Baked Chole Parcels, Chole Stuffed in Bun
by Tarla Dalal
Bored of having chole with bhature? Here is a yummy variation, in a handy, easy-to-serve snack-style format.
A spicy and tangy chole preparation is placed inside a plain flour dough leavened with yeast, and baked in an oven. Somewhat like a chole stuffed bun, these Baked Chole Parcels have a fluffy texture with a scrumptious centre filling.
You must prepare the chole 1-3 hours in advance and allow it to cool before stuffing it into the dough, in order to get the right texture.
The Baked Chole Parcels are wonderful to serve as a snack with tea or as a starter at a party. Try other chole recipes like Chole Tikki Chaat and Pindi Chole Roll .
Baked Chole Parcels, Chole Stuffed in Bun recipe - How to make Baked Chole Parcels, Chole Stuffed in Bun
Preparation Time: Cooking Time: Baking Time: 20 minutes Baking Temperature: 200°C (400°F) Total Time:
Makes 8 parcels
For The Dough
1 tbsp instant dry yeast
1/2 tsp sugar
2 cups plain flour (maida)
salt to taste
1/4 cup melted butter
For The Chole
2 cups kabuli chana (white chick peas)
2 tbsp oil
4 cloves (laung / lavang)
2 small sticks cinnamon (dalchini)
2 bayleaves (tejpatta)
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp finely chopped green chillies
1/2 cup finely chopped tomatoes
1 tsp turmeric powder (haldi)
2 tsp chole masala
a pinch of asafoetida (hing)
1 tsp cumin seeds (jeera) powder
1 tsp coriander (dhania) powder
2 tsp dried fenugreek leaves (kasuri methi)
salt to taste
Other Ingredients
plain flour (maida) for rolling
butter for brushing
For the dough
- For the dough
- Combine the yeast, sugar and ¼ cup of warm water in a small bowl and mix well. Cover it with a lid and keep aside for 10 minutes.
- Combine the plain flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft dough using enough warm water.
- Add the butter and knead well till smooth. Cover the dough with a wet muslin cloth and keep aside for 45 minutes.
- Knead the dough again to remove the excess air and keep aside.
For the chole
- For the chole
- Heat the oil in a deep non-stick pan, add the cloves, cinnamon, bay leaves, cumin seeds and onions and sauté on a medium flame for 6 minutes.
- Add the ginger-garlic paste, green chillies, tomatoes, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the turmeric powder, chole masala, asafoetida, cumin seeds powder, coriander powder, dried fenugreek leaves and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the kabuli chana, mix well and cook on a medium flame for 5 minutes, mashing it lightly with the back of a spoon, while stirring occasionally.
- Divide the mixture into 8 equal portions and keep aside.
How to proceed
- How to proceed
- Divide the dough into 16 equal portions and roll 2 portions of the dough into a 75mm. (3”) diameter circle using a little plain flour for rolling.
- Place a portion of the prepared chole in the centre, apply little water on the sides and place another rolled portion over it.
- Press it very well on the sides to seal it tightly.
- Repeat steps 2 and 3 to make remaining 7 parcels and keep aside for 5 minutes.
- Arrange the parcels on a greased baking tray at equal intervals between each parcels for expansion and bake them in a pre-heated oven at 200°c (400°f) for 15 minutes.
- Brush the parcels with butter and serve immediately with mango pickle.
| Energy | 341 cal |
| Protein | 10.2 g |
| Carbohydrates | 46.8 g |
| Fiber | 11.9 g |
| Fat | 12.5 g |
| Cholesterol | 19.4 mg |
| Vitamin A | 400.4 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.9 mg |
| Vitamin C | 4.8 mg |
| Folic Acid | 79.7 mcg |
| Calcium | 97.7 mg |
| Iron | 2.7 mg |
| Magnesium | 86.5 mg |
| Phosphorus | 168.7 mg |
| Sodium | 78 mg |
| Potassium | 421.2 mg |
| Zinc | 1.4 mg |
It tasted like the baked chole bhature in one bite... spicy centre filled with chole stuffing and the parcels is made up of leavened dough...I served them with my evening snacks..