Chole Bhature is a beloved North Indian dish that combines a flavorful chickpea curry (Chole) with deep-fried, puffy bread (Bhature).
This traditional meal is widely enjoyed for its rich taste and satisfying combination of textures.
The dish is often served for breakfast or lunch, and is a popular choice in both casual eateries and special occasions.
Its appeal lies in the perfect balance of spices, the creaminess of the chickpea curry, and the light, airy nature of the fried bread.
What is Chole Bhature?
Chole Bhature is a hearty dish made up of two main components: Chole and Bhature.
- Chole refers to the spiced chickpea curry, cooked with a variety of aromatic herbs and spices. It has a rich, tangy flavor with hints of cumin, coriander, and garam masala, giving it a vibrant and bold taste.
- Bhature is a type of fried, leavened flatbread, similar to naan, but typically larger and puffier. The dough is made from refined flour and is deep-fried to create a crispy, golden-brown exterior, while remaining soft and chewy on the inside.
The combination of these two elements creates a satisfying meal that’s not only delicious but also filling, making it a comfort food for many.
Ingredients for Chole (Chickpeas Curry)
The ingredients for Chole are carefully selected to create a flavorful and aromatic curry. Here’s what you’ll need:
- Chickpeas (Chole): Soaked and boiled chickpeas serve as the base for the curry.
- Onions: Finely chopped onions add sweetness and depth to the dish.
- Tomatoes: Pureed or chopped tomatoes provide a rich, tangy flavor.
- Green Chilies: Fresh green chilies add heat and spice to the curry.
- Ginger-Garlic Paste: A fragrant paste that adds warmth and complexity to the dish.
- Spices: A variety of ground spices, including cumin, coriander powder, turmeric, garam masala, and red chili powder, bring layers of flavor to the curry.
- Tamarind: Used to add a slight tangy touch.
- Cilantro (Coriander leaves): Fresh cilantro is used for garnish and adds a burst of freshness.
- Salt: To taste, to balance the flavors.
Ingredients for Bhature (Fried Bread)
Bhature is made using a simple dough, which, when deep-fried, puffs up beautifully. Below are the ingredients for the Bhature dough:
- All-purpose Flour (Maida): The main ingredient for the dough, giving it its soft and stretchy texture.
- Yogurt: Adds tenderness and helps with the leavening process.
- Baking Soda or Yeast: Helps the dough rise and gives the Bhature its light, fluffy texture.
- Sugar: A small amount of sugar helps in the fermentation process and adds a hint of sweetness to balance the spices in the curry.
- Salt: For flavor.
- Water: To knead the dough to the right consistency.
- Oil or Ghee: Used for deep frying, adding richness and flavor.
These ingredients come together to create a soft, puffy bread that perfectly complements the spicy and tangy Chole.
Preparing Chole (Chickpeas Curry)
To prepare the delicious Chole (chickpea curry), follow these essential steps to ensure a flavorful and aromatic dish:
- Soak and Boil Chickpeas
Begin by soaking dried chickpeas overnight or for at least 6-8 hours. After soaking, drain the water and pressure cook the chickpeas with fresh water for 3-4 whistles or until they are tender. Set them aside. - Prepare the Spice Mix
In a pan, heat some oil and sauté finely chopped onions until golden brown. Add ginger-garlic paste and green chilies, and sauté for a few minutes until fragrant. Then, add the chopped or pureed tomatoes and cook until the oil separates from the masala. - Add Ground Spices
Now, add the ground spices—turmeric powder, cumin powder, coriander powder, red chili powder, and garam masala. Cook for a couple of minutes, stirring occasionally, to release the flavors. - Combine Chickpeas with Spices
Add the boiled chickpeas to the pan and mix them well with the spice mixture. Add enough water to create a gravy-like consistency. Simmer the curry for 10-15 minutes to allow the flavors to meld together. Add tamarind paste for tanginess and salt to taste. - Garnish and Serve
Once the curry is cooked, garnish with freshly chopped cilantro (coriander leaves) for an added burst of freshness. Your Chole is now ready to serve alongside the hot, fluffy Bhature.
