Chhola Bhatura is a very popular north Indian dish that is loved by people of all ages. Every city of North India has at least one spot that is famous for their chhola bhatura.
You go there and fill your tummy with this delicious thing. But that rarely happens, and most of the times the plan gets cancelled, either because of other commitments or simply not having the energy to reach there if it is on the opposite side of the city.
Recipe of Bhatura with step by step instructions.
Well, It is something you can prepare at home, or perhaps better than the ones you eat outside. I have been making these at home since very long and my family loves it better than the ones that are sold it popular fast food outlets.
You too can prepare it at home, just follow this step by step recipe along with pictures and I bet you that your family is going to love it.
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Serving: 6
| Ingredients | Quantity |
| Chickpeas / Kabuli Chana | 2 cup |
| Onion | 1 |
| Tomato | 3 |
| Cumin seeds | 1 teaspoon |
| Cardamom green/ Choti elaichi | 2 |
| Cardamom brown/ badi elaichi | 1 |
| Cloves/ laung | 3 |
| Black pepper/ kalimirch | 1/2 teaspoon |
| Nutmeg / jaiphal | small pinch |
| Mace/ javitri | 1 |
| Bay leaf | 1 |
| Cinnamon stick | 1 |
| Grated coconut | 2 teaspoon |
| Ginger-garlic paste | 1 teaspoon |
| Red chilly powder | 1 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Salt | to taste |
| Curd/ dahi | 1 cup |
| Fenugreek leaves | 1 teaspoon |
Method:
1. Clean, wash and soak chana in water overnight. Pressure cook the chana with a glass of water and 1/2 teaspoon salt. Cook for 1 whistle on high heat then low to medium heat for 5-6 minutes. Keep it aside. Chop onion and tomato. In a grinder, add grated coconut, cumin seeds, cardamom green, cardamom brown, black pepper, cloves, cinnamon stick, nutmeg, mace, chopped tomato and onions.
2. Grind it to make fine paste. You can add 2-3 tablespoon of water while grinding the spices.
3. Heat wok with oil and sauté with bay leaf. Add ground paste in the wok.
4. Now add red chilly powder, turmeric powder, salt, ginger garlic paste in the wok. Cook the spices on low to medium heat till oil shows separately.
5. Now add beaten curd and cook for another 3-4 minutes on medium flame.
6. Add boiled chana into the wok along with a glass of water.
7. Cook covered on medium flame for about 7-8 minutes or till the gravy is bit thick. Add kasuri methi and mix it well. Cook for another one minute. Switch off the flame, serve hot with bhatura, puri and rice.
8. Enjoy!!
Recipe of Bhatura with step by step instructions.
Print Friendly Recipe
- Chickpeas / Kabuli Chana 2 cup
- Onion 1
- Tomato 3
- Cumin seeds 1 teaspoon
- Cardamom green/ Choti elaichi 2
- Cardamom brown/ badi elaichi 1
- Cloves/ laung 3
- Black pepper/ kalimirch 1/2 teaspoon
- Nutmeg / jaiphal small pinch
- Mace/ javitri 1
- Bay leaf 1
- Cinnamon stick 1
- Grated coconut 2 teaspoon
- Ginger-garlic paste 1 teaspoon
- Red chilly powder 1 teaspoon
- Turmeric powder 1/4 teaspoon
- Salt to taste
- Curd/ dahi 1 cup
- Fenugreek leaves 1 teaspoon
- Clean, wash and soak chana in water overnight. Pressure cook the chana with a glass of water and 1/2 teaspoon salt. Cook for 1 whistle on high heat then low to medium heat for 5-6 minutes. Keep it aside. Chop onion and tomato. In a grinder, add grated coconut, cumin seeds, cardamom green, cardamom brown, black pepper, cloves, cinnamon stick, nutmeg, mace, chopped tomato and onions.
- Grind it to make fine paste. You can add 2-3 tablespoon of water while grinding the spices.
- Heat wok with oil and sauté with bay leaf. Add ground paste in the wok.
- Now add red chilly powder, turmeric powder, salt, ginger garlic paste in the wok. Cook the spices on low to medium heat till oil shows separately.
- Now add beaten curd and cook for another 3-4 minutes on medium flame.
- Add boiled chana into the wok along with a glass of water.
- Cook covered on medium flame for about 7-8 minutes or till the gravy is bit thick. Add kasuri methi and mix it well. Cook for another one minute. Switch off the flame, serve hot with bhatura, puri and rice.
