Chole Bhatura or Chana Bhatura is an exquisite meal that you can usually find in north Indian roadside eateries called dhabas, or at Indian restaurants. A spicy, traditional chana masala or chole masala is served with a puffy Indian bread called a Bhatura. It is food to die for. Vegan, nut-free and soy-free, the chana masala is gluten-free.
Udupi restaurants came to be known as such because they were, at least in the beginning, run by people from Udupi in Karnataka, a beautiful coastal state in the South of India.
While the restaurants served a lot of popular south Indian dishes, like idli-wada sambar, masala dosa and uttapam, they also often catered to more diverse tastes with dishes like cheese sandwiches (slices of white bread around thick slabs of Amul cheese), vegetable pulao and ragda patties which are potato cakes served in a chunky, spicy pea sauce.
This is actually a north Indian dish, usually found in roadside eateries called dhabas, but the Udupi restaurants, like I said, catered to every taste and had many north Indian dishes on the menu. Chana or chole would both refer to garbanzo beans or chickpeas. The beans would be served steaming in a red-brown sauce alongside a big, puffy puri, or a bhatura, which is a delicious deep-fried bread. When the piping hot plate of Chana Bhatura was put in front of you, it was bliss to poke a hole in the bhatura and watch it deflate before you could tear it with your fingers, dunk it into the chana, and bite into it.
INGREDIENTS for bhoture:-
- 2 cups maida / all-purpose flour / plain flour
- 1 tbsp rava / semolina
- 1 tsp sugar
- salt to taste
- ½ tsp baking powder
- ¼ tsp baking soda / cooking soda
- 2 tsp oil
- 1 cup curd / yogurt
- ½ cup maida / all-purpose flour / plain flour, for dusting
- oil for deep frying
BHATURA DOUGH RECIPE:
- firstly, in a large mixing bowl take maida.
- to that add rava, sugar and salt.
- also add baking powder and baking soda and mix well.
- furthermore, add oil and rub with the flour.
- also add curd and start to knead dough.
- knead and punch the dough well for atleast 5 minutes.
- further, grease the dough with oil.
- cover with moist cloth and rest for atleast 2 hours.
- further, roll and get to a long shape. pinch the dough into medium sized balls.
- then make balls between your palms.
- finally, roll the dough evenly into circles using rolling pin. roll neither too thin nor thick.
FRYING BHATURA RECIPE:
- firstly, heat oil in a deep frying pan or kadai. when the oil is sufficiently hot, add one bhatura.
- and, press with the spoon to puff up.
- also once they begin to puff, splash oil over the bhatura till they puff completely.
- flip over and fry the bhatura till golden brown all over.
- then drain the poori into tissue paper to remove excess oil. fry all batura same way.
- finally, serve bhatura with chole curry.
INGREDIENTS for chole:-
- 1 cup chickpea / chole, soaked overnight 1 cup chickpea / chole, soaked overnight
- 4 tbsp oil 4 tbsp oil
- 1 bay leaf 1 bay leaf
- 1 inch cinnamon stick 1 inch cinnamon stick
- ½ tsp cumin seeds ½ tsp cumin seeds
- 1 onion, finely chopped 1 onion, finely chopped
- 1 tsp ginger-garlic paste 1 tsp ginger-garlic paste
- 2 to matoes, finely chopped 2 to matoes, finely chopped
- 1 tbsp kashmiri chilli powder 1 tbsp kashmiri chilli powder
- ½ tsp turmeric powder ½ tsp turmeric powder
- 1 tsp coriander powder 1 tsp coriander powder
- ½ tsp cumin powder ½ tsp cumin powder
- ¾ tsp aamchur powder / dry-mango powder ¾ tsp aamchur powder / dry-mango powder
- salt to taste salt to taste
- ½ tsp garam masala ½ tsp garam masala
- 2 cups water 2 cups water
- 2 tsp coriander leaves, finely chopped 2 tsp coriander leaves, finely chopped.
- firstly, in a cooker heat oil.
- furthermore, saute bay leaf, cinnamon stick and cumin seeds till they turn aromatic.
- add finely chopped onions and ginger-garlic paste. saute till it turns golden brown.
- also add tomatoes and saute till they start releasing oil.
- further, add chilli powder, turmeric, coriander powder, cumin powder, aamchur powder, garam masala and salt. saute for a minute.
- Then add soaked chickpea. make sure to soak chickpea overnight.
- followed by 2 cups of water.
- further, give a good mix. and check the seasonings.
- pressure cook for 7-8 whistles on medium flame.
- allow the pressure to release by itself before opening cooker.
- mix well and garnish coriander leaves.
- finally, serve with bhatura.