Chole Bhature – Rajasthan Style Recipe

Published On April 24, 2017
In Article
By Heena Bharat
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Prep Time
390 Minutes
Cook Time
25 Minutes
Difficulty Level
Expert

Ingredients

Maida/ all purpose flour - 2 cup
Ajwain/ carom seeds - 1 tablespoon
Milk/ doodh - 4 cups
Oil/ tel as required to fry bhature + 2 tablespoon for chole
Kabuli chana/ chickpea - 150 gms (soaked in water for at least 6 hours)
Spices - coriander/ dhaniya powder, red chili/ lal mirch powder, cumin/ jeera powder, garam masala - each 1/2 tablespoon
Tea/ chaipatti bag - 1 (i have used cotton cloth and 1 tablespon tea tied in it)
Pinch of baking soda
Paste of ginger/ adarak and green chilies/ hari mirch - 1 inch piece and 2 green chilies
Khadey masale/ whole spices - black pepper seeds/ kali mirch - 4, bay leaves/ tej patta 1 to 2, Cinnamon stick/ dalchini - 1
Dry kasoori methi powder/ crushed - 1 tablespoon
Tomato paste of 2 tomatoes
Pinch of asafoetida/ hing
Ciba Taaza chana masala - 2 tablespoon
Potatoes boiled/ aloo - 1-2
Chopped green coriander leaves/ dhaniya patti for garnishing
Salt/ namak to taste
Lemon juice/ neembu ras - 1 tablespoon

Instructions

For Bhature - heat milk in a pan and add some lemon juice once is boiled. This makes curdling of milk. Allow this milk to get cold and sieve the water from it. Don't throw this curdled water, we would be using this for making dough for bhature.
In a bowl add maida, ajwain, salt and curdled milk to make a smooth dough for bhature. Use the water extracted from curdled milk for the preparation of dough. Cover the dough with a cotton cloth/ plate and keep this dough aside for 30 minutes.
Boil washed chana ,peeled and washed potatoes in a pressure cooker adding 1 glass of water, salt and baking soda. Put a tea bag in the pressure cooker. This will give perfect color to the chole curry.
Allow 1 whistle on medium flame. Keep the cooker on low flame for another 5 minutes after 1 whistle.
Meanwhile make a smooth paste of fresh tomatoes and another paste of green chilies and ginger in a mixer.
Heat oil in a pan on medium flame. Add hing and all above listed khadey masale (black pepper seeds, bay leaves, cinnamon stick) to the pan. Add tomato paste, and ginger chilli paste. After few seconds add spices on lower to medium flame - cumin powder, coriander powder, chana masala, red chilli powder to it on lower flame. Mix well and add dry kasoori methi. Saute the mix till oil separates from the spices. This process will take around 10 to 15 min.
Add one cup of water and salt and allow it to boil. Add boiled chana and potatoes and cook the curry for 4-5 min. Lastly add some garam masala and chopped coriander leaves to the curry. Switch it off once the curry is done.
While he curry is cooking, let us prepare bhature.
Take lemon size balls from the maida dough and make flat thick flat disks of desired size out of it.
Heat enough oil for frying bhaturas. Put the bhaturas one by one into the oil and press it gently so that it rises well in the oil.
Fry the bhaturas till they get golden brown in colour from both sides. Likewise make all the bhaturas.
Yummy and delicious "Chole Bhature" is ready to be served with pickles, chopped onions and lemon juice. Enjoy!

Servings : 4
Ready in : 415 Minutes
Special Category : Healthy Food
Recipe Type : Dinner, Lunch

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Heena Bharat

Good food creates good memories and can win many hearts. Though basic cooking started in my Mumbai days, but being in Germany for few years, I started missing all Indian food especially street food. This has made me trying new and new dishes at home and even during the lockdown period in india, it has proved to be the need of the hour!!