Make Bhature While The Sun Shines!

here come the sunflowers!

here comes the sun, and the sunflower! this one has a double blossom…

Make hay while the sun shines, the old farmers’ proverb says.

Take advantage of your opportunities, and make good use of your time! πŸ˜‰

That’s what’s been happening here in the woods. No hay, but a lot of projects underway.

Last week, workers finished the new roof and a little sun porch which was enclosed and fitted out with five brand new windows! Dear G has been painting the house from dawn till dusk, as long as there is light to see by. I have been running back and forth to my two little jobs. Today was a welcome day off. Since I am not much good with roofing nails or house paint, I indulged myself by working in the kitchen πŸ™‚

Some while back, my dear kitchen fairy gifted me with a new pressure cooker. It’s been packed away all this time, waiting patiently for its inauguration celebration. Reorganizing the fridge and freezer was just the beginning for me (thanks again, Nupur!).
A few days ago I did the same for the kitchen cupboards; there is space now for a few of my treasured cooking vessels and this big beautiful Presto is a gem. Today was the long-awaited day to break it out and make an inaugural curry. I chose something I have been craving — spicy rich chole. I even made an attempt at bhature.

I read several (ok, many) recipes for chole bhature, some old and some new. Finally I settled on the version at Tasty Appetite.
I liked the way the chick peas were pressure cooked *with* the masala rather than separately. I changed up the chole ingredients a little, and the bread has the odd addition of dhokla flour, since I have no sooji!?! I loved the way the chole turned out, and the bhatures weren’t bad for a first try with the wrong ingredients πŸ˜‰

Chole Bhature
mostly from Tasty Appetite’s recipe here

3 c dried chickpeas (measured after soaking overnight)

2 TB canola oil
1 tsp cumin seeds
2 bay leaves
1 cinnamon stick
2 black cardamom
2 green chiles, slit
1 dried red chile without seeds

1 TB ginger paste
1 TB garlic paste
1 red onion, thinly sliced
1 c fresh tomatoes, measured after grinding

1 heaping TB chana masala powder (I used Badshah brand, yum)
2 TB anardana powder
salt to taste


Heat the oil in your shiny new pressure cooker. When hot, fry the cumin seeds for thirty seconds, then add the other whole spices and chiles.

sizzling whole spices
inauguration photo ~ frying the spices in the new cooker!

Cook for a couple of minutes until fragrant, then add the ginger and garlic pastes. Cook another couple of minutes, then add the onion. Cook until onion has browned and softened, then add the tomatoes and cook a few minutes longer. Add the chana masala and anardarna powders and combine well. Cover and cook on low until the oil starts to separate — this took about 5 minutes for me.

mmm... smells so good!
the rich spice mix

Add the soaked chick peas and 2 c water and mix well.
Now it’s time to test the new cooker!

ready to close the lid!
before pressure cooking

Bring the mixture to a boil, then put the lid and weight on and lower the heat to medium. When the pressure comes up, set the timer for ten minutes. When the timer goes off, remove from the heat and allow the pressure to come down on its own. Remove the lid and mash a few of the chick peas into the gravy.

smells even better now!
after pressure cooking

If you prefer thicker chole like I do, simmer the mixture for a few minutes, uncovered, before serving.

again with thanks and credit to Tasty Appetite ~ I made only minor changes

2 c flour
(I used what I had on hand — 1 1/2 c bread flour and 1/2 c all purpose)
1/4 c dhokla flour (substituted for sooji)
1/4 tsp baking powder
1/2 tsp sugar
1/2 c yogurt
2-3 TB water (my addition, as the dough would not come together for me without it)
salt to taste (I forgot to add salt!!)


Sieve the flours together with salt, sugar and baking powder into a medium bowl, mixing well. Add yogurt and a little water. Mix to form a (stiff) dough.

**Aside: was my dough stiff due to dal in the dhokla flour, or the use of bread flour perhaps?**

Knead until smooth, at least ten minutes. Cover with a damp cloth and let it rest 4 hours in a warm place.

After resting, the dough was much softer as promised in the original recipe. Divide the dough into 8-10 balls.

making bhature for the first time!
making bhature for the first time

Roll them out one by one…

handy little roller tool!
how is this for a handy little rolling pin ~ from dg’s wide assortment of utensils!

…and deep fry one by one. Keep the dough submurged using a spatula until it puffs up. When golden on one side, flip and fry the other until also golden.

frying bhature ~ it puffed!
frying the first bhature ~ look mom, it puffed!

Drain well and serve hot with chole.


chole bhature
chole bhature plate ~ I love this because everything except the onion is homemade or homegrown!

Also, dg started the pickle jar tonight! More on that later πŸ™‚

dg dills
dill refrigerator pickles ~ an annual tradition for dg, and now me

A few garden photos to end this lovely day…

cukes climbing
straight eight cucumbers make good use of the teepees we built in june…

at last, brinjals! these are fairytale variety and they grow in little clusters

long bean flowers
long bean flowers had closed for the day when I took this, but were light purple in the morning… look to the left and see where the dear deer have been feasting on the tender leaves πŸ˜‰

afternoon sun on squash
lebanese zucchini bathing in afternoon sun



  1. I love those fairytale eggplants hanging there. Beautiful!
    This is exactly what I am going to make today. I soaked chickpeas yesterday but did not find time to cook them. You made bhature!! They look perfect to me. You are genius in substitutions Linda. Why not dhokla flour they seem to have done the job perfectly.

    Do you like the pressure cooker? You can put aside all the other pots and pans now.

    I *love* the beautiful pressure cooker, ISG! I had a much smaller size, which I gave to my sister long ago. This one is going to see a lot of sambhar (still have the last of your magic potion) and biryani when the weather turns cooler. I am almost looking forward to winter πŸ˜‰

    Aren’t the fairytale brinjal pretty!? I think they were AAS winner — and this year are proving far better than my old standby ichiban. Bhature — they looked nice and were good straight off, but I do want a soft, fluffy sort. Another time I will have the sooji and might also try yeast in the mix. Happy to see you as always πŸ™‚

  2. mandira said

    Love those pictures of the veggie garden. Looks so good. The homemade homegrown platter looks delectable.

    Thanks Mandira — the garden finally took off after a few days of summer temps πŸ™‚

  3. Nupur said

    You are simply amazing, Linda! Just look at that plate of chana bhatura. My tummy is growling in appreciation!

    Thanks Nupur — the bhatura was fun to make. Can you believe it’s difficult to find dried chick peas here!? That is one thing I did not stock up on figuring it would be easy to get — I had to go to a health food store to find ’em πŸ˜‰

  4. Srivalli said

    That plate of batura and chole looks so yum!…and I would give anything for that home grown eggplant!..:)

    The eggplant is easier than you might imagine — just needs plenty of sun and water. Glad you liked the chole πŸ™‚

  5. Srivalli said

    Btw forgot to mention your rolling pin rocks..what a cool and neat idea to have like that..:)

    I was excited to find that here — means I’ll be trying more chapati etc, hooray! πŸ™‚

  6. Haha this post looks delish and healthy! Glad to be here though i was not born to be a vegetarian. But that picture of baked bread of yours made me hungry. Great garden btw πŸ™‚

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