दिल्ली वाले छोले भटूरे | Chole Bhature easy & tasty recipe | Chole Masala recipe | Chef Ranveer Brar

Summary by Krater

Ranveer Brar demonstrates how to make traditional chole bhature with dark-colored chole and fluffy bhature using two dough variations, one with yeast and one without.

From the video

Answers: How to make chole bhature at home?

• chole bhature recipe
• bhature dough with yeast
• bhature dough with curd
• chole dark color technique
• chole masala preparation
• fried potato preparation

Ingredients

• 1 ½ cup refined flour
• 1 tsp sugar
• to taste salt
• 1/2 tsp oil
• 5 g dry yeast
• water
• 2 tbsp semolina
• ¼ cup curd
• 1 tsp baking soda
• 1 ½ cups chickpeas
• 4-5 dry amla
• 1 dry red chilli
• 2 black cardamom
• 1 bay leaf
• 1 tbsp tea powder
• 10-12 black peppercorns
• 2-3 green cardamom
• 2-4 cloves
• 2 mace
• ½ tbsp dry fenugreek leaves
• 1 inch cinnamon stick
• ½ nutmeg
• 1 star anise
• ¼ tsp fenugreek seeds
• 1 tbsp coriander powder
• a pinch asafoetida
• ½ tsp degi red chilli powder
• ½ tsp cumin powder
• 1 inch ginger
• 2 medium potatoes

What it concludes

• Oil is used to soften dough while ghee makes it crisp.
• Battering or slamming the bhature dough helps develop gluten and stretchiness.
• Baking soda is essential for softening chickpeas during boiling.
• Dry amla and tea leaves give chickpeas their traditional dark color.
• Whole spices should be dry roasted before adding ground spices to prevent burning.
• Bhature dough needs to be loose and thin so that steam can help it rise.