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Tuesday, July 30, 2013

Recipe-Chhole Bhature

Chhole Bhature

Chhole Bhature is a spicy mouth watering dish which can easily prepared in easily at home as well. It is also called Chhola poori since the bhatura resembles a poori. Chhole Bhature can be found as a liked food in all parts of India with some variations. Straight from its origin in Punjab to central India you can have it at food joints. It is a good dish as a part of main course in parties or simply any gathering. The ingredients I use are easily available in every house hold kitchen.


For Bhature

  • All-purpose flour (Maida) -2 cups
  • Semolina (Suji/Rawa)   - ¼ cup
  • Sugar   - ½ tablespoon
  • Yoghurt (Dahi)  -½ cup
  • Oil  -2 tablespoon
  • Oil for deep-frying    

For Chhole /Chana

  • Chickpea (Chhole/Chana)   - 2 cup
  • Oil   - 2 tablespoon
  • Cumin seeds   -1 tablespoon
  •  Bay leaves (tej patta)   -2 or 3
  • Ginger –garlic paste   - 1 tablespoon
  • Onion   - 1 finely chopped   
  • Green chili    -1 finely chopped   
  • Tomatoes -2 (Medium sized) grinded
  • Chhole masala   -2 tablespoons
  •  Chilli powder   - 2 tablespoon   
  • Dried mango powder (amchur)- 2 tablespoo
  • Turmeric powder (haldi)    - ½ tablespoon
  • Coriander (dhania) powder   - 2 tablespoon Oil                      
  • Salt (to taste)     
  • Fresh coriander leaves (Hara Dhania)                


For Bhature

  • Take a bowl and add All-purpose flour (Maida), Semolina (Suji/Rawa), Sugar, and mix well.
  • Now add Yoghurt (curd or Dahi) and Oil to it, mix well and knead to make a smooth dough. (it is not required to add water as yoghurt and oil make a good mixing base but add as per your requirement),
  • Cover it and allow resting for 3 to 4 hrs (this makes dough fermented and thus prepares a good base for puffing of bhaturas while frying.)            
  • Divide it into equal portions and make round balls.
  • Roll out in an oval or round shape.
  • Deep fry them in hot oil till the bhaturas puff up.      

(If you want you can also add baking soda to the mixture before kneading to make it more crispy. Even suji (semolina) can also do the work. I personally do not use baking soda though.)

For Chhole

  • Soak the chickpeas in enough water overnight or for 7-8 hours.
  • Drain the water and cook the chickpeas with a pinch of backing soda and salt in a pressure cooker.
  • Now heat oil in a pan or kadhai and add cumin seeds and bay leaves to it.
  • When the seeds crackle add Ginger –garlic paste and green chili and let them cook for 2 minutes.
  • Add the onion, ginger and garlic and sauté till the onion is golden brown.
  • Add tomato puree and cook for five minutes.
  • Now add all the mentioned spices Chhole masala, chilli powder, amchur, turmeric powder, coriander powder, and salt and sauté for two minutes.
  • Add previously cooked chane/Chhole and 1 cup of water and mix well.
  • Simmer for 10 to 15 minutes.
  • Garnish with fresh coriander leaves (Hara Dhania) and Keep aside.

Now serve your bhaturas with chhole and finely chopped onion and lemon. It will enhance the taste and also help in digestion. Serve hot and be ready to win praise of everyone with spicy and tasty home cooked chhole bhature. You can master it in 2-3 times and this cooks easily. Please do not forget to share your experiences.
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