By: Somdatta Saha
From chewy bhature to bland chole, it is easy to go wrong. Here're a few common mistakes you should avoid while making this desi favourite.
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Rushing the soak gives you hard chickpeas. Let them rest overnight with a pinch of baking soda for that melt-in-mouth finish. A good soak means a happy pressure cooker.
Boiled chole needs bold flavour. Cook onions, tomatoes, garlic, and whole spices slowly. For that dhaba-style colour, add a tea bag while pressure cooking.
Maida alone makes it chewy. Mix in curd and sooji, knead generously, and let it rest for more than two hours. That's how you get airy, golden bhature.
Cold oil ruins bhature. Heat it properly and test with a tiny dough ball. If it sizzles and floats instantly, your oil is ready.
Overcrowding the kadhai cools the oil and deflates bhature. Give each one the solo fry it deserves for crisp texture and full puff.
Pickled onions, chutney, lemon add crunch and balance. Make a quick onion salad with vinegar, salt, and a pinch of sugar for that zingy kick.
To get the detailed recipe of restaurant-style chole bhature