Cholebhature (छोले भटूरे) is a combination of chole (spicy chick peas) and fried breads called bhature (made of maida flour). It is mainly eaten in North India and along with chole seems to be have originated in Punjab.
Bhature:
Ingredients:
1) 400 g flour / Maida
2) 25 g curd
3) 2 teaspoon sugar
4) 1 teaspoon salt
5) Oil for deep frying
Method :how to make Bhatura
Mix sugar, salt and curd. Add flour into it. Mix well and bind a soft dough. Keep aside, covered for 2- 3 hours ( recommending to keep in a Tupperware container / box ) . Knead the batura dough again and divide into small portions. Flatten them to form rounds ( just like puri ). Fry batura one at a time till it puffs up. Turn over till both sides are golden brown. Serve with chole.
Chole:
1) Kabulichanna / white channa – 250 g
2) Turmeric powder – 1 teaspoon
3) Salt – 1 teaspoon
Masala ingredients :
1) Ginger – garlic paste – 2 tablespoon
2) Red chilly powder – 1 ½ teaspoon
3) Coriander powder – 2 teaspoon
4) Turmeric powder- ¼ teaspoon
5) GaramMasala ( spice powder ) – ½ teaspoon
6) Tomato puree – 1 cup
7)Onion – 3 , finely chopped
Method :how make chole
Add 1 teaspoon turmeric powder,Kabulichana , salt in Pressure cooker and cook for 15 min. Heat oil in Kadai / frying pan. Fry chopped onions till brown on slow flame. Add masala ingredients. Saute it slowly for 5 minutes. Add tomato puree, cooked channa and salt. Mix it well. Cook on a slow flame for 15 – 20 minutes till the gravy thickens. Serve with Batura. You can decorate with chopped onion , lemon wedges and coriander leaves.
2) 25 g curd
3) 2 teaspoon sugar
4) 1 teaspoon salt
5) Oil for deep frying
Method :how to make Bhatura
Mix sugar, salt and curd. Add flour into it. Mix well and bind a soft dough. Keep aside, covered for 2- 3 hours ( recommending to keep in a Tupperware container / box ) . Knead the batura dough again and divide into small portions. Flatten them to form rounds ( just like puri ). Fry batura one at a time till it puffs up. Turn over till both sides are golden brown. Serve with chole.
Chole:
1) Kabulichanna / white channa – 250 g
2) Turmeric powder – 1 teaspoon
3) Salt – 1 teaspoon
Masala ingredients :
1) Ginger – garlic paste – 2 tablespoon
2) Red chilly powder – 1 ½ teaspoon
3) Coriander powder – 2 teaspoon
4) Turmeric powder- ¼ teaspoon
5) GaramMasala ( spice powder ) – ½ teaspoon
7)Onion – 3 , finely chopped
Method :how make chole
Add 1 teaspoon turmeric powder,Kabulichana , salt in Pressure cooker and cook for 15 min. Heat oil in Kadai / frying pan. Fry chopped onions till brown on slow flame. Add masala ingredients. Saute it slowly for 5 minutes. Add tomato puree, cooked channa and salt. Mix it well. Cook on a slow flame for 15 – 20 minutes till the gravy thickens. Serve with Batura. You can decorate with chopped onion , lemon wedges and coriander leaves.
