Chole Bhature Recipe | Breakfast Care

Chole Bhature is one of the popular and flavorful dishes from Punjabi Cuisine. It can be eaten in breakfast as well as in lunch.

For Chole:
  • 250 gram chickepeas
  • 2  big elaichi
  • 5 cloves
  •  2 onions, chopped
  • 4 tomatoes
  • 8-10 garlic cloves
  • 5-6 green chillies slit
  • 1 inch ginger
  • 4 tablespoon oil
  • 1 teaspoon everest chana masala
  • 1/4 teaspoon red chilly powder
  • Salt, as per taste
For Bhature:
  • 1 cup flour, maida
  • 1/2 cup suji/ semolina
  • 1/4 cup curd
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Water to make dough

To Make Chole:
  1. Soak the chole for  6-8 hrs or overnight.
  2. Pressure cook chole, salt, eliachi, cloves, onion and water till chana becomes soft.
  3. Grind onions, tomatoes, garlic, green chillies, ginger into a paste.
  4. Take a kadai, add 4 tablespoon oil , add hing and put all the ground paste and saute well till all moisture evaporates.
  5. Add red chilli powder ,  garam masala, Everest chole masala , salt and all pressure cooked chana to it.
  6. Give it a good boil and mash some with the back of a ladle.
  7. In a tadka pan heat ghee and add red kashmiri powder.
  8. Pour over the chole and garnish with chopped coriander leaves .
To Make Bhature:
  1. Soak suji in 1/2 cup water for 15 – 20 minutes to make it soft.
  2. In a mixing bowl add all the ingredients under the bhature section along with soaked suji and mix well.
  3. Add water little by little and knead a soft dough.
  4. Now take a fresh bowl and transfer the dough in it and apply a thin layer of refined oil on the dough.
  5. Cover the bowl with a cling sheet and keep it aside for fermentation for 2 – 3 hrs in a warm place. Once it is ready it will be double in size.
  6. Now remove the cling sheet and press the dough in the center to remove all the excess air and knead again.
  7. To make the bhature, heat the oil and take a small ball of the dough and roll like puri but this needs to be kept thicker than poori.
  8. Fry like poori till both sides are golden brown.
  9. Drain the bahturas on a tissue paper to drain out excess oil.
  10. Serve hot with chole and enjoy!

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