Chole bhature is a spicy, tasty, and filling dish. I have eaten this dish at many places in Punjab and Delhi. Each restaurant or Dhaba (eateries on highways) have its own flavors and taste in the chickpea curry.
A spicy and tempting curry is prepared from white chickpeas (Kabuli chana), tomatoes, onion, and basic Indian spices and is best enjoyed with bhatura (deep-fried puffed Indian bread) as an evening snack or dinner.
It is a popular street food meal in northern India, particularly in the Punjab, and Delhi area, but also in Rawalpindi Pakistan.
The bhature is made with plain flour or maida flour in addition, the bhatura has the additional leavening agent, i.e baking soda. it helps the dough to make it rise and also inflate while deep frying. some even prefer to add yeast, but I personally recommend using baking soda for better taste and flavor.
This is one of the best-served snacks. We lovingly make it for Sunday breakfast. You will fall in love with this curry over and over again. You can make it in many ways. Also, serve it in many ways.
As a side to the dish serves sliced onions, green chilies, and lemon wedges. This is a very filling dish and you might feel like having a short nap after eating it. Ideal for weekends or holiday time.
INGREDIENTS FOR CHOLE BHATURE
- 2 cup maida
- 2 Tbsp fine sooji (rava or fine semolina)
- ¼ cup curd
- ¼ tsp baking soda
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp oil
- water – as required for kneading
- oil – for deep frying as required
Pressure Cooking Chickpeas:
- 1 cup chana/chickpea (soaked overnight)
- a pinch or two of baking soda
- 1 tsp salt
- 3 cup water
Whole Garam Masala
- 1 teaspoon cumin seeds
- 1 large tej patta (Indian bay leaf)
- 2-inch cinnamon
- 2 to 3 cloves
- 2 green cardamom
- 2 to 3 black peppercorns
Ground Paste Ingredients
- 1 medium size onion – chopped
- 2 medium size tomatoes – chopped
- 1-inch ginger – chopped
- 4 to 5 medium-sized garlic cloves – chopped
- 1 green chili – chopped
Other Ingredients For The Gravy
- 2 to 3 tablespoons oil or ghee
- ½ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- 1 teaspoon Coriander Powder
- 1 pinch asafoetida (hing) – optional
- ½ or 1 teaspoon dry mango powder (amchur powder)
- 1 to 1.5 cups of water to be added later
- salt as required
- 1 green chili (hari mirch) – slit
- 1 teaspoon Garam Masala or chole masala
- 1 tsp Kasuri methi
Method FOR CHOLE BHATURE
Pressure Cooking Chickpeas:
- Soak the chickpeas with channa dal overnight
The next day drains all the water.
Cook the chickpeas with water+salt+baking soda in a pressure cooker or a pot.
Drain the water and keep the chickpeas aside.
how to make chole recipe for bhatura:
In a grinder or blender take 1 medium-sized chopped onion, 2 medium-sized chopped tomatoes, 1 inch chopped ginger, 4 to 5 garlic cloves, and 1 chopped green chili.
Grind or blend to a fine paste.
Heat 2 to 3 tablespoons of oil in a pan or kadhai/wok.
Add the whole garam masala (spices) – 1 teaspoon cumin seeds, 1 large tej patta, 2 inches cinnamon, 2 to 3 cloves, 2 green cardamoms, and 2 to 3 black peppercorns.
Saute on low flame until the spices turn aromatic.
Add the ground paste and saute till the oil starts to leave the sides of the masala paste.
Keep stirring often. Sauté for 8 to 10 minutes or more till the oil starts to leave the sides of the masala paste and the paste thickens and becomes glossy.
Stir while sautéing so that the paste does not stick to the pan.
Next, add all the dry spice powders – ½ teaspoon turmeric powder (Haldi), ¼ teaspoon red chili powder, 1 teaspoon coriander powder (dhania powder), 1 pinch asafoetida (optional), and ½ or 1 teaspoon dry mango powder (amchur).
Mix very well and saute for a minute or two. Now add the cooked chickpeas and stir.
Add 1 to 1.5 cups of water or add as required. Also, add salt as per taste and mix well.
Simmer the gravy on a low or medium flame for 12 to 15 minutes or till the curry thickens. Don’t cover the pan. Stir occasionally.
To prepare the tempering, heat 1 tbsp ghee in a pan.
Lastly, add 1 slit green chili and 1 teaspoon garam masala powder or chole masala powder. Mix well and simmer for a minute or two.
- Garnish the curry with coriander leaves and Kasuri methi.
finally, chole bhature is ready to enjoy with some onions.
how to make the bhatura recipe:
- In a large bowl take 2 cups of maida.
- Add 2 tbsp Rava, ¼ tsp baking soda, 1 tsp sugar, ½ tsp salt, and 2 tbsp oil. mix well.
now add ¼ cup curd and mix well making sure everything is well combined.
- Add water as required and Knead a soft dough
Cover the dough with a wet cotton napkin and let it rest for 2 hours.
After 2 hours, knead the dough slightly.
- Pinch medium-sized balls from the dough.
Roll slightly thick, applying oil to prevent it from sticking.
- In a pan or kadhai heat oil on medium-high heat for deep frying.
- Drop the rolled dough in heated oil
it will quickly start puffing in the oil. When the sizzling of the oil stops, turn over the bhatura and fry the other side.
- Take out when golden brown.
Serve the hot puffed-up Bhatura with chickpea curry.
- firstly, adding soda will give a nice texture to the puri.
- do not over-knead the dough, as it will be difficult to roll later.
- also, make sure the oil is super hot. else the bhatura will not puff up.
- finally, the chole bhatura recipe tastes great when served hot.