Amritsari Chole Bhature

 

Amritsari Chole Bhature

Amritsari Chole Bhature has been an all-time favorite ever since I have had it during my university days in Delhi. Not a week went by when I didn’t have Kamla Nagar’s famous ‘Chacha ke Chole Bhature’. It is a nondescript shop, with no seating arrangement, but such is the fame that it’s always crowded. They have mastered the art of making Amritsari Chole, that is a bit mushy and creamy owing to the mashed chole, which they serve with the softest Bhaturas ever. They even sell the Chole ka Masala, which is also well received by its loyal audience.

Here’s a recipe that’s close to my heart, try this Amritsari Chole Bhature recipe and we bet you’d be craving for more.

Ingredients

For the Chole

  • 2 cups white chickpeas (Chole)
  • 3 tea bags
  • 2 black cardamoms (Badi elaichi)
  • Salt to taste (half black salt + half white salt)

For the Masala

  • 3 cloves
  • 2-inch-long cinnamon Stick
  • 1/2 tsp black pepper
  • 2 tsp. cumin powder
  • 3-4 tsp coriander powder
  • 1 tsp pomegranate seeds (Anardana)
  • 1 – 1 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder

For the Gravy

  • 2-3 tomatoes finely, chopped
  • 1 inch ginger, cut into thick strands
  • 2 onions, made into a paste, 1 onion sliced
  • 1/2 tsp mango powder (Aamchur)
  • 1 tbsp garam masala
  • Ghee
  • 2 bay leaves
  • 1 tsp garlic paste
  • salt to taste

For the Bhature

  • 3 cups all purpose flour
  • 7-8 tbsp yogurt
  • salt to taste
  • 1/4 cup water(warm)
  • 1/2 tsp baking soda
  • 2 tsp oil 

Directions for Amritsari Chole Bhature

                                                     
  1. For the chole- In a big vessel, soak the chickpeas overnight.
  2. For the chole masala- In a pan, dry roast all dry masalas, given in the second set of ingredients and keep aside.
  3. Use the same water in which the chickpeas were soaked, drop the tea bags, salt, black cardamom and boil in a pressure cooker till it’s soft. (for the variety I used, it took 7 whistles)
  4. When cooked discard the tea bags, and retain 3/4 of the water, which you can use to dilute the chole later.
  5. In a separate pan, heat the ghee, add bay leaves, ginger- garlic paste, and the onions (first the sliced, which you saute for a minute and then the paste) and fry it till golden brown. To this add the roasted chole powder that we have from the second step, and saute for another minute or so.
  6. Now add the tomato puree to this and let it cook for 2 minutes. While cooking, mash some chole with a masher so it blends with the gravy. Now add the chole and let it cook for 10 minutes. 
  7. Now for the Bhature – mix all the ingredients and knead a soft dough. Let the dough set for 1-2 hours; the longer you keep the dough the softer bhature you get.
  8. Make the bhature at the time of serving, as nothing beats freshly made hot bhature with chole. To make the bhatura, make tennis ball sized rounds from the dough and roll them into circles.
  9. Deep fry the bhaturas. To make sure they do not soak much oil, ensure that the dough sets for 1-2 hours. Also, let the oil fume first, only then fry the bhaturas on medium high flame.
  10. Serve it hot with chole, and onion rings, some lemon and green chillies, for the perfect street food experience.

 

NOTES

 

  • While cooking the chole, You can also use 3/4 portions of black salt for added taste.

 

Amritsari Chole Bhature
Serves 3
The age old street food from the north of India, the classic combination of chole bhature.
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Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
For the Chole
  1. 2 cups white chickpeas (Chole)
  2. 3 tea bags
  3. 2 black cardamoms (Badi elaichi)
  4. Salt to taste (half black salt + half white salt) ( You can also use 3/4 portions of black salt for added taste)
For the Masala
  1. 3 cloves
  2. 2-inch-long cinnamon Stick
  3. 1/2 tsp black pepper
  4. 2 tsp. cumin powder
  5. 3-4 tsp coriander powder
  6. 1 tsp pomegranate seeds (Anardana)
  7. 1 - 1 1/2 tsp red chilli powder
  8. 1/2 tsp turmeric powder
For the Gravy
  1. 2-3 tomatoes finely, chopped
  2. 1 inch ginger, cut into thick strands
  3. 2 onions, made into a paste, 1 onion sliced
  4. 1/2 tsp mango powder (Aamchur)
  5. 1 tbsp garam masala
  6. Ghee
  7. 2 bay leaves
  8. 1 tsp garlic paste
  9. salt to taste
  10. For the bhature-
  11. 3 cups all purpose flour
  12. 7-8 tbsp yogurt
  13. salt to taste
  14. 1/4 cup water(warm)
  15. 1/2 tsp baking soda
  16. 2 tsp oil
Instructions
  1. For the chole-
  2. In a big vessel, soak the chickpeas overnight.
  3. For the chole masala- In a pan, dry roast all dry masalas, and keep aside.
  4. Use the same water in which the chickpeas were soaked.
  5. Add the tea bags, salt, black cardamom and boil in a pressure cooker till it’s soft.
  6. When cooked discard the tea bags, and retain some of the water, use it to dilute the chole later.
  7. In a separate pan, heat the ghee, add bay leaves, ginger- garlic paste.
  8. Add the onions (first the sliced, which you saute for a minute and then the paste).
  9. Fry it till golden brown. To this add the roasted chole powder that we have from the second step. Saute for another minute or so.
  10. Now add the tomato puree to this and let it cook for 2 minutes.
  11. While cooking, mash some chole with a masher so it blends with the gravy.
  12. Now add the chole and let it cook for 10 minutes.
  13. For the bhature, mix all the ingredients and knead a soft dough.
  14. Let the dough set for 1-2 hours; the longer you keep the dough the softer bhature you get.
  15. Make the bhature at the time of serving, as nothing beats freshly made hot bhature with chole.
  16. To make the bhatura, make tennis ball sized rounds from the dough and roll them into circles.
  17. Deep fry the bhaturas.
  18. Serve it hot with chole, and onion rings, some lemon and green chillies for the perfect experience.
Notes
  1. While cooking the chole, you can use 3/4th part back salt for enhanced taste.
  2. For the variety of chole I used, it took 7 whistles to cook.
  3. To make sure they do not soak much oil, ensure that the dough sets for 1-2 hours.
  4. And, also let the oil fume first, only then fry the bhaturas on medium high flame.
Adapted from Kamala Nagar's Chacha di Hatti
Adapted from Kamala Nagar's Chacha di Hatti
The Food Saga http://thefoodsaga.com/
  • Shri

    The Bhattura’s look perfect. Was browsing different masala combinations for Chole/Channa. 🙂

     
  • Sadiya

    how many does this dough make ?