Deep fried refined flour Indian bread (Bhatura) served with spicy chickpeas (Chhole), this is a favorite breakfast or day-time meal in Northern and Central regions of India. Usually served with onion salad and pickle, Chhole Bhature is a complete, filling meal.
Ingredients for Chhole
- Chickpeas (Kabuli Chane), soaked overnight 1 cup
- Fresh ginger, peeled and grated 1 inch piece
- Tomatoes 2 medium
- Green Chili 1
- Cooking Oil 1-1/2 tablespoons
- Cumin seeds 1 teaspoon
- Red Chili powder 1/4 teaspoon
- Coriander powder 1 teaspoon
- Garam Masala 1/2 teaspoon
- Amchur (Dry mango powder) 1/2 teaspoon
- Tea bag 1
- Salt To taste
Ingredients for Bhature
- Maida (Refined floor) 1 cup
- Sooji (Semolina) 1 tablespoon
- Curd 1 tablespoon
- Baking powder Pinch
- Salt 1/4 teaspoon
- Sugar 1/2 teaspoon
- Cooking Oil For frying
- Combine maida, sooji, baking powder, salt, curd and sugar in a bowl. Mix with hands well and add water slowly to knead into soft dough.
Tip: Knead the dough in lukewarm water for better results. Knead the dough soft so that it gets space to expand.
- Cover it with a damp cloth and keep aside for 2 – 3 hours at a warm place to allow it to get well fermented.
- Drain the water from the soaked chickpeas and transfer them into a pressure cooker. Add 3 cup of fresh water along with a tea bag.
- After 2 whistles, simmer and cook for 20 minutes. Turn the heat off and let the chickpeas stand to cook in the steam.
- Once all the steam escapes, carefully open the cooker, remove the tea bag, drain the excessive water and keep aside, don’t discard it.
- Puree the tomatoes and one green chili together, transfer into another bowl and keep aside.
- Heat 1-1/2 tablespoon oil in a deep frying pan, add cumin seeds and let them start to crackle.
- Add grated ginger to it, stir and sauté for a minute then add the freshly pureed tomatoes; cook for 3-4 minutes while stirring occasionally.
- Add spices and salt to taste, stir to mix and cook for another couple of minutes on slow heat.
- Now add the drained cooked chickpeas in it. Stir to mix well and cook for two more minutes.
- Pour the water drained from the cooked chhole earlier back into the pan.
- Stir and cook for another 2 – 3 minutes while stirring occasionally. Remove from heat and keep aside.
- Place a clean deep frying pan or wok over medium heat and pour in enough cooking oil for deep frying.
- Knead the dough once again for a minute on lightly greased surface. Take small portions of it and roll into small balls of dough.
- Roll the dough balls into a small circle or oval on a lightly greased surface with a rolling pin.
- Once the oil is hot, carefully slide the rolled out circle in the oil by the side of the pan, gently press it to remain dipped in hot oil so as to let it puff. Deep fry from both the sides till it becomes very lightly brown. Take care while flipping the bhatura in the hot oil.
- Bring out the bhatura with the help of a big slotted spoon or flat slotted spatula and place on a dish lined with paper towel so as to remove extra oil.
- Transfer the chhole into a serving dish; garnish with chopped fresh coriander (cilantro) and tomatoes slices. Serve hot with pickle and onion salad.
Preparation Time: 1 hour
Serves: 2 – 3