How To make Homemade Chole Bhature
image courtesy : Hungryforever.com
It’s Monsoon and the season definitely calls for hot-steamy food. This and winter are two seasons where your cravings for ice-cream and desserts are overcome by the simple chai and hot-hot soft rotis dipped in some delicious spicy curries. Each one’s got their own unique favourites when coming towards food, but then there are some which can definitely be an all-time favourite and something not hated by anyone.
Chole Bhature is one such recipe which has been an age old favourite for a lot of generations. Originally a dish of Punjabi origins, this dish has managed to cross borders seamlessly and is now a favourite in most of India. Chole-Bhaturas have become hugely popular that you could easily find them even in restaurants from Kerala, Karnataka etc.
How to make perfect Chole-Bhature isn’t a hard task at all. All it takes is about 1 and a half hours and believe me the taste of a home-made chole bhature is very much greater than that bought from your local restaurant. This recipe which is my mom’s is a hit here, and we do make this occasionally.
The recipe for chole-bhature isn’t a very strict one. You can add in stuff of your choice, which you think can enhance the dish. For the chole you can definitely experiment with your spices. You can add in an extra tomato or slice in half an onion more if you like. I like my chole with a medium consistency, that is not too thick or not too liquidy, but this might not be a universal choice. There might be people who like there curries thick with a nice quantity of Channa. So definitely improvising the base recipe would be a good choice.
It is quite possible to tweak in the bhaturas if you’re willing to experiment. Adding in boiled mashed potatoes to your flour can bring in a huge difference and do believe me, because this one’s been tried. You could also try adding in a few grated paneer pieces which would definitely bring in a change from the normal Bhatura.
Author & Creator: Sahil Gupta
Recipe type & Cuisine: Main Course
Makes: 4 serves
Channa (chickpeas, soaked overnight): 2 cup
Coconut/mustard oil: 2 tsp
Black pepper: 1 tsp
Cinnamon : 1 stick
Bay leaf : 1
Cardamom : 2-3
Turmeric powder : 1 tsp
Chili powder : 1.5 tsp
Coriander powder : 2 tsp
Cumin powder : 1 tsp
Cumin seeds : 1 tsp
Asafoetida : 1/2 tsp
Salt – for taste
Chopped onions: 1.5 cups
Chopped tomatoes: 1 cup
Chopped ginger :2 tsp
Chopped garlic: 2 tsp
Ajwain :1 tsp
Lime juice : 1 tbsp.
Green chilis, finely chopped : 3
For the bhaturas you’ll be needing these:
Maida (refined flour): 2-2.5 cups
Yeast – soak them in luke warm water for 10 minutes : 1/2 tsp
Whole wheat flour – ½ cup
Pinch of salt
Water to knead the dough
Does huge list of ingredients worry you?
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How to Prepare Chole Bhature Recipe :
- Once you’ve got your hands on those lovely ingredients, let’s start cooking!!
- To make the Chole, take a dry pan and heat in the oil. Now add in the bay leaf, cumin seeds, pepper, cloves, cardamom and cinnamon.
- Once these turn brown, add your chopped onions and sauté until the onions are golden brown.
- Now add in the chopped garlic and ginger.
- Add the coriander powder along with the chilly powder. Also add in cumin powder and Asafoetida. Some salt according to your preference might be good in this juncture. Make sure to fry this well.
- A bit of water would be needed to deglaze the pan.
- Now take the chickpeas which you soaked in last night and add it to the masala.
- Once this is stirred in, put in your tomatoes and add a little sugar and salt to the mixture.
- Add in ajwain, chopped chillies and also some water according to your preference.
- Simmer the chole for approximately an hour and make sure to cover it with a lid.
- Now add in some lime juice and butter. Garnish the chole with some coriander leaves and tada!! Your chole is ready to serve.
- Now let’s prepare some bhaturas to match up with that chole you made.
- Take the whole wheat flour, maida and salt, and knead them by pouring sufficient amount of water.
- Add the yeast into the dough mixture and roll the dough into a ball which is not too sticky.
- Leave the dough in a plastic wrap or ziplock bag for about 2-3 hours so that the yeast can carry out its action.
- Once your dough’s risen, divide it into equal portions.
- Now using a chapatti roller and some extra flour, roll these portions into an oval or circular shape.
- In a kadai heat up some oil and deep fry these bhaturas until they turn golden brown.
- Your bhaturas are done now. All you need know is to get some of your fine cutlery and load in your bhaturas and chole onto it!!