Chole Bhature Recipe or chana bhatura is a popular North Indian or Punjabi breakfast dish. Boiled chickpeas are simmered in spicy onion-tomato gravy and served with puffed, fried, crispy and soft bhatura. This homemade chole bhature is made by preparing homemade spice powder which tastes rich in taste and also a hit in the house, everyone enjoy to have this dish . The gravy of this chole is spicy and made with typical onion-tomato Punjabi masala and Bhatura are puffed up so well and not that oily or greasy. Just try and enjoy !!!
Soaking time: 8 hours or overnight
Preparation time: 10 minutes
Cooking time: 30 minutes
Dry Kabul Chana – 3 cup soaked for 8 hrs or over night
Turmeric powder – ¼ teaspoon
Coriander powder – 1 teaspoon
Cumin powder – 1 teaspoon
Red chili powder – 1 ½ teaspoons
Garam masala – ½ teaspoon
Amchur powder or dried mango powder – 1/2 teaspoon
Coriander leaves – 2 tablespoons, chopped finely
Bay leaves – 2 no’s
Cinnamon – 1 big or 2 small no;s
Clove – 4 no’s
Black cardamom / cardamom – 2 no’s
Pepper – 1/2 tsp
Add all the above ingredients in a pan and dry fry till it becomes hot,allow it to cool
Add fried ingredients into a mixer jar and run the mixer to make a powder and set aside.
How to prepare chole/chana for bathura –
Add soaked chana to a pressure pan , salt,add 3 bay leaves and a cinnamon
Add 1 cup of water and pressure cook for 3 or 4 whistles, after cooking chana remove the spices from it and keep ready.
To make a paste or to grind –
Onion – 3 no’s chopped roughly
Tomato – 3 no’s chopped roughly
Green chilly – 1 single
Garlic – 8 cloves
Ginger – 1 inch
Add all the above ingredients into a mixer jar and grind to a paste by adding water
Heat a pan by adding oil in it. when it is hot add cumin seeds allow it to sizzle
Add prepared paste into it
Fry it until oil separates from the edges,
Add all dry spices and prepared powder together and combine altogether for 3 min stir fry.
Add pressure cooked chana into it and bring it to boil cover the lid and cook in a low flame for 5 min.
Add amchur powder /dry mango powder into it and mix properly. If gravy is too thick then add more water and simmer for 2-3 minutes. If gravy is too thin then let simmer for more time till you get your gravy.
Finally add chopped coriander and turn of the flame. Add 1 tbs of butter to the gravy when you serve.
Chole /chana is ready, keep it covered so it stays warm till you make bhaturas. Serve chole/chana with bhatura and enjoy with sliced onions with lemon wedges and chopped fresh coriander to enhance the taste of chole/chana bhatura.