered sugar 2 teaspoons
• Yogurt ½ cup
• Oil 1 tablespoon + for greasing and to deep fry

Method

1. Take chickpeas in a pressure cooker. Add tea bags, 6-8 cups water and salt, cover and cook for 15-20 minutes or till fully done and soft. Drain the chickpeas, discard the tea bags and reserve the stock.
2. Sieve together flour, baking powder, baking soda, salt and powdered sugar in a paraat. Add yogurt and mix well.
3. Add some water and knead into a soft dough. Add 1 tablespoon oil and knead well. Set aside for 15-20 minutes.
4. Heat ghee in a non-stick pan. Add cumin seeds and green chilies and sauté for 30 seconds.
5. Add ginger-green chili paste and sauté for 30 seconds. Add coriander powder, cumin powder and chilli powder and mix.
6. Add chole masala and dried mango powder and mix. Add reserved stock, mix and bring mixture to boil.
7. Add boiled chickpeas and ¾ cup water, mix and cook on medium heat for 8-10 minutes. Lightly mash.
8. Add dried pomegranate powder and garam masala powder and mix. Add ¼ cup water. Chop tomatoes, add to pan, mix and cook for 2-3 minutes.
9. Heat sufficient oil in a kadai. Divide the dough into equal portions and shape into balls. Grease worktop with some oil and roll each ball into thick discs.
10. Deep-fry each disc in hot oil till light golden and puffed up. Drain on absorbent paper.
11. Garnish chole with a coriander sprig and serve hot with Bhature.