Chole Bhature Thali

• Soak kabuli chane (chickpeas) for overnight (7-8 hours)
• Rest_dough bhature dough for 1-2 hours

Nutrition values are AI-estimated based on ingredients.

• 1 cup kabuli chane (chickpeas)
• 2 tsp black tea leaves
• 2 small pieces of cinnamon stick
• 2 green cardamoms
• 3 large onions, finely chopped
• 1 tbsp ginger-garlic paste
• 3 large tomatoes, crushed (puree)
• 2 tbsp whole coriander seeds
• 1 tbsp cumin seeds
• 1.5 cups all-purpose flour (maida)
• 1/4 cup fine semolina (rava/suji)
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 tbsp curd (slightly sour)
• Cooking oil for deep frying
• Salt to taste
• Water (as needed to knead)
• Fresh cilantro (hara dhaniya)
• 1 large red onion, sliced into rings
• Green chilies (less spicy variety)

1. 1Rinse 1 cup of kabuli chane and soak them in water overnight (7-8 hours or until plump), then drain.
2. 2Prepare a spice potli with 2 tsp black tea leaves, 1 star anise, 2 small pieces of cinnamon stick, 1 black cardamom, 2 green cardamoms, 3-4 cloves, and 8-10 whole black peppercorns.
3. 3Pressure cook the soaked chickpeas with 2.5 cups water, the spice potli, 1 bay leaf, 1/4 tsp baking soda, and 1/4 tsp salt for 5 whistles.
4. 4Dry roast 2 tbsp whole coriander seeds, 1 tbsp cumin seeds, 1 tsp whole black peppercorns, 1 piece of mace, 2 small pieces of cinnamon stick, 2 bay leaves, 3 dried red chilies, 5 cloves, 2 black cardamoms, 3 green cardamoms, 1 tbsp dried pomegranate seeds, and 1/2 tsp fenugreek seeds until aromatic; cool and grind with 2 tsp dried fenugreek leaves, 1 tsp Kashmiri red chili powder, 1/2 tsp black salt, and 1 tsp amchur powder to make chhole masala.
5. 5Sauté 3 finely chopped large onions in 3-4 tbsp cooking oil with 1/4 tsp carom seeds and 1/2 tsp asafoetida until light brown, then add 1 tbsp ginger-garlic paste and continue sautéing.
6. 6Add a pinch of turmeric (optional), 1 tsp red chili powder, and 2 tsp coriander-cumin powder to the onion mixture, cooking until the raw smell disappears, then add 3 crushed large tomatoes and cook until oil separates.
7. 7Stir 2 tsp of the homemade chhole masala into the gravy, then add the pressure-cooked chickpeas with water as needed and salt to taste, mashing some for thickness, and simmer for 8-10 minutes, finally garnishing with fresh cilantro.
8. 8Prepare tempering by heating 1 tbsp ghee, adding julienned ginger, sliced green chilies, and 1/4 tsp red chili powder, then pour it over the chhole.
9. 9Combine 1.5 cups all-purpose flour, 1/4 cup fine semolina, 1 tsp powdered sugar, 1/4 tsp baking powder, 1/4 tsp baking soda, salt to taste, 1 tbsp curd, and 2 tsp cooking oil, then knead with water into a soft dough and let it rest for 1-2 hours.
10. 10Divide the bhature dough into balls, roll them into oval or round shapes, and deep fry in hot oil until puffed and golden brown on both sides.
11. 11Prepare lachha pyaaz by mixing 1 sliced large red onion with 2 tsp prepared masala mix, 1 tbsp fresh cilantro, and juice of 1/2 lemon.
12. 12For masala mirch, slit green chilies (less spicy variety) in the middle, then sauté them in 1 tbsp mustard oil (or regular cooking oil) with 1/4 tsp fennel seeds, 1/4 tsp asafoetida, 1 tsp rava dal (split mustard seeds), and 2 tsp prepared masala mix until cooked.

These instructions are our analysis of the original video. Watch on YouTube →