Chole Batura

Recipe by
Total Time:
15-30 minutes
Serves:3
Rated 3.5 based on 100 votes
3.5
Nutrition facts:240 calories,9 grams fat
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Nonbhu Kanji with Brinjal chutney, Best Besan Masala Roti, Easy Veg Biryani Recipe

Rate This Recipe
3.5

Ingredients

  • For chole:
  • 250g - Channa
  • 2 big - Tomatoes
  • 1 big - Onion
  • 1 tsp - Ginger-garlic paste
  • 50g - Cashew nuts
  • 1/2 tsp - khus khus/poppy seeds
  • 1/2 tsp - charmagaz
  • 1 tsp - Chole masala
  • 1/2 tsp - food colour
  • Salt to taste
  • 1/2 tsp - Turmeric powder
  • 1/2 tsp - chilli powder
  • 2-3 tbsp - oil
  • Water if required
  • For bhature:
  • 2 cups - Maida
  • Curd, salt and water as needed
  • 1/2 tsp - soda
  • 1/2 tsp - Sugar
  • 1 tbsp - oil to knead
  • 150g oil for frying the poori

How to Make Chole Batura

  • For chole: Soak the channa for eight to ten hours or overnight.
  • Pressure cook channa up to 6 whistles.
  • Before making the chole, soak the poppy seeds and charmagaz for 10 minutes.
  • Now grind the onion, tomato, ginger-garlic paste, cashew nuts, soaked poppy seeds, and charmagaz mixture to a fine paste.
  • Heat oil and fry the masala for 10 minutes.
  • Add turmeric, chilli powder, salt, and chole masala, and mix well.
  • Now add the chole with some water and the food colour and mix well.
  • Cook on a low flame for 5 to 10 minutes.
  • Garnish the chole with chopped onion, coriander leaves, and a small slice of lemon.
  • For batura:
  • Knead maida, salt, water, curd, soda, and sugar to make a soft dough.
  • Add 1 tbsp of oil and knead for 5 minutes more.
  • Set aside for two hours.
  • Make small balls of the dough.
  • Roll out into round pooris, dusting with maida.
  • Heat oil in a kadai and fry the poori till it is brown.
  • Serve hot with chole.
  • Note: Make sure the curd used to make the dough is not sour.