Chole Bhature
Chole Bhature is a popular North Indian dish consisting of spiced chickpeas (Chole) served with deep-fried, puffy bread (Bhature).This hearty meal is perfect for breakfast, lunch, or dinner, and it offers a satisfying combination of flavors and textures.The spicy and tangy Chole pairs perfectly with the light and crispy Bhature, making this dish a beloved choice for many.
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.