CHOLE BHATURE | RESTAURANT STYLE CHOLE BHATURE | छोले भटुरे 

I was just in my 6th grade when my mother for the first time made this dish…as recently at that time she was doing her cooking class in baking and Punjabi dishes.Till then I had never eaten this dish i.e. Chole Bhature..we prepared the chole sabji in our very maharashtrian style usually eaten with our own chapaati’s…But mind..this Punjabi dish became a integral part of our menucard. Whenever we had guest or any household party this dish was on the top list because of its really mouthwaterig taste..

The Punjabi cuisines has its own speciality…so whenever we are in hotels they are our top priority…In 90’s we hardly went to hotel’s except our birthday’s…that was the style of 90’s not like now…But due to my mother’s cookery class at that time we had all this dishes prepared in our own kitchens..And this tradition is carried forwarded by me also…for I really like to cook the different cuisines in my own kitchen..it gives a different feeling of satisfaction..

Chole bhature is the combination of chana masala i.e. spicy white chickpeas and bhature i.e. a fried bread made up from maida(all purpose floor).Most often eaten as breakfast or is a good option for a complete meal.

This dish of Chole Bhature is inspired by my mom’s recipe…and it really goes delicious…please do try it…



CHOLE BHATURE | RESTAURANT STYLE CHOLE BHATURE | छोले भटुरे



course : main course,breakfast
cuisine : punjabi
prep : overnight(for chole)+1-2 hours(for bhature)
cook : 45 minutes
servings : 4
author : suchita pradeep



INGREDIENTS :

For Cooking Chole :

  • 1 cup of kabuli chana/white chick peas soaked overnight
  • ½ tsp tea+2-3 black peppers+2-3 cloves+2-3 cardamom+small stick of cinnamon+2-3 bay leaves (all this except bay leaves are tied together in a small piece of cloth)
  • Salt to taste.
  • Water for cooking


For Making The Chole :

  • Boiled Chole
  • ½ cup paste of boiled chole (grind the boiled chole coarsely in a mixer grinder)
  • 2-3 medium sized onion paste
  • 2 small sized tomato paste
  • 1 tbsp ginger garlic paste
  • 1 tsp chilli powder(adjust as per your taste)
  • 2 tsp chole masala
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp kasuri methi
  • Cumin seeds for tempering
  • Chopped corianders
  • Salt to taste
  • Oil for cooking.


For Bhature :

  • 250 gms of maida / all purpose flour
  • ½ cup of curd /dahi
  • 1 tsp baking powder
  • 1 tsp sugar
  • Warm water to kneed the dough
  • ¼ tsp salt



METHOD :

For Making Chole :

  • Wash the kabuli chana with water.Soak it overnight or for 8-9 hours.
  • When the chana’s are properly soaked remove them from water and drain the water out.
  • In a pressure cooker add the soaked chana’s.
  • Along with the chana’s, add ½ tsp tea+2-3 black peppers+2-3 cloves+2-3 cardamom+small stick of cinnamon+2-3 bay leaves (all this except bay leaves are tied together in a small piece of cloth)
  • This all ingredients tied in a cloth gives a nice flavour to the chole also due to tea powder we get that dark colour to the chole.
  • Pressure cook for 3-4 whistles.
  • Once the chana get’s cooked properly remove the ingredients tied in the cloth.
  • Now take ¼ cup of boiled chana and make a coarse paste of it.This paste is added to the chole curry to give thick consistency.
  • Keep this paste.
  • Now in a pan add oil for cooking.
  • Once the oil gets heated up add the bay leaves and cumin seeds.
  • Add the onion paste.
  • Saute until it turns golden brown.
  • Add the tomato paste and saute nicely.
  • Now add ginger garlic paste.
  • Give a nice mix
  • Add the chilli powder,chole masala,coriander powder and turmeric to the paste.
  • Mix well till the paste reales the oil.
  • Add the salt to taste.(keep in mind that we had added salt to the the chana’s while pressure cooking also,so adjust the salt level properly)
  • Mix well.
  • Add the grinded paste of the boiled chana to the mixture.
  • Saute everything properly.
  • Now add the boiled chana’s to the pan.
  • Give it a nice mix.
  • Add water and adjust the consistency.
  • The Chole gravy should not be too thick,it must be of medium consistency.
  • Add the kasuri methi to the gravy.
  • Mix well.
  • Add chopped coriander leaves.
  • Let it cook for nxt 10 minutes.
  • Your Chole’s are ready.
  • Serve it hot with hot Bhature’s or Puri’s or even Chapati’s.


