Name: Chole Bhature
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cups Dried Chickpeas (Kabuli Chana); 2 pieces Tea Bags; 2 cups All-purpose Flour (Maida); 2 tbsp Semolina (Sooji); 0.5 cup Yogurt (Dahi); 0.5 tsp Baking Soda; 2 large Onions, finely chopped; 1 cup Tomato Puree; 1 tbsp Ginger-Garlic Paste; 2 tbsp Chole Masala powder; 1 tsp Amchur (Dry Mango Powder); 3 cups Vegetable Oil

Main Dishes

Chole Bhature

Indulge in the ultimate North Indian comfort food with this authentic Chole Bhature recipe. Featuring dark, spicy, and tangy chickpeas paired with balloon-like, soft fried bread, it's a masterpiece of textures and flavors.

Prep

40m

Cook

45m

Serves

Calories

780kcal

Qty	Ingredient
1.5 cups 300 g	Dried Chickpeas (Kabuli Chana)
2 pieces 2 pieces	Tea Bags
2 cups 250 g	All-purpose Flour (Maida)
2 tbsp 30 g	Semolina (Sooji)
0.5 cup 120 ml	Yogurt (Dahi)
0.5 tsp 2 g	Baking Soda
2 large 200 g	Onions, finely chopped
1 cup 240 ml	Tomato Puree
1 tbsp 15 g	Ginger-Garlic Paste
2 tbsp 12 g	Chole Masala powder
1 tsp 5 g	Amchur (Dry Mango Powder)
3 cups 710 ml	Vegetable Oil

2 Method

Step 1. Soak chickpeas overnight in water. Pressure cook with 4 cups of water, tea bags, and salt for 6-8 whistles until soft.

Step 2. To make Bhature dough, mix flour, semolina, baking soda, sugar, yogurt, and 1 tbsp oil. Knead into a smooth dough using warm water. Cover and rest for 2 hours.

Step 3. For the Chole, heat 2 tbsp oil in a pan. Sauté cumin seeds, onions, and ginger-garlic paste until golden brown.

Step 4. Add tomato puree and cook until oil separates. Stir in Chole Masala, turmeric, red chili powder, and amchur.

Step 5. Add the cooked chickpeas (remove tea bags) along with their water. Mash a few chickpeas to thicken the gravy. Simmer for 15 minutes.

Step 6. Heat oil for deep frying in a heavy-bottomed pan. Divide the dough into balls and roll into ovals.

Step 7. Carefully slide the dough into hot oil. Press lightly until it puffs up like a balloon. Flip and cook until golden brown.

Step 8. Serve hot with sliced onions, green chilies, and pickles.

·
Use tea bags during boiling to get the authentic dark color seen in street-style chole.
·
Ensure the oil is smoking hot before frying the bhaturas, or they won't puff up.
·
Resting the dough for at least 2 hours is essential for a soft, chewy texture.
·
Add a pinch of carom seeds (ajwain) to the dough for better digestion.

? FAQ

Can I use canned chickpeas?

Yes, but you won't get the same dark color or soft texture as dried chickpeas soaked overnight.

How do I make the bhatura puff up?

The oil must be very hot. Once you drop the bhatura, gently press it down with a slotted spoon to encourage it to puff.

What if I don't have tea bags?

You can boil a teaspoon of tea leaves in half a cup of water, strain it, and add that water to the pressure cooker.

Is it possible to make this gluten-free?

Traditional bhature uses maida (wheat). You would need a specialized gluten-free flour blend and xanthan gum to replicate the elasticity.

Videos

Chana Masala | Punjabi Chole Masala | Poori Masala Recipe | Chole Bhature Recipe | Chickpea Recipe

hotel style balloon shaped chole bhature recipe - with tips & tricks | punjabi chana bhatura recipe

छोले भटूरे बनाने की पूरी रेसिपी - Delhi Wale Chole Bhature 100% fulenge - CookingShooking Recipe

Chole Bhature Recipe | पंजाबी छोले भटूरे बनाने का सबसे आसान तरीका | Bhature Recipe | Chole Recipe

Ahara

Chole Bhature

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

Videos

Recipe.net Cooking Guides

Comments (0)