Chole Bhature

 

Chole Bhature 

🫓 How to Make Chole Bhature (Chickpeas with Fried Bread)

Chole Bhature is a classic North Indian dish that's hearty, spicy, and totally satisfying. It combines chole (spiced chickpeas) with bhature (deep-fried fluffy bread). This Punjabi favorite is perfect for weekend brunch or special occasions.

🍛 Ingredients

For Chole (Spicy Chickpeas):

1 cup dried chickpeas (or 2 cups canned)

2 medium onions (finely chopped)

2 tomatoes (pureed)

1 tsp ginger paste

1 tsp garlic paste

2 green chilies (slit)

1 tsp cumin seeds

1 bay leaf

1 black cardamom (optional)

1 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala

1½ tsp red chili powder (or to taste)

1 tsp amchur (dry mango powder) or a squeeze of lemon

Salt to taste

2 tbsp oil or ghee

Fresh coriander leaves (for garnish)

For Bhature:

2 cups all-purpose flour (maida)

¼ cup semolina (sooji/rava)

½ cup yogurt (curd)

1 tsp sugar

1 tsp salt

½ tsp baking soda

Water (as needed to knead dough)

Oil (for deep frying)

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🧑‍🍳 Step-by-Step Instructions

1. Prepare the Chickpeas (Chole):

Soak & cook: Soak dried chickpeas overnight. Pressure cook with salt and a pinch of baking soda for 5–6 whistles until soft. If using canned chickpeas, rinse and drain.

Make the masala:

Heat oil in a pan. Add cumin seeds, bay leaf, and cardamom.

Add chopped onions; sauté until golden brown.

Add ginger-garlic paste and green chilies; cook till raw smell disappears.

Stir in turmeric, coriander, cumin, and red chili powders. Cook for 30 seconds.

Add tomato puree and cook until oil separates.

Simmer: Add cooked chickpeas. Mash a few with a spoon for a thicker gravy. Add amchur or lemon juice and garam masala. Simmer 10–15 minutes. Garnish with coriander.

2. Make the Bhature:

Prepare dough: Mix flour, sooji, salt, sugar, baking soda. Add yogurt and knead into a soft dough using water as needed. Cover and rest for 2–3 hours.

Roll & fry:

Divide into equal balls. Roll into discs (not too thin).

Heat oil in a deep pan. Fry each disc on medium-high flame until it puffs up and turns golden. Drain on paper towels.

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🍽️ Serving Suggestions

Serve hot bhature with steaming chole, sliced onions, green chutney, and a wedge of lemon. A glass of lassi on the side completes the Punjabi feast!

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💡 Tips for Perfect Chole Bhature

For darker chole: Add a tea bag while pressure cooking the chickpeas.

For extra flavor: Add a tsp of chole masala or a mix of whole spices like cinnamon and cloves.

For soft bhature: Use fresh curd and rest the dough well.