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Best Way To Learn How To Make Chole Bhature
Straight from a Punjabi kitchen – garma garam, Chole Bhature/Chana Bhatura is a very famous Punjabi dish.
Any restaurant, street shops, or roadside eateries (dhaba), is incomplete without Chole Bhature on its menu.
You can bet on your savings that chola bhatura would be there without fail.
This dish is one of the most eaten dishes in the Northern part of India.
It can be also served as a breakfast as well as lunch or dinner with bhatura and mango pickle
Course Breakfast, Lunch, Main Course, Snack
Cuisine Indian, Punjabi
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 people
Author Ranjeeta Nath Ghai
Ingredients
- 2 cup Whole chickpeas (channas) Buy at Amazon.com
- 2 tsp olive oil Buy at Amazon.com
- 2 bay leaves (tej patta) Buy at Amazon.com
- 2 tsp FoodAllTime Garam Masala
- 1 tsp turmeric powder (haldi) Buy at Amazon.com
- 2 tsp red chili powder Buy at Amazon.com
- 1 tsp coriander powder (dhaniya powder) Buy at Amazon.com
- ½ tsp asafoetida (hing) Buy at Amazon.com
- 3 medium onions (chopped)
- 2 cup tomatoes (chopped)
- 2 tsp FoodAllTime Multipurpose Healthy Green Paste
- 2 tbsp tamarind pulp Buy at Amazon.com
- 2 tsp amla powder Buy at Amazon.com
- Salt to taste
For Garnishing
- 2 tbsp kasoori methi (for garnishing)
- 2 tbsp fresh coriander (for garnishing)
- 3 medium onions sliced lengthwise (for garnishing)
Instructions
Boiling The Chole/Whole Chick Peas
- Soak the chole overnight.
- Pressure cook it the next day with 1 tsp salt and 2 tsp amla powder.
For Cooking Chole:
- In a pan add oil, bay leaf, onions and FoodAllTime Garam Masala and sauté it.
- After sautéing add chopped tomatoes and FoodAllTime Multipurpose green paste.
- Then add turmeric, red chilli powder, coriander powder, asafoetida, pinch sugar, Everest Chole Masala, tamarind and salt. Cook well till it leaves the sides of the pan.
- Now add the pressure cooked chole to the masala.
- Cover it and let it simmer gently for about 10-15mins.
- Garnish the chole with finely sliced onions (lengthwise), coriander and kasoori methi.
- Temper with Everest Kashmirilal Ground Chilly Powder and Everest Hingraj Powder before serving.
- Serve the chole hot with mango pickle and bhaturas.
Recipe Notes
- Garnishing with finely sliced onions (lengthwise) gives a crunchy flavour.
- To get the colour in the chole, add amla powder to the masala instead of teabags. It is more healthy and won’t leave a bitter aftertaste in your mouth.
- If you don’t have amla powder then you can grate raw amla and add or chop it into pieces and add while pressure cooking the chole.
Amazing Benefits Of Amla Or Indian Gooseberry
Amla offers treatments for quite a few diseases and is, therefore, extensively and actively used in Ayurvedic remedies.
Amla/Indian Gooseberry is very rich in vitamin C and consists of many minerals and nutrients like calcium, phosphorus, iron, carotene, and vitamin B complex.
Amla is also an effective antioxidant agent.
The health advantages of Indian Gooseberry, additionally known as Amla, may be partly attributed to its excessive vitamin C content.
Amla complements meals absorption, balances stomach acids, fortifies the liver, nourishes the mind and intellectual functioning, and helps the heart.
It additionally strengthens the lungs, regulates the removal of loose radicals, enhances fertility, enables the urinary system, improves skin quality, enhances vision and promotes healthier hair.
This fruit acts as a body coolant by flushing out pollutants thus increases energy, aids in vision care, improves muscle tone, and acts as an antioxidant.
Amla is used in lots of hair tonics/hair oils as it enriches hair growth and hair pigmentation.
It strengthens the roots, maintains colouration, and improves lustre.
Consuming Amla juice with honey is ideal for enhancing eyesight and research have shown it to improve near-sightedness and cataracts whilst reducing intra-ocular anxiety.
My favourite masalas used herein
Quick Overview
Recipe Name: Best Way To Learn How To Make Chole Bhature
Author: Ranjeeta Nath Ghai
Description: Straight from a Punjabi kitchen - garma garam, Chole Bhature/Chana Bhatura is a very famous Punjabi dish. Any restaurant, street shops, or roadside eateries (dhaba), is incomplete without Chole Bhature on its menu. You can bet on your savings that Chola bhatura would be there without fail. This dish is one of the most eaten dishes in the Northern part of India. It can be also served as a breakfast as well as breakfast or dinner.
Preperation time: 30
Cook Time: 5
Total Time: 35
Type: main course, snack, lunch, breakfast, dinner
Recipe Yield: 4 people
Recipe Ingredients: 2 cup Whole chickpeas (channas), 2 tsp olive oil, 2 bay leaves (tej patta), 2 tsp FoodAllTime Garam Masala, 1 tsp turmeric powder (haldi), 2 tsp red chili powder, 1 tsp coriander powder (dhaniya powder), ½ tsp asafoetida (hing), 3 medium onions (chopped), 2 cup tomatoes (chopped), 2 tsp FoodAllTime Multipurpose Healthy Green Paste, 2 tbsp tamarind pulp, 2 tsp amla powder, Salt to taste, For Garnishing, 2 tbsp kasoori methi (for garnishing), 2 tbsp fresh coriander (for garnishing), 3 medium onions sliced lengthwise (for garnishing)
Recipe Instructions: Boiling The Chole/Whole Chick PeasSoak the chole overnight. Pressure cook it the next day with 1 tsp salt and 2 tsp amla powder. For Cooking Chole:In a pan add oil, bay leaf, onions and FoodAllTime Garam Masala and sauté it. After sautéing add chopped tomatoes and FoodAllTime Multipurpose green paste. Then add turmeric, red chilli powder, coriander powder, asafoetida, pinch sugar, Everest Chole Masala, tamarind and salt. Cook well till it leaves the sides of the pan. Now add the pressure cooked chole to the masala. Cover it and let it simmer gently for about 10-15mins. Garnish the chole with finely sliced onions (lengthwise), coriander and kasoori methi. Temper with Everest Kashmirilal Ground Chilly Powder and Everest Hingraj Powder before serving. Serve the chole hot with mango pickle and bhaturas.
Recipe Cuisine: Indian
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