How to make Chole Bhature -

Pride of Punjab – the combination of chole and bhature is popular practically all over India.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Tea bags (टी बैग)

Cuisine : Punjabi

Course : Snacks and Starters

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For more recipes related to Chole Bhature checkout Falafel, Chane Ke Chops, Falafel With Tahina Sauce, Baked Chana Tikki . You can also find more Snacks and Starters recipes like Aloo Tuk, Crab Parcels, Quick Oatmeal Uttapam, Coriander Prawns With Mango Salad.

Chole Bhature

Chole Bhature Recipe Card

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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 8-10 hour

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chole Bhature Recipe

  • Chickpeas (kabuli chana) soaked overnight and drained 1 cup

  • Tea bags 2

  • Salt to taste

  • Ghee 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Green chillies slit 2

  • Ginger-green chilli paste 1 tablespoon

  • Coriander powder 1 tablespoon

  • Cumin powder ½ teaspoon

  • Red chilli powder 1 teaspoon

  • Chole masala 1 teaspoon

  • Dried mango powder ½ teaspoon

  • Dried pomegranate seeds (anardana) roasted and coarsely crushed 1 tablespoon

  • Garam masala powder 1 teaspoon

  • Fresh coriander sprigs for garnishing

  • Bhature

  • Refined flour (maida) 2½ cups

  • Baking powder ½ teaspoon

  • Baking soda a pinch

  • Salt to taste

  • Powdered sugar 2 teaspoons

  • Yogurt ½ cup

  • Oil 1 tablespoon + for greasing and to deep fry

Method

Step 1

Take chickpeas in a pressure cooker. Add tea bags, 6-8 cups water and salt, cover and cook for 15-20 minutes or till fully done and soft. Drain the chickpeas, discard the tea bags and reserve the stock.

Step 2

Sieve together flour, baking powder, baking soda, salt and powdered sugar in a parat. Add yogurt and mix well.

Step 3

Add some water and knead into a soft dough. Add 1 tablespoon oil and knead well.Set aside for 15-20 minutes.

Step 4

Heat ghee in a non-stick pan. Add cumin seeds and green chillies and sauté for 30 seconds.

Step 5

Add ginger-green chilli paste and sauté for 30 seconds. Add coriander powder, cumin powder and chilli powder and mix.

Step 6

Add chole masala and dried mango powder and mix. Add reserved stock, mix and bring mixture to boil.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.