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Chole Bhature | Chana Bhatura
By Dassana Amit · vegrecipesofindia.com
4
8 hrs 45 min (mostly soaking & resting)
A North Indian street-food meal: spiced chickpea curry served with deep-fried puffed bread, traditionally accompanied by onions, lemon, and pickles.
| prepSoak dried chickpeas overnight or 7–8 hours, then drain | ||||||
| 1 cup / 240 g dried white chickpeas | Pressure cook chickpeas with water & salt, 15 min | Serve hot bhature alongside chole curry | ||||
| 3 cups / 720 ml water (for pressure cooking) | ||||||
| ¼ teaspoon salt (for chickpeas) | ||||||
| 1 to 2 pinches baking soda (optional, for chickpeas) | ||||||
| 2 to 3 tablespoons oil or ghee | Heat oil, toast whole spices until fragrant | Sauté paste into spices until oil leaves sides, 8–10 min | Add dry spices, mix well, sauté 1–2 min | Stir in chickpeas & water, simmer 12–15 min | Mash a few chickpeas, add slit chilli & garam masala | |
| 1 teaspoon cumin seeds | ||||||
| 1 tej patta (Indian bay leaf, large-sized) | ||||||
| 2 inches / 5 cm cinnamon | ||||||
| 2 to 3 cloves | ||||||
| 2 green cardamom | ||||||
| 2 to 3 black peppercorns | ||||||
| 1 onion, medium-sized, chopped | Grind onion, tomatoes, ginger, garlic & chilli to paste | |||||
| 2 tomatoes, medium-sized, chopped | ||||||
| 1 inch / 2.5 cm ginger, peeled and chopped | ||||||
| 4 to 5 garlic cloves, medium-sized, peeled and chopped | ||||||
| 1 green chilli, chopped | ||||||
| ½ teaspoon turmeric powder | ||||||
| ¼ teaspoon red chilli powder | ||||||
| 1 teaspoon coriander powder | ||||||
| 1 pinch asafoetida / hing (optional) | ||||||
| ½ or 1 teaspoon dry mango powder / amchur | ||||||
| cooked chickpeas (from step 1) | ||||||
| 1 to 1.5 cups / 240–360 ml water (to be added later) | ||||||
| salt (as required) | ||||||
| 1 green chilli, slit | ||||||
| 1 teaspoon garam masala or chana masala powder | ||||||
| 1.5 cups / 190 g all-purpose flour / maida | Sift flour, salt & baking soda; add semolina & sugar | Mix in oil & curd, knead with water to soft dough | Rest dough covered, 30–45 min | Pinch balls, roll to ovals, oil both sides | ||
| ⅓ cup / 50 g sooji / rava (fine semolina) | ||||||
| 1 tablespoon sugar, fine granulated | ||||||
| ½ teaspoon salt (for dough) | ||||||
| ¼ teaspoon baking soda (for dough) | ||||||
| ¼ teaspoon baking powder | ||||||
| 2 tablespoon oil or ghee (for dough) | ||||||
| ½ cup / 120 ml curd / yogurt | ||||||
| 2 to 3 tablespoons / 30–45 ml water (for kneading) | ||||||
| oil (for deep frying, as required) | Deep fry bhature in hot oil until golden, drain | |||||
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