Chole Bhature easy recipe दिल्ली वाले छोले भटूरे Homemade Chole Masala

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.