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Chole Bhature
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Chole Bhature

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

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.