Chole Bhature-Popular Dish from Traditional Punjabi cuisine

Chole Bhature is a hugely popular vegetarian food dish available throughout India and is part of traditional Punjabi cuisine. I will share with you all the homemade recipe for the preparation of this North Indian delicacy. It is very common to see this dish in the food menus of Indian restaurants located in Al-Khobar. Whenever we have a craving for Chole Bhature, we do visit this Indian restaurant which is quite famous in my local community.

Ingredients for Bhature

All purpose flour - 2 Cups

Semolina - 1/4 Cup

Whole wheat flour - 1/4 Cup

Butter - 1 tablespoon

Full Fat Yogurt - 2 Tablespoon

Salt as per taste

Plain Water- 1/2 cup

Cooking oil for deep frying

Ingredients for Chole

White Chickpeas - 250 grams

Sliced Onion - 2 Small

Tomatoes Diced - 2 Medium

Ginger Garlic Paste - 2 Teaspoon

Green chilies - 3 finely chopped

Coriander powder - 1 Tablespoon

Red chili powder - 2 Tablespoon

Turmeric powder - 1/4 Teaspoon

Garam masala powder - 1/2 Teaspoon

Dry fenugreek leaves - 1 Teaspoon

Cumin seeds - 1/2 Teaspoon

Cloves - 4 sticks

Cinnamon stick

Black cardamom - 1

Bay leaf - Half

salt as per taste

  1. Procedure for preparing Bhature
  • In a deep bowl, add All purpose flour and wheat flour, mix well. To this mixture add butter, salt and yogurt and mix well until the mixture is friable in texture.
  • Now add plain water in small quantity and knead a stiff dough. Once the dough is prepared covered it with a cloth and keep it aside for at least half an hour.
  • Later divide the dough into equal portions and roll the dough with rolling pin. Make sure to keep the thickness of Bhature high.
  • In a separate frying pan add cooking oil and keep it at medium flame. When the pan is sufficiently heated up, add the rolled Bhature in the oil. Press the Bhature gently with a spatula till they puff up and the surface color changes to golden brown.

The hot Bhature can be served with the Chole Masala

2. Procedure to prepare Chole Masala:

  • Rinse the white chickpeas in water and keep it in water for overnight.
  • On the next day, cook the Chickpeas with water, salt in a pressure cooker on medium flame till it turn soft or 5 to 6 whistles. Remove the excess water from the cooker and keep it aside.
  • Slice the onions, diced the tomatoes and place them in a blender until they turn into smooth paste. Add ginger garlic paste to the smooth paste of Onion-Tomatoes.
  • Heat a frying pan with cooking oil on medium flame and then add cumin seeds, cloves, fenugreek leaves, cinnamon stick, cardamom and bay-leaf to it until the ingredients starts spluttering. Later add finely chopped green chilies and fry for a few seconds. By keeping the flame at low add coriander powder, red chili powder and turmeric powder, stir continuously to avoid the burning at the pan surface.
  • Then add onion tomato paste and salt, to the pan and saute continuously for at least 10 mins.
  • Pour water in the pan and mix until combined. Now close the pan with a lid and cook for an additional ten minutes till the gravy becomes thick.
24 Likes

Hi @fasi6083 , chole bahture one of my favourite dish. When i visit in India i always try to take this dish. Your picture make me hungry and make me nostalgics.

Again want to say Thank you, for your this post . I will wait for your next post with a new dish.

Thake care. And Many many loves from Bangladesh.

1 Like

Iam glad that you like the post @sweetnovember99

1 Like

Hola @fasi6083 !! Me quedĂł una duda. La masa se frĂ­e sin relleno, no?

En Argentina tenemos una comida llamada empanada.

Yo trataré de realizar tu receta, aunque quizás me falten algunos condimentos.

Si quieres puedes hacer las empanadas, la receta la compartĂ­ en AnĂ­mate a probar una comida tĂ­pica argentina

Saludos!

2 Likes

Hola @EugeGallardo , gracias por el hermoso mensaje. Sí, tienes razón, la masa se fríe sin ningún relleno. Leí tu interesante publicación y la probaré.