The North Indian’s Culinary Crown: Chole Bhature

Chole Bhature is a popular North Indian dish featuring a flavorful chickpea curry (Chole) and fluffy deep-fried bread (Bhature). This recipe provides a step-by-step guide to making both components:

Chole: Soak chickpeas, pressure cook with spices, then simmer in a spiced onion-tomato gravy.

Bhature: Combine flour, semolina, leavening agents, yogurt, and water to form a soft dough. Rest, roll out, and deep-fry until puffed.

Enjoy the hot chole with the Bhature, garnished with onions and pickled chilies.

Ingredients

For the Chole

• 1 cup dried chickpeas, soaked overnight
• 4 cups water
• 1 bay leaf
• 1 inch cinnamon stick
• 2 cloves
• 2 green cardamoms
• 1 black cardamom
• 1 tsp salt
• 1 tbsp vegetable oil
• 1 tsp cumin seeds
• 1/2 tsp asafoetida (hing)
• 1 tsp ginger-garlic paste
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 tbsp tomato puree
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/4 tsp garam masala powder
• Salt to taste
• Chopped coriander leaves for garnish

For the Bhature

• 1.5 cups all-purpose flour (maida)
• 1/3 cup fine semolina (sooji/rava)
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 tbsp sugar
• 1/2 cup yogurt
• 2-3 tbsp water (or as needed)
• Oil for deep frying

Instructions

For the Chole

1. Pressure cook the chickpeas with water, bay leaf, cinnamon, cloves, cardamoms, and salt until soft.
2. Heat oil in a pan, add cumin seeds and asafoetida. Once they splutter, add ginger-garlic paste and cook until fragrant.
3. Add chopped onions and cook until golden brown.
4. Add tomato puree, red chili powder, turmeric powder, coriander powder, and garam masala. Cook for a minute.
5. Add chopped tomatoes and cook until softened.
6. Mash some chickpeas and add them to the pan along with the cooked chickpeas and their water (adjust consistency as desired).
7. Simmer for 10-15 minutes, then season with salt and garnish with coriander leaves.

For the Bhature

1. Sieve flour, semolina, baking soda, baking powder, salt, and sugar in a bowl.
2. Mix in the yogurt and knead into a soft dough using water as needed.
3. Cover the dough and let it rest for 30-45 minutes.
4. Pinch off medium-sized balls from the dough and roll them out into thin circles.
5. Heat oil in a deep pan for frying.
6. Carefully pick up a rolled-out Bhatura and gently stretch it a little.
7. Slide it into the hot oil and fry until golden brown and puffed up.
8. Drain on paper towels.

Serve

Serve the hot Bhature with the spicy chole, along with slices of onion, lemon wedges, and a side of pickle or fresh yogurt. This makes a filling meal, perfect for enjoying on lazy weekends or special occasions.

Tips

• For a tangier chole, add some amchur (dried mango powder) to taste.
• You can adjust the spice level of the chole to your preference.
• Ensure the oil is hot enough before frying the Bhature, otherwise, they will absorb too much oil.

Enjoy Your Homemade Chole Bhature!