Chole Batura |Channa Batura

A piece of hot & puffed-up bhatura with a tangy & spicy chickpea curry with salad and pickle on the side, what else can you ask for? Well, yes we are talking about the Chole Bhature recipe, which is loved by North Indians.

Chole Bhature is a popular street food not only in India but Pakistan as well! From a spicy & dark-coloured chole to a tangy flavour, there are several varieties that you can find in the nook & corner of the country. Every region brings a new taste to this flavourful breakfast recipe. Made with easily available ingredients, this chole bhature recipe will become your favourite. The protein-rich and spicy Punjabi chole coupled with puffed bhaturas are a match made in heaven. 

This easy vegetarian recipe is a perfect blend of flavours and textures. If you love spicy food, then this one is a must-try for you! Cooked with chickpeas, all-purpose flour, wheat flour, yoghurt, and a melange of spices, this dish is widely preferred for breakfast, lunch and even dinner by North Indians. 

INGREDIENTS

Batura

1 cup whole wheat flour

1 cup all purpose flour

1 cup yogurt 

2 tbsp ghee

2 tsp sugar

1 tbsp semolina /sooji

Salt to taste

1/8 tsp baking soda

Warm water as required

Oil for deep frying 

METHOD

Add all ingredients except water into a large mixing bowl and combine it well with hands.

Add the warm water little by little and form it into a soft and stiff dough. Smear some oil on top of the dough. 

Cover and let it rest for atleast 30 minutes.

After 30 minutes pinch a small lime size dough ball and dip it into the dry flour and using a rolling pin roll this ball into a 1/8th inch thick flat disks.

Do the same to the required number of baturas.

Heat the oil for deep frying to a medium high heat.

Carefully slide the flattened disks into the hot oil and let it cook until it puffed up. Flip and cook it on the other side until both sides are golden brown in color.

Drain from oil and serve it with chole masala.

INGREDIENTS

Chole Masala

1 cup dry channa (soaked overnight)

2 cups water

Grind

3 tomatoes

10 cloves garlic

2 inch ginger 

Tempering

2 tbsp oil

1 tsp fennel seeds 

1 tsp cumin seeds

3 bay leaves 

4 cloves

2 cardamom

2 inch cinnamon 

2 large onions chopped 

Spices

1 tbsp chilli powder 

1 tbsp coriander powder

1 tsp turmeric powder 

2 tsp cumin powder

Salt to taste

1 tbsp kasoori methi

1 tbsp lemon juice or 2 tsp amchoor powder

METHOD

Add the tomatoes, ginger and garlic to a blender and grind it to a fine paste. Set aside. 

Switch on the instant pot in saute mode or stovetop pressure cooker on heat.

Add the oil and temper with the ingredients under Tempering.

Add the chopped onions to the pan and saute for couple of minutes.

Add in the tomato paste we prepared earlier, saute until the raw smell leaves.

Add in all the ingredients under Spices and mix it well to combine everything.

Add in the soaked channa/chickpeas and mix well until all the spices and mixed well with the channa.

Add in the water and check for salt and adjust.

Cover the lid of instant pot or stovetop pressure cooker.

Cancel the saute mode in instant pot and use pressure cook mode and cook for 20 minutes in high pressure or 5-6 whilsts in a stove top pressure cooker.

Let the pressure release naturally.

Open the lid and give it a mix and check if the channa/chickpeas are cooked well.

Switch on the instant pot in saute mode or switch on the heat for stove top pressure cooker. Bring the curry to a boil and add in the kasoori methi and lemon juice and let it boil for 5 minutes. 

Switch off the heat.

Serve it hot with batura, onions and lemon wedges.

Enjoy!!!