“Chole Bhature Recipe” is a food dish popular in the Northern areas of the Indian subcontinent. It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a fried bread made from maida. The chickpea and medley of spices altogether give the chole an unforgotten flavour and in bhature smoothness of maida and texture of bread gives puffed and lightly crispness. Both make altogether feels mouth-watering food.
Chole bhatura/puri known as a typical Punjabi dish can be prepared by everyone. It is a homemade recipe that completes your meal. This recipe is very popular in Punjabi communities. But now it is very famous all over India. The fantastic taste of chole bhature consists of limitless hungry. This is too delicious recipe attracts everyone with its surprising relish.
First surprise with bhature having a soft and amazing taste. And another surprise with chole having delicious and lips smacking. Both altogether makes never forgotten taste. The spicy aroma of this recipe is mouth-watering and pull our heart.
Let’s know about this recipe’s preparation method.
Chole Bhature Recipe | Chana Bhatura
- 5 litrs pressure cooker Then pour soaked chick Pea Into the pressure cooker.
- 1 Deep Pan Medium
- 250 gram Chickpea
- 4 medium Onions
- 2 pcs. Green Chill
- 4 medium Tomatoes
- 1 tbsp Ginger garlic paste
- ½ tsp Turmeric powder
- ½ tsp Red chilli powder
- 1 tsp Cumin powder
- ⅓ tsp Black pepper powder
- ½ tbsp Chole masala or Chicken masala
- ½ tbsp Salt
- 4 tbsp Oil
Ingredient For Bhatura
- 3 cups Maida
- 4 pcs Bread
- 1 cup Water
- 6 tbsp Oil
- Take a bowl pour chickpea in it and add cold water for soaking overnight.
- Then pour soaked chicken Pea Into the pressure cooker. After taking three whistle sims the flame for 10 mins. and cooked well
- Cut and slice onions and tomatoes into small pieces. After chopping, take a pan and heat it and pour four tablespoons of oil into it. Then add chopped onion and cook it properly until it will be made golden brown.
- When the onion is cooked properly put all the chopped tomatoes into it and cook it for 3 to 4 minutes.
- Then add ginger–garlic paste into it and cook it. Then add all spices to it and cook on medium flame.
- When the mixture is frying well and ready, then mix it in boiled chickpea. In a pressure cooker mix all fried spices and chickpea and 2 cups of water and cook it together for ten to twelve minutes.
- For bhature, first, take a big bowl and take three-cup maida into it. Then put finely chopped bread into it and kneaded it all and make a soft dough. Place it aside from the table for 45 minutes.
- Spread a bit of oil on both sides of the dough. Using a rolling pin, roll the dough ball into an oval or make a round circle.
- Drop the rolled dough in hot oil and it will quickly start puffing in the oil.
- When the sizzling of the oil stops, turn over the bhatura and fry the other side.
- When light golden or golden, remove the bhatura and drain on paper towels to remove excess oil. Roll and fry all bhaturas this way.
- Serve the hot Bhatura with the chickpea curry.