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Chole - Bhature is one of the most popular dishes from Punjab. Every one has their own recipe for Chole. Even I have tried making it many times. All my friends loved my recipe. But somehow, I was not cooking Chole at home anymore. When I got a request for this recipe, I prepared it again. It came out very well. So before I forget the recipe, I thought of posting it here. This may not be the authentic version of Chole, but I am sure you all will enjoy it.
Bhature is made of maida(refined flour) and deep fried in oil. The actual Bhature is of a chapathi size. But I made them very small, so that I could fry them in the smallest pan I had. I followed the great chef Sanjeev Kapoor’s recipe with few changes for bhature.
Bhature
Ingredients:
2 cups maida or all purpose flour
1/2 tea spn baking powder
1/2 cup yogurt
1 tea spn sugar
Oil
Salt
Method:
Mix all the ingredients(except oil) to form a uniform dough and keep it aside for 1hr.
Take a small ball of the dough and roll into the desired sized Bhature.
Deep fry the Bhature in oil.
Chole
Ingredients:
1 and 1/2 cups chick peas (or 1 can of chick peas)
3/4 cup chopped onion
1 big tomato
1/2 tea spn ginger-garlic paste
1 green cardamom
2-3 cloves
1/2 tea spn coriander seeds
1/2 tea spn cumin seeds
1/4 tea spn fenugreek seeds(methi)
1/2 tea spn black salt (rock salt)
1 tea spn kasoori methi(optional)
3-4 black peppers
1/2 tea spn chili powder
1 tea spn oil/ghee
2-3 strands coriander leaves
Salt
Method:
Soak chick peas in water overnight and cook them. If canned peas are used, wash the peas 2-3 times.
Blanch tomatoes (heat water and cook the whole tomato for 3-4 minutes). Blend into a smooth paste.
Dry roast all masalas from cardamom to black pepper and powder them.
Heat oil/ghee, fry onions and ginger-garlic paste till the onions turn slightly brownish.
Add the tomato paste and the masala powder, chili powder, salt (add less salt as the masala has rock salt in it). Cook for 2-3 minutes. Add the cooked chick peas, kasoori methi and cook for another 5mins. Garnish with coriander leaves.
Serve hot with Bhature.
Serves : 3-4
Preparation time : 45mins
PS: If you want more gravy, increase the tomato and onions.
Hi
Thanks for the Bhatura recipe. I was searching for a recipe and this seems to be a really easy one. Some recipes call for mixing the dough the night before. Is this required?
November 8th, 2006 at 1:36 pmShilpa, thanks for the bhature recipe. I always bought pizza dough -from the bakery section at the grocery store or the frozen pizza dough in a can -by the cookie section or ofcourse Betty Crocker’s pizza dough pkg. Your recipe is so much easier.. I will try it out soon. Ofcourse chole bhature is a fav at my house and the we try to make it atleast once a week. I also love your chole recipe. I was getting tired of the same old recipe I have. Thanks a bunch !
November 8th, 2006 at 2:42 pmhey shilpa-
ha ha…..but yours looks really good…and your bhaturas are really lovely. i like the smaller size….the regular ones are kinda big, so i will try it this way next time.
November 10th, 2006 at 8:31 amyour recipe for chole is almost exactly like mine…only difference is i add some turmeric/haldi and some amchoor/dried green mango and a little lime juice…plus lots more chilis!!!
BTW i have a recipe for chole in a tomato and garlic sauce(much more garlic than chat chole) if you like i could send it, but it is definitely for garlic lovers!! nice post shilpa!
Lakshmi, I didn’t leave the dough for overnight. Just kept it aside for around 1 hr. It came out really good.
Thanks Bhanap. Let me know if you try this recipe.
Pelicano, please send me your recipe. I have a garlic lover at my home (my brother) :). Thanks in advance.
November 10th, 2006 at 9:02 amhi shilpa,
December 19th, 2006 at 12:41 pmyour chole bhature recipe is too good. My family loved it as Sunday brunch. Ive gone thru your site and i must say you are doing a great job. I’m new to the net ie. earlier it was limited to checking my mail, im gonna soon start writing about my favourite recipes, tried and tested ones. Your site is encouraging for beginners like me.
Hey Shilpa,
May 15th, 2007 at 2:01 pmI am hosting a B’day party for my daughter this week-end. There will be about 15 kids(aged between 2-4) with their moms :). I am planning to prepare chole-bhature. Can I make bhature in advance and re-fry them later in the evening.Can you help me with the quantity also?
thanks,
-swati.
Swati, I don’t think it is a good idea to fry bhature in advance. Usually fried items taste good when they are fresh. They might soak too much oil if you fry them twice. But this is just what I feel, I might be completely wrong.
May 15th, 2007 at 6:38 pmThanks for this recipe.Looks good.I’m off to my kitchen now to try it out.Im sure it will turn out good.Adios.
May 25th, 2007 at 5:07 amhi,
December 13th, 2007 at 10:58 ami’m not very good in cooking but i tried ur chole bhature n it was very good…
now my hubby asks me when i’m making chole bhature again..
thanks for the recipe….
Hi shilpa , have tried making bhaturas but somehow not very happy with the result…going to try your recipe …so u dont use water to knead the maida ?just the yougurt ?am i right
February 24th, 2008 at 2:09 amThanks
Shilpa: Yes, mix with yogurt.
Hi
March 2nd, 2008 at 9:23 pmI love your site and the recipes!!!!!! Great work Shilpa…..keep it going!
taste will come if we put curd in chola when we will serve
April 24th, 2008 at 7:57 amyes,
shilpa ji it’s really fantastic, we are eating it since we were a child, and it seems great to saw its recipe here.
i hope that if there could be a machine which can make food for lazy ppl(like us), as like printers do.(ha-ha)
May 5th, 2008 at 6:13 amHi Shilpa,
should the dough be hard like puri dough….or it should be soft like chapathi dough…?????
Shilpa: Sowmya, make it like puri dough.
May 15th, 2008 at 5:09 pmHello shilpa, i had read your chhole bhature recipe and I liked it but I am unable to print it please help me.
Shilpa: Mahesh, can you please tell me what error you are getting?
November 25th, 2008 at 8:44 amHi Shilpa, this turned out awesome! However, I had to add more yogurt to knead the dough.. almost upped it to 2/3 cup.
December 28th, 2008 at 8:41 pm