In this post we shall be sharing the recipe of the mouthwatering Chole Bhature. It is one of the most preferred Snack. Though it is traditionally a north Indian snack yet it is one of the most loved snacks across our country. Let us jump into its recipe now.
As the first step let us list out the ingredients required for both Bhatura & Chole. Separately. Then we shall go ahead with the preparation of both the items
Bhature:
Though Chole is the main attraction in this snack yet, unless the bhature is prepared very & complements its partner- Chole, it will not be a mouthwatering chole bhature. The Bhature should be prepared in such a way that each morsel of bhature should melt in your mouth. That is the hallmark of a perfect bhature. It should be crispy but not hard. It should be soft but not elastic kind of soft.
Preparation of the dough plays the key role in getting the kind of Bhature we are looking for. Let us begin with the requisite ingredients for its preparation.
Ingredients for Bhature:
Maida – 2 cups
Suji – 2tsp
Soda – 1tsp
Salt – ¾ tsp
Sugar – 3/4 tsp
Ghee – 2tsp
Curd – ½ cup
water – As reqd
Oil/Ghee for deep frying.
Preparation of Bhature Dough
- In a large bowl, put 2 teaspoons of ghee & put a teaspoon of soda on it.
- Mix it t well by hand till the soda & ghee gets fluffy.
- mix all the other ingredients maida ,suji, salt, sugar, and oil.
- Add yogurt and mix well.
- Gradually add water and knead into a soft dough.
- The presence of suji in the dough would enable the bhature to come out crispier & the presence of sugar would give the caramel effect.
- The presence of curd would make the bhature softer & when it is kept for long before preparation of bhature, it would get tangier due to fermentation.
- Make sure the dough is soft like a cake & there are no cracks in the dough
- Cover the dough with a damp cloth and let it rest for 2-3 hours.
- I would prefer it to be kept inside the fridge after that it is to use for preparing bhatura.
- The longer the duration the tangier & tastier it gets.
Bhature Preperation
Take a deep-frying pan
Pour oil or Ghee as per your choice.
In order to enjoy a rich aroma & a rich taste, Ghee should be preferred.
Make small portions of Dough in the shape of a round disc
You can make it either in circular shape or elliptical
Once the oil/ghee is very hot, lower the flame of the gas &
Slide the disc shaped Dough
Once it hits the oil/ghee increase the flame
Keep flipping it till it gets brown.
Once you are satisfied take it out carefully from the pan & place it over a tissue paper so that excess oil is absorbed.
Your crispy & tangy Bhature is ready to accompany chole
Chole
The role of Chole is an important one in making of a mouthwatering Chole Bhature. If Bhature is Crispier & Tangier then Chole should be Spicy & Tangy. 2 cup chickpeas (soaked overnight). Therefore, the preparation of Chole is very important. Let us list out the requisite ingredients
Ingredients for Chole:
K.Chana 2gls
Oil – 4 tsp
Sukka amla- A handfu
Tea Powder – 2tsp
Potatoes – 2 medium sized
Jeera – 2tsp
Bay leaves – 2nos
Green Chillies – 2nos
Onion – 4nos (make a paste out of it)
Tomatoes -2nos (make a puree out of it)
Ginger garlic paste – 1 table spoon
Turmeric Powder – 2tsp
Chole Masala – 2 tsp
Coriander powder – 2 tsp
Mirch powder – 2 tsp
Garam masala – 2tsp
Salt – as required
Water – as required
Fresh Coriander leaves or Kastoori Methi for garnishing
Chole Preperation:
- Wash the kabuli at least twice till all the dusts are removed. Soak the Chana in a fresh drinking water.
- Take a white cloth & put the emablica/sukka amla & 2 teaspoons of tea powder, 1 bay leaf & a small piece of ginger 2 pieces of garlic & tie the white cloth along with these ingredients inside & make a white packet out of it.
- Soak the chana along with the white packet for at least 8 hours.
- Pout the soaked Chana along with white packet & the 2 raw potato duly pealed with 1 teaspoon of soda salt and enough water for about 4-5 whistles, until soft.
- In a pan, preferably an iron pan, heat oil/ghee and add cumin seeds and bay leaves. Iron pan will help in making the Chole darker.
- Add the ginger-garlic paste and cook for a minute.
- Now put the onions paste along with the ginger garlic. Immediately put the boiled potatoes along with the paste. & and sauté until golden brown.
- Also add the 2 green chillies duly sliced
- Once it gets brown, add tomato puree and cook until the oil separates.
- Add all the dry spices including chana masala and mix well.
- Add a small piece of Jaggery on it
- Keep stirring till the oil/ghee comes out separately from the spice.
- Take out the white packet from the cooker & throw it away. This is done to ensure the white chana turns jet black.
- Add the boiled chickpeas along with some water and simmer for 10-15 minutes tii the tadka seeps inside the chana
- Slightly crush the chana in between. This enable the chole to improve its consistency.
- Garnish with fresh coriander leaves and set aside.
Now your Spicy & tangy chole is ready to accompany the crispy & tangy Bhature to make it a complete mouthwatering Chole Bhature.
Tips for Serving Mouthwatering Chole Bhature
Serve the chole at least 4-5 hours of preparation.
The longer the duration, greater the chances of the spices to seep into the chana. Once the chana is filled with the requisite spices & when served with the crispy & tangy bhature it makes it a mouth watering chole bhature
At the time of serving the snack garnish it with Kastoori methi or fresh coriander leaves along with chopped onions & Pickle
However, ensure the bhature is served hot. From Pan to Plate.
Hope you enjoy making homemade mouthwatering chole bhatue
- Wash the kabuli at least twice till all the dusts are removed. Soak the Chana in a fresh drinking water.
- Take a white cloth & put the emablica/sukka amla & 2 teaspoons of tea powder, 1 bay leaf & a small piece of ginger 2 pieces of garlic & tie the white cloth along with these ingredients inside & make a white packet out of it.
- Soak the chana along with the white packet for at least 8 hours.
- Pout the soaked Chana along with white packet & 1 raw potato duly pealed with 1 teaspoon of soda salt and enough water for about 4-5 whistles, until soft.
- In a pan, heat oil/ghee and add cumin seeds and bay leaf.
- Add chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and cook for a minute.
- Add tomato puree and cook until the oil separates.
- Add all the dry spices including chana masala and mix well.
- Keep stirring till the oil/ghee comes out separately from the spice.
- Take out the white packet from the cooker & throw it away. This is done to ensure the white chana turns jet black.
- Add the boiled chickpeas along with some water and simmer for 10-15 minutes tii the tadka seeps inside the chana
- Garnish with fresh coriander leaves and set aside.
Step 3: Frying the Bhature
- Heat oil in a deep-frying pan.
- Divide the dough into small portions and roll each portion into a round disc.
- Carefully slide the rolled-out dough into the hot oil.
- Fry until golden brown and puffed up.
- Remove and drain on paper towels.
Serving Suggestions
- Serve hot Bhature with steaming Chole.
- Garnish with chopped onions, green chilies, and lemon wedges.
- Pair it with mango achar in order experience authentic Punjabi meal.
Hope you enjoy making home made mouth watering chole bhatue. You may also try our jaw-dropping recipe on malai kofta.