Chole bhature is one of the best choices to make your dinner special. Jains usually make chole bhature without using onion, garlic, or potato yet delicious on its own. This is an amazing dish to enjoy with your family or guests. Here is the recipe to make Jain chole bhature.
Chole Masala Recipe
- 3/4 cup of Chickpea/ Chole
- Salt of 1 tsp (Or as per taste)
- 1 tsp Amla Powder
- 1 tbsp Ghee (Or oil)
- 1 Pinch Asafoetida/ Hing
- Half tsp Cumin Seeds/ Jeera
- 3-4 nos Green Chili (Roughly Chopped)
- Half tsp Red Chili Powder (Or as per taste)
- 1 tbsp Coriander Powder/ Dhaniya
- 1 cup Tomato (Pureed)
Ingredients To Make Bhature
- 1.5 cup All-Purpose Flour/ Maida
- 0.5 cup Semolina/ Suji
- 0.25 cup Curd
- One pinch Baking Soda
- One pinch Sugar
- 1 tsp Salt
- To Knead Water
- To Fry Oil
Servings: People Instructions For Chole
- Stew Chole with 1 tsp salt and 1tsp amla powder in a pressure cooker and leave for 6-7 whistles on low flame or until the aroma of Chole comes out of the cooker. (See that the chole is not overcooked otherwise it will mash to a paste).
- Mash the chole little with a solid wooden spoon. And keep aside.
- Now pour 1 tbsp ghee in a pan and heat on high flame. While ghee is hot enough, add jeera and hing, let it a cracker. Add green chili and fry. Put in red chili powder and coriander powder and fry until dark brown.
- Now add the pureed tomato and mix well and cover up the pan. Reduce the flame to low. Put it aside for 10-15 minutes, or until masala leaves sides.
- Turn the flame to high and add chole and mix well again. Allow it boil; when a boil comes, reduce the flame to low and cover the pan. Leave for another 10-15 minutes.
- Check if the chole looks cooked and ghee on sides. Put off the flame, cover the container. Leave like this for more than 5 minutes. And then serve hot.
- Take all the ingredients of bhature except water and curd in a full bowl. And mix well.
- Add curd and mix again. At this moment, add water in small batches to knead medium soft dough.
- Cover up and keep aside for 1-2 hours.
- Now when you are going to serve, divide the dough into 12 equal balls.
- Meanwhile, heat oil in a Kadai.
- Now take one ball and dip slightly in oil and then roll lengthwise up to 5-6 inches.
- When the oil is hot enough, deep fry all the bhature until golden brown.
- Serve with chole, lassi and mint chutney 🙂
- While boiling chole add amla powder, it will give dark color; you may not need to put extra amchur powder.
- You can mash/reduce to pulp the chole for the gravy texture.
- Consider the chilies according to your taste.