Chole Bhature is one of the most eaten breakfasts in northern India, and this should be served at lunchtime. This is one of those dishes that you can find almost everywhere in India. Chole Bhature is a combination of chickpeas curry eaten with deep-fried pooris.
To know more about Chole or Chickpeas health benefits click here.
- Chickpea (Chole soaked overnight and pressure cooked) – 2 cups
- Onions Chopped – 2 Pics
- Chopped tomatoes – 1 cup
- 8-10 Garlic Cloves
- 1 inch Ginger
- Big Pinch hing
- Red Chilly Powder – 1 tsp
- Trurmeric powder (haldi) – 1 tsp
- Coriander powder (dhaniya powder) – 1 tsp
- Cumin powder (zeera powder) – 1 tsp
- Bay leaf – 1 pics
- Garam masala – 1 tsp
- Chana Masala – 1 tsp
- Butter – 1 tbsp
- Oil as per requare
- Salt and sugar as per taste
- Flour (Maida) – 1 cup
- Suji(Semolina) – 1/2 cup
- Dahi (Curd) – 1/4 cup
- Baking Soda – 1/4 tsp
- Salt – 1/4 tsp
- Sugar – 1/4 tsp
- White Oil (for frying)
- Water to make dough
TIME REQUIRED : 1hr(cooking time)
Blend these ingredients very well ( flour, salt, sugar, baking powder, semolina, and oil). Now, add yogurt and blend well, then add water little by little and knead a tender dough.
Apply little oil, and cover it with a cloth of muslin, now Leave it for around 2-3 hours, and when it is ready it will be twice in size.
In a Pan heat up the oil. Now, take a small dough ball and roll it like Puri to make the Bhature, but keep it in mind that this must be thicker than Puri. And Deep fry until the Bhaturas are puffed up and both sides are slightly brown in color.
Heat oil in a frying pan, add bay leaf, chopped onions, and saute. Now add the chopped ginger and garlic, and Saute well before the moisture dry out.
Now we need to fry the ingredients well together (coriander powder, cumin powder, turmeric, chili powder, hing, and salt).
Apply a little water to the pan for deglazing, and Add the garam masala, the chole masala, the sugar, and all the cooked chole. Give it a nice boil, and mash some with a ladle’s back.
Now cover it and cooked for 5-6 minutes over low heat, after that turn the heat off, and set aside.
Garnish the chole with coriander, and serve it hot with Bhaturas.