Chole Bhature

By: Manjula Jain

July 5, 2013

Serving : 0
Hover over serving size and use the slider that appears to adjust serving size

Rate this recipe:

No ratings yet
Chole Bhature

Quick Links

Chole Bhature

Chole Bhature is my father’s favorite recipe. It is made with chickpeas, and a delicious fried bread.

Chole Bhature

Ingredients

For Bhature

  • 3 Cups Refined flour
  • 1/2 Cup Yogurt
  • 1/2 spoon Baking powder
  • Soda bicarbonate a pinch
  • 1 spoon Salt
  • 2 spoons Oil + deep fry

For Chole

  • 1 and half cup chickpeas
  • 2 medium sized onions chopped
  • 3 medium sized tomatoes chopped 
  • 1 tsp ginger paste
  • 1/2 tsp garam masala
  • 1 tsp chilli powder
  • 1 tsp amchur powder/dry mango powder
  • 2 slit green chillies
  • 1 tbsp oil
  • 1 Salt
  • 4-5 black cardamoms
  • 5-6 peppercorns
  • 3 cloves
  • 1 bay leaf
  • 1 & half tsp cumin seeds (jeera)
  • 2 red chillies

Instructions

  • For Chole
  • Wash and soak the chole (chickpeas) in enough water over night.
  • In a pressure cooker add the chole, enough water, salt and cook for 5-6 whistles. The chole should be soft.
  • In a pan, dry roast all the spices on a slow flame.
  • Once they are cooled, grind them into a fine powder.
  • Now in the pan, add oil. Add the chopped onions. Add the ginger paste.
  • Once the raw smell of the disappears, then add the chopped tomatoes.
  • Add a little salt so that the tomato gets cooked fast.
  • Add the powdered spices, red chilli powder and green chillies to the onion-ginger-tomato mixture. Sauté for a minute.
  • Now add the boiled chole with a little quantity of its broth. Simmer for 5-7 minutes.
  • Finally, add the amchur powder.
  • Serve with bhature
  • For Bhature
  • Place flour and baking powder, soda bicarbonate and salt in a bowl. Mix well.
  • Mix yogurt to the flour and add about a cup of water and mix gradually to make a soft dough.
  • Add two tablespoons of oil into the dough and cover the dough with a wet cloth.
  • Keep it aside for 4-5 hours for fermenting. Divide dough into sixteen equal portions.
  • Roll them into balls. Grease your palms with a little oil and flatten the balls.
  • Roll out into five-inch diameter.
  • Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides. Drain on absorbent paper.
  • Serve hot with chole.

Notes

Father's Day Note:
I love my papa unconditionally. He is the best man I will ever know. At present what I am is only because of papa. After marriage I realize how much I love my parents.

Recipe submitted by Kanu

Chole Bhature

Chole Bhature

Chole Bhature is my father’s favorite recipe. It is made with chickpeas, and a delicious fried bread.
No ratings yet
Print Recipe Pin Recipe
Course Breakfast, vegan
Cuisine Indian
Servings 0

Ingredients
  

For Bhature

  • 3 Cups Refined flour
  • 1/2 Cup Yogurt
  • 1/2 spoon Baking powder
  • Soda bicarbonate a pinch
  • 1 spoon Salt
  • 2 spoons Oil + deep fry

For Chole

  • 1 and half cup chickpeas
  • 2 medium sized onions chopped
  • 3 medium sized tomatoes chopped 
  • 1 tsp ginger paste
  • 1/2 tsp garam masala
  • 1 tsp chilli powder
  • 1 tsp amchur powder/dry mango powder
  • 2 slit green chillies
  • 1 tbsp oil
  • 1 Salt
  • 4-5 black cardamoms
  • 5-6 peppercorns
  • 3 cloves
  • 1 bay leaf
  • 1 & half tsp cumin seeds (jeera)
  • 2 red chillies

Instructions
 

  • For Chole
  • Wash and soak the chole (chickpeas) in enough water over night.
  • In a pressure cooker add the chole, enough water, salt and cook for 5-6 whistles. The chole should be soft.
  • In a pan, dry roast all the spices on a slow flame.
  • Once they are cooled, grind them into a fine powder.
  • Now in the pan, add oil. Add the chopped onions. Add the ginger paste.
  • Once the raw smell of the disappears, then add the chopped tomatoes.
  • Add a little salt so that the tomato gets cooked fast.
  • Add the powdered spices, red chilli powder and green chillies to the onion-ginger-tomato mixture. Sauté for a minute.
  • Now add the boiled chole with a little quantity of its broth. Simmer for 5-7 minutes.
  • Finally, add the amchur powder.
  • Serve with bhature
  • For Bhature
  • Place flour and baking powder, soda bicarbonate and salt in a bowl. Mix well.
  • Mix yogurt to the flour and add about a cup of water and mix gradually to make a soft dough.
  • Add two tablespoons of oil into the dough and cover the dough with a wet cloth.
  • Keep it aside for 4-5 hours for fermenting. Divide dough into sixteen equal portions.
  • Roll them into balls. Grease your palms with a little oil and flatten the balls.
  • Roll out into five-inch diameter.
  • Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides. Drain on absorbent paper.
  • Serve hot with chole.

Notes

Father's Day Note:
I love my papa unconditionally. He is the best man I will ever know. At present what I am is only because of papa. After marriage I realize how much I love my parents.
Tried this recipe?Let us know how it was!

Comments

Comment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.

    Monali
    June 17, 2017 at 9:28 am

    Ma’am all ur receipes are awesome,easy nd yummy thanx for sharing god bless

      Manjula Jain
      June 18, 2017 at 10:26 pm

      Monali, Thank you

    Jaanvi
    October 31, 2016 at 9:24 pm

    Papa ki baat he nirali Hoti hai…N you are right it’s only after marriage we realize how much we love our PARENTS…keep going with yum recipes…

    Pooja
    February 7, 2014 at 4:16 am

    God Bless You and your Dad !

    Hardeesh Kapula
    November 18, 2013 at 11:54 am

    Hi Mrs. Manjula,

    I love your recipes and I keep sharing your website with all. Thank you for providing these recipes online. In past couple of years I have developed interest in cooking and I fall back on your recipes (on your website and your youtube uploads) whenever I feel like cooking jo ghar ki yaad dila de.

    I am in Toronto and sending thanks to you from here.

    God bless you loads.

    Regards,
    Hardeesh

Check other Recipes

Gulab Jamun
Gulab Jamun
Tomato Chutney
Tomato Chutney
Zucchini Rice
Zucchini Rice
Palak Paneer (Spinach)
Palak Paneer (Spinach)