Chole Bhatura



⅓ cup oil
1 large onion, roughly chopped
2 tomatoes
2 green chillies
1 tsp Supreme Ginger Garlic Paste
2 Supreme Chickpeas tin
1 cup water
2 tsp sugar
2 tea bags

Whole Spices:
2 Supreme Black Cardamom pods
2 Supreme Green Cardamom Pods
½ tsp Supreme Cumin Seeds
1 Supreme Bay Leaf
1 Supreme Star Anise
2 Supreme Cassia Bark
3 Supreme Black Peppercorns
2 Supreme Cloves

Ground Spices:
2 tbsp Supreme Garam Masala
1 tbsp Supreme Amchoor Powder
½ tsp Supreme Turmeric Powder
1 ½ tsp Supreme Kashmiri Chilli Powder
¼ tsp Supreme Black Salt
Salt to taste

Chopped coriander
Ginger slivers
Sliced red onions
Sliced green chilies.

2 ½ cups plain flour
¼ Supreme Fine Semolina
1 tsp salt
2 tbsp oil
1tsp sugar
½ tsp baking powder
½ tsp baking soda
1 ¼ cup yogurt
Oil to deep fry


Add onions, tomatoes, green chillies and ginger garlic paste into a blender and blend until smooth. Set aside. Heat oil in a pot over medium heat, add whole spices and saute until aromas are released. Add blended mix and saute until golden. Stir in ground spices, cook for 1-2 minutes then add tea bags (careful not to pierce the tea bags whilst stirring), chickpeas, water, sugar and salt (if needed). Simmer on low for 20 minutes or until the curry thickens. Remove tea bags and whole spices.

Add all the dry ingredients into a large mixing bowl. Add oil and yogurt and mix well into the flour. Continue to knead until dough is smooth. Lightly grease the bowl, add the dough and cover. Set aside to rest for 2-3 hours. Divide the dough into 8 equal balls, using a rolling pin roll each one into circles. Roll them not to thick nor too thin (slightly thicker than puri). Heat enough oil over medium-high heat to deep fry. Once the oil is hot enough add one Bhatura at a time and press gently with a slotted spoon, until it starts to puff. Fry until golden brown then flip and fry until both sides are golden brown. Using a slotted spoon transfer onto kitchen paper to drain the oil. Serve chole bhatura hot with sliced red onions, ginger slivers, chopped coriander and sliced green chillies

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