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channa bhatura
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4.5 from 12 votes

Chole Bhature/Channa Bhatura

Chole Bhature is one of the most loved Indian Meals.Serve it hot with dips and onions.
Prep Time30 mins
Cook Time1 hr 30 mins
Course: Main Course
Cuisine: Indian
Keyword: chana bhatura, chola bhatura, chole bhature
Servings: 4

Ingredients

Chole Masala spice mix

  • 1 cinnamon stick/dalchini
  • 1 tsp black pepper/sabut kali mirch
  • 1 tbsp. cumin seeds/jeera
  • 1 tsp methi dana/fenugreek seeds
  • ¼ cup tbsp coriander seeds/dhania
  • 2-3 bay leaves/tej patta
  • 1 to 2 dry red chillies/sookhi lal mirch
  • 3-4 cloves/laung
  • 4 small elaichi/choti elaichi
  • 2 Black cardamom/badi elaichi

Channa masala curry

  • 2 cup chole/chana/chickpeas. soaked overnight
  • ½ cup chana dal/split chickpeas soaked overnight
  • 3 medium onions chopped
  • 1 to mato pureed
  • 2 tbsp channa masala* above spice mix
  • 2 tbsp anardana/dried pomegranate seeds powdered or amchur/dried mango powder
  • ¼ cup oil
  • 1 tbsp adrak mirchi/ginger-chilli
  • 1 tea bag/1 cup black tea optional
  • Salt as per taste

Bhature

  • 2.5 cup maida /plain flour
  • ¼ cup flax seeds+ ½ cup water
  • ¼ tsp soda
  • ¾ cup dahi /yogurt
  • 2 tbsp. sooji/semolina
  • For frying: oil

Instructions

For Masala

  • Roast the spices on low flame in a metal pan,till they get extra browned.
  • Let theses roasted spices cool and then grind them finely in a dry grinder.Store this in an air-tight bottle for future use.

For chole/channa masala

  • In a pressure cooker,heat oil and add ginger-chilli to it.
  • Add chopped onions to it with salt.
  • Let it cook,once it has turned dark brown, add tomatoes and mix well.
  • Keep a small portion of chickpeas aside and add remaining the chickpeas.
  • Mash the small portion of chickpeas and add it to the pot to boil.
  • Add the tea bag with 2-3 cups of water.
  • Let it cook for 15-20 minutes.
  • Now,add dried pomegranate powder/mango powder with chole masala.
  • Cook for 10-15 minutes ,turn off the heat.Add water if required.

For bhature

  • Mix the flax seed meal with 1 cup warm water and keep it aside.
  • Mix the flour,soda and semolina with a spoon.
  • Add yogurt and flax-seed meal to it.
  • Knead well and let it rest for 30 mins.
  • Later,Divide the flour in equal portions.
  • Roll them with a rolling pin and fry them in hot oil in a wok.
  • Serve hot with pickled onions,pindi chole and lemon wedges.

Notes

Notes: You can boil the chole first and then add the boiled chole to the gravy. Simmer it with the gravy on low flame for 10-15 mins.
2. If you don't have dried pomegranate seeds then you can use tomato puree/mango powder/tamarind in the curry.
3. Although home masala masala provides a nice aroma to this recipe you can also use pre-packed chana masala or garam masala