Chatpate Chhole Bhature

Published On May 18, 2018
In Article
By Guest Author
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Prep Time
600 Minutes
Cook Time
20 Minutes
Difficulty Level
Intermediate

Ingredients

For Chhole :-
Chhole/chickpeas - 2 Cup
Onion - 1 chopped
Dried gooseberry/amla - 1 Tablespoon
Bay leaf - 2
Badi elaichi/black cardamom - 1
Tea leaf - 1/2 Tablespoon
Garlic-Ginger paste - 1 Tablespoon
Cinnamon stick - 1
Jeera/cumin - 1 Teaspoon
Anardana/pomegranate powder - 1 and 1/2 Tablespoon
Amchur powder - 1/2 Teaspoon
Chaat masala - 1/2 Teaspoon
Red chilli powder - 1/2 Teaspoon or
Coriander powder - 2 Tablespoon
Cumin powder - 1/2 Teaspoon
Dry ginger powder - 1 Teaspoon
Black pepper powder - 1/2 Teaspoon
Chopped coriander - for garnishing
Oil - for frying + 2 Tablespoon
Salt - as per taste
Ginger juliennes - for garnishing
Cottage cheese cubes - for garnishing
Heeng/asafoetida - a pinch
For Bhature:-
Maida/refined flour - 1 Cup
Sooji - 2 Tablespoon
Salt - a pinch
Powdered Sugar - 1 Teaspoon
Kasuri Methi - half teaspoon (optional)
Sour or normal fresh Curd - 3 Tablespoon
Baking powder - 1/2 Teaspoon
Baking soda - 1/2 Teaspoon
Oil - 1 Tablespoon
Paneer/cottage cheese - 1/2 cup grated
Coriander leaves - few
For Spicy potato:-
Boiled potato - 1 Cup
Red chilli powder - 1/4 Teaspoon
Coriander powder - 1/4 Teaspoon
Dry mango powder - a pinch
Salt - as per taste

Instructions

Soak chhole overnight.
Take a bowl and add maida, sooji, salt, sugar, baking powder, baking soda, curd, oil, kasuri methi. Mix well. Knead a soft dough using water. Knead the dough for ten minutes. Then rest the dough for 2 hours by covering it.
Now, take a pressure cooker. Add chhole, a bay leaf, badi elaichi, cinnamon stick.
Take a small muslin cloth and add amla, tea leaves to make a potli. Put this in chhole.
Add 4-5 cup of water, salt and pressure cook for 5-6 whistle. Remove the potli of tea leaves.
Now, take a kadai or pan. Add oil and heat it.
Add cumin seeds and a bay leaf. Saute then add heeng.
Add chopped onion and cook until the colour changes to brown.
Then add ginger-garlic paste. Mix well. Cook for 2-3 seconds.
Add red chilli powder, anardana powder, amchur powder, coriander powder, cumin powder, dry ginger powder. Saute and mix well.
Add some boiled chhole water to it to prevent masala from burning.
Add salt and black pepper powder. Saute it.
Take a small bowl, take chhole and mash it. Add this mashed chhole to masala. Cook for a minute.
Add boiled chhole with its residue/water. The consistency should be thick. Cook it on a low flame for 2-3 minutes. Then switch off the gas.
For spicy potatoes:Take a pan, add oil and heat it.
Add red chilli powder, coriander powder, amchur powder, salt and diced boiled potato. Saute it on a low flame. Switch off the gas. Potatoes are ready.
Take a bowl, add grated paneer and coriander leaves and mix well.
Take a big portion of dough, stuff paneer mix to it. Seal it. Grease it with oil.
Take oil in kadai for frying heat it.
Take a dough and roll it with rolling pin.
When oil is hot, fry bhatura on a high flame until golden brown colour from both the sides. Transfer to the plate.
Take a serving pale, add chhole, bhature and spicy potato. Garnish the chhole with ginger juliennes, coriander leaves, paneer cubes.
Yummy 'Chatpate Chhole Bhature' is ready to be served. Serve it with papad, onion rings and green chilli.

Servings : 4
Ready in : 620 Minutes
Recipe Type : Dinner, Lunch, Snacks