Virat Kohli's Favorite Chole BhatureVeg
Indulge in the authentic flavors of Delhi with this easy-to-follow Chole Bhature recipe. This classic Punjabi dish features perfectly spiced, tangy chickpea curry paired with soft, fluffy, deep-fried leavened bread. Learn the step-by-step process to prepare the perfect dough, create a rich aromatic masala base, and achieve that signature golden puff for your bhatures at home. A timeless comfort food, this meal is a delight for every food lover looking for a restaurant-style experience.
Ingredients
For the Bhatura:
1 cup All-Purpose Flour (Maida)
to taste Salt
2 tbsp Semolina(Rava)
1 tsp Baking Soda
1 tsp Powdered Sugar
2 tbsp Curd
1 tbsp Oil
as needed Water
For the Chole:
1 tbsp Oil
1 tsp Clarified Butter (Ghee)
1 piece Onion (chopped)
to taste Salt
1 tbsp Red Chilli Powder
1 tbsp Garam masala Powder (Hot Spices)
1 tsp Fennel Seeds
1 tsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Pomegranate kernels (dried)
1 tsp Dry Mango Powder
1 piece Tomato (chopped)
1 tbsp Ginger-Garlic-Green Chilli Paste
1 cup Cooked Chickpeas
1 cup Water
as needed Oil
Instructions
Step 1— Preparing the Bhature Dough
1
In a bowl, combine refined flour, salt, semolina, baking soda, and powdered sugar.
2
Add curd and mix well. Gradually add room temperature water to knead a medium-soft, pliable dough. Incorporate oil while kneading to add elasticity.
3
Cover the dough with a damp cloth and let it rest at room temperature.
4
After resting, give the dough a quick knead and divide it into lemon-sized balls.
Step 2— Preparing the Chole (Chickpea Curry)
1
Heat oil and ghee in a deep pan. Add chopped onion and a little salt; sauté on high flame until caramelized.
2
In a blender, grind red chilli powder, garam masala, fennel seeds, coriander seeds, cumin seeds, dried pomegranate kernels, and amchur into a coarse powder. Add diced tomatoes and blend until it becomes a smooth paste.
3
Add crushed ginger-garlic-green chilli paste to the caramelized onions and fry until the raw smell dissipates. Add the spice paste and cook on medium-low flame until the oil begins to separate.
4
Add pre-cooked chickpeas and water. Mix well, cover, and cook. Mash a few chickpeas to thicken the gravy naturally.
Step 3— Frying and Serving
1
Roll out the dough balls. Once the frying oil is hot, carefully slide in the bhatura. Splash hot oil over it as it rises to ensure it puffs up. Flip and press down slightly to get an even, golden color.
2
Garnish the chole with julienned ginger and serve hot with the freshly fried bhaturas.
Nutrition Facts
2 servings per recipe
