Simplest and the most effective way to make Chole Bhature with the pressure cooker without any hassel with chopping and frying the ingredients. I never used any method after trying the chola recipe this way.
Chole Bhature Recipe: Mastering the Perfect Fluffy Bhature
My most favourite Chola Bhature Recipe. Chole Bhature, a classic Punjabi dish, is a favorite among food enthusiasts for its bold flavors and hearty ingredients. The spicy chole (chickpeas) and the fluffy bhatura (fried bread) are a match made in culinary heaven, making this dish a staple in North Indian cuisine and a global favorite. Whether you’re a seasoned cook or a newcomer to Indian cooking, this chole bhature recipe is designed to make the process easy and enjoyable, guiding you to create this authentic dish at home with restaurant-style results.
Ingredients: What You Need for Authentic Chole Bhature
For the Chole:
•250 gm chickpeas, soaked overnight
•4 cups water
•1 medium onion, chopped
•1 medium tomato, chopped
•1 teaspoon ginger paste
•2 cloves garlic, finely chopped
•2 tablespoons oil
•2 bay leaves
•1 teaspoon cumin seeds
•1 teaspoon mustard seeds
•1 tablespoon tamarind paste
•2 tablespoons garam masala
•2 dry red chilies
For the Bhature:
•2 cups all-purpose flour (maida)
•1/4 cup yogurt (curd)
•1 tablespoon yeast
•1 teaspoon sugar
•2 pinches of salt
•1 cup water
Instructions: Your Guide to the Ultimate Chole Bhature
Step 1: Prepare the Chole
1.Soak the chickpeas: Begin by soaking the chickpeas in warm water overnight with 1 teaspoon of baking soda to soften them.
2.Cook the chickpeas: Drain and rinse the chickpeas, then combine them with fresh water, chopped onion, and tomato. Cook in a pressure cooker for 6-7 whistles until very soft.
3.Make the masala: In a pan, heat oil and add bay leaves, cumin seeds, and mustard seeds. Once they start to splutter, add the garlic and sauté until brown. Stir in the garam masala and cook for 10 seconds before adding the cooked chickpeas and tamarind paste. Cover and simmer for 5 minutes to blend the flavors.
Step 2: Craft the Fluffy Bhature
1.Prepare the dough: In a large bowl, mix all-purpose flour, yeast, sugar, and salt. Add yogurt and gradually mix in water to form a soft dough. Knead until smooth.
2.Let the dough rise: Cover the dough with a damp cloth or plastic wrap and let it rest for about an hour, allowing the yeast to work its magic.
3.Form and fry the bhature: Once risen, divide the dough into 6 equal parts. Roll each part into a ball, then flatten into 4-5 inch discs. Heat oil in a deep pan and gently slide in a disc. Fry each bhature until puffed up and golden brown on both sides.
Serving Suggestions: Enjoy Your Chole Bhature
Chole Bhature is best served hot and fresh. Plate the fluffy bhatures with a hearty serving of the spicy chole on the side. Garnish with sliced onions, a wedge of lime, and a sprinkle of chopped cilantro for extra freshness. This dish pairs wonderfully with a side of cooling raita or a simple salad.
Conclusion: Embrace the Authentic Taste of Punjab
This recipe for chole bhature is a must-try for anyone looking to experience the authentic taste of Punjabi cuisine in the comfort of their own kitchen. The dish offers a delightful culinary experience that is perfect for any day of the week, whether you’re cooking for a special occasion or just craving something uniquely satisfying.
Chole Bhature is not just a dish, it’s a celebration of the rich flavors and textures that define Indian cooking, particularly the vibrant Punjabi cuisine. This classic Indian dish is a testament to the culinary heritage of Punjab, with its chickpeas (chole) cooked in a spicy tomato-based gravy and the soft and fluffy deep-fried bread (bhature) made from fermented dough. The combination of the two creates a delicious and filling meal that is perfect for any time of day, and a true representation of the diverse and flavorful Indian cuisine.
What makes this recipe truly special is the sensory journey it takes you on. From the careful balance of spices and flavors that go into the preparation of the chole, to the joy of kneading and frying the dough for the bhature, every step is a delight for the senses. The dish is not only satisfying to eat but also enjoyable to make, as you’ll get to experience the aroma of the spices and the joy of watching the dough rise and the bhatures puff up in the pan. It’s a culinary adventure that’s sure to leave you craving for more.
