How To Make Chhole Bhatura

Ingredients

To make Chhole Bhatura, you will need the following ingredients:

2 cups of white chickpeas
3 tablespoons of vegetable oil
1 teaspoon of cumin seed
1 tablespoon of coriander powder
1 teaspoon of turmeric powder
1 teaspoon of amchur powder
1 teaspoon of garam masala
3 tablespoons of tomato puree
2 teaspoons of red chili powder
1 teaspoon of ginger garlic paste
1 teaspoon of dry mango powder
1 teaspoon of salt
2 cups of all-purpose flour
1 teaspoon of baking powder
½ cup of yogurt
1 teaspoon of sugar
1 cup of water
Vegetable oil for deep-frying

Instructions

To make Chhole Bhatura, start by soaking the white chickpeas overnight. Once the chickpeas are soaked, add them to a pan with enough water to cover them. Bring the water to a boil, and then lower the heat and simmer for 2 hours until the chickpeas are soft. Once the chickpeas are cooked, set them aside.

In a separate pan, heat the vegetable oil on medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then add the coriander powder, turmeric powder, amchur powder, garam masala, tomato puree, red chili powder, ginger garlic paste, dry mango powder, and salt. Stir the mixture and let it cook for a few minutes.

Next, add the cooked chickpeas to the mixture and stir. Cover the pan and let the mixture cook for 10 minutes on low heat. Once the mixture is cooked, turn off the heat and set aside.

In a large bowl, mix together the all-purpose flour, baking powder, yogurt, sugar, and water. Knead the dough until it is smooth and elastic. Then cover the dough and let it rest for 30 minutes.

Once the dough has rested, divide it into 10 equal portions and roll each portion into a ball. Then roll each ball into a thin disc. Heat the vegetable oil in a deep-frying pan on medium heat. Fry each disc until it is golden brown. Once all the discs are fried, set them aside.

To assemble the Chhole Bhatura, fill each fried disc with the cooked chickpea mixture. Serve the Chhole Bhatura hot with a side of onion, lemon wedges, and green chutney.