This is a combination of spicy Chickpea curry and fried bread called batura. This is a heavy breakfast item and a popular street food which is very popular in northern parts of India. This is also called as chole poori as the batura resembles a poori. This has been my all time favorite restaurant food. When ever we go out for dinner, I order these without thinking about the calories :-) Though it is a heavy junk food item, this is so yummy.
After my marriage when I came to Banglore I tried this in a restaurant and from then on I haven't stopped ordering this whenever we go out. My Husband gives a big NO to this as this is very rich and highly fattening. Now a days I make this at home but very very rarely. This time I thought of making this for iftar as this will be a whole meal for dinner.
In restaurants we will be getting big baturas, I made small ones so that I can fry them easily. Everyone will be having their own variations in making this chole bature. This is my version of making the batura and for curry I followed “Aayi’s Recipes” blog, which has so many collection of recipes.
Please excuse the poor photo quality of the batura snap, as I took that in low light i.e at the time of iftar.
- Maida / All purpose flour- 1cup
- Ghee- 1tsp
- Yeast- 1/2tsp
- Sugar- ½ tsp
- Hot water- ½ cup
- Egg- 1no
- Salt- to taste
- Water- enough for kneading
- Oil- for deep frying
- Crumble the ghee into the flour. Mix well till the mixture resembles sand. Keep it aside fro 10 minutes.
- Mix yeast, sugar and warm water together in a cup and keep it aside for rising. The yeast will rise and get frothy within 15minutes.
- Pour this yeast mixture into the prepared flour and mixture into the prepared flour and mix well.
- Add the egg and salt to taste. Knead the dough well. Sprinkle water in between till the dough becomes soft and pliable. Keep it aside for rising for about ½ an hour.
- Make small balls and roll them like pooris (but slightly thicker).
- Heat the oil in a frying pan . When it is sufficiently hot, deep fry the baturas.
- Serve hot with chole curry.
For Chole curry: Adapted from Aayi’s Recipes
- Chana / chickpea- 1 ½ cups
- Tomatoes- 2nos
- Cardamom- 1no
- Cloves- 3nos
- Cinnamon- 1 small stick
- Coriander seeds- ½ tsp
- Jeera seeds- ½ tsp
- Fenugreek seeds- ¼ tsp
- Pepper seeds- ¾ tsp
- Onions- 2nos
- Ginger and Garlic paste- 1tbsp
- Red chilli powder- 1tsp
- Salt- as per taste
For chole curry:
- Soak the chickpeas in water overnight and cook them in pressure cooker till soft.
- Grind the tomatoes and keep it a side.
- Dry roast cardamom, cloves, cinnamon, coriander seeds, jeera seeds, fenugreek seeds, pepper seeds and powder them.
- Heat oil in a kadai and fry the chopped onions till golden brown in colour. Add the ginger and garlic paste and stir well.
- Add the ground tomatoes, ground masala, red chilli powder and salt. Cook for sometime and add the cooked chickpeas and cook for some time.
- Garnish with coriander leaves and serve this hot with bature.
I am sending this to Serve it fried which is co hosted by Krithi’s Kitchen, Joy from fasting to feasting and Iftar nights.