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Chole Bhature Recipe
|Chickpeas/1 can of chick peas||1 1⁄2 Cup (24 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Ginger garlic paste||1⁄2 Teaspoon|
|Coriander seeds||1⁄2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Fenugreek seeds||1⁄4 Teaspoon (Methi)|
|Black salt||To Taste (Rock Salt)|
|Black pepper||To Taste|
|Black peppers||To Taste|
|Chili powder||1⁄2 Teaspoon|
|Coriander leaves strand||3|
|Maida/All purpose flour||2 Cup (32 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Yogurt||1⁄2 Cup (8 tbs)|
Calories 657 Calories from Fat 156
% Daily Value*
Total Fat 18 g27.6%
Saturated Fat 2.7 g13.5%
Trans Fat 0 g
Cholesterol 3.7 mg
Sodium 222.5 mg9.3%
Total Carbohydrates 103 g34.5%
Dietary Fiber 17.2 g68.6%
Sugars 13.4 g
Protein 23 g46.7%
Vitamin A 17.2% Vitamin C 21.9%
Calcium 20.4% Iron 51.4%
*Based on a 2000 Calorie diet
Mix all the ingredients(except oil) to form a uniform dough and keep it aside for 1hr.
Take a small ball of the dough and roll into the desired sized Bhature.
Deep fry the Bhature in oil.
Soak chick peas in water overnight and cook them. If canned peas are used, wash the peas 2-3 times.
Blanch tomatoes (heat water and cook the whole tomato for 3-4 minutes). Blend into a smooth paste.
Dry roast all masalas from cardamom to black pepper and powder them.
Heat oil/ghee, fry onions and ginger-garlic paste till the onions turn slightly brownish.
Add the tomato paste and the masala powder, chili powder, salt (add less salt as the masala has rock salt in it). Cook for 2-3 minutes. Add the cooked chick peas and cook for another 5mins. Garnish with coriander leaves.
If you want more gravy, increase the tomato and onions.
Serve hot with Bhature.