healthy and oil free भटूरे 😋👌🏻 ₹40/-

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 1 tsp Baking Powder (double‑acting)
• 2 tbsp Yogurt (plain, full‑fat)
• 0.25 tsp Baking Soda (helps puffing)
• 0.5 tsp Salt (adjust to taste)
• ¼ cup Water (adjust as needed for soft dough)
• 1 cup Cooked Chickpeas (or canned) (drained and rinsed)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (chopped)
• 1 tsp Ginger‑Garlic Paste (freshly made or store‑bought)
• 2 pieces Green Chili (slit lengthwise)
• 1 tsp Cumin Seeds (whole)
• 0.5 tsp Turmeric Powder (ground)
• 1 tsp Coriander Powder (ground)
• 0.5 tsp Garam Masala (ground)
• 0.5 tsp Red Chili Powder (adjust for heat)
• 2 tbsp Oil (vegetable oil for chole, none for bhature)
• 2 pieces Fried Potato Pieces (pre‑fried, crisp)
• ½ cucumber Cucumber (sliced thin)
• 1 piece Paneer (1‑inch slice, optional)
• 2 tbsp Fresh Cilantro (chopped for garnish)

Instructions

1. Make Bhature Dough

   In a mixing bowl combine the sifted all‑purpose flour, baking powder, baking soda, and salt. Add yogurt and mix, then gradually add water until a soft, non‑sticky dough forms. Knead for 2‑3 minutes until smooth.

   Time: PT10M

2. Rest the Dough

   Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature. This relaxes the gluten and helps the bhature puff up on the tawa.

   Time: PT30M

3. Prepare Chole Base – Sauté Aromatics

   Heat 2 tbsp oil in a saucepan over medium heat. Add cumin seeds; when they sizzle, add the finely chopped onion and sauté until golden brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Add Ginger‑Garlic, Chilies and Tomatoes

   Stir in the ginger‑garlic paste, slit green chilies, and chopped tomato. Cook for another 5 minutes until the tomato softens and the raw aroma disappears.

   Time: PT5M

   Temperature: Medium heat

5. Spice It Up and Simmer Chickpeas

   Add turmeric, coriander powder, red chili powder, and garam masala. Mix well, then add the cooked chickpeas and ½ cup water. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, allowing the flavors to meld.

   Time: PT15M

   Temperature: Low simmer

6. Prepare Toppings

   While the chole simmers, slice the cucumber, slice the paneer, and if using raw potatoes, quickly fry the two potato pieces in a little oil until crisp (about 5 minutes). Set aside.

   Time: PT5M

   Temperature: Medium heat

7. Cook Oil‑Free Bhature on Tawa

   Heat the tawa or non‑stick skillet over high heat until very hot. Divide the rested dough into two equal balls, roll each into a 6‑inch circle. Place on the hot tawa, cook 1‑2 minutes until bubbles form, flip, and cook another 1‑2 minutes. Press gently with a spatula; the bhature should puff up. Transfer to a plate and keep warm.

   Time: PT6M

   Temperature: High heat

8. Assemble and Serve

   Place the hot bhature on a serving plate, spoon generous chole over the side, and garnish with cucumber slices, fried potatoes, paneer, and chopped cilantro. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

80 g

Fat

12 g

Fiber

12 g