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Bhature with Chole

A deep fried Indian bread usually accompanied with chole. It is mainly eaten in north India. This dish is very popular among students at various campuses across India. It is a heavy breakfast which is generally accompanied with lassi. Chole bhature are served with onions and achaar. There are different varieties of bhature available such as aloo bhatura (bhatura filled with boiled potato), paneer bhatura (bhatura filled with cottage cheese) etc. Here Ananda provides a simple and easy Chole bhature recipe.


Preparation Time	40-50 minutes
Cooking Time	1 Hour
Servings	4
Category	Veg

Ingredients for chole
Kabuli chana (white chick peas), soaked overnight	1 cup
tea leaves, tied in a muslin cloth (optional)	1 tea bag or tsp
onion, finely chopped	1
piece of ginger (adrak)	12 mm (1/2")
garlic (lehsun),	grated 2 cloves
chole masala	2 tsp
dried mango powder (amchur)	2 tsp
tsp turmeric powder (haldi)	1/4 tsp
coriander (dhania) powder	1 tbsp
cumin seeds (jeera) powder	1 tsp
oil	2 tbsp
Salt	to taste

Ingredients for bhature
Refined flour (Maida)	2 and ½ cups
ANANDA DAHI	1 and ½ cup
Baking powder	a pinch
Salt	1 tea spoon
Sugar	2 tea spoon
Oil	2 table spoon

Method for chole

For the chole Pressure cook the Kabuli chana with the tea bag for 3 whistles until they are soft.
Drain and keep aside. Discard the tea bag.
Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown.
Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
Add the Kabuli chana and 1 cup of water and mix well. Simmer for 10 to 15 minutes.

Method for bhature

Place flour and baking powder, soda bicarbonate and salt in a bowl.
Mix well and pass it through a sieve. Mix Ananda Dahi with salt and sugar.
Add about a cup of water and mix gradually to make soft dough by light kneading.
Incorporate two tablespoons of oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour.
Grease your palms with a little oil and flatten the balls. Roll out into five-inch diameter diskettes. Heat sufficient oil in a kadai and deep fry the Bhature on high heat till light brown on both sides. Drain on absorbent paper.
Serve hot with the chole, sliced onion and lemon wedges