The Ultimate Chhole Bhature Recipe 😍 | Street-Style Taste at Home | Indian Classic

Описание: Golden, fluffy Bhature paired with rich, slow-cooked spicy Chhole — this is the ultimate Indian comfort food! 😍
In this video, we show a step-by-step Chhole Bhature recipe, made in true Indian home style, inspired by classic street-food flavors but cooked clean and simple.

Perfect for weekend meals, family get-togethers, festive lunches, or special cravings — this Chhole Bhature tastes just like your favorite halwai or street stall.

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🍲 Simplified Chhole Bhature Recipe (Easy Home Version)

For Chhole (Chickpea Curry):
• Soaked Kabuli chana – 500 g
• Onion (chopped) – 2 medium
• Tomato (chopped) – 3 medium
• Finely chopped ginger & garlic
• Chana masala – 2 tsp
• Red chilli powder – 1 tsp
• Turmeric – ½ tsp
• Coriander powder – 1½ tsp
• Tea tied in a cotton cloth (for dark color, added while cooking chana)
• Salt – to taste
• Oil / ghee – 2–3 tbsp

Method (Quick):
Pressure cook soaked chana until soft.
In a pan, sauté onions till golden → add chopped ginger & garlic → chopped tomatoes → spices.
Add cooked chana with water (and the tied tea cloth) and simmer till thick and flavorful.

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For Bhature (this part was not captured in the video):
• Maida – 2 cups
• Suji – 2 tbsp
• ENO – 2 sachets (used in this recipe)
OR (alternative option):
Curd – ½ cup + Baking soda – a pinch
• Salt – to taste
• Sugar – 1 tsp
• Water (as needed)
• Oil for deep frying

Method:
Knead a soft dough and rest it.
Roll and fry in hot oil till puffed and golden.

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💡 ENO Tip (as used in this recipe)

Add ENO during kneading and mix lightly and quickly. Avoid over-kneading, as that can release the air and make bhature dense.

⚠️ Common ENO Mistake

Over-kneading the dough after adding ENO or letting it sit for too long — this can reduce puffing and softness.

💡 You May Also Try (Alternative Method)

Add ENO after the dough has rested, just before rolling, and mix gently — this can make bhature extra soft and fluffy.

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⏱️ Dough Resting Time

Rest the bhature dough for about 2 hours at room temperature, covered with a damp cloth.

Why 2 hours works best:
• Allows the flour and suji to hydrate properly
• Makes rolling easier (less shrinkage)
• Helps bhature turn softer and puff well
• Does not weaken ENO’s effect, as ENO reacts mainly at frying temperature

🔬 Science Tip (for curious cooks):
ENO is a fast-acting leavening agent. It releases gas when it meets moisture and heat, and the high frying temperature triggers rapid expansion — this is what makes bhature puff up. Unlike yeast, ENO does not ferment over time; its main action happens during frying.

⭐ Simple way to remember:
Yeast works with time. ENO works with heat.


Serve hot Chhole Bhature with onion salad, green chutney, and lemon 🍋
👉 Pure desi joy on a plate!

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