Chole Bhature Recipe
Chole Bhature is a popular North Indian dish, featuring spicy chickpeas (chole) served with deep-fried bread (bhature). Here’s a step-by-step recipe to prepare this delicious meal.
Ingredients
For Chole:
- 250 grams (1 1/4 cups) white chickpeas (kabuli chana)
- 1/2 teaspoon baking soda
- 2 tea bags or 1.5 teaspoons loose black tea
- 4-5 medium-sized tomatoes, chopped
- 2 green chilies, slit
- 1-inch piece of ginger, grated or minced
- 2 tablespoons refined oil
- 1/2 teaspoon cumin seeds (jeera)
- A pinch of asafoetida (hing)
- 1 teaspoon pomegranate powder (anardana)
- 1.5 teaspoons coriander powder (dhania)
- 1/4 teaspoon red chili powder
- 1/4 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves, chopped for garnish
For Bhature:
- 400 grams (4 cups) all-purpose flour (maida)
- 50-60 grams (1/2 cup) semolina (suji)
- 100 grams (1/2 cup) yogurt (dahi)
- 3/4 teaspoon salt
- 1 teaspoon sugar
- 3/4 teaspoon baking soda
- Oil for frying
Instructions
Preparing the Chole:
- Soak the Chickpeas: Soak the chickpeas in water overnight. Drain and rinse them.
- Cook the Chickpeas: In a pressure cooker, add soaked chickpeas, water, salt, baking soda, and tea bags. Cook for about 15 minutes after the first whistle on low heat. Remove from heat and let the pressure release naturally.
- Make the Masala: In a blender, combine chopped tomatoes, green chilies, and ginger to make a smooth paste.
- Cook the Masala: Heat oil in a pan over medium heat. Add cumin seeds and asafoetida. Once they splutter, add the tomato paste and sauté until the oil separates.
- Combine Chickpeas and Masala: Add cooked chickpeas along with some cooking water to the masala. Stir in pomegranate powder, coriander powder, red chili powder, and salt. Simmer for about 10 minutes until well combined.
- Finish: Add garam masala and garnish with fresh coriander leaves.
Preparing the Bhature:
- Make the Dough: In a large bowl, combine all-purpose flour, semolina, yogurt, salt, sugar, and baking soda. Mix well and knead into a soft dough using warm water as needed.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for at least an hour.
- Roll Out Bhature: Divide the dough into small balls. Roll each ball into a circle about 6 inches in diameter.
- Fry Bhature: Heat oil in a deep frying pan over medium heat. Once hot, gently slide in the rolled bhature. Press lightly with a slotted spoon to help it puff up. Fry until golden brown on both sides.
- Drain Excess Oil: Remove bhature from oil and place them on paper towels to absorb excess oil.
Serving
Serve hot Chole with fluffy Bhature alongside pickles and green chutney for an authentic experience.Enjoy your homemade Chole Bhature!
