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Chole Bhature

These are fluffy deep fried Indian breads served with chole which are chickepeas cooked in a spicy masala. The refined flour dough for the bhature needs to be left to ferment for a few hours before being rolled into oval shaped discs and deep-fried. Chole-bhature is one of those few things that are worth the calories! This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor in Recipes Veg
New Update
Chole Bhature
Main Ingredients Chickpeas (kabuli chana), Tea bags
Cuisine Punjabi
Course Snacks and Starters
Prep Time 8-10 hour
Cook time 51-60 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Chole Bhature

  • 1 cup Chickpeas (kabuli chana) soaked overnight and drained
  • 2 Tea bags
  • to taste Salt
  • 2 tablespoons Ghee
  • 1 teaspoon Cumin seeds
  • 2 Green chillies slit
  • 1 tablespoon Ginger-green chilli paste
  • 1 tablespoon Coriander powder
  • ½ teaspoon Cumin powder
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Chole masala
  • ½ teaspoon Dried mango powder
  • 1 tablespoon Dried pomegranate seeds (anardana) roasted and coarsely crushed
  • 1 teaspoon Garam masala powder
  • for garnishing Fresh coriander sprigs
  • Bhature
  • 2½ cups Refined flour (maida)
  • ½ teaspoon Baking powder
  • a pinch Baking soda
  • to taste Salt
  • 2 teaspoons Powdered sugar
  • ½ cup Yogurt
  • to deep fry Oil 1 tablespoon + for greasing and

Method

  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.
  2. Sieve together flour, baking powder, baking soda, salt and powdered sugar in a parat. Add yogurt and mix well.
  3. Add some water and knead into a soft dough. Add 1 tablespoon oil and knead well.Set aside for 15-20 minutes.
  4. Heat ghee in a non-stick pan. Add cumin seeds and green chillies and sauté for 30 seconds.
  5. Add ginger-green chilli paste and sauté for 30 seconds. Add coriander powder, cumin powder and chilli powder and mix.
  6. Add chole masala and dried mango powder and mix. Add reserved stock, mix and bring mixture to boil.
  7. Add boiled chickpeas and ¾ cup water, mix and cook on medium heat for 8-10 minutes. Lightly mash.
  8. Add dried pomegranate powder and garam masala powder and mix. Add ¼ cup water.
    Chop tomatoes, add to pan, mix and cook for 2-3 minutes.
  9. Heat sufficient oil in a kadai.
    Divide the dough into equal portions and shape into balls.
    Grease worktop with some oil and roll each ball into thick discs.
  10. Deep-fry each disc in hot oil till light golden and puffed up. Drain on absorbent paper.
  11. Garnish chole with a coriander sprig and serve hot with bhature.
#Powdered sugar #Dried pomegranate seeds (anardana) #Refined flour (maida) #Chickpeas (kabuli chana) #Dried mango powder #Coriander powder #Green chillies #Red chilli powder #Baking soda #Baking powder #Salt #Tea bags #Oil #Fresh coriander sprigs #Cumin seeds #Cumin powder #Yogurt #Ginger-green chilli paste #Chole masala #Ghee #Garam masala powder
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