Delhi is famous for its finger licking, mouth watering and simply delicious chole bhature. From Pahar Ganj to Punjabi Bagh, everybody is crazy for fluffy bhature with simmering hot chole. A staple Sunday morning brunch concludes with a plate of this spicy delight and a big glass of lassi.
Get the Dilli Style Chole Bhature Recipe here:
- 2 cup kabuli chana (soaked overnight in 6 cups water)
- 1 gooseberry or amla- optional (for adding color)
- 2 ripe tomatoes chopped
- 1 medium onion chopped
- 3-4 green chilies
- 1 tsp ginger garlic paste
- 1 tsp tamarind paste
- 1 tsp carom seeds or ajwain
- 1 pinch asafetida or Hing
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp red chilly powder
- 1 tsp dry mango powder or aamchur
- salt to taste
- 1.5 cup all purpose flour or maida
- 1/2 cup yogurt
- 1/2 tsp baking powder
- 1/2 tbsp sugar
- 1/2 tsp salt
- 1/2 tbsp ghee
- 1/3rd cup semolina or sooji
- Little water for kneading
- Oil for deep frying
- Put the soaked chane with 6 cups of water and some carom seeds and a gooseberry in a pressure cooker. Wait for 7-8 whistles and then remove from heat.
- Heat some ghee/oil in a pan and then add cumin seeds, hing and onions. When the onions turn translucent, add the tomatoes and green chilies. Fry them till they are soft and then add ginger garlic paste.
- Now add this mixture to a blender and make a smooth paste by adding a little water.
- Again add this paste to the pan and add the boiled and drained chana. Add all the spices (garam masala, amchur, red chilly powder, coriander powder and salt) and cook on low heat for 10 minutes.
- Lastly add the tamarind paste and stir nicely. Garnish with finely chopped ginger and coriander.
- Mix together maida, baking powder and salt. Keep aside for 5 minutes
- Now mix sooji, yogurt and sugar together and add to the maida. Knead the dough using very little water.
- Keep the dough covered and let it ferment at least for 2-3 hours.
- Make small balls of the dough. Flatten each ball with the palm of your hand and apply ghee on either side.
- Using a rolling pin roll out the dough in oval / bhatura shape.
- Heat oil in a pan and then place the rolled out bhatura. First fry one side, let it rise nicely and then flip. Now fry the other side the same way.
- Let the bhaturas turn golden brown before taking them out from oil.
- Serve with garma-garam chole and enjoy.
Alternatively you can make the bhaturas using 1 cup whole wheat or atta and 1/2 cup maida. For soft and fluffy bhature let the dough ferment overnight.
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