Recipe for Chole Bhature

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Need a Chole Bhature Recipe? Here it is.

India is a land of diversities, which is well portrayed in its culture and cuisine. A land where taste changes at every 100 kms. Hence, it has a wide spectrum of food. Here we bring you an authentic Chole Bhature Recipe from India that’s not only quick but, can be easily made at home. The Chole Bhature recipe we listed below is most basic of Indian recipes also one of the tastiest! Trying this Chole Bhature recipe at home is an easy way to get a delicious meal.

Here is the Authentic Chole Bhature Recipe:

Chole Bhature

Ingredients:

For Bhature:

1 cups Maida
2 tbsp Yogurt
1 tbsp Sooji
1 tsp Baking Powder
Salt to taste
1 ½ tsp oil

For Chole:

1 Kabuli chana (white chick peas)
2 medium size onions chopped
1 Green chilli finely chopped
2 tomatoes chopped
4 pieces dry amla
1 tsp chole masala
1 tbsp ginger garlic paste
1 tsp Cumin seeds
1/2 tsps Coriander powder
1/2 tsps Garam masala
1/2 tsp Turmeric powder
1 Green chilli finely chopped
7-8 Curry leaves
1 Bay leaf
Salt to taste
2 tbsp Oil

Method:

For Bhature:

1. Take a bid vessel add maida, yogurt, salt, sooji, baking powder and 1 ½ tsp oil and mix it well.
2. Now add enough warm waterknead the dough and make it in to a soft dough.
3. Cover the dough with some wet cloth and keep it aside in warm place for 2 -3 hours.
Now divide the dough into 6 equal portions and roll them into smooth balls.
4. And roll the small balls individually into big sized puri.
5. Now heat oil in kadai for deep frying, the oil is medium hot.
6. Now gently slide the flattened Batura dough into the oil.
7. Once its started rising gently press the batura with turner in the center keep pressing slowly till the baturs puff up nicely.
8. Once its golden brown take it out from the oil and keep it in a sieve for oil draining.

For Chole:

1. Clean and Wash the Chole then sock it overnight.
2. Cook the soaked Chole in 2 ½ cups of water with dry amla salt and turmeric powder in a pressure cooker for 7-8 whistles and let it cool down.
3. Heat 2 tbsp oil in a non stick kadai, add Bay leaf, curry leaves and cumin seeds and stir for 1 minute
4. Now add chopped onions and chillies then fry till it become light brown color.
5. Add chopped tomato ginger garlic paste and fry till the oil begins to separate from the paste.
6. Add all powdered masalas and salt and fry everything for 3 minutes.
7. Now add cooked Chole and cook uncovered for 4 minutes.
8. Garnish with chopped dhania patta.