Chole Bhature is a classic and beloved dish from North India, combining spicy chickpeas (Chole) with deep-fried bread (Bhature). It’s a popular choice for breakfast or brunch and is often enjoyed during festive occasions and celebrations. The dish is known for its rich, spicy flavors and the satisfying crunch of the Bhature. Its cultural significance lies in its use in Punjabi cuisine, where it’s a staple.
Servings: Serves 4 people
Appliances/Utensils:
- Large pot for boiling
- Wooden spoon and spatula
- Deep fryer or heavy-bottomed pan for frying
- Rolling pin
- Fine mesh strainer
- Mixing bowls
Ingredients:
For Chole:
- 2 cups chickpeas (soaked overnight)
- 2 tablespoons oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- Salt to taste
- 1 bay leaf
- 1 black cardamom
- 2-3 cloves
- 1-2 green chilies, slit
- Fresh coriander leaves for garnish
For Bhature:
- 2 cups all-purpose flour
- 1/2 cup yogurt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon sugar
- Salt to taste
- Water as needed
- Oil for deep frying
Instructions:
For Chole:
- Boil the chickpeas in a large pot for boiling with water, salt, bay leaf, black cardamom, and cloves until soft. Drain using a fine mesh strainer and set aside.
-
Heat oil in a pan, add chopped onions, and sauté until golden brown. Add ginger-garlic paste and sauté for another minute.
-
Add pureed tomatoes, coriander powder, cumin powder, red chili powder, and salt. Cook until the oil separates.
-
Mix in the boiled chickpeas, garam masala, and green chilies. Simmer for 10-15 minutes, adding water if needed to reach desired consistency.
-
Garnish with fresh coriander leaves and set aside.
For Bhature:
- Combine all-purpose flour, baking powder, baking soda, sugar, and salt in a mixing bowl.
-
Add yogurt and mix together, using water as needed, to form a soft dough. Knead well and let it rest for 1-2 hours.
-
Divide the dough into small balls and roll them out using a rolling pin into circular discs.
-
Heat oil in a deep fryer or heavy-bottomed pan for frying and fry the Bhature until they puff up and turn golden brown.
-
Drain on paper towels to remove excess oil.
Tips and Suggestions:
- For extra flavor, add a teaspoon of amchur (dried mango powder) to the Chole.
- To make the Bhature fluffier, ensure the dough is well-rested and soft.
- This dish can be made vegan by substituting yogurt with a plant-based alternative.
Serving Suggestions:
Serve Chole Bhature hot, with a side of sliced onions, green chilies, and lemon wedges. It pairs well with a glass of chilled lassi or buttermilk.
Estimated Time:
- Prep Time: 20 minutes (excluding soaking and resting time)
- Cooking Time: 40 minutes
- Total Time: 60 minutes