Amazing Indian recipe of chole bhature. Also known as channa bhatura or even poori chhola. A popular dish from Uttar Pradesh. Really popular in Punjabi.
This recipe is mostly eaten in the morning or as a breakfast. Sometime you can see the chole bhature in the food cart as a street food all around India.
Most of the time, in restaurants they prepare this dish with onions and carrots. The channa bhature is a mix of Chana masal and bhatura. This Indian recipe is vegan and vegetarian.
Preparation: 30 Minutes
Cooking time: 60 Minutes
Quantity: 4 servings
298 calories per serving
Ingredients for Channa Bhatura
For the Bhatura
- 400g flour (self-raising)
- 4 cups sunflower oil or more to deep fry
- fresh coriander, hand-picked and chopped (can be replaced with fenugreek completely)
- 250-300 ml milk (lukewarm)
For the Channa
- 2 tbsp ghee (butter) or oil
- 3-5 garlic cloves, thin even chop
- 2-inch ginger piece, peeled and chopped
- 2 tsp Loose Black Tea soaked in 1 litre boiling water
- 800g canned chickpeas, cleaned and drained thoroughly
- 3 black cardamoms split open
- 2 onions, sliced thin
- 3 tomatoes
- 1 tbsp cumin seeds
- 1 tbsp tomato puree(freshly prepared)
- 1 tsp ground fenugreek
- 2 long green chilies, slit and completely chopped
- 1 tsp ground dried ginger
- 1 tsp turmeric
- 1 tsp ground coriander
- half tsp roughly ground black pepper
- 1 tbsp anardana grated further(optional)
- 1 tsp Kashmiri chili powder
- 1 tsp Kala namak ( Black Pepper )
- 2 tsp ground cinnamon
- fresh coriander, leaves picked, and some extra for final garnishing
- sliced red onion and yoghurt, to serve alongside as a quick salad
How to prepare Channa Bhatura
- Take a large bowl and add the flour. Whisk in the fenugreek or coriander leaves and a pinch of salt. Mix with a spatula. Pour in milk at intervals while also slowly mixing the flour to get a mixed but dry dough. Then dust an even working surface with some flour and knead the dough until adequately plump and soft.
- Take a soaked tea towel and cover the bowl with the dough inside. Place it inside the fridge for a night or for 1 hour at room temperature to rise sufficiently.
- On the side, strain the tea and throw all its leaves. Soak the chickpeas in it for 1 hour straight.
- Take a large saucepan and place it on the stovetop. Flames should be set to low. Melt the ghee or heat some oil and place the sliced-up onions in it along with cumin seeds.
- Simmer for 15-20 minutes until the onions turn golden. Add the black cardamoms and simmer for a few seconds.
- Add the following, garlic cloves, ginger and the cut chilies. When the edges cook and a spicy odor rises, toss in the fenugreek, Kashmiri chili powder and cinnamon powder. Fry them all for about 1 minute while stirring.
- Blitz the cooking pot with anardana and sprinkle ground ginger. Sauté for a while and pour in the tomato puree as well as the coarsely cut tomatoes.
- Cover and cook until the tomatoes soften and liquidize which might take about 20 minutes or a few extra.
- Now bombard the chickpeas onto the cooking mixture. Sprinkle Kala namak, turmeric, a single pinch of sea salt, and black pepper. Mix immediately.
- Set the flame to strong and bring to a boil. After that, render the flame to low, and simmer the chickpeas dish along for 15 minutes. Add water later on if needed.
- When the required consistency is acquired, turn off the flame. Take it out in a bowl for serving and top it with coriander leaves as a fresh and healthy garnish.
- Now take a large cooking pan and place at the stovetop for boiling bhaturas. Fill in with 4 large cups of oil or more if required. Heat up to a temperature of 180C, measure the temperature by placing a thermometer inside. If unavailable monitor it by tossing in a piece of bread; it should brown immediately.
- Take fist sized dough pieces and make even sized balls with your hand movements. Roll each one out with a rolling pin on a plain dusted kitchen surface. Remember to render each one about half a cm thick and the size should be equivalent to your hand’s size.
- Take each rolled-out dough or bhatura and deep-fry for 30 seconds on each side. Leave the flame to a consistent high. When browned let it drain on a large sieve or paper.
- Beat some yogurt and slice red onions for a quick salad.
- Serve the steaming and puffy Bhaturas with fresh yogurt, salad, and spicy Chana to delight your taste buds.