Chole Bhature Recipe
Chole Bhature Recipe: I have a soft spot for Chole Bhature. This popular North Indian dish brings back memories of my grandmother’s kitchen, where the aroma of spicy chickpeas (Chole) and deep-fried bread (Bhature) filled the air. The combination of the soft, pillowy Bhature and the tangy, spicy Chole creates a symphony of flavors and textures in your mouth.
What is Chole Bhature?
Chole Bhature is a traditional North Indian dish made of spicy chickpeas (Chole) served with deep-fried bread (Bhature). The Chole is made by cooking chickpeas in a mixture of spices and a tangy tomato-based gravy. The Bhature is made by deep-frying a dough made of maida flour, yeast, and spices. When served together, the soft Bhature helps to balance the spiciness of the Chole.
Variations of Chole Bhature
- Amritsari Chole Bhature: This variation is made with a special spice blend and is known for its crispy texture.
- Aloo Chole Bhature: In this variation, boiled potatoes are added to the Chole for added texture and flavor.
- Chana Masala Bhature: This variation uses Chana Masala instead of Chole, resulting in a thicker, creamier gravy.
- Pindi Chole Bhature: This variation originated in the city of Rawalpindi and is known for its use of whole spices and a unique spice blend.
Nutrition in Chole Bhature
While delicious, Chole Bhature is not the healthiest of dishes. The deep-fried Bhature and spicy Chole both contain a significant amount of oil and spices, respectively. A serving of Chole Bhature can contain anywhere from 600-800 calories. However, the chickpeas in the Chole provide a good source of protein and fiber.
Step by Step Chole Bhature Recipe
Chole Bhature Recipe
Ingredients
- 1 cup Chickpeas soaked overnight or for atleast 6-7 hours
- 1/4 tsp Baking Soda
For Bhature (Bread)
- 1/2 cup suji / rava / semolina soak in water for 10 minutes
- 1 cup Water
- 2 cups all purpose flour / maida
- 2 tsp Salt
- 2 tsp Sugar
- 1/2 tsp Baking Soda
- ½ Cup yogurt / dahi / curd
- 1 tsp Oil
For Preparing Chickpeas / Chole
- 2 tsp Onions finely chopped
- 1 tbsp Pomegranate Powder Anardana Powder
- 1 1/2 cups Water
- 2 tsp Tea leaves
- 2 tbsp Oil
- 2 pcs black cardamom
- 1 pcs cinnamon
- 3-4 Cloves cardamom / Elaichi
- 1/2 tsp black pepper
- 1 tbsp Salt
- 1/2 tsp Ginger Garlic Paste
- 2 Tomato finely chopped
- 1/2 tsp Red Chilli Powder
- 1 tsp coriander powder
- 1 whole Potatoes
- 1/2 tsp Cumin powder
- 1/4 tsp Baking Soda
- 1 1/2 to 2 cups Water
For Tempering:
- 1 tbsp ghee / clarified butter
- 1 inch ginger
- 1/4 tsp carom seeds
- 2 pcs green chillies slit from medium
Instructions
Pre-Cooking Prep
- Some prep work must be completed before you begin making this delicious recipe.
- Soak chickpeas for 6-8 hours
- Chop all vegetables
- If you do not have Ginger Garlic paste, then blend ½ inch ginger and 4 garlic together
- Boil tea leaves in case if you don’t have tea bag
- It is always better to assemble all ingredients together to avoid last minute rush
For Chole Masala:
- In a pressure cooker, add soaked chickpeas, black cardamom, salt to taste, baking soda, tea bag and water as required. Pressure cook for 5 whistles. If you do not have tea bags, you can use tea leaf water instead.
- Boil the Potato separately in another pan or pressure cooker.
- In a Wok / kadai, firstly add ginger garlic paste, saute it little and then add chopped onions and fry them until they turn brown and leave their aroma. Then add chopped tomatoes and all dry masalas mentioned above. After oil released from gravy masala add cooked chole. Mix everything well to make sure the chole doesn't break.
- Adjust consistency by adding remaining chole water. Simmer for 15-20 minutes on low flame, or until chole absorbs all the flavour.
- At the end, add tempering made of ginger, green chilli and ajwain in clarified butter/ghee.
For Bhature:
- For preparing dough for bhature, in a big Pot add all purpose flour, semolina soaked in water, sugar, salt, oil, curd, baking soda and mix to combine everything well. Add water as required & knead into a smooth & soft dough without putting much pressure. Grease the dough with oil, cover & rest for 1 hour.
- Pinch a ball sized dough and roll into a slightly thick round without cracks, applying oil to prevent it from sticking. Repeat with rest of the dough, cover & rest for 15 mins.
- Roll out the dough balls into circle or oblong shape, neither too thin nor thick. Heat oil in a deep wok /kadai. When the oil is sufficiently hot, add a bhatura. Press with the Spatula to puff up. Splash oil over the bhatura till they puff completely. Flip over & fry the bhatura till golden brown. Drain the bhature into tissue paper to remove excess oil.
- Voila! Chole Bhatue is ready to indulge.
Notes & Tips
- Chole: It is best to use White Chickpeas for better results. Soaking them is important. If you don’t soak them, they will not cook properly.
- Dough: You can use, wheat flour instead of all purpose flour. Traditionally, it is made like as mentioned and gives that crispiness.
- Frying Bhatura: Use only sufficient hot oil to fry bhaturas. If the oil is not hot, then Bhatura will not puff up and absorb too much oil, making them too oily.
- Using Tea Bag: tea leaves water or tea bag is used to give Chick peas that market style black look and texture. You can completely skip this step.
- Tempering: Tempering at the end to this Chole Masala Recipe, gives nice aromatic flavor and richness to the recipe.
- Ingredients: Find these ingredients at Indian specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
- It’s a Must Try for all Foodies!
Nutrition Information (Note: Approximate)
FAQs – Chole Bhature Recipe
For more, check out our recipes section or other Articles.
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