Punjabi Style Chhole Bhature Recipe
Written by Sneh Chaudhry on May 17, 2022
A quintessential North Indian breakfast recipe, relished by one and all can now be quickly cooked at home. Straight from the Punjabi kitchen – hot and delicious, chole bhature! Learn the art of making feather-soft bhature served with chole or chickpeas cooked in a pool of rustic spices.
Ingredients of Chole Bhature
- For chole:
- 2 cup chickpeas (channa)
- 2 tsp oil
- 1 Bay leaf (tej patta)
- 1 Cinnamon stick (dalchini)
- 3-4 Cloves (laung)
- 1 tsp whole peppercorns (sabut kali mirch)
- 3 Green cardamom (choti elaichi)
- 2 Black cardamom (badi elaichi)
- 1 tsp turmeric powder (Haldi)
- 1 tsp chilli powder (Lal mirch powder)
- 1 tsp coriander powder (dhania powder)
- 1 tsp cumin powder (jeera powder)
- 1 tsp cumin seeds (jeera)
- 1/2 tsp asafoetida (heeng)
- to taste salt
- 1 cup onions, chopped
- 1 cup tomatoes, chopped
- 1 tsp ginger, chopped
- 1 tsp garlic, chopped
- 1 tsp ajwain
- 1 tsp lime juice
- 1 green chilli, chopped
- 1 Teabag
- 1 tbsp butter
- For the bhaturas:
- 2 cups maida (refined flour)
- 1/2 tsp yeast (dissolved for 10 minutes in lukewarm water)
- 1/2 cup whole wheat flour
- A pinch of salt
- Water (to knead)
- Oil (for frying)
Add oil, bay leaf, cinnamon, cumin seeds, cloves, whole peppercorns, and green and black cardamom in a pan.
After it gets brown add chopped onions and saute it. Now add chopped ginger and garlic.
Followed by turmeric, chilli powder, coriander powder, cumin powder, asafoetida and salt, fry the ingredients together well.
For deglazing the pan add a little water.
Add the chole (soaked overnight and pressure cooked) to the masala.
After stirring well add tomatoes, little sugar and salt to the chole.
Now add ajwain, chopped green chillies and water for the base.
To get the colour in the chole, add a teabag to the masala.
Simmer the chole gently for an hour and cover it.
Add lime juice and a dollop of butter to it.
Garnish the chole with coriander and butter and serve them hot with bhaturas.
Prepare the bhaturas:
Knead the whole wheat flour, maida and salt together with an adequate amount of water.
Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work.
Divide it into equal portions. Roll out in an oval or round shape.
Deep fry till golden browns, like a puri.