chole bhature recipe | Punjabi chole bhature |
by Tarla Dalal
Added to 1091 cookbooks
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chole bhature | Punjabi chole bhature | with 29 amazing images
My earliest memories of Chole Bhature is of the one I ate at a popular eatery in Mumbai Known as "Cream Centre". On enquiring, I was told that the chick peas and spices were simmered together for hours resulting in a dish that a large number of Mumbaites relish even today!
My version of chole is however, ready in minutes and is as delicious. I have also added powder, which impart a dark brown colour to the chick peas which usually comes from simmering chick peas in an iron pot.
I enjoy eating hot chole with tikkis, bhaturas, kulcha or simply topped on a slice of bread.
Crisp, yet spongy bhaturas are used to mop up the chole. Traditionally bhatura dough was made using leavening agents like soda, curds and leaving it for hours to ferment before they could be rolled out and deep fried.
This recipe of bhature is one that uses mashed potatoes to soften up the bhaturas. Moreover, also these bhaturas do not turn rubbery and chewy when they are eaten cold.
Enjoy other Punjabi Subzis like Shalgam ki Subzi, Aloo Mutter Korma, Sarson ka Saag, Kathal ki Subzi.
Enjoy how to make chole bhature | Punjabi chole bhature with detailed step by step photos below.
For the chole- Combine the kabuli chana, salt, tea leaf tied in muslin cloth and enough water in a pressure cooker and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Remove the tea powder tied in muslin cloth and drain the kabuli chana. Keep aside.
- Heat the oil in a deep non-stick pan and add the cumin seeds. Sauté on a medium flame for 30 seconds.
- Add the onions, ginger and garlic and sauté on a medium flame for 1 to 2 minute or till the onions turn translucent.
- Add the chole masala, chilli powder, dried mango powder, turmeric powder, coriander powder, cumin seeds powder, salt and 1 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the kabuli chana, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Mash the kabuli chana once lightly with a help of a masher. Switch off the flame, keep aside.
For the bhature- Combine the flour, potatoes, curd, oil and salt and knead to make a soft dough using enough water.
- Cover the dough with a wet muslin cloth and rest the dough for 20 minutes.
- Divide the dough into 8 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little plain flour for rolling.
- Heat the oil in a deep non-stick pan and deep-fry the bhatures, one at a time, till they turn golden brown in colour from both sides.
How to proceed to serve chole bhature- Serve hot bhatures immediately with the chole, sliced onion and lemon wedges.
Handy tip:- While frying the bhature, press the centre lightly with a frying spoon so as to help it to puff up.
- Chole masala is a blend of spices which is readily available at most grocery stores.
Chole Bhature recipe with step by step photos
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The Punjabi chole made with spices and chickpeas tastes amazing with garma garam bhature but, it can also be served with tikkis or samosa to make various chaat recipes. Here are some recipes to make with chole :
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For pressure cooking kabuli chana for the Punjabi chole recipe, take a deep bowl, add the kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours.
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Drain well using a strainer. Keep aside.
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Take a small piece of muslin cloth.
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Put the tea leaves in it.
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And tie it tightly. Keep aside.
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In a pressure cooker, add the kabuli chana.
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Add the salt.
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Add the muslin cloth tied bag.
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Add enough water.
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Mix it well.
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Pressure cook it for 3 whistles. Allow the steam to escape before opening the lid. Remove the tea muslin cloth.
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Drain the kabuli chana well using a strainer. You can reserve the water and use it later while cooking at a later stage.
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For the Punjabi chole masala gravy, heat the oil in a deep non-stick pan and add the cumin seeds.
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Allow the cumin seeds to crackle, it will take 30 seconds. Do not overdo it as the cumin seeds will burn. Add the onions.
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Add the ginger. We have added finely chopped ginger as it gives a better flavour. Always use a very sharp knife to chop ingredients finely.
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Add the garlic. This gives a great taste and a must to use unless you are a jain do not add it.
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Sauté on a medium flame for 1 to 2 minutes.
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Add the chole masala, this can be bought readymade from any grocery store or super market but, if you wish you can also make it at home following this easy recipe for Chole masala powder.
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Add the chilli powder.
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Add the dried mango powder. You can also use lemon juice or anardana as a substitute.
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Add the turmeric powder.
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Furthermore, add the coriander powder.
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Add the cumin seeds powder and salt.
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Add 1 cup of water. At this stage, you can also make use of the water in which the kabuli chana was pressure cooked.
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Mix well and cook on a medium flame for 1 to 2 minutes, stir it once in between.
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Add the kabuli chana.
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Mix well and cook on a medium flame for 5 to 7 minutes, stir it in between.
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Mash the kabuli chana once lightly using a masher, do not over mash it. This light mashing thickens the gravy and gives a great taste. Your Punjabi chole is now ready!
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Also, you can add little coriander if you want. Mix well and keep aside.
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For the aloo bhatura, in a deep bowl, add the plain flour. Always sieve the flour and then use to avoid any dirt.
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Add the potatoes. This is added to give softness to the dough. Do not mash them, if a bigger lump remains then the bhatura might not roll or alternatively, tear while frying.
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Add the curd. This is added as we have not used yeast.
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Add the oil and salt.
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Add water little by little and knead into a soft dough.
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Our aloo bhatura dough is ready!
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Cover it with a wet muslin cloth and keep in a warm place for 20 minutes. We have used a wet muslin cloth so that the dough does not dry up.
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Remove the muslin cloth. Divide the aloo bhatura dough into 8 equal portions.
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Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little plain flour for rolling.
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Heat the oil in a deep non-stick pan, deep-fry the aloo bhatura one at time. Till it turns golden brown in colour form both the sides. While frying the bhaturas press the centre lightly with a frying spoon so as to help it puff up.
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Drain aloo bhatura on an absorbent paper. Keep aside.
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For serving Chole Bhature, Re-heat the chole just before serving.
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Serve the Punjabi Chole immediately with hot aloo bhaturas.
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Q.Why did my Bhatura become hard? Make sure that the dough id kneaded until smooth, do not roll it too thin. Also, make sure that the Bhatura is fried on a medium flame, do not let it get a deep brown color.
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Q. Why should potatoes be added to the Bhatura dough? The potatoes makes the Bhatura soft in texture.
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Q. Doesn't the tea powder affect the taste of Chole? No, tea powder does not affect the Chole taste, it gives the chole a nice brown color.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 427 cal |
| Protein | 10.8 g |
| Carbohydrates | 50.3 g |
| Fiber | 12 g |
| Fat | 20.1 g |
| Cholesterol | 1.5 mg |
| Sodium | 16.2 mg |
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6 FAVOURABLE REVIEWS
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