How To Make Satvic Chole Bhature At Home | 5 Min Homemade Food Recipe

Chole Bhature is one of the most popular and most loved Punjabi dishes worldwide. It includes spicy chickpea curry (chole) and delicious, soft, fried leavened bread (bhature). Cooking Satvic Chole Bhature does require you to be patient, but the result is too gratifying to not try this recipe. It is a tempting, filling meal perfect to be prepared on holidays.

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Ingredients

For bhatura

1 ½ cup of refined flour, 2 tbsp semolina (soaked in water), ½ teaspoon sugar, ¼ cup beaten curd, 2 teaspoons oil, ½ teaspoon baking soda, salt to taste, water as required, ½ teaspoon oil for greasing the dough, oil for frying

For boiling chole

1 cup chickpeas (soaked in water overnight), ½ teaspoon baking soda, 1 teaspoon salt, 3 cups water or as required, 1 dry red chili, 1 black cardamom, 1 bay leaf, 2 tea bags

For cooking chole

2 tablespoons oil, 1 bay leaf, 1 black cardamom, 2 green cardamom pods, 1-inch cinnamon stick, 1 teaspoon cumin seeds, 2-3 cloves, 1 finely chopped onion, 1 teaspoon ginger-garlic paste, ¼ teaspoon turmeric powder, ½ teaspoon nutmeg powder, 1 teaspoon dry fenugreek leaves, 1 teaspoon red chili powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon black salt, a pinch of hing, ½ teaspoon Satvic Foods’ Rajwadi Garam Masala, 1 teaspoon amchur powder, salt to taste, 1.5 cup tomato puree, 2-3 tablespoons chopped coriander leaves

For tempering

1 tablespoon ghee, 2 green chilies, ¼ teaspoon red chili powder, ¼ teaspoon Satvic Foods’ Rajwadi Garam Masala, ¼ teaspoon turmeric powder

Steps to follow

For cooking chole

1. Put the soaked chole in a cooker and add baking soda, salt, water, dry red chili, black cardamom, bay leaf, and tea bags. Cover the lid and cook the chole for 4-5 whistles. 
2. Heat oil in a pan. Add bay leaf, black cardamom, green cardamom, cinnamon, cloves, and cumin seeds. Saute for a few seconds. 
3. Add the onions and cook them for 2-3 minutes. Then add the ginger-garlic paste. 
4. Add the turmeric powder, nutmeg powder, coriander powder, dry fenugreek leaves, red chili powder, cumin powder, hing, garam masala, amchur powder, and black salt. Cook the spices for a minute on low flame. 
5. Then add the tomato puree. Add salt and mix well. 
6. Cook the tomatoes for around 8-10 minutes, then add the boiled chole with its water. Mix well.
7. Cover the lid to properly simmer it for 10-15 minutes.
8. For tempering, take a ladle or a small pan and homemade heat ghee.  
9. Then add green chili, turmeric powder, red chili powder, and Satvic Foods’ Rajwadi Garam Masala. Keep the flame on simmer for a minute or two.
10. Now pour this tempering into the cooked chole and mix well. Chole is ready. Garnish with fresh coriander leaves and serve.

For cooking bhature

1. Take a bowl and add the maida, suji, sugar, salt, baking powder, oil, and curd. Mix well. Suji makes the bhatura crisp, and the curd helps to make it soft. 
2. Rub and crumble the flour using your hands. 
3. Add enough water and knead a very soft, loose, and smooth dough by stretching and flattening it. 
4. Grease the dough with oil, cover it, and let it rest for 2 hours. 
5. After 2 hours, grease your hands with some oil and divide the dough into small balls of equal parts. 
6. Take one and shape it round by rolling it between your palms. 
7. Place it on the kitchen countertop and flatten it. Roll out the bread or bhatura using a rolling pin. Do not dust with dry flour.   
8. Take a broad and deep kadhai and heat the oil in it. 
9. When the oil is very hot and smoky, slide in a bhatura and deep fry it. Gently press the bhatura from the top with your spatula. Allow it to puff up, and then flip and cook both sides completely.   
10. Remove the cooked bhatura from the kadhai, drain excess oil, and serve it hot with the chole.

Tips or Benefits for Chole Bhature

Baking soda helps the bhatura rise while frying. The tea bags used while boiling chole give a nice black color to the chole. Lastly, wheat flour can also be used instead of refined flour, but it won’t give the same taste and texture.