Chhola Bhatura Recipe

Chhola Bhatura Recipe: Chhola Bhatura is one of North India’s most popular and beloved dishes, often enjoyed as a weekend brunch or festive meal. The combination of spicy, flavorful chickpea curry (chhola) paired with crispy, fluffy, deep-fried bread (bhatura) makes it a meal you simply can’t resist. Preparing Chhola Bhatura at home may seem complex, but with this step-by-step guide, you’ll master the recipe in no time.

Ingredients For Chhola Bhatura Recipe

For Chhola (Chickpea Curry):

• 1 cup chickpeas (soaked overnight)
• 2 medium onions, finely chopped
• 2 large tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1-2 green chilies, chopped (optional for heat)
• 1 tbsp chhole masala or garam masala
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• Salt to taste
• 2 tbsp oil (preferably mustard oil for an authentic flavor)
• Fresh coriander leaves for garnish

For Bhatura (Fried Bread):

• 2 cups all-purpose flour (maida)
• 1/2 cup semolina (sooji)
• 1/4 cup plain yogurt
• 1/2 tsp baking soda
• 1 tsp sugar
• Salt to taste
• Water as required for kneading
• Oil for deep frying

Step-by-Step Preparation Guide For Preparing Chhola Bhatura

Step 1: Preparing the Chhole (Chickpea Curry)

1. Soaking the Chickpeas:
   Start by soaking 1 cup of chickpeas overnight in enough water. This step is crucial as it allows the chickpeas to swell and soften, ensuring that they cook evenly. If you’re short on time, you can use a quick-soak method by boiling the chickpeas in water for an hour, but overnight soaking is highly recommended for the best results.
2. Boiling the Chickpeas:
   Drain the soaked chickpeas and transfer them to a pressure cooker. Add 4 cups of water, a pinch of salt, and pressure cook for 4-5 whistles or until the chickpeas are soft but not mushy. Set the chickpeas aside along with the cooking water; you’ll use this later to make the gravy.
3. Prepare the Masala Base:
   In a large pan, heat 2 tablespoons of oil (mustard oil brings a traditional flavor). Add cumin seeds and let them sizzle for a few seconds. Then, add the chopped onions and sauté them until they turn golden brown. This step takes about 7-8 minutes on medium heat, so be patient. Don’t rush the process—if the onions aren’t well browned, they won’t impart the deep, rich flavor needed for the curry.
4. Add Ginger-Garlic Paste and Green Chilies:
   Once the onions are nicely browned, add 1 tablespoon of ginger-garlic paste and green chilies. Sauté for another 2-3 minutes until the raw smell of the ginger-garlic disappears. The key here is to cook it thoroughly without burning, so lower the flame if needed.
5. Spices and Tomato Puree:
   Now, add the turmeric powder, red chili powder, and chhole masala. Stir the spices for a minute to release their aroma. Then, add the pureed tomatoes and cook until the oil separates from the masala, which will take about 10 minutes. Don’t skip this step, as uncooked tomatoes will make the curry taste sour.
6. Add Chickpeas and Water:
   Add the boiled chickpeas along with the water they were cooked in. Stir well and bring the mixture to a boil. Lower the heat and let the curry simmer for 15-20 minutes. This will allow the flavors to meld and thicken the gravy. If you want a thicker consistency, mash a few chickpeas with the back of a spoon and let them dissolve into the gravy.
7. Finishing Touches:
   Taste and adjust seasoning. You can add a pinch of amchur (dry mango powder) or a teaspoon of lemon juice for a tangy kick. Garnish with freshly chopped coriander leaves and set the chhole aside.

Step 2: Making the Bhatura Dough

1. Mix the Dough Ingredients:
   In a large bowl, combine 2 cups of all-purpose flour (maida), 1/2 cup of semolina (sooji), 1/4 cup of yogurt, 1/2 teaspoon of baking soda, 1 teaspoon of sugar, and a pinch of salt. Mix everything well before adding water. The yogurt and baking soda work together to make the bhaturas light and fluffy.
2. Knead the Dough:
   Slowly add water, a little at a time, and knead the ingredients into a soft, smooth dough. The dough should be pliable and not sticky. Be careful not to add too much water at once. If the dough is too sticky, it will absorb oil while frying, and if it’s too dry, the bhaturas won’t puff up. Knead for 5-7 minutes until smooth.
3. Rest the Dough:
   Cover the dough with a damp cloth and let it rest for at least 2 hours. This resting period is critical for the dough to ferment slightly, giving the bhaturas the perfect texture and taste. If you’re in a rush, you can reduce the resting time to 1 hour, but the best results come from allowing ample resting time.

Step 3: Frying the Bhaturas

1. Shaping the Bhaturas:
   Once the dough has rested, divide it into equal portions and roll them into small balls. Take one ball and, using a rolling pin, flatten it into a round disc. The thickness should be medium—not too thin (as they won’t puff up) and not too thick (as they’ll stay raw inside). Dust with some dry flour if necessary, but avoid using too much flour as it will burn during frying.
2. Heating Oil for Frying:
   In a deep frying pan, heat oil over medium-high heat. Test if the oil is hot by dropping a small piece of dough into it; if it rises immediately, the oil is ready.
3. Frying the Bhaturas:
   Carefully slide the rolled bhatura into the hot oil. Using a slotted spoon, gently press down on the bhatura to help it puff up. Fry until both sides are golden brown and crispy. Don’t overcrowd the pan—fry one bhatura at a time for best results.
4. Draining Excess Oil:
   Remove the bhatura and drain it on paper towels to remove excess oil. Repeat the process for the remaining dough balls.

Serving Suggestions

Serve hot Chhole with freshly fried Bhaturas, a side of onion rings, pickles, and green chutney. You can also serve it with a cooling boondi raita or cucumber salad to balance the spice.

Tips and Tricks for Perfect Chhole Bhature

• Avoid Sticky Dough: If your bhatura dough feels sticky, add a little more flour while kneading. On the other hand, if it feels too dry, sprinkle a little water and knead again.
• Crisp Bhaturas: For bhaturas to puff up perfectly, make sure the oil is hot enough. If the oil isn’t at the right temperature, the bhaturas will soak up excess oil and become soggy.
• Rich and Thick Gravy: If your chhole gravy feels too thin, you can mash some chickpeas or cook the curry on low heat until it thickens.
• Spice Balance: Always taste the chhole and adjust the spice level as per your preference. You can reduce the green chilies for a milder version or add more chhole masala for a spicier kick.

Frequently Asked Questions

1. Can I use wheat flour instead of all-purpose flour for Bhaturas?
   Yes, you can substitute whole wheat flour, but keep in mind that the texture may be slightly denser than traditional bhaturas.
2. How long can I store Chhole and Bhaturas?
   Chhole can be stored in the fridge for up to 3 days. Bhaturas are best served fresh, but you can store the dough in the fridge for up to 24 hours.
3. Why didn’t my Bhaturas puff up?
   This usually happens if the dough isn’t rested enough or if the oil temperature is too low.

Read more: Mushroom Chilli Recipe: A Delicious Indo-Chinese Twist