Choley Bhature

March 6, 2020 Home CookingVeg Recipes  No comments


for Choley:

  • Bengal grams – 100 gms
  • Onion – 1 large finely chopped
  • Tomatoes – 2 medium make puree
  • Ginger garlic paste – 1.5 tsp
  • Turmeric powder – 1 tsp
  • Cumin/ jeera powder- 1 tsp
  • Corriander powder – 1.5 tsp
  • Bay leaf -1
  • Cinamon stick – 1 inch
  • Cloves (laung) – 5 pcs
  • Freshly chopped corriander for garnishing
  • Tea bag – 1
  • Kastori meethi – 1 large pinch
  • Aam churchur – 1 tsp
  • Aanardana – 1 pinch
  • Lemon – cut in quaters
  • Salt
  • Oil – 2 tbsp

For Bhature:

  • Maida – 2 cups
  • Sooji – 2 tbsp
  • Curd – 50 ml
  • Oil – 2 tbsp
  • Sugar – 1 tsp
  • Eno fruit salt – 1 packet
  • Luke warm water – to knead dough
  • Oil for frying
  • Salt


  • Soak the bengal gram over night or for 6 to 8 hrs. Then put it in the pressure put these already  soaked grams along with tea bag, salt, cinamon, cloves and big black cardamom and cook for 3 whistles on a medium flame.

  • After 3 whistles let the cooker cool down.Now take a cooking pot and place it over medium flame once the pot is hot add cooking oil to it and to the oil add the finely chopped onions and fry.

  • Once the onion are golden brown add the ginger garlic paste and add a bit of water so that it should not get burnt.

  • Now after a min add rest of the spices that is turmeric, cumin, coriander and red chilly powders and mix well keep stirring till the oil saperates.

  • Now add the tomato puree and to it add the pressure cooked bengal gram and cover and cook for 15 min over . You can add the bengal gram stock as per requirement of gravy. After this add dry mango powder or aam chur powder, aanardana, kasturi meethi and a pinch of sauf or fennel seed powder. Mix well and let it cook for 7 mins over low flame. After this turn off the flame and add some freshly chopped corriander leaves.

  • It’s always better to prepare the bhatura dough atleast 2-3 hrs in advance. You Can also make the dough at night and let it rest till morning.
  • To make the dough in a bowl add the flour, sooji, curd, salt, oil, sugar and fruit salt and mix it well.

  • mix well once the mixture is crumbly you can add lukewarm water little by little and make a soft dough. Cover it with a wet cloth and let it rest for min 2 hrs. I leave it to rest for over night.

  • Now heat the oil in a kadhai and start rolling out the bhatura. So that once the oil is heated well you can fry them.

  • Once you fry the bhatura you are all set to enjoy this lip smacking delicacy.





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