“Chole Bhature”, the name itself brings amazing flavors on one’s palate. It is an authentic Punjabi dish which is famous all across India and even world-wide. It is too tempting and so full on flavors to resist. It can be relished in the breakfast but one can enjoy it any time of the day. Chole is basically chickpeas cooked in Amritsari style and Bhatura is a puffed bread made with all-purpose flour. So keep aside your food guilt and dig in to prepare & enjoy this delicacy.
In this recipe I have shared how to make bhaturas, you can follow the recipe for Amritsari Chole here. So you can prepare it while the batter for bhatura is being fermented. Also the fried potato part is totally optional, though it is often served along in many restaurants.
Also try: Punjabi Kadhi, Rajma Masala, Langar Waali Dal, Dal Makhani, Whole Wheat Naan or Stuffed Kulcha.
Course: Main Course
Cuisine: North Indian
Time: Preparation – 2 hours 15 mins, Cooking – 15 mins, Total – 2.5 hours.
Servings: makes around 6 medium size bhature.
For Fried Potatoes:
- Potato – 1 medium (peeled and par boiled)
- Chaat Masala Powder – 1/4 tsp
- Ground Black Pepper – 1/8 tsp
- Salt to taste.
- All-Purpose Flour (Maida) – 1 cup
- Sooji (Semolina) – 2 tbsp
- Sugar – 1/2 tbsp
- Salt – 1 tsp
- Curd (Dahi or Plain Yogurt) – 2 tbsp
- Baking Powder – 1/2 tsp
- Baking Soda – 1/8 tsp
- Oil – 2 tbsp + for deep frying the bhaturas
- Warm Water for kneading.
PS: 1 Cup = 250 ML.
How to make Chole Bhature:
- Take a kneading plate or a bowl. Add all-purpose flour and make a well in the centre. Add sooji, sugar, salt, curd, 2 tbsp oil, baking powder and baking soda, and mix these together in the centre. Then start mixing these with the flour until crumbly
- Now start adding warm water in portions to knead the dough, initially dough will be stiff so add water little by little each time by making holes in dough with your finger tips and then bringing the dough altogether. Once it gets a little bit sticky, start beating the dough (video below for your reference) and keep adding water in between the beatings, so that it absorbs the maximum moisture, which is important. It took around 15 mins to make the dough
- Grease the dough and keep it in a bowl covered with damp cloth for 2-4 hours
- Dough will be soft and non-sticky now, divide it in 6 equal size portions (or as desired)
- Heat oil in a kadai or a deep pan, ignore step 6 & 7 if you’re skipping the potato part
- Before frying the bhaturas let’s prepare the potatoes in the same oil. Chop the par-boiled potato into cubes and drop in the hot oil. Deep fry from all the sides until brown. Drain them on a kitchen paper towel
- Add chaat masala powder, ground black pepper and salt in a small mixing bowl. Toss the fried potatoes in it. Keep aside
- Take one portion of the dough and make a smooth ball. Grease it will oil and roll it to make an oval shape (or as desired)
- Now drop the bhatura in the hot oil, it’ll start puffing within a few seconds. Keep pressing slightly with a slotted spoon and flip. Fry until golden brown from both the sides. Drain it on the kitchen paper towel. Similarly do the rest
- Your Bhature are ready. Now take a serving plate and place desired quantity of Amritsari Chole, Bhature and some sliced onions. Enjoy!!!