Chole Bhature

Serves 1
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Directions

  1. 1Add salt, sugar, oil, suji, dahi, and eno to maida and mix well.
  2. 2Add salt, sugar, oil, suji, dahi, and eno to maida and mix well.
  3. 3Add salt, sugar, oil, suji, dahi, and eno to maida and mix well.
  4. 4Knead the dough with normal water.
  5. 5Knead the dough with normal water.
  6. 6Knead the dough with normal water.
  7. 7Patki the dough five to seven times in the parat and let it rest for one hour after covering.
  8. 8Patki the dough five to seven times in the parat and let it rest for one hour after covering.
  9. 9Patki the dough five to seven times in the parat and let it rest for one hour after covering.
  10. 10Boil the aloo and chhole.
  11. 11Boil the aloo and chhole.
  12. 12Boil the aloo and chhole.
  13. 13To make the chhole black, add sukha amla to it.
  14. 14To make the chhole black, add sukha amla to it.
  15. 15To make the chhole black, add sukha amla to it.
  16. 16Fry the boiled aloo with namak and mirch.
  17. 17Fry the boiled aloo with namak and mirch.
  18. 18Fry the boiled aloo with namak and mirch.
  19. 19Grind lehsun, adrak, and pyaz in a mixer jar.
  20. 20Grind lehsun, adrak, and pyaz in a mixer jar.
  21. 21Grind lehsun, adrak, and pyaz in a mixer jar.
  22. 22Heat oil in a clay pot, add jeera and tejpatta, and bhun it well.
  23. 23Heat oil in a clay pot, add jeera and tejpatta, and bhun it well.
  24. 24Heat oil in a clay pot, add jeera and tejpatta, and bhun it well.
  25. 25Add kali mirch and laung.
  26. 26Add kali mirch and laung.
  27. 27Add kali mirch and laung.
  28. 28Add the ground masala.
  29. 29Add the ground masala.
  30. 30Add the ground masala.
  31. 31Add namak, mirch, and dhaniya powder.
  32. 32Add namak, mirch, and dhaniya powder.
  33. 33Add namak, mirch, and dhaniya powder.
  34. 34Add the boiled chhole and mix well.
  35. 35Add the boiled chhole and mix well.
  36. 36Add the boiled chhole and mix well.
  37. 37Add some water and let it cook.
  38. 38Add some water and let it cook.
  39. 39Add some water and let it cook.
  40. 40Make gol-gol loyias.
  41. 41Make gol-gol loyias.
  42. 42Make gol-gol loyias.
  43. 43Apply oil to the loyias so that they don't dry out.
  44. 44Apply oil to the loyias so that they don't dry out.
  45. 45Apply oil to the loyias so that they don't dry out.
  46. 46Make garam garam bhature.
  47. 47Make garam garam bhature.
  48. 48Make garam garam bhature.

Ingredients

  • 500 grams maida
  • 500 grams maida
  • 500 grams maida
  • teaspoon salt
  • teaspoon salt
  • teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon mustard oil
  • 1 teaspoon mustard oil
  • 1 teaspoon mustard oil
  • 2 teaspoons suji
  • 2 teaspoons suji
  • 2 teaspoons suji
  • 2 teaspoons dahi
  • 2 teaspoons dahi
  • 2 teaspoons dahi
  • 1 packet eno
  • 1 packet eno
  • 1 packet eno
  • aloo
  • aloo
  • aloo
  • 500 grams chhole
  • 500 grams chhole
  • 500 grams chhole
  • 10 pieces dry amla
  • 10 pieces dry amla
  • 10 pieces dry amla
  • oil
  • oil
  • oil
  • cumin
  • cumin
  • cumin
  • tejpat
  • tejpat
  • tejpat
  • 2 kali mirch
  • 2 kali mirch
  • 2 kali mirch
  • 4 laung
  • 4 laung
  • 4 laung
  • masala
  • masala
  • masala
  • namak
  • namak
  • namak
  • mirch
  • mirch
  • mirch
  • dhaniya powder
  • dhaniya powder
  • dhaniya powder
  • lehsun
  • lehsun
  • lehsun
  • adrak
  • adrak
  • adrak
  • pyaaz
  • pyaaz
  • pyaaz
  • tomato
  • tomato
  • tomato

Equipment

kadhaiPressure cookerMixing bowlMixer jar

Tips

  • To make chhole black, add dry amla while boiling and remove later.
  • To make restaurant-style chhole, do not add haldi.
  • To make ghar-style chhole, add haldi.