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Chole Bhature

Ingredients

  • Bhature
  • 2 cups (500 mL) Sundar Bhatura Flour
  • water & milk to knead
  • 1 tbsp (15 mL) butter or ghee
  • oil for frying
  • Chole
  • 2 tsp (10 mL) oil
  • 1 bay leaf
  • 1 cinnamon stick
  • 3-4 cloves
  • 2 (each) green & black cardamom
  • 1 cup (250 mL) onions, chopped
  • 1 cup (250 mL) tomatoes, chopped
  • 2 tsp (10 mL) ginger garlic paste
  • salt to taste
  • chili powder to taste
  • 1 cup (250 mL) chickpeas, soaked overnight
  • fresh coriander, garam masala & butter to garnish

Directions

Bhature

  1. Knead flour with adequate amount of water and milk. Rub ghee or butter into kneaded flour and leave aside for 2 hours.
  2. Divide dough into equal portions and roll out in either oval or round shapes.
  3. Deep fry until golden brown.
  4. Serve

Chole

  1. Add oil, bay leaf, cinnamon, cloves, green and black cardamom into pan and saute on low heat.
  2. After spices are browned, add chopped onions and tomatoes, and continue to saute.
  3. Then, add ginger and garlic paste, salt and chili powder to taste. Saute well.
  4. Deglaze the pan with a little water.
  5. Add chickpeas and stir well.
  6. Cover the pan and simmer on low heat for an hour.
  7. Garnish chole with fresh coriander, garam masala and butter.
  8. Serve with bhature.

Tip: To add a bit of heat to the dish, use fresh hot chili peppers instead of chili powder

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Related Recipes

Chole Bhature

Ingredients

  • Bhature
  • 2 cups (500 mL) Sundar Bhatura Flour
  • water & milk to knead
  • 1 tbsp (15 mL) butter or ghee
  • oil for frying
  • Chole
  • 2 tsp (10 mL) oil
  • 1 bay leaf
  • 1 cinnamon stick
  • 3-4 cloves
  • 2 (each) green & black cardamom
  • 1 cup (250 mL) onions, chopped
  • 1 cup (250 mL) tomatoes, chopped
  • 2 tsp (10 mL) ginger garlic paste
  • salt to taste
  • chili powder to taste
  • 1 cup (250 mL) chickpeas, soaked overnight
  • fresh coriander, garam masala & butter to garnish

Directions

Bhature

  1. Knead flour with adequate amount of water and milk. Rub ghee or butter into kneaded flour and leave aside for 2 hours.
  2. Divide dough into equal portions and roll out in either oval or round shapes.
  3. Deep fry until golden brown.
  4. Serve

Chole

  1. Add oil, bay leaf, cinnamon, cloves, green and black cardamom into pan and saute on low heat.
  2. After spices are browned, add chopped onions and tomatoes, and continue to saute.
  3. Then, add ginger and garlic paste, salt and chili powder to taste. Saute well.
  4. Deglaze the pan with a little water.
  5. Add chickpeas and stir well.
  6. Cover the pan and simmer on low heat for an hour.
  7. Garnish chole with fresh coriander, garam masala and butter.
  8. Serve with bhature.

Tip: To add a bit of heat to the dish, use fresh hot chili peppers instead of chili powder