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Chhole Bhature Recipe (Restaurant-Style)
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Chhole Bhature Recipe (Restaurant-Style)

Medium
Prep: 10 mins
Cook: 1 hour 15 minutes mins
Total: 10 mins
Serves 4
Xyra Foods

Treat yourself to the authentic flavors of North India with this delicious Chhole Bhature recipe. Featuring spicy, slow-cooked chickpea curry paired with soft, fluffy, golden-fried bhature, this restaurant-style dish is perfect for breakfast, brunch, or a hearty weekend meal. Made with simple ingredients and easy-to-follow steps, this recipe delivers rich flavors, irresistible aromas, and the perfect balance of spices that everyone will love.

Ingredients

2 cups dried chickpeas (kabuli chana), soaked overnight
4 cups water
2 tea bags (optional, for darker color)
1 teaspoon salt
3 tablespoons oil
1 teaspoon cumin seeds
2 bay leaves
2 medium onions, finely chopped
2 teaspoons ginger-garlic paste
2 green chilies, finely chopped
3 medium tomatoes, pureed
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon red chili powder
1 teaspoon cumin powder
1 tablespoon chhole masala
½ teaspoon garam masala
1 teaspoon dry mango powder (amchur)
Salt to taste
1 teaspoon kasuri methi (crushed)
2 tablespoons fresh coriander leaves, chopped
2½ cups all-purpose flour (maida)
2 tablespoons semolina (sooji)
2 tablespoons yogurt
1 teaspoon sugar
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
2 tablespoons oil
About ¾ cup lukewarm water (as needed)
Oil for deep frying

Method

Step 1: Soak the Chickpeas

  1. Wash the chickpeas thoroughly.

  2. Soak them in plenty of water for 8–10 hours or overnight.

  3. Drain and rinse before cooking.

Step 2: Cook the Chickpeas

  1. Add soaked chickpeas to a pressure cooker.

  2. Pour in 4 cups of water.

  3. Add salt and tea bags (optional).

  4. Pressure cook for:

    • 6–8 whistles on a traditional pressure cooker, or

    • 30–35 minutes in an electric pressure cooker.

  5. Remove the tea bags and reserve the cooking liquid.

Step 3: Prepare the Chhole Masala

  • Heat oil in a heavy-bottomed pan.

  • Add cumin seeds and bay leaves.

  • Once they splutter, add chopped onions.

  • Cook until golden brown.

  • Stir in ginger-garlic paste and green chilies.

  • Cook for 2 minutes.

  • Add tomato puree and cook until the oil separates.

  • Mix in turmeric, coriander powder, cumin powder, red chili powder, and chhole masala.

  • Cook for 3–4 minutes.

Step 4: Finish the Chhole

  • Add the cooked chickpeas.

  • Pour in about 1–1½ cups of the reserved cooking liquid.

  • Mash a few chickpeas with the back of a spoon to naturally thicken the gravy.

  • Simmer for 15–20 minutes.

  • Add garam masala, amchur, and crushed kasuri methi.

  • Mix well and garnish with fresh coriander.

Prepare the Bhature Dough

  1. In a large mixing bowl combine:

    • Flour

    • Semolina

    • Salt

    • Sugar

    • Baking powder

    • Baking soda

  2. Add yogurt and oil.

  3. Gradually add lukewarm water.

  4. Knead into a soft, smooth dough.

  5. Cover with a damp cloth.

  6. Rest for 2–3 hours.

Shape the Bhature

  • Divide the dough into equal-sized balls.

  • Grease the rolling surface lightly with oil.

  • Roll each ball into a circle or oval about 6–7 inches wide.

  • Avoid making them too thin.

Fry the Bhature

  1. Heat oil in a deep frying pan to about 180–190°C.

  2. Carefully slide one bhatura into the hot oil.

  3. Press gently with a slotted spoon so it puffs up.

  4. Flip and fry until both sides are golden.

  5. Remove onto paper towels.

  6. Repeat with the remaining dough.

Serving Suggestions

Serve the hot bhature with:

  • Restaurant-style chhole

  • Sliced onions

  • Lemon wedges

  • Green chilies

  • Mango pickle

  • Plain yogurt or raita

Tips for Perfect Chhole Bhature

  • Soak chickpeas overnight for even cooking.

  • Resting the dough helps produce soft, fluffy bhature.

  • Fry in properly heated oil; oil that's too cool will make the bhature absorb excess oil.

  • Mash a few chickpeas into the gravy for a thicker, creamier consistency.

  • Tea bags are optional but give the chickpeas a rich, authentic dark color.

  • Freshly ground spices and kasuri methi add a restaurant-style aroma.

Approximate Nutrition (Per Serving)

Nutrient - Amount

Calories - 700–800 kcal

Protein - 18–20 g

Carbohydrates - 90–100 g

Fat - 28–35 g

Fiber - 12–15 g

Enjoy your homemade Punjabi Chhole Bhature, best served piping hot for the classic restaurant experience!

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