Chole Bhature Recipe: Chole Bhature, also known as Chana Bhatura, is a popular Punjabi dish enjoyed throughout India. Chole is a spiced, tangy chickpea curry, and Bhatura is a soft, fluffy, fried leavened bread.
Chana Bhatura is a spicy, flavorful, and filling dish. I’ve had this dish in a variety of settings. Each restaurant or dhaba (roadside eatery) has its own flavour and taste for chickpea curry. In some places, the curry is very spicy, while in others, it has a tangy flavour. The consistency of the curry also varies from slightly thick to semi-dry and dry.
Even the size and flavour of the bhature vary from restaurant to restaurant. The bhature should ideally be less oily and puff up completely. They should be eaten hot and fresh as well. If you parcel the bhature from a restaurant, the flavour will be lost because it will become limp and dense.
A tasty meal combo recipe with spicy and flavorful chana masala and a deep-fried puri It is a popular street food meal in northern India, especially in Punjab and Delhi, but also in Rawalpindi, Pakistan. It is traditionally served for breakfast with the yoghurt-based beverage lassi, but it can be served at any time of day for a complete and satisfying meal.
Indian flatbreads are widely used for a variety of meals throughout India. These are typically made with wheat or plain flour, but can be made with other types of flour and served with a spicy combination curry. The chole bhature recipe, known for its spice and tangy flavour combination, is one such perfectly balanced curry and bread combo from north India.
Serve with sliced onions, green chilies, and lemon wedges as a side dish. This is a very filling dish that may make you want to take a short nap after eating it. Ideal for weekends or vacations.
The delectable chickpea curry can also be served with poori, Naan, Kulcha, Aloo Kulcha, or aloo paratha. They go well with both bread and pav (dinner rolls).
Many people wonder what the difference is between a puri and a bhatura. In fact, I had this basic question when I was in high school/college. Poori was small and homemade for me, whereas bhatura is large and thus only served in restaurants or hotels. However, I gradually became aware of the fundamentals and distinctions between these two recipes. The main distinction is the use of flour. Poori is typically made with wheat flour, whereas bhature is made with plain flour or maida flour. Furthermore, the batura contains an additional leavening agent, namely baking soda. It assists the dough in rising and inflating while deep frying. Some people like to add yeast, but I prefer baking soda for a better taste and flavour. The curry is a simple chana masala, and the combination of these two makes an excellent meal.
In addition, I’d like to offer some additional tips, suggestions, and variations to the popular chole bhature recipe. To begin, you can make the same batura with wheat flour instead of plain flour. While wheat flour is a healthy alternative, it may not have the same texture and taste as maida. You can use the same steps and procedures to make wheat flour. Second, when deep frying the bhatura, make sure the flame is high and the oil is extremely hot. You can test the oil by dropping a small portion of the dough into it; it must immediately rise to the top. Finally, when making chana masala or chole, don’t forget to add the ghee tempering on top of the cooked curry. This is due to the fact that it aids in reducing the spice heat and balancing the flavour.
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Chole Bhature Recipe Card:
Chole Bhature Recipe
- 2 cup maida
- 2 tbsp rava / semolina (fine)
- 1 tsp sugar
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tbsp oil
- 1/4 cup curd
- water (for kneading)
- oil (for frying)
For Pressure Cooking Chole:
- 1 cup chana / chickpea (soaked overnight)
- 2 tea bags
- 1/4 tsp baking soda
- 1 tsp salt
- 3 cup water
For Chole Preparation:
- 2 tbsp oil
- 1 bay leaf
- 1 black cardamom
- 2 pod cardamom
- 1 inch cinnamon
- 1 tsp cumin / jeera
- 1/2 tsp kasuri methi
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- 1/4 turmeric turmeric
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1 tsp aamchur
- 1/4 tsp salt
- 1½ cup tomato puree
- 2 tbsp coriander (finely chopped)
Here's How To Make Bhatura:
- To begin, combine 2 cup maida, 2 tbsp rava, 1 tsp sugar, 1/4 tsp baking soda, 1 tsp sugar, 1/2 tsp salt, and 2 tbsp oil in a large mixing bowl. Combine thoroughly.
- Now, add 1/4 cup curd and mix thoroughly to ensure that everything is well combined.
- Add more water as needed and knead the dough.
- Using light pressure, knead the dough until it is smooth and soft.
- Oil the dough, cover it, and set it aside for 2 hours.
- After 2 hours, slightly knead the dough.
- Pinch a ball-sized piece of dough and roll it into a ball with no andy cracks.
- Roll out slightly thickly, using oil to keep it from sticking.
- Pour the hot oil over the rolled dough.
- Press until the bhature puffs up and then splash with oil to fully puff up.
- Fry until golden brown on the other side.
- Finally, drain the bhatura and serve with the chole masala.
How To Make Chole Recipe For Batura:
- To begin, place soaked chana in a pressure cooker. I soaked 1 cup chana in 8 cups of water for 8 hours.
