04/02/2026
Chole Bhature
- Chickpeas/Kabuli Chana 500 gm
- Soak It For 3-4 Hours
- Pressure Cook With 1 Tbsp Salt, Cumin Seeds & Bay Leaf On Low Flame
- We Need 2 Whistle Here
- Keep It Aside
- Heat A Pan With 4 Tbsp Mustard Oil
- Temper Dry Spices (Cardamom, Cinnamon, Red Chilli, Asafoetida)
- Now, add paste of 4 Onion, Cloves of 1 Garlic, 2 Inch Ginger, 4 Red Chilli
- Turmeric, Kashmiri Chilli & Garam Masala Powder 1 Tsp Each
- Cook Them On Low Flame
- Now Add Paste of 4 Tomato
- Cook Them Well Until Oil Seperates
- Pour It Over Boiled Chana & Smash Few Of Them
- Add Aamchur Powder, Slitted Ginger & Chopped Corriander Leaves
- Mix Them Well & Serve Hot With Bhature
- All Purpose Flour 1 Cup
- Semolina 2 Tsp
- Pinch Of Salt & Baking Soda
- Curd 50 gm
- Knead Well with Water if Required
- Make Small Dough, You Will Get 12 Bhature From The Dough
- Fry Them On Medium Heatd Oil
- Serve Chole Bhatue With Salad & Achaar
