Chole Bhature | Meethineem

“One cannot think well, love well, sleep well, if one has not dined well.” ~ Virginia Woolf, A Room of One's Own

  • Post by Nidhi Bhatt
Chole Bhature

Chole bhture is a food dish originating from northern India. It is a combination of chana masala and bhatura, a fried bread made from maida. Chhole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi.

Prep Time : 8-10 hour

Cooking time : 51-60 minutes

Course : breakfast/brunch

Cuisine : Punjabi

Serve : 4

Level of Cooking : Easy

Ingredients for Cholebhature 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 tablespoo
  • Coriander powder 1 tablespoon
  • Cumin powder ½ 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

    • Step-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.

    • Step-2: Sieve together flour, baking powder, baking soda, salt and powdered sugar in a parat. Add yogurt and mix well.

    • Step-3: Add some water and knead into a soft dough. Add 1 tablespoon oil and knead well.Set aside for 15-20 minutes

    • Step-4: Heat ghee in a non-stick pan. Add cumin seeds and green chillies and sauté for 30 seconds.

    • Step-5: Add ginger-green chilli paste and sauté for 30 seconds. Add coriander powder, cumin powder and chilli powder and mix.

    • Step-6: Add chole masala and dried mango powder and mix. Add reserved stock, mix and bring mixture to boil.

    • Step-7: Add boiled chickpeas and ¾ cup water, mix and cook on medium heat for 8-10 minutes. Lightly mash.

    • Step-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.

    • Step-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.

    • Step-10: Deep-fry each disc in hot oil till light golden and puffed up. Drain on absorbent paper.

    • Step-11: Garnish chole with a coriander sprig and serve hot with bhature.

    Nutrition Info:

    • Calories : 2130 Kcal
    • Carbohydrates : 251gm
    • Protein : 55.9gm
    • Fat : 100.2gm
    • Other : Zinc- 4.7mg

    Last updated 3 mins ago

    • Nidhi Bhatt
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