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Punjabi Chole Masala Instant Bhature Recipe

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Punjabi Chole Masala Instant Bhature
Punjabi Chole Masala Instant Bhature

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Serves: 6

Duration: 1 hour

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For Punjabi Chole Masala
Chole/Chickpeas500 gms
Tomato for puree5 (medium size)
Curry leaves7-8
Salt as per taste
Red chilli powder2 tsp or as per taste
Punjabi chole masala2 tsp
Soda1/8 tsp
Wateras required
Oil/Ghee4 tbsp
Tea bag1
Coriander leaves (chopped)2 tsp (for garnishing)
Onion for garnishing
Instant Bhature
Maida/All purpose flour750 gms
half cup
Soda water1 small size full bottle
Saltas per taste
Oilfor deep frying
Sugar1 tsp

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For Punjabi Chole Masala:
  • Soak chickpeas overnight or for 7-8 hours in sufficient water.
  • Drain water and boil chole/chickpeas with salt, tea bag and soda in a pressure cooker. You can also prepare tea bag at home like me.

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  • Let pressure drop on its own. Remove tea bag from the boiled chole.
  • In the boiled chole, add tomato puree, salt and punjabi chole masala powder.

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  • Now prepare a temper, heat oil, add curry leaves and red chilli powder.

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  • Temper chole, cook chole for at least 15 minutes. Mash chole and if you want semi dry consistency add water accordingly. Do not cover the cooker.

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  • Punjabi chole masala is ready to serve. Garnish with chopped coriander leaves.

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For bhature:
  • Sieve maida/all purpose flour, sooji, and salt.

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  • Add soda water and sugar, mix well.şe-yarar.html is used to treat allergies, skin conditions, ulcerative colitis, and arthritis. Learn about side effects, interactions and indications. dsc02468

  • Knead everything well. Prepare a smooth dough.
  • Cover dough with a cloth and keep dough for 15 mins.
  • Heat oil in a deep frying pan or kadhai.
  • Make balls from the dough and prepare bhature with the help of rolling pins.

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  • When the oil is hot enough, place bhatura in the oil. Let bhatura puff.

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  • When the bhatura are light golden, remove from oil and keep on a tissue paper to drain excess oil.
  • Make rest of the bhatura this way.
  • Serve the bhatura hot with punjabi chole masala and onion wedges.

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