while if you have observed the bhature you get in restaurants are huge in size. it is because the size of the pan in restaurants are huge. it is difficult to have the same in household. well, the size of he bhature does not matter much. it is the taste and fluffiness of bhature that matter. so do not loose hope and make bhature according to your pan size. also, while deep frying bhature, make sure your oil is on high heat. otherwise the bhature would not be fluffy. lastly, if you do not like to add baking soda and powder, skip it. but you need to ferment it for overnight in a warm place.
recipe card for chole bhature recipe | chana bhatura recipe
chole bhature recipe | chole bhatura recipe | chana bhatura recipe
- 1 cup chickpea / chole, soaked overnight
- 4 tbsp oil
- 1 bay leaf
- 1 inch cinnamon stick
- ½ tsp cumin seeds
- 1 onion, finely chopped
- 1 tsp ginger-garlic paste
- 2 to matoes, finely chopped
- 1 tbsp kashmiri chilli powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ¾ tsp aamchur powder / dry-mango powder
- salt to taste
- ½ tsp garam masala
- 2 cups water
- 2 tsp coriander leaves, finely chopped
INGREDIENTS FOR BHATURA RECIPE
- detail recipe for bhatura
firstly, in a cooker heat oil.
furthermore, saute bay leaf, cinnamon stick and cumin seeds till they turn aromatic.
add finely chopped onions and ginger-garlic paste. saute till it turns golden brown.
also add tomatoes and saute till they start releasing oil.
further, add chilli powder, turmeric, coriander powder, cumin powder, aamchur powder, garam masala and salt. saute for a minute.
then add soaked chickpea. make sure to soak chickpea overnight.
followed by 2 cups of water.
further, give a good mix. and check the seasonings.
pressure cook for 7-8 whistles on medium flame.
allow the pressure to release by itself before opening cooker.
mix well and garnish coriander leaves.
finally, serve with bhatura.