0:00 / 6:21
Developed with YouTube

Hotel Style Balloon Chole Bhature

groups4 servingsspeedMediumcountertopsPrep: 120 minsskilletCook: 15 minsscheduleTotal: 135 minsoutdoor_grillDeep-friedlocal_fire_departmentMedium
Allergens:warningGlutenwarningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

14 Steps Total

schedulePrepare in advance

  • circleDough needs to rest and ferment for 2 hours in advance2h
  • circleChana needs to be soaked overnight in advance8h
01
Preparation
00:00:20

Combine 2 cups maida, 2 tbsp rava, 1 tsp sugar, 0.25 tsp baking soda, 0.5 tsp salt, and 2 tbsp oil in a large glass bowl, mix well, then add 0.25 cup curd and mix into a moist crumbly flour mixture.

lightbulb

Watch out

Ensure all dry ingredients are thoroughly mixed with oil and curd before adding water, otherwise some parts will remain dry and the dough texture will be uneven.

Ingredients:Maida flour (2 cup)rava (2 tbsp)sugar (1 tsp)baking soda (0.25 tsp)Salt (0.5 tsp)oil (2 tbsp)Curd (0.25 cup)
Tools:mixing bowlSpoon
02
Active Cooking
00:00:55

Gradually pour 0.5 cup water, knead gently without putting heavy pressure until the dough turns non-sticky and forms a soft dough, grease with 1 tsp oil, until smooth soft dough ball is formed.

lightbulb

Watch out

Do not apply heavy pressure while kneading, otherwise gluten develops too quickly and bhatura will become tough instead of soft and fluffy.

Ingredients:water (0.5 cup)oil (1 tsp)
Tools:mixing bowl
03
Waiting Time
00:01:24

Cover the dough tightly with cling film and rest for 2 hours.

lightbulb

Watch out

Make sure the bowl is completely sealed with plastic wrap so the dough does not dry out and form a hard outer skin.

Tools:cling film
04
Active Cooking
00:01:30
warningStay safe

Handle the hot pressure cooker carefully and let pressure release naturally before opening to prevent steam burns.

Transfer 1 cup soaked chana to a pressure cooker, add 2 tea bags, 0.25 tsp baking soda, 1 tsp salt, and 3 cups water, cover and pressure cook for 5 whistles until chana is cooked completely soft.

local_fire_departmentmedium to high flame
lightbulb

Watch out

Ensure the pressure cooker weight is properly attached and do not force open the lid immediately, otherwise hot steam will burst out and cause burns.

Ingredients:chana (1 cup)tea bags (2 piece)baking soda (0.25 tsp)Salt (1 tsp)water (3 cup)
Tools:pressure cooker
05
Active Cooking
00:02:06

Remove the tea bags from cooked chana using tongs.

Tools:tongs
06
Active Cooking
00:02:17

Heat 2 tbsp oil in a pan, add 1 bay leaf, 1 black cardamom, 2 cardamom pods, 1 inch cinnamon, 1 tsp cumin seeds, and 0.5 tsp kasuri methi, saute on low flame until it turns aromatic.

local_fire_departmentlow flame
lightbulb

Watch out

Keep the flame low when tempering whole spices, otherwise they will burn instantly and turn bitter.

Ingredients:oil (2 tbsp)bay leaf (1 piece)black cardamom (1 piece)Green Cardamom Powder (2 piece)cinnamon stick (1 piece)cumin seeds (1 tsp)kasuri methi (0.5 tsp)
Tools:spatulakadhai
07
Active Cooking
00:02:44

Add 1 finely chopped onion and 1 tsp ginger garlic paste, saute well until onions turn golden brown.

local_fire_departmentmedium flame
lightbulb

Watch out

Stir onions regularly so they brown evenly without sticking to the pan.

Ingredients:Onion (1 piece)ginger garlic paste (1 tsp)
Tools:spatula
08
Active Cooking
00:02:57

Add 0.25 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 0.5 tsp cumin powder, 0.5 tsp garam masala, 1 tsp aamchur powder, and 0.25 tsp salt, saute on low flame until aromatic.

local_fire_departmentlow flame
lightbulb

Watch out

Stir continuously on low flame so powdered spices do not burn and turn bitter.

