2 Replies to “Chole & Potato stuffed Bhature (Spicy Chickpeas Curry and Potato Stuffed Fried Bread)”

  1. [Video recipe](https://youtu.be/hpx1Ll_NspQ)



    ###**For Perfect Chole:**

    * Chickpeas (Kabuli Chane) : 1 cup (soaked overnight)
    * Onions – 1 cup (2 big onions finely chopped)
    * Tomato Puree – 1 cup (2 big tomatoes pureed)
    * Ginger-Garlic Paste – 2 tbsp (60% Garlic, 40% Ginger)
    * Tea – 1 tbsp (For color) (You can also use 1 tbsp of dried gooseberries)
    * Baking Soda – a pinch
    * Ghee or Oil – 2 tbsp
    * Salt as per taste
    * Water – 2 cups (Chickpeas water) + as required
    * Green Chillies – 3 to 4 finely chopped (or as per preference)
    * Ginger juliennes – 10 to 12
    * Coriander leaves – handful

    **Whole Spices:**

    * Bay Leaf – 1
    * Green Cardamoms – 3
    * Black Cardamom – 1
    * Cinnamon – 1 inch
    * Nutmeg – 1 small piece
    * Cloves – 3
    * Black Pepper – 6 to 7
    * Caraway seeds – 1/2 tsp
    * Fennel Seeds – 1/2 tsp

    **Dry Spices:**

    * Roasted Cumin Powder – 1/2 tbsp
    * Dry Mango Powder – 2 tbsp (You can also use Anaardana Powder)
    * Coriander Powder – 2 tbsp
    * Chole Masala – 1 tbsp
    * Kashmiri Red Chilly Powder – 1 tbsp
    * Garam Masala Powder – 1/2 tbsp
    * Fenugreek Leaves – 1 tbsp (Toasted and Crushed)

    * Garnish : Onion rings, Coriander Sprigs, ginger juliennes and green chillies.

    ###**For Potato Stuffed Bhatura:**

    **For Stuffing:**

    * Boiled Potatoes – 1 cup (grated)
    * Coriander Powder – 1/2 tbsp
    * Red Chilly Powder – 1/2 tsp
    * Black Salt – a pinch
    * Green Chillies and Coriander leaves as per preference

    **For Bhature:**

    * Water – 1/2 cup + 3 tbsp + as required
    * Instant Yeast – 1 tbsp
    * Sugar – 1 tbsp
    * All purpose flour – 1 cup (250 gm)
    * Semolina – 1/4th cup (60 gm)
    * Salt as per taste.
    * Oil – 1 tbsp + For Frying.

    ###**Making Chole**:

    Step 1) Place all whole spices (except for caraway and fennel) and tea (or dried gooseberry) on a muslin cloth and make a tight pouch.

    Step 2) In a pressure cooker, add overnight soaked Chickpeas, baking soda, salt and spices-tea pouch.

    Step 3) Add 2 cups of water and pressure cook it for 3 whistles.

    **Note: Baking Soda and Tea neutralize taste of each other and only the black color of tea remains. Baking soda also helps make chickpeas get softer.**

    Step 4) Let it depressurize naturally and open the lid. Discard the spices pouch as the spices already released their flavors in water and chickpeas. So save the water for later use.

    Step 5) In a pan, add ghee or oil. Let it heat on low flame.

    Step 6) Add caraway and fennel seeds.

    Step 7) Add green chillies and onions and saute the onions until they get golden brown.

    Step 8) Add salt as per taste. Keep in mind that we’ve also added salt in chickpeas and water.

    Step 9) Add ginger garlic paste and cook until raw aroma goes away. Add little water at this stage which will almost melt browned onions.

    Step 10) Add all the dry Spices (except for garam masala and Fenugreek leaves.) and roast the spices for two minutes on low flame.

    Step 11) Add tomato puree and cook for 2 minutes. Cover it and cook for 5 minutes. Afterwards, tomatoes will be cooked and oil will be released.

    Step 12) Now add ginger juliennes and green chillies and add boiled Chickpeas. Give it a good mix.

    Step 13) Add chickpeas water and cover and cook it for 20 minutes on low flame.

    Step 14) After 20 minutes, add garam masala powder, Fenugreek leaves and coriander leaves and give it a mix.

    Step 15) Garnish with ginger juliennes, green chillies and onion rings.


    Step 1) In a bowl, add boiled potatoes, coriander powder, red chilli powder, black salt, green chillies and coriander leaves. Give it a mix. Stuffing is ready.

    Step 2) Now in half cup of water, dissolve 1 tbsp of sugar.

    Step 3) Now mix in 1 tbsp of instant yeast and keep aside to proove for 5 minutes.

    Step 4) In a bowl, add flour, semolina and salt and mix it dry first.

    Step 5) Add yeast and water and make a soft and stretchy dough. The more you work on the dough, the better. Gluten is very important for this dough.

    Step 6) Apply some oil on the dough and let it rest for 5 minutes.

    Step 7) Now lightly knead the dough again and roll it into a cylindrical shape. Take a big portion out of it.

    Step 8) Now roll it between your palms and make a ball. Now flatten it and make a dent in the center.

    Step 9) Add a spoonful of potato filling and seal the edges. Flatten it again and make sure it’s smooth.

    Step 10) Apply some oil on rolling pin and rolling board and place the bhatura on the board.

    Step 11) Spread it carefully using your fingers. Then using a rolling pin, gently roll it into oblong or round shape.

    Step 12) Now heat oil on high heat. We need super hot oil to fry these bhature.

    Step 13) Add the bhatura in oil carefully and keep touching it’s upper surface with a spider strainer. This helps it get balloony.

    Step 14) Once light golden on both sides, take it out and let the excess oil drip off. Prepare all the bhatura like this.

    **Note: Once your bhatura is done, lower the flame. And when you’re about to add another one, put the flame on high just before it.**

    Serve the yummy stuffed bhature with Hot spicy Chole.

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