Introduction:
Chole Bhature Recipe
Chole Bhature Recipe: One of my earliest memories of Chole Bhature is from a renowned eatery in Mumbai called “Cream Centre.” Upon inquiry, I learned that their version involved simmering chickpeas and spices together for hours, creating a dish beloved by many Mumbaikars to this day.
My quick version of Chole Bhature, however, is ready in minutes and equally delicious. I’ve incorporated a special spice blend that imparts a dark brown color to the chickpeas, reminiscent of the traditional method of simmering them in an iron pot.
I love enjoying piping hot Chole with tikkis, bhaturas, kulcha, or simply served on a slice of bread. Crisp yet spongy bhaturas serve as the perfect accompaniment to soak up the flavorful Chole. Traditionally, bhatura dough required leavening agents like soda and curds, left to ferment for hours before being rolled out and deep-fried.
In this recipe, mashed potatoes are used to soften the bhaturas, ensuring they don’t become rubbery or chewy even when eaten cold.
Ingredients:
Chole Bhature Recipe
For The Chole:
- 1 cup kabuli chana (white chickpeas), soaked overnight and drained
- 1 tea bag or 1 tsp tea powder (chai ki patti), tied in muslin cloth
- 2 tbsp oil
- 1/2 tsp cumin seeds (jeera)
- 1/2 cup finely chopped onions
- 1/2 tsp finely chopped ginger (adrak)
- 2 tsp finely chopped garlic (lehsun)
- 2 tsp chole masala
- 1 tsp chili powder
- 1 tsp dried mango powder (amchur)
- 1/4 tsp turmeric powder (haldi)
- 2 tsp coriander (dhania) powder
- 1 tsp cumin seeds (jeera) powder
- Salt to taste
For The Bhature:
- 1 cup plain flour (maida)
- 1/2 cup boiled, peeled, and grated potatoes
- 2 1/2 tbsp curd (dahi)
- 1/2 tbsp oil
- Salt to taste
- Oil for deep-frying
For Serving With Chole Bhature:
- 6-8 sliced onions
- 2 lemon wedges
Method:
For Making Chole Bhature Recipe
For the Chole:
- In a pressure cooker, combine kabuli chana, salt, tea leaf tied in muslin cloth, and enough water. Pressure cook for 3 whistles.
- Let the steam release before uncovering. Take out the muslin cloth containing tea powder and drain the soaked chickpeas. Keep aside.
- Heat oil in a deep non-stick pan, add cumin seeds, sauté on medium flame for 30 seconds.
- Add onions, ginger, and garlic. Sauté on medium flame for 1 to 2 minutes or until the onions turn translucent.
- Add chole masala, chili powder, dried mango powder, turmeric powder, coriander powder, cumin seeds powder, salt, and 1 cup of water. Mix well and cook on medium flame for 1 to 2 minutes, stirring occasionally.
- Add the kabuli chana, mix well, and cook on a medium flame for 5 to 7 minutes, stirring occasionally. Mash the kabuli chana lightly with a masher. Switch off the flame and set aside.
For the Bhature:
- In a bowl, combine flour, potatoes, curd, oil, and salt. Knead to make a soft dough.
- Cover the dough with a wet muslin cloth and let it rest for 20 minutes.
- Divide the dough into 8 equal portions and roll each portion into a 150 mm (6”) diameter circle using a little plain flour for rolling.
- Heat oil in a deep non-stick pan and deep-fry the bhaturas, one at a time, until they turn golden brown from both sides.
How to proceed to serve Chole Bhature:
Serve hot bhaturas immediately with the chole, sliced onions, and lemon wedges.
Handy tip:
- While frying the bhature, press the center lightly with a frying spoon to help it puff up.
- Chole masala is a blend of spices readily available at most grocery stores.
Nutrient values
(per serving):
- Energy: 427 cal
- Protein: 10.8 g
- Carbohydrates: 50.3 g
- Fiber: 12 g
- Fat: 20.1 g
- Cholesterol: 1.5 mg
- Sodium: 16.2 mg
Conclusion
This quick and flavorful Chole Bhature Recipe offers a delightful taste reminiscent of the traditional Mumbai favorite. The incorporation of a special spice blend and the use of mashed potatoes in the Bhature dough add a unique twist to this classic dish. Enjoy this piping hot combo with sliced onions and lemon wedges for a satisfying culinary experience.
FAQs
About Chole Bhature Recipe
Can I use canned chickpeas instead of soaking them overnight?
Yes, you can use canned chickpeas as a time-saving alternative. Make sure to wash them thoroughly before using.
Is there a substitute for tea bags or tea powder in the Chole?
Yes, you can use a small piece of muslin cloth to tie spices like cinnamon, cloves, or cardamom for flavor instead of tea.
Can I make the Bhature dough in advance and refrigerate it?
Yes, you can prepare the Bhature dough in advance and store it in the refrigerator. Allow it to come to room temperature before rolling and frying.
How can I make the Chole less spicy?
Adjust the quantity of chili powder according to your spice preference. Begin with a smaller quantity and adjust as necessary.
Can I freeze the Bhaturas for later use?
It’s recommended to enjoy Bhaturas fresh for the best taste and texture. Freezing may alter their sponginess.
