special तबे वाले छोले भटूरे 😋👌 मात्र 40₹/- प्लेट

Ingredients

• 2 cups Canned Chickpeas (drained and rinsed)
• 2 medium Onion (finely chopped)
• 2 medium Tomato (diced)
• 1 tablespoon Ginger‑Garlic Paste (store‑bought or homemade)
• 1 Green Chili (slit lengthwise (optional heat))
• 5 tablespoons Vegetable Oil (for sautéing and shallow frying potatoes)
• 1 teaspoon Cumin Seeds
• 1 Bay Leaf
• 1/2 teaspoon Turmeric Powder
• 2 teaspoons Coriander Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Amchur (Dry Mango Powder) (adds tanginess)
• to taste Salt
• 1 Lemon (cut into wedges for garnish)
• 100 grams Paneer (cut into small cubes)
• 1/4 cup Fresh Cilantro (chopped, for garnish)
• 2 medium Potatoes (thinly sliced for shallow frying)
• 2 cups All‑Purpose Flour (sifted)
• 1 cup Plain Yogurt (room temperature)
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1 teaspoon Sugar
• 1 teaspoon Salt (for dough)
• 2 tablespoons Pickles (mixed) (Indian mixed pickle)
• 1 cup Salad Mix (cucumber, carrot, onion) (thinly sliced)
• 2 tablespoons Sev (optional) (for crunch, optional)

Instructions

1. Gather All Ingredients and Equipment

   Measure out all spices, chop onions, tomatoes, potatoes, paneer and set out the mixing bowl, skillet, deep‑fry pot and other tools.

   Time: PT5M

2. Make Bhature Dough

   In a mixing bowl combine sifted flour, baking powder, baking soda, sugar, salt, then add yogurt, oil and mix. Gradually add water (about 1/4 cup) and knead until smooth and slightly sticky. Cover with a damp cloth.

   Time: PT15M

3. Rest the Dough

   Let the dough rest for at least 2 hours at room temperature, or up to 4 hours for extra fluffiness.

   Time: PT2H

4. Prepare Chole Base

   Heat 2 tbsp oil in a skillet over medium heat. Add cumin seeds and bay leaf; sauté 30 seconds. Add chopped onions and green chili, sauté until golden (≈5 min). Stir in ginger‑garlic paste, turmeric, coriander powder; cook 1 min. Add diced tomatoes and cook until soft.

   Time: PT7M

5. Cook the Chickpeas

   Add the drained chickpeas, garam masala, amchur, and salt. Pour in 1 cup water, bring to a boil, then reduce to a simmer. Cook 12‑15 min until the gravy thickens and chickpeas are coated. Adjust seasoning and finish with chopped cilantro.

   Time: PT15M

6. Shallow‑Fry Potatoes

   Heat 2 tbsp oil in a separate skillet over medium‑high heat (≈350°F). Add thin potato slices in a single layer; fry 3‑4 min each side until crisp and golden. Remove with slotted spoon and drain on paper towels.

   Time: PT8M

   Temperature: 350°F

7. Shape and Deep‑Fry Bhature

   Divide rested dough into 4 equal balls. On a lightly floured surface roll each ball into a 6‑inch circle. Heat oil in a deep‑fry pot to 350°F. Gently slide one bhatura into oil; fry 2‑3 min, pressing gently until it puffs and turns golden brown. Flip and fry the other side 1‑2 min. Drain on paper towels.

   Time: PT20M

   Temperature: 350°F

8. Prepare Fresh Accompaniments

   Slice remaining onion into rings, cut lemon into wedges, cube paneer, and arrange cucumber‑carrot salad on a small bowl. Keep pickles and sev ready for garnish.

   Time: PT5M

9. Assemble the Plate

   Place a hot bhatura on the plate, spoon generous chole over it, add a handful of fried potatoes on the side, sprinkle paneer cubes, onion rings, cilantro, and a drizzle of pickle. Garnish with lemon wedges and sev if using.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

80 g

Fat

20 g

Fiber

12 g