Making Perfect Bhature
Creating the perfect Bhature requires careful attention to the dough and frying process. Here’s how to achieve the ideal puffiness and texture:
- Prepare the Dough
In a large mixing bowl, combine all-purpose flour (maida), salt, sugar, and a pinch of baking soda (or yeast). Add yogurt and mix everything together. Gradually add warm water to form a smooth and elastic dough. Knead the dough for about 10-12 minutes, ensuring it is soft but not too sticky. - Let the Dough Rest
Cover the dough with a damp cloth and let it rest for at least 1-2 hours, allowing it to rise and become more pliable. If you’re using yeast, this resting time will help the dough expand. - Shape the Bhature
After the resting period, divide the dough into small balls, about the size of a golf ball. Roll each ball into a round, smooth disc. The dough should be rolled out slightly thicker than a normal roti but not too thin. - Fry the Bhature
Heat oil or ghee in a deep frying pan. Once the oil is hot (test with a small piece of dough—if it puffs up immediately, it’s ready), carefully drop the rolled-out Bhature into the hot oil. Fry until golden brown and puffed up, turning occasionally to ensure even frying. Remove the Bhature from the oil and drain on paper towels. - Serve Hot
Serve the Bhature hot and fresh, paired with the prepared Chole for a delicious, satisfying meal.
Serving Suggestions
Chole Bhature is best enjoyed when served piping hot, but there are a few tips to make your meal even more delightful:
- Accompaniments
Serve the dish with a side of pickles (especially mango or lime pickle) and a cooling yogurt raita to balance the spiciness of the Chole. - Salad
A simple salad made with cucumber, onions, tomatoes, and a squeeze of lemon adds a refreshing crunch to the meal. - Beverage
Pair your Chole Bhature with a refreshing drink like lassi, buttermilk, or sweetened lemon water to complement the flavors. - Garnish
You can sprinkle some chaat masala or onion rings on top of the Chole for added flavor and texture.
With these serving ideas, Chole Bhature becomes a perfect dish for any occasion, whether it’s a casual meal or a celebratory feast.
Variations of Chole Bhature
Chole Bhature is a versatile dish, and many regions and chefs put their unique spin on it. Here are a few variations to explore:
1. Amritsari Chole Bhature
This variation originates from Amritsar and is known for its distinct flavor. The chickpeas are cooked with a slightly different blend of spices, giving the curry a more intense and robust flavor. The Bhature is typically larger and has a crispier texture.
2. Pindi Chole Bhature
Pindi Chole is a popular variation where the chickpeas are cooked without any tomatoes, relying instead on a rich, dry spice mixture. This variation has a more earthy, smoky taste and is often served with smaller, fluffier Bhature.
3. Paneer Chole Bhature
In this variation, pieces of paneer (Indian cottage cheese) are added to the Chole curry to give it a creamy texture and additional protein. This variation is especially loved by those who enjoy paneer.
4. Dhaba-Style Chole Bhature
This version is reminiscent of what you would find at roadside eateries or “dhabas” in India. The Chole is spicier, with a more rustic preparation, and the Bhature are deep-fried to achieve a golden, crispy exterior with a soft, airy interior.
5. Soya Chole Bhature
For a healthier twist, soya chunks are added to the Chole curry in place of or alongside the chickpeas. This variation is perfect for those who prefer a vegetarian yet high-protein option.
Conclusion
Chole Bhature is a satisfying and delightful dish that combines the rich flavors of spiced chickpeas with the airy texture of deep-fried bread. It holds a special place in North Indian cuisine and is loved for its comforting and indulgent nature. Whether enjoyed as a hearty breakfast or a lunch treat, the dish offers a perfect balance of flavors and textures. With various regional variations and accompanying sides, Chole Bhature is versatile enough to cater to different tastes, making it an evergreen favorite for food lovers.
Frequently Asked Questions (FAQs)
1. Can I make Bhature without yeast?
Yes, you can make Bhature without yeast by using a combination of baking soda and yogurt. The dough will still rise and become soft and puffy when fried.
2. How can I make the Chole less spicy?
If you prefer a less spicy Chole, you can reduce the amount of green chilies and red chili powder used in the recipe. Additionally, adding more yogurt or a small amount of sugar can help balance the heat.
