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
- 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.