60/- रुपए में unlimited छोले भटूरे

Ingredients

• 1 cup Kaveri Chickpeas (dry, rinsed and soaked overnight)
• 2 tablespoons Unsalted Butter (cut into small pieces, can substitute with ghee)
• 1 medium Onion (finely chopped)
• 2 medium Tomato (pureed or finely chopped)
• 1 tablespoon Ginger‑Garlic Paste (store‑bought or homemade)
• 1 teaspoon Cumin Seeds (to temper)
• 2 teaspoons Coriander Powder
• ½ teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 1 teaspoon Garam Masala
• 1 teaspoon Amchur (Dry Mango Powder) (adds tanginess)
• to taste Salt
• 2 cups All‑Purpose Flour (sifted)
• ½ cup Plain Yogurt (room temperature)
• 1 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• 1 teaspoon Sugar
• 2 cups Oil for Frying (neutral oil like canola or sunflower)
• ¼ cup Carrot Pickle (store‑bought or homemade)
• ¼ cup Mango (Aam) Pickle
• ¼ cup Green Chili Pickle
• 2 tablespoons Tamarind Paste
• 1 tablespoon Jaggery (grated)
• ½ teaspoon Roasted Cumin Powder
• as needed Water

Instructions

1. Soak Chickpeas

   Rinse 1 cup Kaveri chickpeas and soak them in plenty of water for at least 8 hours or overnight.

   Time: PT8H

2. Pressure‑Cook Chickpeas

   Drain the soaked chickpeas, add fresh water (3 cups) to a pressure cooker, close the lid and cook on medium heat for 20 minutes after the first whistle. Release pressure naturally.

   Time: PT30M

   Temperature: Medium heat

3. Prepare Chole Masala

   In a saucepan heat 2 tbsp butter, add 1 tsp cumin seeds until they sizzle, then add chopped onion and sauté until golden. Stir in ginger‑garlic paste, tomato puree, and all dry spices (coriander, turmeric, chili powder, garam masala, amchur). Cook for 5 minutes.

   Time: PT10M

   Temperature: Medium heat

4. Simmer Chickpeas in Masala

   Add the cooked chickpeas (with a little cooking liquid) to the masala, stir well, and simmer uncovered for 20‑25 minutes until the gravy thickens and the flavors meld. Adjust salt and add a splash of water if needed.

   Time: PT25M

   Temperature: Low heat

5. Make Bhature Dough

   In a mixing bowl combine 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp sugar, and 1 tsp salt. Make a well, add ½ cup yogurt, 2 tbsp melted butter, and mix, adding water gradually to form a soft, non‑sticky dough. Knead for 5 minutes.

   Time: PT10M

6. Rest Dough

   Cover the dough with a damp cloth and let it rest for 2 hours at room temperature, or up to 4 hours for better puffiness.

   Time: PT2H

7. Shape Bhature

   Divide the rested dough into 6‑8 equal balls. On a lightly floured surface, roll each ball into a 6‑inch circle, about ¼ inch thick.

   Time: PT10M

8. Fry Bhature

   Heat oil in a deep pan to 350°F (175°C). Gently slide one rolled bhatura into the hot oil; it should puff within seconds. Flip and fry until golden brown on both sides, about 30 seconds per side. Drain on paper towels.

   Time: PT15M

   Temperature: 350°F

9. Prepare Tamarind Chutney

   In a small saucepan combine 2 tbsp tamarind paste, 1 tbsp jaggery, ½ tsp roasted cumin powder, ½ tsp red chili powder, a pinch of salt, and ½ cup water. Bring to a gentle boil, then simmer for 5 minutes until slightly thickened. Cool before serving.

   Time: PT10M

   Temperature: Medium heat

10. Plate and Serve

    Place a generous ladle of chole on a plate, add 2‑3 bhature, and serve with carrot, mango, and chili pickles plus a small bowl of tamarind chutney. Enjoy while hot!

    Time: PT5M

Nutrition Facts

Calories

520

Protein

15 g

Carbohydrates

70 g

Fat

15 g

Fiber

10 g

Ingredient Substitutions

• Instead of Kaveri Chickpeas: Garbanzo beans (regular chickpeas)
• Instead of Unsalted Butter: Ghee, Vegetable oil
• Instead of Red Chili Powder: Paprika
• Instead of Amchur (Dry Mango Powder): Lemon juice
• Instead of All‑Purpose Flour: Bread flour
• Instead of Plain Yogurt: Buttermilk
• Instead of Oil for Frying: Ghee
• Instead of Tamarind Paste: Fresh tamarind pulp
• Instead of Jaggery: Brown sugar

Equipment Needed

• Large Bowl
• Pressure Cooker
• Saucepan
• Mixing Bowl
• Rolling Pin
• Frying Pan or Kadai
• Slotted Spoon
• Knife
• Cutting Board
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Soak Chickpeas
• Pressure‑Cook Chickpeas
• Rest Bhature Dough
• Fry Bhature at correct oil temperature

Chef Tips from the Video

• For extra fluffiness, add a pinch of baking soda just before frying each bhatura.
• Use cold water to knead the bhature dough; it creates steam pockets that aid puffing.

Troubleshooting

Storage

Refrigerator: Cooked chole keeps 3‑4 days in an airtight container; bhature stay soft for 1 day, reheat in oven.

Freezer: Freeze cooked chole for up to 1 month; reheat on stovetop. Bhature can be frozen for 2 months and fried again.

Room temperature: Do not store at room temperature beyond 2 hours due to food safety.

Make-Ahead Tips

• Cook chickpeas a day ahead and refrigerate; reheat with a splash of water.
• Bhature dough can be prepared and refrigerated overnight; bring to room temperature before rolling.

Frequently Asked Questions