Friday, December 15, 2006


Type of Meal

Mostly for dinner .

Preparation Time : 3 hours
Cooking time : 40 minutes


For Bhature:
Plain flour (Maida) - 2 cups
Yogurt - 3/4 cup
Vegetable Oil (for frying)
Baking powder - 2 teaspoon

For Choley:
Garbanzo beans (kabuli chana) - 2 cups
Onion (chopped) - 1
Tomato (chopped) - 1
Ginger paste - 1/2 teaspoon
Garlic paste - 1/2 teaspoon
Turmeric Powder - 1/2 teaspoon
Chilly Powder - 1/2 teaspoon
Coriander pd. - 3/4 teaspoon
Green chilies - 2
Bay Leaves - 2
Cumin seeds - 1 tsp
Oil - 3 tablespoon
Cilantro (dhania patta)[chopped] - 2 tablespoon
Garam masala - 1/2 tsp
Salt (to taste)


1. Soak the garbanzo (kabuli chana) in water, overnight. (Add 1/2 teaspoon baking soda also and cover it.)
2. Wash and boil in a pressure cooker, until tender in touch.
3. Heat oil in a kadai, add cumin seeds (jeera), green chilies and bay leaves.
4. Add onion and fry till reddish in colour.
5. Add ginger-garlic paste and chopped tomatoes to it and fry.
6. Then add soaked garbanzo (chick peas) salt, red chili powder, turmeric powder, coriander powder, 1/2 cup of water and cook.
7. Fry until its start leaving oil on the sides of kadai.
8. Add garam masala powder, coriander leaves (cilantro), and water and cook for few minutes.
9. Put it in a pressure cooker, close the lid and wait for 2 whistles to come, then lower the flame and cook for 5-6 minutes.
10. Garnish choley with sliced pieces of onion and chopped coriander.

11. Sieve the plain flour (maida), add yogurt and baking powder and knead to a stiff dough. If needed add a little water and keep aside for 2-3 hours.
12. Before rolling it, knead it again with little oil.
13. Make small balls from dough, of diameter 2 inches and roll like thick puri. (Roll it from one side only)
14. Heat enough oil in a kadai and fry till slightly pinkish and creamish in colour.
15. Serve hot chole-bhature.

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