Chole Bhature Recipe | Punjabi Chola Bhatura is also known as chana Bhatura, a popular North Indian, punjabi dish that is immensely loved by all Indians.Here Chole stands for a spicy, tangy chickpeas/ garbanzo beans curry that is paired with Bhatura which is a soft, fluffy fried bread.
Course Brunch, Main Course
Cuisine North Indian, Punjabi
Keyword Chickpeas curry with Bhatura, Chola Bhatura, Chole bhature, Kabuli chana Bhatura, Punjabi chole bhature
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
soaking time 8 hourshours
Total Time 8 hourshours45 minutesminutes
Servings 3
Author Lata Lala
Ingredients
For making Chole
Chole/Kabuli chana/ garbanzo beans soaked in water overnight 1 cup
Salt 1 tsp
Water 4 to 5 cups
To make Chole Gravy
Tej pattaIndian bay leaf 1
Cinnamon 1 inch
Cloves2 to 3
Black peppercorns 4
Onions grated 2 big
Tomatoes grated 2
Green chillies 2
Ginger 1/2 inch
Garlic cloves 6
Oil 2 tbsp
Coriander Powder 1 tbsp
Amchur/dry mango powder 1 tsp
Red chilli powder 1 tbsp
Garam masala 1/2 tsp
Chana masala 1 tbsp
Haldi/turmeric 1/2 tsp
Imli/Tamarind pulp as required
Fresh coriander leaves handful
For Bahtura
Maida/All purpose flour + Whole wheat flour (50:50) 1 cup
Suji/Fine semolina 2 tsp
Salt 1 tsp
Red chilli powder 1/2 tsp
Oil 2 tsp
Curd diluted with little water 3 tsp less or more
Instructions
In a cooker, add enough water and salt. Let it come to a rolling boil remove the scum floating on top and close the lid. Cook on fast flame for upto 2 whistles and then lower the flame.
Cook for about 5 whistles on low flame. Switch off the flame and let the pressure release automatically. Check whether the chana is cooked fully.
If not then cook it for some more time till chana softens.
To make gravy for Chole
Heat a kadhai add oil to it. Add the following whole garam masala (spices) one by one. Start with tej patta (Indian bay leaf), cinnamon, cloves and black peppercorns. Roast it well.
If you wish to skip this step like i did ( as my family don't like whole spices in curries so I always replace it with garam masala powder) move to next step.
Next add tej patta and grated onions. Add salt at this stage to brown the onions quickly. Cook onions on slow flame till the onions turn light brown.
To this add minced ginger, garlic and chillies. Saute everything well and keep scrapping sides of the pan. If required, keep adding water to cook this masala.
Once the onions have turned nice deep brown, add turmeric, red chilli powder, coriander powder, amchur, garam masala powder and chole masala powder. Saute it well.
Mix grated tomatoes and cook well till the cooked masala starts to leave oil form the sides. Thereafter add boiled chole and saute nicely.
Cook for 5 to 7 Minutes on low flame. Mix in required amount of water to adjust the consistency.
In the last add imli/Tamarind pulp to taste. Garnish with chopped fresh coriander leaves and serve hot with Bhatura, Mix veg raita.
To make Bhature/Bhatura
In a bowl add maida, whole wheat flour and suji. Make a well in center add curd/dahi, salt, oil, mix lightly now combine everything well.
Make a smooth dough knead it for 5 minutes very well. Apply little oil all over the dough and cover it.
Keep aside for 4 to 5 hours in the sunlight or in an oven or at any warm place. After the dough ia well fermented start to make Bhatura.
Knead the dough for 2 minutes
Divide the dough into equal portions.
Meanwhile heat oil in a big deep kadai/pan. Take a ball size dough roll it into a round disc using all purpose flour/ maida.
Roll the bhatura according to your liking in round or oblong shape.
Slide this into hot oil to puff up quickly. Turn the Bhatura upside down and once you see it's cooked all over take it out on a tissue paper. Serve Hot.