Chole Bhature is one of the most iconic and beloved dishes from North India, especially Punjab. It’s a combination of spicy chickpeas (chole) and deep-fried bread (bhature). This dish has found its way into the hearts of people all over the world due to its irresistible flavor and satisfying nature. It is commonly served as a breakfast, brunch, or lunch, and is often enjoyed as street food in many parts of India.
Chole Bhature is a popular and delicious Punjabi street food that consists of spicy chickpeas (chole) served with deep-fried bread (bhature). It’s a hearty and flavorful dish that’s often enjoyed for breakfast, lunch, or dinner. Here’s a full recipe for making this iconic meal:
Ingredients:
For Chhole (Chickpeas Curry):
- 1 cup dried chickpeas (chhole) or 2 cups canned chickpeas (drained)
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed
- 2-3 green chilies, chopped
- 1-inch piece of ginger, grated
- 2-3 garlic cloves, minced
- 1 bay leaf
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp coriander powder
- 1 tsp garam masala
- 1 tsp amchur powder(dry mango powder)
- Salt, to taste
- 1 tbsp oil or ghee
- Fresh cilantro (coriander) leaves, chopped for garnish
- 2-3 cups water (for the curry)
- 1 tsp tea leaves (optional, for color)
Instructions:
For the Chole (Chickpea Curry):
- Prep the Chickpeas:
- If using dried chickpeas, soak them overnight in plenty of water. The next day, drain and rinse the chickpeas. Then, cook them in a pressure cooker with water for 4-5 whistles, or until soft and tender. If using canned chickpeas, drain and rinse them thoroughly.
- Cook the Spices:
- In a large pan or pot, heat 1 tablespoon of oil or ghee over medium heat. Add the cumin seeds and bay leaf, and let them splutter for a few seconds.
- Add the finely chopped onions and sauté until golden brown.
- Add the grated ginger, minced garlic, and chopped green chilies, and sauté for 1-2 minutes until fragrant.
- Make the Curry Base:
- Add the pureed tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook this masala mixture until the oil begins to separate from the spices and the tomatoes have cooked down, about 5-7 minutes.
- If you like a darker color for the chole, you can add a small pouch of tea leaves tied in a muslin cloth while cooking.
- Add the Chickpeas:
- Once the masala is cooked, add the boiled chickpeas along with some water to get your desired curry consistency. Stir well and let it simmer for 10-15 minutes so the flavors meld together. You can also use a potato masher to mash some of the chickpeas to thicken the gravy.
- Add garam masala and amchur powder, and adjust the salt. Let it simmer for another 5 minutes.
- Garnish and Serve:
- Garnish the chhole with freshly chopped cilantro leaves and serve hot with bhature.
For the Bhature:
- Make the Dough:
- In a large mixing bowl, combine the all-purpose flour, semolina, salt, sugar, and baking powder.
- Add the yogurt and mix. Gradually add water little by little to knead the dough. The dough should be soft but not too sticky.
- Knead for about 8-10 minutes until the dough is smooth and elastic.
- Cover the dough with a damp cloth and let it rest for about 1-2 hours in a warm place.
- Shape the Bhature:
- After resting, divide the dough into small lemon-sized balls.
- Roll each ball into a round disc about 6-7 inches in diameter using a rolling pin. If the dough sticks, dust lightly with flour.
- Fry the Bhature:
- Heat oil in a deep frying pan or wok over medium-high heat. The oil should be hot but not smoking.
- Gently slide the rolled bhature into the hot oil. As soon as it hits the oil, it should puff up. Press lightly with a slotted spoon to help it puff.
- Fry until both sides are golden and crispy.
- Serve:
- Serve the freshly fried bhature with the spicy chole, and enjoy this mouth-watering dish with a side of onions, pickles, and a wedge of lemon.
Tips:
- Chole Variations: You can add a tea bag or tea leaves tied in a cloth while boiling the chickpeas for a darker color and richer flavor.
- Bhature Tips: Make sure the dough is well-rested for soft and fluffy bhature.
- Garnishing: You can top the chole with a dollop of yogurt, sliced onions, or a squeeze of lemon juice for extra flavor.
Serving Suggestions:
Chole Bhature is best enjoyed with a side of sliced onions, lemon wedges, and maybe some spicy pickle. Some people also enjoy it with a cooling glass of lassi to balance the spice.
Enjoy making this rich, flavorful, and satisfying Punjabi street food!