Chole Bhature Recipe

Chole Bhature Recipe

Ingredients

For Chole (Chickpea Curry)

• 1 cup chickpeas (soaked overnight)
• 1 large onion (finely chopped)
• 2 tomatoes (pureed)
• 1 tbsp ginger-garlic paste
• 2 green chilies (slit)
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1½ tsp coriander powder
• 1 tsp garam masala
• ½ tsp amchur (dry mango powder)
• 1 black tea bag (optional, for color)
• 1 bay leaf
• 2 cloves
• 1-inch cinnamon stick
• 1 tbsp oil or ghee
• Salt to taste
• Fresh coriander leaves for garnish

For Bhature (Fluffy Fried Bread)

• 2 cups all-purpose flour (maida)
• 2 tbsp semolina (sooji) (for crispiness)
• ½ cup curd (yogurt)
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp sugar
• 1 tbsp oil
• Water (as needed)
• Oil (for deep frying)

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Instructions

Step 1: Prepare Chole (Chickpea Curry)

1. Cook Chickpeas: Drain the soaked chickpeas and pressure cook with 3 cups of water, salt, and a black tea bag for 4-5 whistles. Discard the tea bag after cooking.
2. Prepare Masala: Heat oil in a pan. Add cumin seeds, bay leaf, cloves, and cinnamon. Sauté for a few seconds.
3. Add Aromatics: Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and green chilies. Cook until the raw smell disappears.
4. Tomato Puree & Spices: Add tomato puree, turmeric, chili powder, coriander powder, and salt. Cook until oil separates.
5. Combine with Chickpeas: Add boiled chickpeas with some water. Simmer for 10-15 minutes.
6. Finish with Garam Masala & Amchur: Stir well and garnish with coriander leaves.

Step 2: Prepare Bhature (Fried Bread)

1. Prepare Dough: In a bowl, mix flour, semolina, salt, sugar, baking soda, and oil. Add curd and knead into a soft dough, adding water if needed.
2. Rest the Dough: Cover with a damp cloth and let it rest for 2 hours.
3. Roll & Fry: Divide the dough into small balls, roll into circles, and deep-fry in hot oil until puffed and golden brown.

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Serving Suggestions

• Serve hot Chole with freshly fried Bhature.
• Accompany with sliced onions, pickles, and a glass of lassi for an authentic experience.

Would you like any variations or tips? 😊