- 2 tea bags, 1/4 teaspoon baking soda, 1 teaspoon salt, and 3 cups water
- Cook for 5 whistles under pressure. If you don't have tea bags, make a tea decoction and add it to the cooker.
- After the pressure has been released, open the cooker and remove the tea bags. Set aside.
- 2 tbsp oil, 1 bay leaf, 1 black cardamom, 2 pod cardamom, 1 inch cinnamon, 1 tsp cumin, 12 tsp kasuri methi in a large kadai Sauté on low heat until the spices become aromatic.
- Now add 1 onion and 1 teaspoon ginger garlic paste and sauté until the onions are golden brown.
- 1/4 teaspoon turmeric, 1 teaspoon chilli powder, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala, 1 teaspoon aamchur, and 1/4 teaspoon salt
- Sauté on low heat until the spices become aromatic.
- Add 1½ cup tomato puree and continue to sauté until the oil separates. To make tomato puree, I blended2½ripened tomatoes without adding water in a blender.
- Now stir in the boiled chole. If necessary, adjust the consistency by adding water.
- Cover and cook for 10 minutes, or until the chole has absorbed all of the flavour.
- Heat 1 tbsp ghee in a pan to make the tempering.
- 2 chillies, 1/4 teaspoon turmeri, 1/4 teaspoon chilli powder, and 1/4 teaspoon garam masala
- Cook on a low heat to avoid burning the spices.
- Pour the tempering over the chole masala, then stir in 2 tbsp coriander.
- Finally, the chole bhature is ready to serve with onions.
- First and foremost, adding soda will give the puri a nice texture.
- Over-kneading the dough will make it difficult to roll later.
- Also, make certain that the oil is extremely hot. Otherwise, the bhatura won’t puff up.
- Finally, the chole bhatura recipe is delicious when served hot.
What distinguishes chole bhatura from poori?
The use of flour is the primary distinction between the two. Poori is made with wheat flour, whereas bhatura is made with all-purpose flour, also known as maida. Baking soda is used as an additional leavening agent in bhatura. Poori, on the other hand, does not require any. Soda aids in the rise and inflating of the dough while deep frying. As an alternative, yeast can be used. However, when compared to yeast, soda has a better taste and flavour.
What goes with bhatura?
Typically, bhatura is served with sliced onion, lemon wedges, and a spicy chickpea curry, chana masala, or chole masala. The combination of these two ingredients results in a delicious meal. Chole bhatura is typically served with the yogurt-based beverage lassi.
Can wheat flour be used to make chole bhatura?
yes. Instead of plain flour, chole bhatura can be made with wheat flour. This improves the nutritional value of bhatura. However, you may not get the same texture and flavour as maida. The plain flour is what gives bhatura its soft and chewy texture.
How should the dough be kneaded and fermented?
The addition of curd while kneading speeds up the fermentation process. Adding eno while kneading eliminates the need for the dough to rest, allowing it to be rolled and fried immediately. Using soda as a leavening agent requires the dough to rest for about 2 hours before rising. They give the bhatura a nice texture. Continuously knead the dough for 8 to 10 minutes to achieve a stiff, smooth, and soft dough.
How do you make bhatura that is crispy, soft, and fluffy?
Using rava in addition to plain flour makes the bhatura crispy. The addition of potatoes softens the bhatura. Using milk to knead the bhatura also softens it. The addition of sugar enhances the colour of bhatura. The oil should be extremely hot while frying the bhatura. You can test it by putting a small amount of dough in the oil. If the dough rises, it means the oil is hot. Also, lightly press the centre with a frying spoon. This aids in the puffing up of the bhatura.
Why is my bhatura becoming hard?
The dough should be smooth and soft after being kneaded. Do not overwork the dough. Also, allow the dough to rest for about 2 hours. Roll it out as thinly as possible. Fry the bhatura in a skillet over medium-high heat. Oil should be hot, otherwise they will not puff up, making bhatura hard, and they may absorb oil. Splash the oil on the bhatura to puff them up.
Why are there bubbles in bhatura?
If the rolled bhatura is rested for an extended period of time, bubbles may appear on the bhatura. So, as soon as the bhatura is rolled, fry it in hot oil. You can roll and fry the bhaturas at the same time.
Can we make the bhatura right away?
yes. Bhatura can be made in a matter of minutes. One advantage of adding eno while kneading is that the dough does not need to rest and can be rolled and fried immediately. Another person is kneading the dough with soda water. This is used as an alternative to the fermentation agents that have traditionally been used. Soda water or carbonated water with a trace of sodium bicarbonate is used. This is an excellent alternative for those who do not have access to baking soda or who are allergic to yeast or baking soda.
What is the cause of the dough’s stickiness?
The dough must be kneaded in order to be soft and smooth. Adjust the dough by adding a little water or milk at a time. If the dough is still sticky, add some more plain flour and knead it again.
How should the bhatura be fried?
The bhatura should be fried over a medium to high heat. Fry the bhatura on a low heat so that the top portion browns but the inside remains undercooked. Also, do not fry the bhatura on a low flame because they will not puff up and will absorb oil.
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Also Read: Chilli Paneer Recipe