Instant Bhature Recipe for Your Chole Bhature Feast
One of the most popular Indian breakfast dishes, Chole Bhature is often a weekend indulgence for many North Indian foodies. Chole or White Chickpeas cooked with an array of Indian spices gets served with Bhaturey or unleavened Indian flatbread that has been deep-fried in any neutral oil.
My household is more of a ‘Cornflakes & Oats’ kind of family which prefers lighter breakfast options. At best, we would have sandwich as an indulgence when we would have ample time in our hand. So, dishes like Chole Bhature are often reserved for major meals of the day like Lunch or Dinner.
Previously, I have shared the recipe of No-Onion, No-Garlic Punjabi Chole Recipe here. You can check it out following the link. This Chana Masala recipe is completely Vegan and Gluten-free. And, in terms of Indian diet preferences, it is a Jain Chole Masala recipe or Bengali Niramish Kabuli Cholar recipe.
Among the variety of Indian flatbread, bhature often stand out from the rest because it is made with refined flour and yogurt. As a result it acquires a slight tangy taste. Ideally, the dough is left to ferment for a couple of hours so that it develops some air into it. This gives the deep-fried breads a crunch to them. However, I have found that the instant version is equally good where it is crunchy when hot and as it cools, it stays soft rather than turning leathery and chewy.
Related read: How to make Yogurt at home.
- 2 cups of All Purpose Flour or Maida
- 1 cup Sooji or Semolina Fine grained
- 1 tsp Carrom Seeds or Ajwain
- 1 cup Yoghurt Approx
- Oil to fry
Mix the Flour and Semolina. Add Carrom seeds.
Now taking a spoonful of Yogurt each time, start kneading the dough. It took me a cup of Yogurt to make the dough, however, it differs every time as the consistency of the yogurt differs.
The dough has to be tight just like you knead for pooris. If you knead it soft, then it will get sticky while rolling the bhature.
Heat oil in a deep pan. Take a golf-size ball of the dough and flatten it with a rolling pin on an oiled surface.
Deep fry each of them till golden.
Serve hot with chole or chana masala.