3. Can I store leftover Chole Bhature?
Yes, you can store leftover Chole and Bhature separately. The Chole can be refrigerated for up to 3 days. Bhature should ideally be eaten fresh, but you can store them in an airtight container for a day. Reheat them in an oven or on a hot pan before serving.
4. Can I use canned chickpeas for the Chole?
Yes, you can use canned chickpeas for convenience. Just rinse and drain the canned chickpeas before adding them to the curry to avoid excess salt or preservatives.
5. What other breads can I serve with Chole?
While Bhature is the traditional bread, you can also serve Chole with naan, roti, or paratha for a different twist. Each of these breads pairs wonderfully with the spiced chickpeas.
Chole Bhature
Equipment
- Pressure Cooker – 1 (for boiling chickpeas)
- Frying Pan – 1 (for cooking the Chole)
- Rolling Pin – 1 (for rolling out the Bhature dough)
- Deep Frying Pan – 1 (for frying Bhature)
- Mixing Bowl – 2 (for mixing dough and spices)
- Strainer – 1 (for draining the chickpeas)
- Spoon – 1 (for stirring)
- Serving Plates – 4
Ingredients
For Chole (Chickpea Curry)
- Chickpeas – 1 cup dried
- Onion – 1 large finely chopped
- Tomatoes – 2 medium pureed
- Green Chilies – 2 slit
- Ginger-Garlic Paste – 1 tbsp
- Cumin Seeds – 1 tsp
- Coriander Powder – 1 tsp
- Cumin Powder – 1 tsp
- Turmeric Powder – 1/2 tsp
- Red Chili Powder – 1 tsp
- Garam Masala – 1 tsp
- Tamarind Paste – 1 tbsp
- Cilantro Coriander leaves – A handful (for garnish)
- Salt – to taste
- Oil – 2 tbsp
- Water – 2 cups for the curry
For Bhature (Fried Bread)
- All-purpose Flour Maida – 2 cups
- Yogurt – 1/4 cup
- Baking Soda – 1/4 tsp
- Sugar – 1 tsp
- Salt – 1/2 tsp
- Warm Water – 1/2 cup or as needed
- Oil – for frying
Instructions
For Chole (Chickpea Curry)
- Soak and Cook the Chickpeas
- Soak the chickpeas overnight in water. The next day, drain and pressure cook them for 3-4 whistles with fresh water until tender.
- Prepare the Spice Mixture
- Heat oil in a frying pan, and sauté cumin seeds. Once they splutter, add chopped onions and cook until golden. Add ginger-garlic paste and green chilies, and sauté for another minute.
- Cook Tomatoes and Spices
- Add pureed tomatoes to the pan and cook until the oil separates. Add coriander powder, cumin powder, turmeric powder, red chili powder, and garam masala. Stir well and cook for 2 minutes.
- Combine Chickpeas and Spices
- Add the cooked chickpeas to the pan. Stir to combine. Add water to achieve a curry-like consistency. Cook on low heat for 10-15 minutes, allowing the flavors to blend together.
- Finish the Dish
- Add tamarind paste and salt to taste. Garnish with fresh cilantro leaves. Set aside while you prepare the Bhature.
For Bhature (Fried Bread)
- Make the Dough
- In a large mixing bowl, combine the flour, baking soda, sugar, and salt. Add yogurt and mix well. Gradually add warm water and knead the dough until smooth and soft. Cover with a damp cloth and allow it to rest for 1-2 hours.
- Shape the Bhature
- Once the dough has rested, divide it into small balls. Roll each ball into a round disc, slightly thicker than a normal roti.
- Fry the Bhature
- Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, gently drop each Bhature into the oil. Fry until golden brown and puffed up, turning occasionally to ensure even cooking. Remove from the oil and drain on paper towels.
- Serve
- Serve the hot, freshly fried Bhature alongside the spicy Chole.
Notes
- Adjusting Spice Levels: Feel free to adjust the amount of green chilies and red chili powder based on your spice preference.
- Fried vs. Baked Bhature: Bhature is traditionally deep-fried, but you can opt for baking them in the oven if you prefer a healthier option.
- Tamarind: If you don’t have tamarind paste, you can substitute with lemon juice for a tangy twist.
- Resting the Dough: Letting the Bhature dough rest is crucial for achieving the perfect texture.
