Family Fav Street-Style Chole Bhature at Home with Roti Maker Hack - Day In Life of Indian Homemaker

Ingredients

• 2 cups Dried Chickpeas (soaked overnight, rinsed before cooking)
• 1 teaspoon Salt (added to boiling water)
• 2 tablespoons Chana Masala (store‑bought blend or homemade)
• 0.25 teaspoon Baking Soda (helps chickpeas stay soft and fluffy)
• 1.5 large Onion (peeled, washed, added whole during boiling then removed)
• 2 pieces Dried Pomegranate Peel (adds deep black colour; can substitute dried amla or omit for lighter colour)
• 1 tablespoon Vegetable Oil (few drops on pressure‑cooker lid to stop foam; plus oil for deep‑frying)
• 200 grams Paneer (cut into 1‑cm cubes, added to chickpeas near the end)
• 4 cups All‑Purpose Flour (sifted)
• 0.5 teaspoon Baking Soda (IN0) (Indian brand INO; provides lift for bhature)
• 2 cups Water (for dough) (lukewarm, adjust as needed for soft dough)
• 2 pieces Green Chili (finely chopped, optional for heat)
• 1 tablespoon Lemon Juice (for tandoori onions)
• 1 medium Onion (for tandoori onions) (thinly sliced)
• 0.5 cup Mixed Veg Pickle (store‑bought or homemade, served on the side)

Instructions

1. Boil Chickpeas

   Add the soaked chickpeas to the pressure cooker, cover with water 1‑inch above the beans, then add 1 tsp salt, 2 tbsp chana masala, ¼ tsp baking soda, the whole peeled onion, and 2 pieces of dried pomegranate peel. Lightly oil the lid and add a few drops of oil inside the cooker to stop foam.

   Time: PT5M

2. Pressure Cook

   Close the lid, bring to high flame, allow the first whistle, then reduce to medium flame and simmer for 10‑12 minutes. Allow a second whistle, then simmer another 10‑12 minutes until the chickpeas are soft but not mushy.

   Time: PT20M

3. Finish the Chole

   Release pressure, open the cooker and discard the whole onion and pomegranate peel. Lightly mash a handful of chickpeas in the pot, add the paneer cubes, and pour in enough water to achieve a thick‑but‑saucy consistency. Bring to a gentle boil on medium flame for 5‑7 minutes, stirring occasionally.

   Time: PT7M

4. Prepare Bhature Dough

   In a large mixing bowl combine 4 cups all‑purpose flour, 1 tsp salt, and ½ tsp baking soda (IN0). Gradually add 2 cups lukewarm water while kneading until the dough is soft, smooth, and slightly sticky. Drizzle a few drops of oil, knead for another minute, then cover and let rest for 10 minutes.

   Time: PT15M

5. Shape Bhature

   Divide the rested dough into equal balls (about 12). Using a roti maker or rolling pin, roll each ball into a thin circle (≈4‑5 mm). Keep the rolled discs covered with a damp cloth to prevent drying.

   Time: PT10M

6. Fry Bhature

   Heat vegetable oil in a deep pan to 350°F (180°C). Gently slide one rolled disc into the oil; fry for about 10 seconds on each side until it puffs up and turns golden. Remove with a slotted spoon and drain on paper towels. Repeat with remaining discs.

   Time: PT10M

   Temperature: 350°F

7. Prepare Tandoori Onions

   In a bowl combine the sliced onion, 1 tbsp lemon juice, a pinch of salt, and a pinch of chili powder. Toss and let rest for 10 minutes.

   Time: PT10M

8. Serve

   Plate hot black chole in a serving bowl, place bhature beside it, add a mound of tandoori onions and a side of mixed veg pickle. Enjoy immediately.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

80 g

Fat

20 g

Fiber

10 g