Delhi Famous Chole Bhature

Delhi Famous Chole Bhature is perfect for bringing the mouthwatering flavors of Chandni Chowk, Delhi, right into your kitchen. This Chole Masala recipe is great for busy working women and anyone who loves Indian street food.

Course Main Course

Cuisine Indian

Keyword delhi famous chole bhature

Servings people

Calories 628kcal

Author Puja

Equipment

Ingredients

To Cook Chana

1 cup chickpeas (overnight soaked)
2 tbsp amla chopped
2 tbsp tea
8 cloves
2 black cardamom
1-2 bay leaf
2 staranise
1/4th cup chana dal soaked for 2-3 hours
3 cups water or as needed

To cook masala

1 tbsp oil
1 tbsp ghee
2 red chilli
2 tbsp kasturi methi
coriander leaves handful chopped
ginger Julienne
1/4th cup hung curd
1 1/2 tbsp mint leaves chopped
1 cup tomato paste
2 tbsp tamarind paste
2 tsp kashmiri lal mirch powder
1 1/2 tsp coriander powder
1/2 tsp chaat masala
1 tsp roasted jeera powder
1 tsp salt
1 1/2 tsp chole masala powder
2 tbsp roasted anardana powder
1/4 cup mawa/khoya crumbled or grated

Others:

2 tbsp Desi Ghee
150 gm Paneer
Vegetable Oil to roast paneer

To Garnish

Ginger Julienne
Green Chilli chopped
Coriander leaves chopped

Instructions

To Cook Chole:

In a clean washed cotton cloth add tea leaves, bayleaf, star anise, cloves and black cardamom. Tie them properly with two knot and put it in a pressure cooker along with chole.
Add chopped amla and soaked chana dal.
Add 3 cups of water or as needed. (Fill water enough so that the water is about 1 inch above the level of chole).
Now close the lid and pressure cook for 1 whistle on high flame.
Then slow the flame and cook on low flame for 30 minutes.
Once cooked let the pressure release.
Then take out the potli and set it aside.
Seprate the water and chana and set aside.

To Make Chole Masala:

Heat oil and ghee in a pan.
Add dry red chilli, fenugreek leaves, coriander leaves and ginger Julienne. Fry for 2-3 minutes.
After that add hung curd and fry until bread crumbs consistency.
Then add chopped mint leaves and roast.
Then add tomato paste and cook for 2 minute.
Now add tamarind paste and mix well.
Add kashmiri lal mirchi powder, coriander powder, chaat masala, roasted cumin powder, chole masala powder, roasted and powdered anardana, salt and crumbled or grated mawa.
Mix everything well and cook for 5 minutes on high flame.
Once you see oil started seprating add little water (leftover water from chole, which we seprated earlier, keep little water we will use it later).
Again cook stirring in between for about 7-10 minutes on high flame.
Then add cooked chole and mix everything well.
Add leftover chole water and cook again until oil starts seprating.
In a small tadka pan add 2 tbsp desi ghee and heat properly.
Now add burning hot ghee in chole masala and cook for 20 minutes or until you see the water is getting dry.
After that in a pan heat little oil and roast paneer cubes and add to chole and cook for another 5-7 minutes.
Garnish with some ginger, coriander leaves and green chilli and serve hot.

Nutrition