Secret Chole Bhature Recipe: Better than any Restaurant
🥘 Ingredients
- 2 cups, soaked overnightKabuli Chana (Chickpeas)
- 2 (for the dark color)Tea Bags
- 2 cupsMaida (All Purpose Flour)
- 1/2 cupYogurt
- a pinchBaking Soda
- 2 tbspChole Masala
- 1 tbspAnardana Powder (Pomegranate)
- 3 tbspMustard Oil
- Bay leaf, Black Cardamom, CinnamonWhole Spices
👨🍳 Instructions
Step 1 (Boiling): Pressure cook the soaked chickpeas with tea bags, whole spices, and salt for 6-7 whistles until very soft.
Step 2 (Bhature Dough): Mix maida, yogurt, salt, sugar, and baking soda. Knead into a soft dough using warm water. Apply oil and let it rest for at least 2 hours.
Step 3 (Masala): Heat oil in an iron kadai. Add cumin, hing, and ginger-garlic paste. Add tomato puree and cook until oil separates.
Step 4 (Spicing): Add chole masala, anardana powder, and red chili powder. Add the boiled chickpeas (discard tea bags).
Step 5 (The Mash): Mash some chickpeas with a ladle to make the gravy thick and dark. Simmer for 15 minutes.
Step 6 (Frying): Roll out oval-shaped bhaturas and deep fry in smoking hot oil until they puff up like a balloon.
Step 7 (Serving): Serve hot with pickled onions, green chilies, and a wedge of lemon.
🍽️ You Might Also Like
Crispiest Delhi Aloo Tikki: Better than Bittu Tikka Wala
20 minsThe secret to the extra crunch is the stuffing of chana dal and the double-frying method on a large tawa.
Daulat Ki Chaat: The Moonlight Soufflé Hack
12 hoursA ethereal, frothy winter dessert from Old Delhi that melts in your mouth like a cloud.
Delhi Momos Secret: That Spicy Red Chutney Recipe
30 minsDelhi's favorite street snack. Thin-skinned momos with a juicy vegetable filling, but the star is the fiery red chili-garlic chutney.
💬 Comments
Join the conversation! Log in to share your cooking experience.
Log in to Comment