For making Bhature :

  • In a bowl add the maida first.
  • To it add the dahi/curd,salt sugar and baking powder.
  • Mix everything well.
  • Now slowly add the warm water to it.
  • Mix evenly with your hands.
  • Kneed a soft dough.
  • Oil the dough.
  • Keep the dough aside for proofing, covered with wet muslin cloth for 1-2 hours.
  • After the dough is nicely proofed kneed it with the oil once more to make a soft dough.
  • Keep oil for heating in a kadhai.
  • Take a ball sized dough.
  • Roll it to a medium sized round shaped puri.
  • This puri should be a bit thick.
  • Put this puri into the oil.
  • Fry it on medium flame.
  • It gets should get nicely puffed.
  • Once fried properly remove it into a plate.
  • Your Bhatura is ready.
  • Serve it hot with hot Chole curry.



STEP BY STEP METHOD OF MAKING CHOLE BHATURE | RESTAURANT STYLE CHOLE BHATURE | छोले भटुरे



For Making Chole :

  • Wash the kabuli chana with water.Soak it overnight or for 8-9 hours.
  • When the chana’s are properly soaked remove them from water and drain the water out.
  • In a small square piece of cloth add ½ tsp tea+2-3 black peppers+2-3 cloves+2-3 cardamom+small stick of cinnamon+2-3 bay leaves (all this except bay leaves are tied together in a small piece of cloth)
  • Tie this spices in the cloth properly.

  • In a pressure cooker add the bay leaves,then add soaked chana along with the spices tied in the cloth.
  • Add required amount of water and salt to taste.

  • Pressure cook for 3-4 whistles.
  • This all ingredients tied in a cloth gives a nice flavour to the chole also due to tea powder we get that dark colour to the chole.

  • Once the chana get’s cooked properly remove the ingredients tied in the cloth.

  • Now take ¼ cup of boiled chana and make a coarse paste of it.This paste is added to the chole curry to give thick consistency.

  • Keep this paste aside..
  • Now in a pan add oil for cooking.

  • Once the oil gets heated up add the bay leaves and cumin seeds.
  • Add the onion paste.

  • Saute until it turns golden brown.
  • Add the tomato paste and saute nicely.

  • Now add ginger garlic paste.

  • Give a nice mix
  • Add the chilli powder,chole masala,coriander powder and turmeric to the paste.

  • Mix well till the paste reales the oil.

  • Add the salt to taste.(keep in mind that we had added salt to the the chana’s while pressure cooking also,so adjust the salt level properly)

  • Mix well.
  • Add the grinded paste of the boiled chana to the mixture.

  • Saute everything properly.
  • Now add the boiled chana’s to the pan.

  • Give it a nice mix.
  • Add water and adjust the consistency.

  • The Chole gravy should not be too thick,it must be of medium consistency.
  • Add the kasuri methi to the gravy.

  • Mix well.
  • Add chopped coriander leaves.

  • Let it cook for nxt 10 minutes.
  • Your Chole’s are ready.
  • Serve it hot with hot Bhature’s or Puri’s or even Chapati’s.


For making Bhature :

  • In a bowl add the maida first.
  • To it add the dahi/curd,salt sugar and baking powder.

  • Mix everything well.
  • Now slowly add the warm water to it.
  • Mix evenly with your hands.

  • Kneed a soft dough.

  • Oil the dough.

  • Keep the dough aside for proofing, covered with wet muslin cloth for 1-2 hours.

  • After the dough is nicely proofed kneed it with the oil once more to make a soft dough.
  • Keep oil for heating in a kadhai.
  • Take a ball sized dough.

  • Roll it to a medium sized round shaped puri.
  • This puri should be a bit thick.

  • Put this puri into the oil.
  • Fry it on medium flame.
  • It gets should get nicely puffed.

  • Once fried properly remove it into a plate.

  • Your Bhatura is ready.
  • Serve it hot with hot Chole curry.

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