Chole bhature recipe | how to make pressure cooker chana bhature | instant chole bhature

Chole bhature is a popular north Indian dish made with chickpea curry and Indian flatbread bhature. In this recipe, I cooked chole in a pressure cooker to make the process easy and fasten. Also, I made instant aloo bhature made with 100% wheat flour.  It is very easy to make and love by all kinds of age groups. So with a few basic ingredients try out restaurant-style Punjabi chole masala with instant aloo wheat flour bhature.

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Recipe card for chole bhature

Nehas Cook Book
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Breakfast, Main Course
Cuisine Indian
Servings 4 servings

Ingredients
  

For chana masala

  • 1 cup kabuli chana
  • 2.5 cup water to soak chana
  • 2 big size onions
  • 3 medium size tomatoes
  • 2 green chilli
  • 1 inch ginger
  • 2 garlic cloves
  • 4 tbsp oil
  • ½ tsp cumin seeds
  • 3 green cardamom
  • 1 inch cinnamon stick
  • 3 cloves
  • 1 bay leaf
  • 2 green slits
  • ½ tsp turmeric powder
  • Salt to taste
  • 1.5 tsp kashmiri red chilli powder
  • 2 tsp coriander powder
  • 2.5 cup water
  • 1.5 tsp garam masala or chole masala
  • 1 tsp kasuri methi
  • ½ tsp amchur powder

For instant aloo bhature

  • 3 boiled potatoes
  • 1.5 cup wheat flour
  • Salt to taste
  • 1 tbsp oil
  • 2 tbsp water

Instructions
 

  • Wash and soak 1 cup kabuli chana into hot water for 4-5 hours or you can soak it overnight.
  • Now in a grinding jar, add onion, tomatoes, green chilli, ginger and garlic. Grind into a smooth paste.
  • Heat oil in a pressure cooker. Then add cumin seeds, bay leaf, cloves, green cardamom and cinnamon stick and green chilli slits. Sauté it.
  • Add tomato-onion gravy and sauté it till oil release from the sides.
  • Then add turmeric powder, salt, red chilli powder and cumin powder. Mix well
  • Now add soaked chickpeas and mix with the gravy.
  • Add 2.5 cup water and mix well. Cover the pressure cooker lid and cook chana on high flame for 1 whistle and 20 minutes on a medium flame for 6-7 whistle.
  • Allow the pressure cooker to release its pressure naturally.
  • Then add garam masala, kasuri methi and amchur powder. Mix well and cook for 2 minutes.
  • Finally, garnish with coriander leaves and serve hot.

For instant aloo bhature

  • In a mixing bowl, grate boiled potatoes, wheat flour and salt. Mix well.
  • Add little water and knead the semi-soft dough. Add oil and knead it again.
  • Now take lemon size dough and roll into round shape puri.
  • Heat oil in pan, add rolled bhature and fry on high flame till it is slightly golden brown from both the sides.
  • Serve hot bhature with chanan masala.

Notes

  • soak chana into hot water to decrease its soaking time.
  • Dry spices give a nice aromatic flavor to chole.
  • Cook chole on a medium flame for 15-20 minutes.
  • amchur powder gives a nice tangy taste to chole.
  • Use very less water in bhature dough.
  • Fry bhature on high flame.

 

 

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