Tag Archives: Bhatture

Chole Bhatture

A famous North Indian cuisine, a combo dish of round puffy round bread cooked like puri which goes well with very flavorful chickpea sabji !

serves 4
Ingredients for Bhatture
2 cups of All purpose flour
1/4-1/2 cup semolina flour
2 teaspoon sugar
2 teaspoon salt
1 teaspoon baking powder
1/4 -1/2 cup yogurt
1/4 cup oil
3/4 to 1 cup of lukewarm water
Oil for frying
Please check for (Measurements)

Process for Bhatture: Add all the ingredients together and knead into a soft dough. Cover the dough with a wet cloth in a bowl, put a lid on the top and place it in a warm area for nearly 2 hours. Divide the dough into equal sections and make it into round chapatti shapes but little thicker. Heat the oil very hot and then put one bhattura in the oil. The Bhattura will rise quickly in 2 seconds while you press with the frying spoon the top surface. As soon as it rises flip it the other side and then remove it out.

Tip: If you don’t have a double active baking powder then increase the quantity of the baking powder you are using. Always go on the increasing side for semolina and yogurt quantity.
For the above measurement use little more than 1/2 cup of water, mix it well with all powder ingredients and condiments except the two flours and blend well. After that mix it with the flours and knead into a dough stiffer than regular chapati dough.

Note: when the oil is hot it just takes few seconds for bhattura to rise, don’t let it get too much brown at the base. Once the oil is hot you can reduce the heat to medium because we want the Bhattures to have nice Golden white color.

Ingredients for Chole Sabji :
2 cups boiled (cooked) chickpeas
1/2 cup melted butter
2 cups of chopped tomatoes
2 teaspoon mustard seeds
2 teaspoon red chili powder
1 teaspoon turmeric powder
1/2 teaspoon ginger powder (saunth)
1/2 tablespoon chana masala powder (refer to homemade spices section)
1/2 tbsp garam masala  (refer to homemade spices section)
1/2 tbsp cumin coriander powder
2 teaspoon salt
1/4 teaspoon hing
1/2 cup chopped cilantro
1/2 cup chopped cabbage/celery

Process for Chole: Heat the pot and add the butter.  Add the mustard seeds and hing. Allow the mustard seeds to splutter.  Add the celery and saute for 1 to 2 minutes on medium heat. Now add the tomatoes and all the powdered spices and condiments, mix well, cover with a lid and let it cook on medium heat for 2-3 minutes.
Remove the lid, add the boiled chickpeas, mix well, add a cup of water, cover again with a lid and cook it for 10-15 minutes on medium heat. After 15 minutes you will observe everything cooked well, now you can turn off the stove and garnish with cilantro. Keep aside.

Suggestion: For making this combo first prepare the dough and while it’s resting, prepare the chole sabji. Once sabji is done then roll the bhatture and fry them.
Cholle bhatture can be served well with cold yogurt or mango pickles.

Soft Bhattures with black eyed pea sabji (vegan pure)

These Bhattures  are with yeast combination, Eno  and lemon juice will puff the same way as the regular ones. Here the rising time will be less in comparison  to the original ones. But make sure to add only a bread yeast or quick rise yeast so that it doesn’t have too much of  a flavor which usually exist in pizza yeast. You still want your bhattures to taste natural.

Ingredients for Bhatture:
2 cups all-purpose flour
¼ cup semolina flour
2 teaspoon sugar
2 teaspoon salt
1 teaspoon baking powder
1 packet of Original eno
2 tablespoon of lemon juice
2 teaspoon of bread yeast
1 tablespoon of oil
1 cup of warm water
Oil for Frying

Ingredients for Sabji:
3 cups soaked and boiled black eyed peas
1 chopped tomato
1 chopped stick of celery or ¼ cup pf finely chopped cabbage
2 bay leaves
1 teaspoon ginger
2 pieces of cloves
1 tablespoon of oil
1 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli or paprika powder
1 teaspoon of [garam masala, pomegranate seed powder or dry mango powder, curry powder, coriander and cumin powder, ginger powder, cardamom powder, cinnamon and nutmeg powder, achari powder] ( or refer to homemade spices section) Note : My homemade spices recipe includes almost every spice needed for cooking sabji
2 teaspoon salt
1 teaspoon of sugar or Gur
½ cup chopped cilantro (green coriander leaves)
Few drops of lemon juice

