काबेरी वाले छोले भटूरे unlimited मात्र 60/- ₹ में 😳

Ingredients

• 2 cup Kaveri Chickpeas (dried, soak overnight)
• 1 large Onion (finely chopped)
• 2 medium Tomato (pureed)
• 2 tablespoon Ginger Garlic Paste (freshly made)
• 2 tablespoon Chole Masala (store‑bought or homemade)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 1.5 teaspoon Salt
• 3 tablespoon Oil (for cooking chole)
• 3 cup All-Purpose Flour (sifted)
• 1 cup Yogurt (plain, full‑fat)
• 2 teaspoon Baking Powder
• 1 teaspoon Sugar
• 2 liter Oil for Frying (neutral oil like sunflower or canola)
• 3 medium Potatoes (peeled, cut into 1‑inch cubes)
• 1 teaspoon Kasuri Methi (dried fenugreek leaves, crushed)
• 4 tablespoon Carrot Pickle (store‑bought)
• 4 tablespoon Mango Pickle (store‑bought)
• 2 tablespoon Chili Pickle (store‑bought)
• 4 tablespoon Tamarind Chutney (store‑bought or homemade)

Instructions

1. Soak the Chickpeas

   Rinse 2 cups of Kaveri chickpeas and soak them in plenty of water overnight (at least 8 hours).

   Time: PT8H

2. Prepare Bhature Dough

   In a large bowl combine 3 cups sifted all‑purpose flour, 1 cup yogurt, 2 tsp baking powder, 1 tsp sugar, 1.5 tsp salt, and 2 tbsp oil. Mix, then add water gradually to form a soft, non‑sticky dough. Knead for 5 minutes, cover with a damp cloth, and let rest for 30 minutes.

   Time: PT30M

3. Pressure Cook Chickpeas

   Drain the soaked chickpeas, add fresh water (enough to cover by 2 inches) and ½ tsp salt to a pressure cooker. Cook on high pressure for 20 minutes, then natural release. The chickpeas should be tender but not mushy.

   Time: PT20M

4. Make Chole Gravy

   Heat 3 tbsp oil in a saucepan over medium heat. Add chopped onion and sauté until golden (5 min). Stir in ginger‑garlic paste (2 min), then add tomato puree (3 min). Add turmeric, red chili powder, chole masala, and salt; cook for another minute. Add the cooked chickpeas with about 1 cup of the reserved cooking liquid. Simmer uncovered for 20 minutes until the gravy thickens and flavors meld.

   Time: PT20M

5. Prepare Dum Aloo

   Parboil the cubed potatoes in salted water for 5 minutes, then drain and pat dry. Heat oil in a skillet and shallow‑fry the potatoes until light golden (5 min). Remove and set aside. In the same skillet, add a little oil, cumin seeds, and a pinch of turmeric, then add the fried potatoes, a splash of water, kasuri methi, and a pinch of salt. Cover and cook on low heat for 15 minutes (dum) until potatoes are fully cooked and infused with spices.

   Time: PT30M

6. Roll and Fry Bhature

   Divide the rested dough into 8 equal balls. On a lightly floured surface, roll each ball into a 6‑inch circle (about ¼ inch thick). Heat oil in a deep fryer or heavy pot to 180°C. Fry each bhatura, pressing gently with a slotted spoon, until puffed and golden on both sides (about 2‑3 min per side). Drain on paper towels.

   Time: PT15M

   Temperature: 180°C

7. Plate and Serve

   Place a generous ladle of hot chole in a serving bowl, arrange 2 bhature on the side, and add small bowls of carrot pickle, mango pickle, chili pickle, and tamarind chutney. Serve dum aloo as a side dish. Enjoy the unlimited feast!

   Time: PT5M

Nutrition Facts

Calories

620

Protein

18 g

Carbohydrates

85 g

Fat

22 g

Fiber

12 g