Punjabi Chole Bhature-Chana Bhatura Recipe
Ingredients needed for Bhatura
All Purpose flour/maida- 2 cups
Sugar- 1 tsp
Rava/semolina -2 tsp
Salt to taste
Baking soda or powder- a pinch
Oil for deep frying
For the Chole
Chick peas/channa -1 cup
Onion -1 cup
Tomato -1 1/2 cup
Green chilli minced-1 tbsp
Ginger minced -1/2 tbsp
Garlic minced -2 tbsp
Ginger garlic paste-2 tsp
Cashew nuts -7-10
Tomato sauce or ketchup -1 tbsp
Turmeric powder – 1/4 tsp
Chilli powder -1/2 tsp
Channa masala powder – 1/2 tbsp
Chaat masala -1/2 tbsp
Salt to taste
For the seasoning
Oil -4 tbsp
Cinnamon 1 inch piece-3
Cumin seeds -1 tsp
Kala jeera/black cumin seeds-3/4 tsp
Saunf/sombu -1/2 tsp
Coriander leaves -finely chopped
Fried onions or fresh onions
Cream or butter
In a bowl mix together maida, rava, salt, sugar and baking powder.
Add warm water and make a slightly stiff dough just as you make for poori. Grease your hands with oil and knead the dough well. Cover it and keep it aside for 2 hours.
After 2 hours- Your bhatura dough is ready. Knead the dough again and make small lemon sized balls out of it.
Dust the ball with maida (all purpose flour) and roll it out into thin pooris (it should not be too thin)
Fry both sides until golden brown. Then remove it from the oil with a slotted ladle and serve hot with chole. Repeat the same process for the rest of the dough.
Punjabi Chole Recipe (Restaurant style)
Wash and soak chick peas overnight. Pressure cook for 5-6 whistles or until soft with just enough water to cover the chickpeas.
Soak cashew nuts in hot water and grind it to a paste. Keep it aside.
First keep all the things ready. It saves you a lot of time and also you will not forget anything.
Heat oil in a kadai, add all the ingredients mentioned under seasoning.
Then add the minced ginger and garlic and saute for a few seconds.
Once the onion becomes golden brown, add ginger garlic paste and saute until the raw flavor goes.
Then add finely chopped tomatoes.(picture below)
Serve Chole with hot bhatura. Prepare chole first and then bhatura.
|Punjabi Chole Bhature|
Chole and Bhatura are made for each other. Find more Made for each other breakfast combinations below-
Upma Kozhukattai or Arisi Upma– Brinjal Gothsu
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Yum Punjabi chole is one of my fav 😛
Wow! this would make a perfect breakfast.. Love it
Chole bhature looks delicious and mouthwatering..
This is beautiful. Thanks.
Thankd padhu for your wonderful receipe.
Bhature and chole,both makes me hungry Padhu.
Thanks, I love this verymuch
perfect combo…love it anytime
Looks yummy . Will make it for tomorrow's breakfast. Thanks
Anu s kitchendelights
Bhatura looks yummy…perfect combo ..
nice one really very very yummy
Are we using seasonings also?
Wow! Padhuskitchen is my favourite! Awesome recipes.You write it so well unlike others who blog.
Nice recipe, pictures look great. Poori is not the same as Bhatura though. Chole Poori is one thing and chole bhature is a different thing. What you made is more like a poori. Bhatura has a different dough and is a lot more chewy and stretchy than poori. Poori dough is closer to a roti dough and bhatura dough is leavened, using yeast. The dough is known as a khameer atta.
Yes padhu.. I support the above comment… The one u demostrated s a poori kind… Batura s prepared adding yeast curd etc to the same.. N should let t ferment. Hope to c more delicious recipes from u.
Ur site is very useful.thank u
When to add cashews u didn't mention it
I have mentioned it. It seems you missed it. It is written above the 5th picture under Punjabi Chole Recipe "Method"
Going to try today @ padhus mam thanks…
I like the way you chop and keep. So neat and meticulous!
Do you grind the seasoning spices before frying or add them whole?
No, I have added whole spices.
Hi. I love channa bhature one of my favourite dish. It is necessary to add channa masala
For chole/channa, we use only channa masala as it will give you the taste of a perfect chole masala. If you do not add, it is not a problem. You can add garam masala.
Chole tasted great. Thanks Padhu
I tried this today. Came out awesome! Thank you!
While cooking channa dal I added very less water and 3/4 tsp of table salt. For the gravy I added 2 tsp of table salt. I added a little less red chilli powder than mentioned (the variety I have is very hot). The result was unbelievable!