Chole Bhature Recipe

Ingredients

    For Chole 

  • 1 cup kabuli channa soaked overnight
  • 1 large tomato
  • 2 large onions
  • 1 1/2 tbsp. chopped coriander
  • 1 tsp. ginger grated
  • 1 tsp. garlic crushed
  • 1 lemon (juice extracted)
  • 2 tbsp. oil, 1 tbsp. ghee
  • 1 tsp. tea leaves (tied into a pouch in a
  • small piece of clean muslin cloth)
  • 4 green chillies slit
  • 2 bay leaves
  • 1 tsp. sugar
  • 1 tsp. cumin seeds 
  • Dry masalas :-  1 tsp. red chilli powder
  • 1/2 tsp. each cinnamon – clove powder,
  • turmeric powder
  • 1/4 tsp. each garam masala, pepper
  • powder
  • salt to taste 

 For Bhatura 

  • 2 cups plain flour (maida) 2 tbsp. curds
  • 2 tbsp. butter or oil
  • 1/2 tsp. soda bicarb
  • salt to taste
  • Curd to knead dough
  • oil to deep fry 

Method for Channa 

  • Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves.
  • Pressure cook till done. (approx. 6-7 whistles).
  • Cool about 5 tbsp. channa for grinding.
  • In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside.  
  • Chop remaining tomatoes and onions fine.
  • Heat oil in a large skillet.
  • Add cumin seeds to splutter.
  • Add ginger-garlic and fry for a minute.
  • Add chopped tomatoes, onion and fry till tender.
  • Add channa-paste, fry further 3-4 minutes.
  • Add all dry masala except cinnamon-clove powder.  
  • Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.
  • Stir and bring to boil.
  • Simmer for 7-8 minutes till gravy thickens.
  • Take in serving dish.
  • Heat ghee in a small sauce pan.
  • Add the chillies and cinnamon-clove powder.
  • Add chopped coriander and pour hot over the channa.
  • Squeeze lemon over channa.
  • Stir in seasoning gently. 

Method For Bhatura

  • Sieve together flour, salt and soda.
  • Add and mix in curds and oil.
  • Add enough Curd to knead into a soft pliable dough.
  • Cover with a wet cloth.
  • Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again. 
  • Knead dough again. Take fistful of dough. Roll into 1/4″ thick 5″ diameter round. Fry in hot oil.
  • Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and

slices of onions and lemon.   

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