दिल्ली वाले छोले भटूरे Chole Bhature easy recipe Homemade Chole Masala

35-45 minutes
2
Indian
दिल्ली वाले छोले भटूरे Chole Bhature easy recipe Homemade Chole Masala Recipe - Ranveer Brar

Ingredients

For Bhature With Yeast

1½ cup Refined flour, मैदा

½ tsp Sugar, चीनी

Salt to taste, नमक स्वादानुसार

½ tsp Oil, तेल

5 gms Dry Yeast soaked in water & sugar, पानी में भीगा हुआ ईस्ट

Water, पानी

2 tbsp Semolina, soaked in water, पानी में भीगा हुआ रवा

1 tsp Oil, तेल

 

For Bhatura Without Yeast

1 ½ cup Refined flour, मैदा

2 tbsp Semolina, soaked in water & sugar, पानी में भीगा हुआ रवा

½ tsp Sugar, चीनी

Salt to taste, नमक स्वादानुसार

½ tsp Oil, तेल

Water as required, पानी

¼ cup Curd, beaten, दही

½ tsp Baking soda, बेकिंग सोडा

1 tsp Oil, तेल

Oil for frying, तेल तलने के लिए

 

For Pressure Cooking Chole

1 ½ cups Chickpeas, soaked, overnight, छोले

4-5 Dry Amla, सूखा आमला

1 Dry red chilli, सूखी लाल मिर्च

2 Black cardamom, बड़ी इलायची

Salt to taste, नमक स्वादानुसार

1 tsp Baking soda, बेकिंग सोडा

1 Bay leaf, तेजपत्ता

2 tbsp Tea powder, चाय पाउडर

Water as required, पानी

 

For Chole Masala

2-4 Black cardamom, बड़ी इलायची

10-12 Black peppercorns, काली मिर्च के दाने

2-3 Green cardamom,  हरी इलायची

2 Mace, जावित्री

½ tbsp Dry fenugreek leaves, कसूरी मेथी

1 inch Cinnamon stick, दालचीनी

½ Nutmeg, जायफल

1 Star anise, चकरी फूल

2-4 Cloves, लौंग

¼ tsp Fenugreek seeds, मेथी दाना

1 tbsp Coriander powder, धनिया पाउडर

A pinch of asafoetida, हींग

½ tsp Degi red chilli powder, देगी लाल मिर्च पाउडर

½ tsp Cumin powder, जीरा पाउडर

 

For Tempering Chole

¼ cup Ghee, घी

Prepared Chole Masala, तैयार किया हुआ छोले भटूरे मसाला

5 tbsp Black tamarind water, soaked, भीगे हुए काले इमली का पानी

½ cup Remaining chole water, उबले हुए छोले का पानी

1 inch Ginger, julienned, अदरक

2 tbsp Ghee, घी

 

For Fried Aloo

2 medium Potatoes, boiled & cubed , आलू

Oil for frying, तेल तलने के लिए

Salt to taste, नमक स्वादानुसार

½ tsp Degi red chilli powder, देगी लाल मिर्च पाउडर

1 tsp Dry mango powder, अमचूर पाउडर

 

For Garnish

1 medium Onion, slice, प्याज

2 fresh Green chillies, हरी मिर्च

½ inch Ginger, julienned, अदरक

Green chutney, हरी चटनी

Few fresh Coriander sprig, धनिया पत्ता

Process

For Bhature With Yeast

  • In a parat, add refined flour, sugar, salt to taste, oil, dry yeast soaked in water, semolina soaked in water for 1 hour and mix well making sure everything is well combined.
  • Further, add water as required and knead the dough.
  • Knead to the smooth and soft dough without putting much pressure.
  • Grease the dough with oil, cover and rest for 1 hours.
  • Pinch a ball sized dough and make a ball without any cracks.
  • Roll slightly thick, applying oil to prevent it from sticking.
  • Cover and rest for 15 minutes.
  • Finally, roll the dough evenly into circles using a rolling pin. roll neither too thin or thick.
  • Heat oil in a deep kadai. When the oil is sufficiently hot, add one bhatura.
  • Press with the spoon to puff up.
  • Also once they begin to puff, splash oil over the bhatura till they puff completely.
  • Flip over and fry the bhatura till golden brown all over.
  • Then drain the bhature into tissue paper to remove excess oil. Fry all bhature the same way.

 

For Bhature Without yeast

  • In a parat, add refined flour, semolina soaked in water, sugar, salt, oil, curd, baking soda and mix well making sure everything is well combined.
  • Further, add water as required and knead the dough.
  • Knead to the smooth and soft dough without putting much pressure.
  • Grease the dough with oil, cover and rest for 1 hours.
  • Pinch a ball sized dough and make a ball without any cracks.
  • Roll slightly thick, applying oil to prevent it from sticking.
  • Cover and rest for 15 minutes.
  • Finally, roll the dough evenly into circles using a rolling pin. roll neither too thin or thick.
  • Heat oil in a deep kadai. When the oil is sufficiently hot, add one bhatura.
  • Press with the spoon to puff up.
  • Also once they begin to puff, splash oil over the bhatura till they puff completely.
  • Flip over and fry the bhatura till golden brown all over.
  • Then drain the bhature into tissue paper to remove excess oil. Fry all bhature the same way.

 

For Pressure Cooking Chole

  • In a pressure cooker, add soaked chickpeas, dry amla, dry red chilli, black cardamom, salt to taste, baking soda, bay leaf, tea powder and water as required.
  • Cover and pressure cook for 5 whistles. If you do not have tea bags, then you can prepare tea decoction and add it to the cooker.
  • Once the pressure releases, open the cooker and discard the tea bags. keep aside.
  • Strain the chloe and keep the remaining water for later use.

 

For Chole Masala

  • In a bowl, add Black cardamom, Black peppercorns, Green cardamom, Mace, Dry fenugreek leaves.
  • Add Cinnamon stick, Nutmeg, Star anise, Cloves, Fenugreek seeds.
  • Transfer this into the pan and dry roast until the spices turn aromatic.
  • Add coriander powder, A pinch of asafoetida, Degi red chilli powder, Cumin powder and dry roast well.
  • Transfer it into a grinder jar and grind it finely. Keep it aside for further use.

 

For Tempering Chole

  • In a kadai, heat ghee, add pressure cooked chole, prepared chole masala, black tamarind water.
  • Mix everything well to make sure the chole doesn’t break.
  • Adjust consistency by adding remaining chole water.
  • Simmer for 15-20 minutes on low flame, or until chole absorbs all the flavour.
  • At the end, add ginger and ghee.
  • Garnished with ginger, ghee, green chillies, fried aloo, sliced onion and coriander sprig.
  • Serve hot with fried bhature and green chutney.

 

For Fried Aloo

  • Heat oil in a kadai, add boiled & cubed potatoes and fry until crisp and golden brown from all the sides.
  • Onces it’s crisp, transfer it into a bowl.
  • Add salt to taste, degi red chilli powder, dry mango powder and toss it well.
  • Keep aside for further use.

 

Note :- Note leave the chole in the boiled tea powder water to get a better dark color.

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