I know I’m very much into baking and stuff and I started this blog mainly to share my dessert and baking recipes but I cant ignore Indian cuisine, after all my roots are here. I bake at home but whenever we dine outside, its mostly Indian food at our table.
Whenever I used to eat chole bhature outside, one thing that always kept hitting my head was “Can I make such delicious chole at home?” I tried many times but always failed, never reached that taste which I wanted plus the colour would be the same yellowish. I wanted the dark rich, chole which they serve at the restaurants or even at streets. My hometown Ranchi has a famous eating joint known as Punjab Sweet House where we get the best Chole Bhature in town, have been eating there since I was a child. Even when I lived in Bangalore and then Mumbai for five years at a stretch, I used to make sure to have chole bhature from there whenever I was in Ranchi for holidays.
This recipe is a result of a hefty research and lots of trial and errors. I was so happy when I finally got it. Introducing restaurant style food at home is a good idea, you get the satisfaction plus it saves you from the cons of eating out. Yes, this is for them who love cooking to bits or who manage to take out time and cooking for their loved ones.
Not all the recipes around the internet gave me the pleasure of eating chole bhature. What I did was blended together two to three recipes, introduced something on my own and that is how I could finally land to this recipe.
The major information I found out while on research was to add baking soda while pressure cooking the chickpeas which helps it cook inside out. Until I knew this, whenever I made chole I used to think “why are the chickpeas dry from inside?” Outside it would appear cooked but inside it retained the dryness. Adding baking soda while pressure cooking chickpeas makes it moist and when mashed it appears cooked from inside as well. I also learnt about the the colour of the chole which is usually dark when we eat outside. The fact is that they add a tea bag while boiling chickpeas and got the beautiful dark colour.
I also used whole spices while boiling the chickpeas so that the flavours get infused well instead of dry roasting and then grinding the spices. This way, the cooking process gets easier and cuts off extra world. Also, I believe that the purpose of using whole spices is to infuse flavour so this is a better way according to me.
The bhature recipe which I used, I got it long back from the internet itself. Its the best and no fail recipe, provided I made few changes and it works well for me. This is the best bhature recipe I found that too without yeast and makes A+ bhaturas. I did not plan to share the bhatura recipe to avoid the length but I could not resist and this will help anyone cooking to read from one post itself. I shall brief everything in the recipe, so lets get started.
- For pressure cooking chickpeas: Water - 4 cups
- Soaked chickpeas - 2 cups
- Cinnamon stick/Dalchini - 1 (optional)
- Black cardamom/Badi elaichi - 1
- Green cardamom/Choti elaichi - 3
- Cloves - 3
- Regular black tea bag - 1
- Amchur/Dry mango powder - 1 tsp
- Baking soda - 1 tsp
- Salt - ½ tsp
- To prepare Chole/Chana masala spice mix: Cumin powder/Jeera powder - ½ tsp
- Coriander powder/Dhania powder - 3 tsp
- Turmeric powder/Haldi - ½ tsp
- Grated dry ginger/Grated fresh ginger - 1 tsp
- Kashmiri red chilli powder - ½ tsp
- Regular red chilli powder - ½ tsp
- Garam masala/All spice mix powder - ½ tsp
- Amchur/Dry mango powder - 1½ tsp
- Sugar - ⅛ tsp
- For tempering: Ghee/Clarified butter - 2 tbsp
- Heeng/Asafoetida - a pinch
- For Bhatura fermentation: Curd/Yoghurt - ¾ cup
- Sugar - ½ tbsp
- Baking powder - ½ tsp
- Water - ¼ cup
- All purpose flour - ¾ cup
- Other main ingredients for bhatura: All purpose flour - 1½ cup
- Whole wheat flour - 1 cup
- Ghee/Clarified butter- 1 tbsp
- Salt - 1 tsp
- Luke warm water - ½ cup or less or more or as required for the dough
- Oil - for deep frying
- Green chilli - 1
- Onion - 2 (medium)
- Ginger Garlic Paste - 1½ tsp
- Tomato puree - 3 tbsp
- Curd/Yoghurt (beaten) - ¼ cup
- Water - as required
- Salt - to taste
- First of all take a pressure cooker, add in water, soaked chickpeas, cinnamon stick, cloves, black cardamom, green cardamom, tea bag, amchur, baking soda, salt. Stir a bit and close the pressure cooker lid.
- Pressure cook for 4 whistles and let the steam escape fully before opening the lid. When you open the lid, discard the tea bag and keep the cooker aside.
- Now to make the chole/chana masala spice mix, in bowl blend together cumin powder, coiander powder, turmeric, grated dry ginger, kashmiri red chilli powder, regular red chilli powder, garam masala, dry mango powder, sugar and add little water to form a paste. Keep aside. I prefer using this homemade masala instead of using the store bought chana masala. Trust me, you will understand the difference when you take the first bite.
- For tempering, first heat a pan/kadhai and add in ghee.
- Once the ghee is hot, add in heeng and wait until aromatic.
- Now add in chopped green chilli and the fine chopped onions, saute until onions are soft.
- Add the ginger garlic paste now and mix well. Cook till the raw smell leaves.
- At this stage add in the prepared chole/chana masala spice mix paste and cook until it releases oil and starts leaving the sides of the pan.
- Add tomato puree and mix followed by beaten curd. Mix well and cook for 2 mins.
- Now, add the boiled chickpeas with its stock and combine well.
- Check the seasoning, add more salt if needed and water as required.
- Simmer for 15 minutes and your chole is ready to serve.
- For bhature you will have to start working the previous night by fermentation.
- For fermentation you will need all purpose flour, curd, sugar, baking soda, add all the ingredients in a bowl and pour water. Mix well to make a thick paste. Once done cover with a cloth and leave it in a warm place overnight.
- In the morning, you can see bubbles on the surface which shows that the mixture has fermented well. It should be fermented for 8 hours atleast.
- Now in another mixing bowl take both the flours, add in ghee and rub the ghee in the entire flour, and then add in the whole fermented mixture. Also add the salt now.
- Using your hand mix the dough and add required warm water. Knead it into a soft dough.
- Now when kneading is done, keep this dough covered in a warm place for an hour more.
- The dough will rise, punch it on a flour dusted surface and the dough is now ready to use.
- Roll out round in desired size and deep fry in hot oil. If you have followed all the instructions carefully, you will surely get a puffed up bhatura which will definitely bring a smile on your face.
- Serve hot with chole.
Bhatura recipe adapted from: Veg Recipes of India