Chole Bhature

 

 Chole Bhature | Chana Bhatura

Chole Bhature is a popular North Indian dish consisting of spicy chickpea curry (chole) served with deep-fried bread (bhature). Here’s how you can prepare it at home:

Ingredients:

For Chole (Chickpea Curry):

• 1 cup dried chickpeas (chole), soaked overnight or for 8 hours
• 2-3 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 tomatoes, pureed or finely chopped
• 1 tablespoon ginger-garlic paste
• 1-2 green chilies, slit lengthwise (adjust to taste)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1 teaspoon amchur (dry mango powder) or 1 tablespoon lemon juice
• Salt to taste
• Fresh cilantro (coriander leaves) for garnish

For Bhature (Fried Bread):

• 2 cups all-purpose flour (maida)
• 1/2 cup semolina (sooji/rava)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 cup yogurt (curd)
• 1 tablespoon oil
• Salt to taste
• Water, as needed, for kneading
• Oil for deep frying

For Serving:

• Sliced onions
• Lemon wedges
• Fresh cilantro (coriander leaves)
• Pickle (optional)

Instructions:

1. Prepare Chole (Chickpea Curry):

1. Drain soaked chickpeas and rinse them well.
2. In a pressure cooker, add soaked chickpeas with enough water to cover them. Pressure cook for about 15-20 minutes until chickpeas are soft. Alternatively, you can cook them in a regular pot until tender.
3. Heat oil or ghee in a large pan or kadhai over medium heat.
4. Add cumin seeds and let them splutter.
5. Add finely chopped onions and sauté until golden brown.
6. Add ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw smell disappears.
7. Add tomato puree or chopped tomatoes and cook until oil separates from the masala.
8. Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for 2-3 minutes.
9. Add cooked chickpeas along with any remaining water from the pressure cooker. Adjust the consistency of the gravy by adding more water if needed.
10. Simmer the chole for 10-15 minutes on low heat, stirring occasionally, until the flavors meld together and the gravy thickens.
11. Add garam masala and amchur (or lemon juice). Mix well. Adjust seasoning if needed.
12. Garnish with fresh cilantro and keep warm.

2. Prepare Bhature (Fried Bread):

1. In a mixing bowl, combine all-purpose flour, semolina, baking powder, baking soda, salt, yogurt, and oil.
2. Gradually add water and knead into a soft and smooth dough. Cover with a damp cloth and let it rest for at least 2 hours.
3. Divide the dough into equal-sized balls. Roll each ball into an oval or round shape (about 6-7 inches in diameter) using a rolling pin.
4. Heat oil for deep frying in a kadhai or deep frying pan over medium-high heat.
5. Once the oil is hot, gently slide the rolled dough into the oil. Press lightly with a slotted spoon to help it puff up.
6. Fry until the bhature puff up and turn golden brown on both sides. Flip as needed to ensure even cooking.
7. Remove with a slotted spoon and drain excess oil on paper towels.

3. Serve Chole Bhature:

1. Serve hot bhature with piping hot chole.
2. Garnish with sliced onions, fresh cilantro, and lemon wedges.
3. Enjoy with pickle or yogurt on the side.

Chole Bhature is best enjoyed fresh and hot, straight from the kitchen!