Chhole Bhature Recipe
Chhola Bhatura is a very popular recipe of Punjab, but it is relished by all over North India. It is a heavy breakfast and is served in all different categories of restaurants. It is severed in handcarts, and some are very popular that people come from different places to have it .I also know one of them who prepare delicious chhola bhatura in Connaught place Delhi. It is also served in big restaurants and is a very common snack which is served in buffet.
Chhole Bhature is a combination of chana masala (spicy chick pea curry) with fried bread (Bhatura).
There are various ways for preparation of chhole. Some make it hot and spicy, while others make it little tangy. The gravy consistency also varies; some make it dry, while others make it with thick gravy.
The recipe I have posted here is little spicy, and the recipe I am following here is of one of my aunt. She used to prepare it for us, whenever we used to visit her during holidays. I actually love this recipe and it is difficult for me to control myself while eating this yummy snack. I follow here my aunt’s guidelines step by step, as I don’t want any compromise in taste.
Bhatura is prepared with all purpose flour (maida), these are soft puris which are deep fried in refined oil.For detail recipe of Bhatura you can see the link.
Chhola Bhatura is a heavy breakfast, which is generally accompanied with onion. Carrot-mango pickle and green chutney.
How to make Chhole Bhature Recipe
|Chickpeas (safed chana)||1 cup|
|Onion (payaz) chopped||½ cup|
|Tomatoes (tamater) chopped||1 cup|
|Ginger (adrak) chopped||1 tea spoon|
|Garlic cloves (lahsun) chopped||1 tea spoon|
|Green chili (hari mirch) chopped||2 tea spoon|
|Coriander powder (dhania) powder||1 table spoon|
|Red chilli powder (lal mirch) powder||½ tea spoon|
|Turmeric powder (haldi)||½ tea spoon|
|Hot spices (garam masala) powder||½ tea spoon|
|Dry mango powder (amchur) powder||½ tea spoon|
Whole hot spices (garam masala) to be tied in cloth
|Black Cumin seeds ( shahi jeera)||1 tea spoon|
|Mace (javitri)||2-3 blade|
|Cinnamon (dal chini)||1″ piece|
|Cloves (lavang)||2 pieces|
|Brown cardamom (badi elachi)||1 piece|
|Black pepper (kali mirch)||2 pieces|
|Green chilli (hari mirch) slit||2 pieces|
|Black salt||½ tea spoon|
|Roasted Cumin powder||1 tea spoon|
|Coriander leaves (hara dhaniya)||2 table spoon|
- 1. Soak the chickpeas in enough water overnight for 7-8 hours.
- 2. Once chick peas are soaked completely take it in a cooker and add water, baking powder & salt in the pressure cooker. Tie the whole garam masala in a small cloth and put it in cooker and boil the chick peas.
- 3. Once done let the presser cooker cool and remove the whole hot spices bag.
- 4. Mean while, make a fine paste of the onions, tomatoes, ginger, garlic and green chilli in a grinder or blender and keep it aside.
- 5. Heat oil in a pan and add the ground paste and sauté till the oil starts to leave the sides of the paste.
- 6. Now add turmeric, red chilli powder, coriander and dry mango powder stir and sauté for a minute and now add the cooked chhole and stir it for 5-7 minutes.
- 7. Now pour 1 cup of water and adjust salt.
- 8. Let it simmer on a low or medium flame for 12-15 minutes or till the curry thickens.
- 9. Now add dried mango powder and let it simmer for 5-7 minutes.
- 10. Add slit green chillies and hot spices powder and simmer for further a minute.
- 11. Garnish chhole with coriander leaves. Sprinkle some black salt and roasted cumin powder.
- 12. Serve chhole with onion slices, lemon wedges along with bhatura.