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Chole Bhature

One of the most popular lentil dishes originated from Punjab and cooked with President Butter.

  • Prep Time

    9 Hours

  • Cook Time

    30 Minutes

  • Servings

    2 to 3

Ingredients

To cook chana

  • - 1 cup dried white chickpeas ( Chole or Kabuli Chana)
  • - 2 cups of water

Grind into Paste

  • - 1 medium Onion roughly chopped
  • - ½ inch Ginger
  • - 2 cloves Garlic
  • - 1 Green Chilli
  • - 2 medium Tomato roughly chopped

For Chole gravy

  • - 2 tablespoon President Butter
  • - 2 tablespoon Oil
  • - 1 teaspoon Cumin seeds, Coriander powder, Cumin powder
  • - 1 inch Cinnamon stick
  • - 2 Cloves
  • - 2 Green Cardamoms
  • - Salt to taste
  • - ¼ teaspoon Turmeric powder
  • - 1 ½ teaspoon Red Chilli powder
  • - ½ teaspoon Chole Masala or Garam Masala
  • - 1 teaspoon of Dried Mango powder
  • - 1 teaspoon of Dried Pomegranate seed powder
  • - 2 tablespoon Coriander leaves finely chopped

For Bhaturas

  • - 2 cups maida
  • - ½ teaspoon yeast, dissolved for 10 minutes in lukewarm water
  • - ½ cup whole wheat flour
  • - A pinch of salt
  • - Water to knead
  • - Oil for frying

Instructions

Preparing and cooking chana

  • 1. Wash the dried chickpeas under running water and soak them in adequate water for at least 8 hours or overnight.
  • 2. Discard the soaking water. Take the chickpeas into the pressure cooker and add fresh 2 cups of water.
  • 3. Cook for 2 whistles on High, then 15 minutes on low heat or till the chickpeas are cooked and soft.
  • 4. Let the pressure cooker cool down and in the meantime, make smooth paste from onion, ginger, garlic, green chilli and tomato.

Making Chole

  • 1. Heat the Oil in pan on medium heat. Once hot add cumin seeds and let them sizzle.
  • 2. Then saute in whole spices (cinnamon stick,cloves, cardamom) for a minute.
  • 3. Then add prepared paste along with salt. Do stir in between and let it cook till all moisture evaporates.
  • 4. Add all spice powders, mix it well and cook for a minute.
  • 5. Add water as per your liking gravy consistency and bring it to boli. Add boiled chickpeas and mix it well.
  • 6. Let it simmer for 6-7 minutes.
  • 7. Add chopped Coriander leaves and mix it well.
  • 8. Turn off the stove, add President Butter and cover the pan.

For the Bhaturas

  • 1. Knead the whole wheat flour, maida and salt together with adequate amount of water.
  • 2. Sprinkle the yeast on top. Leave it for 2-3 minutes for the yeast to work.
  • 3. Divide it into equal portions. Roll on in an oval or round shape.
  • 4. Deep fry till it turns golden brown and serve it hot.
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