Chole Bhature is one most popular street food served in various parts of the country. Chole is the tangy curry made from white chickpeas while Bhatura is the deep-fried bread. A part of popular Punjabi cuisine, Chole Bhature can be generally consumed in the breakfast or lunch along with onions, Lassi, Pickle and green chutney.
Different Varieties of Chole Bhature
Paneer Bhatura and Aloo Bhatura are the highly popular varieties of Chole Bhature that are also served with chickpeas cooked in the gravy of tomatoes, garlic, and onions along with indigenous spices. The Chole is then served with hot, fluffy, soft and deep-fried Bhaturas. The combination of Chole and Bhature is just amazing.
Chickpeas have low-fat content and high dietary fibre. It’s a rich source of minerals and vitamins. Chickpeas will help to improve intestinal health, control weight, and reduce the risk of diabetes. Chickpea is an essential source of Vitamin C and E, beta-carotene & other antioxidants.
Zero Oil Preparation
Zero oil Chole Bhature is very healthy, low on calories, fat and yet very delicious. Generally, Bhatura is made with yoghurt and refined flour (maida). The entire fermentation procedure takes between two to four hours, to avoid this you can use bread that has the natural yeast in it. This will help in faster fermentation and Bhatura will be rolled in half an hour. The Bhaturas made from the bread that has the natural yeast in it turns out to be very crispy and won’t absorb much oil or become chewy on turning cold. Another substitute is using whole wheat flour to the high fattening version.
So, if you are worried that this is one most unhealthy food, then stop worrying. You can easily make the healthy chole bhature at home and make a better choice
Mouth-Watering Chole Bhature RecipeCourse: PizzasCuisine: ItalianDifficulty: Medium
Do try this mouth-watering Chole Bhature recipe. The recipe is very easy and doesn’t take much time to get prepared. The yummy recipe of Chole Bhature straight from the kitchens of Punjab is sure to make anybody a fan of your food.
2 cup Chickpeas (Chole channa- soaked overnight and pressure cooked)
2 Teaspoon Oil
1 Tej Patta (Bay Leaf)
3-4 Lavang (cloves)
1 Teaspoon Sabut Kali Mirch (whole black pepper)
3 Green Elaichi (green cardamoms)
2 black Elaichi (black cardamoms)
1 Teaspoon Turmeric Powder
1 Teaspoon Red Chilli Powder
1 Teaspoon Coriander Powder (Dhaniya powder)
1 Teaspoon Cumin Powder
1 Teaspoon Cumin Seeds
1/2 Teaspoon Hing (Asafoetida)
Salt as per the taste
1 Cup Chopped Onions
1 cup Chopped Tomatoes
1 Teaspoon Chopped Ginger
1 Teaspoon Chopped Garlic
1 Teaspoon Ajwain
1 Teaspoon Lime Juice
1 Chopped Green Chilli
1 Tea Bag
1 Tablespoon Butter
- For the Bhaturas:
2 Cups Refined Flour (Maida)
1/2 Teaspoon Yeast (dissolved in lukewarm water for 10 minutes )
1/2 Cup Whole Wheat Flour
A Pinch of Salt
Water to Knead
Oil for Frying
- ake a pan, pour some oil in it & heat it. Add all the spices, once the oil is heated. Then, add onions and sauté it. Then add chopped ginger and garlic and again saute for about a minute.
- Now, add all the masalas and salt and mix all the ingredients well. Then add water along with the Chole Channa. Give a good stir and then add tomatoes, a bit of sugar and salt. Mix well.
- Now add Ajwain, green Chillies and water. Now add a tea bag to the masala. This will give colour to the chole. Let the chole cook for about an hour and then garnish with few drops of lemon, chopped coriander leaves, and a dollop of butter.
- For Bhature, take a bowl and add Maida, whole wheat flour, salt, and water. Mix the ingredients and add yeast. Knead into a soft dough. You can add more water if desired. Let the dough settle for 2-3 hours.
- Divide into equal portions and roll into a round shape. Deep fry till golden brown.
- Mouth-watering Chole Bhature is all ready to serve hot and relish with your dear ones.