Please check (Measurements)

Process for Bhatture: Add Eno to 1/2 cup warm water and mix with all the other ingredients together and knead into a soft dough. Cover the dough with a wet cloth in a bowl, put a lid on the top and place it in a warm area for nearly 30 minutes. After that knead again for 5 minutes and Divide the dough into equal sections. Make it into round chapatti shapes but little thicker. Heat the oil very hot and then put one bhattura in the oil. The Bhattura will rise quickly in 2 seconds while you press with the frying spoon the top surface. As soon as it rises flip it the other side and then remove it out. Place it on a tissue paper or dry cotton cloth.
Note: when the oil is hot it just takes few seconds for bhattura to rise, don’t let it get too much brown at the base.

Once the oil is hot you can reduce the heat to medium because we want the Bhattures to have nice Golden white color.

Process for Sabji: Heat oil, add bay leaves, ginger and cloves. Add the celery or cabbage, cook till golden brown and then add the tomato.
Add all the spices, salt and sugar, sprinkle some water, cover the lid and cook on low heat for 3-4 minutes. Remove the lid, add the peas and cook the peas mixed with the spices on medium heat for 3-4 minutes. Cover for 1 minute with the lid covered. Remove the lid and now continuously stir it so that the remaining water gets partially dried.
Garnish with cilantro and squeeze little lemon juice.

Soft Bhatture (Durum Wheat Flour or All Purpose Flour) with black eyed pea dry spicy sabji

Bhattures are known for their soft and puffy puri nature but have little tangy flavor to them because of the yogurt and resting time. You can serve these bhattures either with Black eyed peas dry sabji or with chickpea masala sabji. Goes well with both.

Ingredients for Bhatture:
2 cups durum wheat flour or all-purpose flour
1/4 cup semolina flour
2 teaspoon sugar
2 teaspoon salt
1 teaspoon baking powder
1/4 cup yoghurt
1/4 cup of oil
1 cup of warm water
Oil for Frying

Ingredients for Sabji:
3 cups soaked and boiled black eyed peas
1 chopped tomato
1 chopped stick of celery or ¼ cup pf finely chopped cabbage
2 bay leaves
1 teaspoon ginger
2 pieces of cloves
1 tablespoon of oil
1 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli or paprika powder
1 teaspoon of [garam masala, pomegranate seed powder or dry mango powder, curry powder, coriander and cumin powder, ginger powder, cardamom powder, cinnamon and nutmeg powder, achari powder] ( or refer to homemade spices section) Note : My homemade spices recipe includes almost every spice needed for cooking sabji
2 teaspoon salt
1 teaspoon of sugar or Gur
½ cup chopped cilantro (green coriander leaves)
Few drops of lemon juice

Please check (Measurements)

Process for Bhatture: Add all the ingredients together and knead into a soft dough. Cover the dough with a wet cloth in a bowl, put a lid on the top and place it in a warm area for nearly 2 hours. Divide the dough into equal sections and make it into round chapatti shapes but little thicker. Heat the oil very hot and then put one bhattura in the oil. The Bhattura will rise quickly in 2 seconds while you press with the frying spoon the top surface. As soon as it rises flip it the other side and then remove it out. Place it on a tissue paper or dry cotton cloth.
Note: when the oil is hot it just takes few seconds for bhattura to rise, don’t let it get too much brown at the base.

Once the oil is hot you can reduce the heat to medium because we want the Bhattures to have nice Golden white color.

Process for Sabji: Heat oil, add bay leaves, ginger and cloves. Add the celery or cabbage, cook till golden brown and then add the tomato.
Add all the spices, salt and sugar, sprinkle some water, cover the lid and cook on low heat for 3-4 minutes. Remove the lid, add the peas and cook the peas mixed with the spices on medium heat for 3-4 minutes. Cover for 1 minute with the lid covered. Remove the lid and now continuously stir it so that the remaining water gets partially dried.
Garnish with cilantro and squeeze little lemon juice.