So, whether you’re a seasoned cook or just starting in the kitchen, give this chole bhature recipe a try and enjoy the unique and authentic flavors of Punjabi cuisine. Happy cooking!ooking!
Chole Bhature Recipe
Simplest and the most effective way to make Chole Bhature with the pressure cooker without any hassel with chopping and frying the ingredients. I never used any method after trying the chola recipe this way.
Servings:
Calories: 458kcal
Ingredients
For chola
- 250 gm chickpeas Soaked in water overnight
- 4 cup water
- 1 medium size onion chopped
- 1 medium size tomato chopped
- 1 teaspoon ginger paste
- 2 cloves garlic finely chopped
- 2 tablespoon oil
- 2 bay leaf
- 1 teaspoon cumin sdeeds
- 1 teaspoon mustard seeds
- 1 tablespoon tamarind paste
- 2 cup all purpose flour Maida
- 1 cup water
- 1/4 cup curd yoghurt
- 2 pinch of salt or as per your taste
- 1 tablespoon yeast powder
- 1 teaspoon Sugar
- 2 tbsp Garam Masala
- 2 Dry red chilies
Instructions
- Soak chole(chickpeas ) in warm water overnight with 1 teaspoon soda.
- Mix chole, onion, Tomato and ginge. Steamed 6-7 times until Chole become very soft.
- Heat oil in pan, add bay leaves , cumin seeds, mustard seeds. add garlic and sauté till garlic is brown.
- Add garam masala after 10 secs add chole mixture and tamarind paste. Cover the pan and cook it for 5 mins.
- Instructions for making Bhature.
- Mix all the ingredient listed for bread and knead until your get smooth dough. Cover it with plastic wrapper or wet towel for 1 hours.
- Form it in to 6 balls(smal rolls size) and you can also make small size rolls.
- Roll them into 5-4 inch discs.
- Heat oil (sufficient to deep fry bread). Now rolled-out bhatura in oil very gentaly, do not splash oil.
- Deep fry bread (keep turning it) till both the sides are light golden brown.
Notes
I have not counted the time when I soaked chola overnight in water. Please check below for step by step instructions with photos.
Nutrition
Calories: 458kcal | Carbohydrates: 75g | Protein: 15g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 47mg | Potassium: 422mg | Fiber: 9g | Sugar: 9g | Vitamin A: 351IU | Vitamin C: 8mg | Calcium: 91mg | Iron: 6mg
Step by step instructions with photos
| For Chola |
| Soak chole(chickpeas ) in warm water overnight with 1 teaspoon soda. |
| Mix chole/onion/Tomato /ginger and steamed it till chole till they become very soft |
 |
| Grid all garam masala ingredient in mixer grinder except bay leaf, I prefer my stone grinder and also grind a very little , I don’t make powder. |
 |
| Heat oil in pan, add bay leaves , cumin seeds,mustard seeds. add garlic and sauté till garlic is brown. |
 |
| Add garam masala after 10 secs add chole mixture and tamarind paste |
 |
| cover the pan and cook it for 5-10 mins |
 |
| For Bhatura : |
| Mix all the ingredient listed for bread and knead until your get smooth dough. Cover it with plastic wrapper or wet towel for 1 hours. |
| Form it in to 6 balls(smal rolls size) and you can also make small size rolls. |
 |
| Roll them into 5-4 inch discs. |
 |
| Heat oil (sufficient to deep fry bread) |
|
| Now rolled-out bhatura in oil very gentaly, do not splash oil. |
 |
| Deep fry bread (keep turning it) till both the sides are light golden brown. |
 |
I’ll definitely make the bread for breakfast, looks amazing. And masala, I always tought it was complicated, so I naver made it. But it’s not really 🙂 thank you for sharing.
Thank you so much for visiting my site and living such a sweet note!
Oh my gosh the bread in last picture looks so delicious!!! Although I’ve never heard of
Chola Masala before, I’d love to taste it with this bread. Looks absolutely delicious – oh and you have a cute bowl… 🙂