Chole bhature recipe/ bhatura recipe/ chhole bhature
Chole bhature is a very popular dish in the Indian subcontinent. Chole bhature is usually eaten for breakfast, but chole masala can be eaten with all Indian food. This dish is made by combining chickpeas and many spices, and bhature is a bit like puri but bhature is a little sponge. It’s made from all-purpose flour (Maida), a mixture of flour with yogurt, baking powder, baking soda, salt, and semolina.
Chole masala is another name chana masala. In any state of India, people are very pleased to eat this food. It is the dish of northern India. Many people say that the chickpeas (Kabuli chana) for chole bhature or chole masala entered in India 500 years ago. At that time small gram or chana was available in India. We all know that Kabuli chana needed for chole masala or chole bhature.
But now many kinds of chole masala or chole bhature is made in India because many states are making it according to the taste and availability of ingredients. The Punjabi chole is the most popular of them. Panjabi chole bhature is one of my favorite foods. I ate this Chole bhature a small restaurant it was in Delhi where it tastes very good, many people stand in line to eat chole bhature. It’s little spicy and delicious many people add potatoes to chole masala, but it is not entirely accurate.
There is no such event in north India where chole bhature is not made. It’s a food that is eaten as an accompaniment to any food. However, everyone likes to eat with Bhature. Although it is easy to make chole, one should be careful while making Bhature because the ingredients for the dough should be measured correctly, then bhature is very delicious and soft.
For chole masala powder:
Clove—2pic, Cinnamon stick—1pic, Cardamom—3pic, Fennel—1/2tsp, Red chilli—1pic, Aamchur powder(dried mango powder)—1/2tsp, Pomegranate seed dry—1tsp, Turmeric powder—1/2tsp, Black pepper—1/2tsp
- All-purpose flour—500gm
- Baking soda—1/2tsp
- Baking powder—1tsp
- Oil –500ml
For chole masala:
- Chickpeas( Kabuli chana)—250gm
- Bay leaves—1pic
- Cinnamon stick—1pic
- Onion chop—50gm
- Tomato chop—25gm
- Ginger paste—20gm
- Garlic paste—20gm
- Coriander Seed—1tbsp
- Cumin seed—1/2tbsp
- Kashmiri chili powder—2tsp
- Chole masala powder—1tbsp
- Coriander leaves—for garnish
How to make chole masala powder
To make chole masala, we will first make chole masala powder. If we are making powder, cooking will be very easy. The ingredients that you need to make spices are Clove, Cinnamon stick, Cardamom, Fennel, Red chili, Amchur powder, Pomegranate seed, Turmeric powder, and Black pepper. I will not add cumin and coriander to this spice powder because I will use cumin and coriander paste. The food tastes good.
All these ingredients should be roasted in a frying pan. Put all the spices in a frying pan one by one and stir over a low flame, when the aroma comes out of the spice, you will understand that it is roasted. and left to cool for a while. After about 10 minutes when the ingredients have an in-room temperature, all of these should be ground together. If you want to cook in the future, you can make a little more quantity and must be kept in an air-tight container and use as required. This mixture can be used in cooking many dishes.
I have been soaking the chickpeas (Kabuli chana) overnight, now I have to wash and boil these well. Panjabi chole masala is slightly black in color so I will add some tea along with boiling the chickpeas and 1tsp of salt. I will cover the tea with a white cloth and add it, you can use teabags. It should be boiled in a pressure cooker. Remember there will be more water to boil the chana because water will be reduced during boiling. It needs to be boiled for 3 whistles in a pressure cooker.
When these have cooked, we will pick them up and put them in a bowl for the next procedure. We will use the remaining water for it.
Roast on a low flame in a frying pan with red chili, cumin, and coriander seeds. When these are roasted, paste them together, if you can add little water while grind, then the paste will be better and paste ginger and garlic. Then mix ginger garlic paste and cumin-coriander paste together and put it in a bowl.
Then finely chop the tomatoes and onions, you can use tomato-onion paste for this recipe, but I will use finely chopped tomatoes and onion in this method.
Take some oil and heat it with cardamom, cloves, bay leaves, and cinnamon on low flame. These spices will give the food a nice smell which enhances the taste of the food.
After 30 seconds add chopped onion and fry till onion is light brown. When the onion is fried, add the chopped tomatoes and add some salt. The reason for giving salt with tomatoes is that the tomatoes will melt quickly.
Then pour in the pasted spices and stir for 3min. After 3 minutes add Kashmiri chili powder and turmeric powder and stir for 5 minutes. When the oil starts to rise from the spice, understand the spice is done.
Pour the boiled chickpeas over this spice and stir for 3 minutes, do not add water because we will use the water with the chickpeas. Then cover the pan for a while, after 5 minutes the water is a little less then add 1 tbsp of the prepared chole masala powder. Mix well and keep on low heat for 5 minutes, remove from the heat after 5 minutes. Now chole masala has been ready.
Dough for bhature
Fast we have to wash your hands thoroughly. The flour should be sifted well so there will be no lumps in the flour. Then take 500gms of flour in a bowl and mix well with 50gms of semolina, 100gms of yogurt, 1tsp of salt, 1tsp of sugar, 1/2tsp of baking soda, 1/2tsp of baking powder, and 200ml of milk.
If the amount of all these ingredients will be accurate so the Bhature will be very soft and spongy. To add baking powder and baking soda, the dough will be gently fermented and doubled in size. Care should be taken while pouring the milk as the milk may become too soft if the milk is poured at once. So we have to pour milk little by little and mix the dough immediately. The most important thing is to rub the dough well for 5 to 10 minutes, gluten should be extracted in the flour and the dough needs to be softened.
We have to see that the dough is very soft. Grease the dough and add a little more oil to keep the flour moist. Cover with a clean cloth and set aside for two hours. As long as the dough is resting, we have to make chole masala.
After two hours the cover should be opened and then it will be seen that the dough has spongy and doubled in size. Once again we have to press the dough well by hand. It should be cut into small pieces and round shape; if you want you can cut a little bigger shape, and grease these dough pieces with oil.
Take a pan and heat it with just the 400 ml of oil. The oil needs to be very hot, heat until the smoke comes out of the oil. We have seen that they keep the oil extra hot when frying bhature in restaurants. Because frying bhature in hot oil makes it very fluffy.
Press these pieces of dough into the palm of your hand and press with a roller. The edges should be slightly thicker than the middle. Put the raw bhature in hot oil; change it when the bhature rises to one side. Squeeze with a spoon and apply hot oil on top. Then every bhature is spongy and fluffy.