
Chole Bhature easy recipe दिल्ली वाले छोले भटूरे Homemade Chole Masala
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.
Superb easy recipe. Thanks
Great tasting recipe..loved it
Recipe explained nicely.
Tried this today. Was amazing.
Amazing recipe. It tastes just like restaurants
Hii
Superb recipe for masala
I made that
It was amazing
Thanku for that
Thanks for sharing so many wonderful recipes made in simple way. Keep it up. Best wishes from me.