by Tarla Dalal
Added to 1062 cookbooks
This recipe has been viewed 1483608 times
My earliest memories of Chole Bhature is of the one I ate at a popular eatery in Mumbai Known as "Cream Centre". On enquiring, I was told that the chick peas and spices were simmered together for hours resulting in a dish that a large number of Mumbaites relish even today!
My version of chole is however, ready in minutes and is as delicious. I have also added tea leaves, which impart a dark brown colour to the chick peas which usually comes from simmering chick peas in an iron pot.
I enjoy eating hot chole with tikkis, bhaturas, kulcha or simply topped on a slice of bread.
Crisp, yet spongy bhaturas are used to mop up the chole. Traditionally bhatura dough was made using leavening agents like soda, curds and leaving it for hours to ferment before they could be rolled out and deep fried.
This recipe of bhature is one that uses mashed potatoes to soften up the bhaturas. Moreover, also these bhaturas do not turn rubbery and chewy when they are eaten cold.
- Combine the kabuli chana, salt, tea leaf tied in muslin cloth and enough water in a pressure cooker and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Remove the tea leaf tied in muslin cloth and drain the kabuli chana. Keep aside.
- Heat the oil in a deep non-stick pan and add the cumin seeds. Sauté on a medium flame for 30 seconds.
- Add the onions, ginger and garlic and sauté on a medium flame for 1 to 2 minute or till the onions turn translucent.
- Add the chole masala, chilli powder, dried mango powder, turmeric powder, coriander powder, cumin seeds powder, salt and 1 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the kabuli chana, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Mash the kabuli chana once lightly with a help of a masher. Switch off the flame, keep aside.
- Combine the flour, potatoes, curd, oil and salt and knead to make a soft dough using enough water.
- Cover the dough with a wet muslin cloth and rest the dough for 20 minutes.
- Divide the dough into 4 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little plain flour for rolling.
- Heat the oil in a deep non-stick pan and deep-fry the bhatures, one at a time, till they turn golden brown in colour from both sides.
- Serve hot bhatures immediately with the chole, sliced onion and lemon wedges.
- While frying the bhature, press the centre lightly with a frying spoon so as to help it to puff up.
- Chole masala is a blend of spices which is readily available at most grocery stores.
Nutrient values (Abbrv) per serving
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