Ingredients:turmeric powder (0.25 tsp)red chilli powder (1 tsp)coriander powder (1 tsp)cumin powder (0.5 tsp)garam masala (0.5 tsp)aamchur powder (1 tsp)Salt (0.25 tsp)
Tools:spatula
09
Active Cooking
00:03:25

Pour 1.5 cups tomato puree, saute well until oil separates from the gravy.

local_fire_departmentmedium flame
lightbulb

Watch out

Stir frequently while cooking tomato puree as it tends to splatter and stick to the pan.

Ingredients:tomato puree (1.5 cup)
Tools:spatula
10
Active Cooking
00:03:38

Add cooked chole with water, mix well, cover and simmer for 10 minutes until cooked completely and flavors are absorbed.

local_fire_departmentmedium flame
lightbulb

Watch out

Simmer covered on medium flame so the curry thickens nicely without drying out too fast.

Tools:lid
11
Active Cooking
00:04:01

Heat 1 tbsp ghee in a pan, add 2 slit green chillies, 0.25 tsp turmeric powder, 0.25 tsp red chilli powder, and 0.25 tsp garam masala, saute on low flame until aromatic, pour this tempering over the chole, add 2 tbsp finely chopped coriander, and mix well.

local_fire_departmentlow flame
lightbulb

Watch out

Keep the flame low during tempering so ghee does not burn and spices release aroma without scorching.

Ingredients:ghee (1 tbsp)green chilli (2 piece)turmeric powder (0.25 tsp)red chilli powder (0.25 tsp)garam masala (0.25 tsp)coriander leaves (2 tbsp)
Tools:frying pan
12
Active Cooking
00:04:35

Knead the rested dough slightly, pinch off ball-sized portions, and roll between palms into smooth dough balls with no cracks.

lightbulb

Watch out

Ensure dough balls have no surface cracks, otherwise bhatura will tear and fail to inflate during frying.

Tools:mixing bowl
13
Active Cooking
00:05:04

Roll the dough ball gently on a wooden board, apply 1 tsp oil, and roll out evenly into a slightly thick oval bhatura ready to fry.

lightbulb

Watch out

Do not roll the bhatura too thin, otherwise it will become crispy like puri instead of soft and fluffy like bhatura.

Ingredients:oil (1 tsp)
Tools:rolling pinwooden board
14
Active Cooking
00:05:27
warningStay safe

Hot oil splatters easily during deep frying; drop the bhatura carefully from the side of the pan to avoid severe burns.

Drop the rolled bhatura carefully into 2 cups hot oil, press gently with a perforated ladle until it puffs up into a balloon, splash oil, flip over to fry uniformly, and fry until golden brown.

local_fire_departmenthigh flame
lightbulb

Watch out

The oil must be smoking hot before dropping the bhatura, otherwise it will absorb oil and fail to puff up.

Ingredients:oil (2 cup)
Tools:kadhaiperforated ladle

groceryAll Ingredients

Maida flour2 cup
rava2 tbsp
sugar1 tsp
baking soda0.5 tsp
Salt2 tsp
oil3 tbsp
Curd0.25 cup
water3.5 cup
chana1 cup
tea bags2 piece
bay leaf1 piece
black cardamom1 piece
Green Cardamom Powder2 piece
cinnamon stick1 piece
cumin seeds1 tsp
kasuri methi0.5 tsp
Onion1 piece
ginger garlic paste1 tsp
turmeric powder0.75 tsp
red chilli powder2.25 tsp
coriander powder1 tsp
cumin powder0.5 tsp
garam masala0.75 tsp
aamchur powder1 tsp
tomato puree1.5 cup
ghee1 tbsp
green chilli2 piece
coriander leaves2 tbsp

blenderAll Tools Needed

mixing bowlSpooncling filmpressure cookertongsspatulakadhailidfrying panrolling pinwooden boardperforated ladle