Tuesday, March 11, 2014

Chole Bhature Recipe

Chole Bhature Recipe


For Bhature

  • 3 Cups Refined flour
  • 1/2 Cup Yogurt
  • Soda bicarbonate a pinch
  • Salt 1 spoon
  • Oil 2 spoons
  • Oil for deep fry

For Chole 

  • 1 and half cup chickpeas
  • 3 medium sized tomatoes chopped
  • 1 table spoon cumin seeds
  • 2 red dry red chilllis
  • 1/2 tsp asafatito (hing)
  • 1 tsp ginger paste
  • 1/2 tsp garam masala
  • 1 tsp chilli powder
  • 1 tsp amchur powder/dry mango powder
  • 2 slit green chillies
  • 1 tbsp oil
  • Salt

To be grinned 

  • 4-5 black cardamoms
  • 2 green cardmom
  • 5-6 black pepper 
  • 3 cloves
  • 1 bay leaf
  • 1&1/2 half tsp cumin seeds (jeera)
  • 2 red chillies


For bhature

  • Place flour and  soda bicarbonate and salt and 2 table spoon of oil in a bowl. Mix well. 
  • Mix yogurt to the flour and add about a cup of water and mix gradually to make a soft dough. 
  • Cover the dough with a wet cloth. Keep it aside for 4-5 hours for fermenting.
  • Divide dough into sixteen equal portions. Roll them into balls. Grease your palms with a little oil and flatten the balls.
  • Roll out the balls how big you want.
  • Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides. Drain on absorbent paper.
  •  Serve hot with chole.

For Chole 

  • Wash and soak the chole (chickpeas) in enough water over night.
  • In a pressure cooker add the chole, enough water, salt and cook for 5-6 whistles. The chole should be soft.
  • In a pan, dry roast all the spices on a slow flame.
  • Once they are cooled, grind them into a fine powder.
  • Now in the pan, add oil.
  • Add cumin seeds, dry red chillis and asafatito, let tham crack.
  • Add the ginger paste.
  • Once the ginger is golden brown then add the chopped tomatoes.
  • Add a little salt so that the tomato gets cooked fast.
  • Add the powdered spices, red chilli powder and green chillies to the tomato mixture. Sauté for a minute.
  • Now add the boiled chole with a little quantity of its broth. Simmer for 5-7 minutes.
  • Finally, add the amchur powder.
  • Cook it another few minute and then turn the heat off.
  • Serve with bhature.


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