Chole bhature is a classic dish from the northern region of India, particularly popular in Punjab. It’s a combination of two dishes: chole, which is a spicy and tangy chickpea curry, and bhature, which are soft, fluffy deep-fried bread made with refined flour.
The origins of chole bhature can be traced back to the Punjab region, where it was traditionally eaten as a breakfast or brunch dish. Over time, it has become a popular street food and can be found in almost every part of India, and even in some parts of the world.
Chole bhature is typically served with some accompaniments such as sliced onions, green chilies, and lemon wedges. Some people also like to serve it with pickles, chutneys, or raita (a yogurt-based dip).
One of the best things about chole bhature is that it’s a very filling and satisfying dish. The combination of spicy chickpeas and fluffy bread makes for a delicious and hearty meal that can be enjoyed any time of the day.
Chole Bhature
Ingredients
For Bhatura:
- Maida / All purpose flour – 2 cups
- Rava / Sooji – ¼ cup
- Baking powder – ¼ tsp.
- Yoghurt – ½ cup
- Salt – to taste
For Chole Masala:
- Channa / Chole – 1 cup
- Oil – 3 to 4 tbsp.
- Bay leaf – 1 or 2
- Cinnamon – 1
- Onion – 2
- Ginger garlic paste – 1 tbsp.
- Tomatoes – 3
- Chole masala powder – 1½ tbsp.
- Red chilly powder – 1 tsp.
- Dhania Powder – 1 tsp.
- Salt – to taste
Instructions
To Make Bhatura:
- Take maida, Rava, baking powder and salt in a mixing bowl.Combine well.
- Add yoghurt and mix well.
- Knead to smooth dough.
- Cover it with damp cloth and allow to rest for 3 to 4 hrs.
- After the resting time, you can see the dough is more soft, moist and slightly rised.
- Apply little maida flour (to avoid sticking) to hands and knead well.
- Divide the dough to equal sized big balls like you make for Chapathi.
- Roll it to big sized poori.
- Heat oil in a thick bottomed wok.
- Gently drop the rolled poori in hot oil.
- Wait till it puffs up and flip it to other side.
- Deep fry until it turns golden & crisp on both sides.
To Make Chole Masala:
- Soak channa in water for 8 hours.
- Chop onions into thin long pieces.
- In a vessel take boiling water and add tomatoes by slitting in the top.
- Close and keep for 10 minutes.
- Remove from water and keep the tomatoes till it is cooled.
- Now you can easily peel the tomatoes.
- Grind it into a puree.
- Heat oil in a pressure cooker.
- Add bay leaf & cinnamon stick.
- Sauté till raw smell goes.
- Add finely chopped onion and cook till its golden brown.
- Add ginger garlic paste and fry for a minute.
- Add tomato puree and cook for two minutes.
- Now add chole masala powder and stir well.
- Add red chilly powder and salt.
- Cover and cook in low medium flame for 6 to 7 minutes.
- You can see the oil separates out from the gravy.
- Now add the soaked channa / chickpeas. Mix it very well.
- Add 2 cups of water and pressure cook for 6 to 7 whistle or till the channa is cooked tender.
- Spicy and thick Chole Masala is ready.
- Squeeze few drops of lemon juice and garnish with freshly chopped cilantro leaves.
- Serve hot with fried crispy Bhature.