North Indian Chole Bhature recipe

How to Make Chole Bhature at Home

Ingredients:

For the Chole (Chickpea Curry):

 

1. 1. Chickpeas – 1 cup (soaked overnight)

1. 1. Onion – 1 large, finely chopped

1. 1. Tomatoes – 2 medium, pureed

1. 1. Green chilies – 1-2, finely chopped

1. 1. Ginger-garlic paste – 1 tbsp

1. 1. Tea bag – 1 (optional, to add color)

Spices for Chole:

 

• • Bay leaves – 1-2

• • Cinnamon stick – 1 inch

• • Black cardamom – 1

• • Green cardamom – 2-3

• • Cloves – 3-4

• • Cumin seeds – 1 tsp

• • Coriander powder – 1 tbsp

• • Cumin powder – 1 tsp

• • Red chili powder – 1 tsp (adjust to taste)

• • Turmeric powder – 1/2 tsp

• • Chole masala – 2 tbsp (store-bought or homemade)

• • Salt – to taste

• • Fresh coriander leaves – for garnish

• •  

For the Bhature:

 

• • All-purpose flour (maida) – 2 cups

• • Semolina (sooji/rava) – 2 tbsp

• • Yogurt – 1/2 cup

• • Baking soda – 1/4 tsp

• • Salt – 1/2 tsp

• • Sugar – 1/2 tsp

• • Oil – 2 tbsp (for dough)

• • Water – as needed to knead the dough

• • Oil – for deep-frying

Preparing the Chole (Chickpea Curry)

Soak and Cook Chickpeas:

 

• • Soak 1 cup of chickpeas overnight or for at least 8 hours.

• • Rinse, then add them to a pressure cooker with 3 cups of water, a pinch of salt, and a tea bag (for dark color, optional). Pressure cook for 5-6 whistles until soft. Discard the tea bag.

Sauté Spices and Aromatics:

 

• • In a large pan, heat 2 tbsp of oil. Add bay leaves, cinnamon, black and green cardamom, and cloves. Sauté for a few seconds until fragrant.

• • Add cumin seeds. When they splutter, add chopped onions and sauté until golden brown.

Add Tomato Puree and Spices:

 

• • Add the ginger-garlic paste and chopped green chilies; cook for 1 minute.

• • Add tomato puree, red chili powder, turmeric, coriander powder, and cumin powder. Cook until the oil separates.

Cook the Chickpeas:

 

• • Add the boiled chickpeas to the pan. Pour in some water to adjust consistency.

• • Add 2 tbsp chole masala and salt to taste. Mix well.

• • Simmer for 15-20 minutes on low heat, allowing the flavors to combine and the curry to thicken.

Garnish:

 

• • Turn off the heat and garnish with fresh coriander leaves.

Preparing the Bhature

Knead the Dough:

 

• • In a large bowl, combine all-purpose flour, semolina, salt, baking soda, and sugar.

• • Add yogurt and 2 tbsp oil, and start kneading. Gradually add water to make a soft, pliable dough.

• • Cover the dough with a damp cloth and let it rest for 1-2 hours.

Roll and Fry the Bhature:

 

• • Heat oil in a deep frying pan on medium heat.

• • Divide the dough into small balls. Roll each ball into a circle (5-6 inches in diameter).

• • Fry one bhatura at a time in hot oil until it puffs up and turns golden on both sides. Remove with a slotted spoon and drain on paper towels.

Serving Suggestions

Serve the Chole Bhature hot, garnished with sliced onions, green chilies, and a squeeze of lemon. Enjoy with a side of pickle for an authentic North Indian experience!