Chole is nothing but, chickpeas or what we call commonly in India, Channa. Channa masala is a widely eaten delicacy in India. India is a vegetarian-populated country. So, we had to come up with various renditions of curries. We also know that chickpeas are also popular in Mexican cuisine. The texture and the flavour of channa are very versatile. It is be used to make many dishes. Channa masala is the popular curry that accompanies “Bhatura”. Bhatura is the fancy version of puri. Puri is made up of whole wheat. Whereas bhatura is made up of maida and other ingredients, I will list below. Channa masala with bhatura is a really delicious combination eaten all over the world. Every restaurant you go to might have its own recipe for channa masala. Today I am going to show you how to cook this mouth-watering recipe my way!

FAQs About Channa Masala with Bhatura

Is chole bhatura a staple in India?

Chole bhatura is one of the most-eaten street food in India. Personally, I remember eating the chole bhatura on Diwali. It is a fond memory of my mother making warm, deep-fried bhaturas/puri served with warm chickpea stew. This combination of food is to die for.

Is chole bhatura safe for children to eat?

Yes! chole or channa bhatura is safe for children to eat. This delicacy is the famous amount the younger generation. However, please monitor the kids when they eat as this might be a chocking hazard. Moreover, the maida in the bhatura makes the puri a little chewy. This might cause the kids to eat without chewing properly. Hence, causing them to choke.

Do we need special equipment to make chole bhatura?

No, you do not need any special equipment to make chole bhatura. I you have a rolling pin at your house, you should be good to make chole bhatura. The beauty of this dish is that it is fairly easy to make and tastes absolutely delicious.

Without any further ado, let us dive into the recipe.

Channa masala with Bhature Recipe

Ingredients

To make the bhatura/puri

• 2.5 cups whole wheat flour 
• 1 tsp salt 
• 1 tbsp ghee
• 3 cups curd
• ½ tbsp baking soda
• ¾ cup all-purpose flour 
• oil for deep frying 
• luke warm water 

To make the channa masala 

• 1 cup chickpeas 
• pinch baking soda
• oil or ghee
• ½ tsp turmeric powder 
• ½ tsp red chilli powder 
• 1 tsp coriander powder 
• ½ tsp amchur powder (dry mango powder )
• 2 green chilli (chopped)
• 1 tsp garam masala 
• 1 tsp chole masala
• 1 onion (roughly chopped)
• 2 tomatoes (roughly chopped)
• 1 inch ginger 
• 3-4 cloves garlic
• water 
• salt (to taste)
• 1 tsp cumin seeds 
• 1 bay leaf 
• 3-4 peppercorns 
• 2 inch cinnamon ( )
• 2-3 cloves 
• 2 green cardamom 

Instructions

For making the bhatura/puri

• Firstly, you will have to start the process of making the bhatura the night before. 
• 24 hours before you plan to make bhatura, In a bowl, take curd, baking powder and also some all purpose flour.
• Then, mix well all the above 3 ingredients mentioned above and leave it for overnight fermentation.
• If you do not have 24 hours, Cover the bowl with a cloth and set it aside in a warm place for 8 to 9 hours to allow natural fermentation to take place.
• The next day you will see tiny bubbles on the surface of the mixture. The mixture is ready for the next step when tiny bubbles appear on the surface.
• Then in another bowl, mix together the whole wheat flour (atta) with salt and also rub the ghee or butter into it with your fingers.
• Then into this bowl, add the fermenting mixture and the warm water.
• Later, Knead the dough for 5 to 10 minutes or until it is silky smooth. 
• Then, let the dough rest of 15 minutes and later shape it into tiny balls.
• heat oil or ghee and deep fry the bhature in the same way as you would fry pooris. the oil has to be moderately hot. Use medium to medium-high flame while frying. 
• Fry them till golden.
• Serve the bhatura hot with channa masala and wedges of lemon and sliced onions.

For making Channa Masala 

• Firstly, for making channa masala, you need to soak the chickpeas 24 hours before. so make sure you soak the channa 24 hours before. Rinse the white chickpeas for a couple of times in water. Then soak the chickpeas in enough water overnight or for 7 to 8 hours.
• Next day drain all the water and cook the chickpeas with water and also some salt in a pressure cooker or a pot.
• Also, add a pinch of baking soda.
• After the chickpeas or channa are cooked, drain them and keep them aside. 
• Then, in a grinder or blender take 1 medium sized chopped onion, 2 medium sized chopped tomatoes, 1 inch chopped ginger, 4 to 5 garlic cloves and also 1 chopped green chilli. 
• Now, blend the above mixture into a fine paste.
• Keep the paste aside.
• Then heat 2 to 3 tablespoons oil in a pan or kadai/wok.
• Add the whole spices – 1 teaspoon cumin seeds, 1 large tej patta, 2 inch cinnamon, 2 to 3 cloves, 2 green cardamom and also 2 to 3 black peppercorns.
• Then add the ground paste and saute till the oil starts to leave the sides of the masala paste.
• Later sauté for 8 to 10 minutes or more till the oil starts to leave the sides of the masala paste and the paste thickens and becomes glossy. Stir while sautéing so that the paste does not stick to the pan.
• Next add all the dry spice powders – ½ teaspoon turmeric powder (haldi), ¼ teaspoon red chili powder, 1 teaspoon coriander powder (dhania powder),and also ½ or 1 teaspoon dry mango powder (amchur).
• Then mix very well and saute for a minute or two. Now add the cooked chickpeas and stir.
• Add 1 to 1.5 cups water or add as required. Also add salt as per taste and mix well.
• Then simmer the gravy on a low or medium flame for 12 to 15 minutes or till the curry thickens. Don’t cover the pan. Stir occasionally.
• Lastly add 1 slit green chili and 1 teaspoon garam masala powder or chole masala powder. Mix well and simmer for a minute or two.
• Serve chickpea curry with onion slices, lemon wedges along with bhatura. Enjoy the chickpea curry with bhature.

Conclusion

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