दिल्ली वाले छोले भटूरे | Chole Bhature easy & tasty recipe | Chole Masala recipe | Chef Ranveer Brar
Video Creator: Chef Ranveer Brar
Rating: nan Duration: 00:18:12
Description: 𝗖𝗛𝗢𝗟𝗘 𝗕𝗛𝗔𝗧𝗨𝗥𝗘 & 𝗛𝗢𝗠𝗘𝗠𝗔𝗗𝗘 𝗖𝗛𝗢𝗟𝗘 𝗠𝗔𝗦𝗔𝗟𝗔 – All time favourite, now homemade 🙂
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🍽️𝗔𝗠𝗔𝗭🥘𝗡 𝗦𝗛🍳𝗣 🍽️
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𝗖𝗛𝗢𝗟𝗘 𝗕𝗛𝗔𝗧𝗨𝗥𝗘
Preparation time 10-15 minutes
Cooking time 25-30 minutes
Serving 2
Ingredients
𝗙𝗼𝗿 𝗕𝗵𝗮𝘁𝘂𝗿𝗮 𝗪𝗶𝘁𝗵 𝗬𝗲𝗮𝘀𝘁
1½ cup Refined flour
½ tsp Sugar
Salt to taste
½ tsp Oil
5 gms Dry Yeast soaked in water & sugar
Water
2 tbsp Semolina, soaked in water
1 tsp Oil
𝗙𝗼𝗿 𝗕𝗵𝗮𝘁𝘂𝗿𝗮 𝗪𝗶𝘁𝗵𝗼𝘂𝘁 𝗬𝗲𝗮𝘀𝘁
1 ½ cup Refined flour
2 tbsp Semolina, soaked in water & sugar
½ tsp Sugar
Salt to taste
½ tsp Oil
Water as required
¼ cup Curd, beaten
½ tsp Baking soda
1 tsp Oil
Oil for frying
𝗙𝗼𝗿 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗖𝗵𝗼𝗹𝗲
1 ½ cups Chickpeas, soaked, overnight
4-5 Dry Amla
1 Dry red chilli
2 Black cardamom, बड़ी इलायची
Salt to taste
1 tsp Baking soda
1 Bay leaf, तेजपत्ता
2 tbsp Tea powder
Water as required
𝗙𝗼𝗿 𝗖𝗵𝗼𝗹𝗲 𝗠𝗮𝘀𝗮𝗹𝗮
2-4 Black cardamom, बड़ी इलायची
10-12 Black peppercorns, काली मिर्च के दाने
2-3 Green cardamom, हरी इलायची
2 Mace, जावित्री
½ tbsp Dry fenugreek leaves, कसूरी मेथी
1 inch Cinnamon stick, दालचीनी
½ Nutmeg, जायफल
1 Star anise, चकरी फूल
2-4 Cloves, लौंग
¼ tsp Fenugreek seeds, मेथी दाना
1 tbsp Coriander powder, धनिया पाउडर
A pinch of asafoetida, हींग
½ tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
½ tsp Cumin powder, जीरा पाउडर
𝗙𝗼𝗿 𝗧𝗲𝗺𝗽𝗲𝗿𝗶𝗻𝗴 𝗖𝗵𝗼𝗹𝗲
¼ cup Ghee
Prepared Chole Masala
5 tbsp Black tamarind water, soaked
½ cup Remaining chole water
1 inch Ginger, julienned
2 tbsp Ghee
𝗙𝗼𝗿 𝗙𝗿𝗶𝗲𝗱 𝗔𝗹𝗼𝗼
2 medium Potatoes, boiled & cubed
Oil for frying
Salt to taste
½ tsp Degi red chilli powder
1 tsp Dry mango powder
𝗙𝗼𝗿 𝗚𝗮𝗿𝗻𝗶𝘀𝗵
1 medium Onion, slice
2 fresh Green chillies
½ inch Ginger, julienned
Green chutney
Few fresh Coriander sprig
𝗣𝗿𝗼𝗰𝗲𝘀𝘀
For Bhature With Yeast
In a parat, add refined flour, sugar, salt to taste, oil, dry yeast soaked in water, semolina soaked in water for 1 hour and mix to combine everything well.
Add water as required & knead into a smooth & soft dough without putting much pressure.
Grease the dough with oil, cover & rest for 1 hour.
Pinch a ball sized dough and roll into a slightly thick round without cracks, applying oil to prevent it from sticking. Repeat with rest of the dough, cover & rest for 15 mins.
Roll out the dough balls into circle or oblong shape, neither too thin nor thick.
Heat oil in a deep kadai. When the oil is sufficiently hot, add a bhatura.
Press with the spoon to puff up.
Splash oil over the bhatura till they puff completely.
Flip over & fry the bhatura till golden brown.
Drain the bhature into tissue paper to remove excess oil. Fry all bhature the same way.
For Bhature Without yeast
In a parat, add refined flour, semolina soaked in water, sugar, salt, oil, curd, baking soda and and mix to combine everything well.
Add water as required & knead into a smooth & soft dough without putting much pressure.
Grease the dough with oil, cover & rest for 1 hour.
Pinch a ball sized dough and roll into a slightly thick round without cracks, applying oil to prevent it from sticking. Repeat with rest of the dough, cover & rest for 15 mins.
Roll out the dough balls into circle or oblong shape, neither too thin nor thick.
Follow the same process as above to make the Bhature.
For Pressure Cooking Chole
In a pressure cooker, add soaked chickpeas, dry amla, dry red chilli, black cardamom, salt to taste, baking soda, bay leaf, tea powder and water as required.
Pressure cook for 5 whistles. If you do not have tea bags, you can use tea decoction instead.
Once the pressure releases, open the cooker and discard the tea bags. keep aside.
Strain the chole & preserve the chole water for later use.
𝗙𝗼𝗿 𝗖𝗵𝗼𝗹𝗲 𝗠𝗮𝘀𝗮𝗹𝗮
In a bowl, add Black cardamom, Black peppercorns, Green cardamom, Mace, Dry fenugreek leaves, Cinnamon stick, Nutmeg, Star anise, Cloves, Fenugreek seeds.
Dry roast in a pan until the spices turn aromatic.
Add coriander powder, a pinch of asafoetida, Degi red chilli powder, Cumin powder & dry roast well.
Transferinto a grinder jar & grind it finely. Keep it aside for further use.
𝗙𝗼𝗿 𝗧𝗲𝗺𝗽𝗲𝗿𝗶𝗻𝗴 𝗖𝗵𝗼𝗹𝗲
In a kadai, heat ghee, add pressure cooked chole, prepared chole masala, black tamarind water.
Mix everything well to make sure the chole doesn’t break.
Adjust consistency by adding remaining chole water.
Simmer for 15-20 minutes on low flame, or until chole absorbs all the flavour.
At the end, add ginger & ghee.
Garnish with ginger, ghee, green chillies, fried aloo, sliced onion and coriander sprig.
Serve hot with fried bhature & green chutney.
For Fried Aloo
Heat oil in a kadai, add boiled & cubed potatoes, fry until crisp and golden brown.
Transfer it to a bowl.
Add salt to taste, degi red chilli powder, dry mango powder and toss it well.
Keep aside for further use.
Note :- Note leave the chole in the boiled tea powder water to get a better dark color.
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