Amazing Indian recipe of chole bhature. Also known as channa bhatura or even poori chhola. A popular dish from Uttar Pradesh. Really popular in Punjabi.

This recipe is mostly eaten at the morning or like a breakfast. Sometime you can see the chole bhature in the food cart as a street food all around India.

Most of the time, in restaurants they prepare this dish with onions and carrots. The channa bhature is a mix of Chana masal and bhatura. This indian recipe is vegan and vegetarian.

Preparation: 30 Minutes

Cooking time: 60 Minutes

Quantity: 4 servings

298 calories per serving

(4 votes, average: 5.00 out of 5)

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Ingredients for Channa Bhatura

For the Bhatura

400g flour (self-raising)

4 cups sunflower oil or more to deep fry

fresh coriander, hand-picked and chopped (can be replaced with fenugreek completely)

250-300 ml milk (lukewarm)

For the Channa

2 tbsp ghee (butter) or oil

3-5 garlic cloves, thin even chop

2 inch ginger piece, peeled and chopped

2 tsp Loose Black Tea soaked in 1 litre boiling water

800g canned chickpeas, cleaned and drained thoroughly

3 black cardamoms split open

2 onions, sliced thin

3 tomatoes

1 tbsp cumin seeds

1 tbsp tomato puree(freshly prepared)

1 tsp ground fenugreek

2 long green chilies, slit and completely chopped

1 tsp ground dried ginger

1 tsp turmeric

1 tsp ground coriander

half tsp roughly ground black pepper

1 tbsp anardana grated further(optional)

1 tsp Kashmiri chili powder

1 tsp Kala namak ( Black Pepper )

2 tsp ground cinnamon

fresh coriander, leaves picked, and some extra for final garnishing

sliced red onion and yoghurt, to serve alongside as a quick salad

How to prepare Channa Bhatura

Take a large bowl and add the flour. Whisk in the fenugreek or coriander leaves and a pinch of salt. Mix with spatula. Pour in milk at intervals while also slowly mixing the flour to get mixed but dry dough. Then dust an even working surface with some flour and knead the dough until adequately plump and soft. Take a soaked tea towel and cover the bowl with the dough inside. Place it inside the fridge for a night or for 1 hour at room temperature to rise sufficiently. On the side, strain the tea and throw all its leaves. Soak the chickpeas in it for 1 hour straight. Take a large saucepan and place it at the stovetop. Flames should be set to low. Melt the ghee or heat some oil and place the sliced up onions in it along with cumin seeds. Simmer for 15-20 minutes until the onions turn golden. Add the black cardamoms and simmer for a few seconds. Add the following, garlic cloves, ginger and the cut chilies. When the edges cook and a spicy odor rises, toss in the fenugreek, Kashmiri chili powder and cinnamon powder. Fry them all for about 1 minute while stirring. Blitz the cooking pot with anardana and sprinkle ground ginger. Sauté for a while and pour in the tomato puree as well as the coarsely cut tomatoes. Cover and cook until the tomatoes soften and liquidize which might take about 20 minutes or a few extra. Now bombard the chick peas onto the cooking mixture. Sprinkle Kala namak, turmeric, a single pinch of sea salt and black pepper. Mix immediately. Set the flame to strong and bring to a boil. After that, render the flame to low, and simmer the chickpeas dish along for 15 minutes. Add water later on if needed. When the required consistency is acquired, turn off the flame. Take it out in a bowl for serving and top it with coriander leaves as a fresh and healthy garnish. Now take a large cooking pan and place at the stovetop for boiling bhaturas. Fill in with 4 large cups of oil or more if required. Heat up to a temperature of 180C, measure the temperature by placing a thermometer inside. If unavailable monitor it by tossing in a piece of bread; it should brown immediately. Take fist sized dough pieces and make even sized balls with your hand movements. Roll each one out with a rolling pin on a plain dusted kitchen surface. Remember to render each one about half a cm thick and the size should be equivalent to your hand’s size. Take each rolled-out dough or bhatura and deep-fry for 30 seconds on each side. Leave the flame to a consistent high. When browned let it drain on a large sieve or paper. Beat some yoghurt and slice red onions for a quick salad. Serve the steaming and puffy Bhaturas with fresh yoghurt, salad and spicy Chana to delight your taste buds.