Classic Chole Bhature Recipe

2023-07-12

By Arjun

Indian Cuisine

Main Course

Enjoy a delicious and popular Indian street food recipe with our Chole Bhature recipe! It is a classic dish of Punjabi cuisine, which is known for its rich and hearty vegetarian dishes. 

How to make Chole Bhature at home?

Chole Bhature consists of two parts Chole, which are spicy chickpeas or garbanzo beans cooked in a thick gravy of tomatoes, onions, and spices, and Bhature, which are deep-fried bread made with flour and yogurt. The bread is usually served with a side of raita or pickle. 

Is Chole Bhature a traditional Punjabi dish?

The dish is believed to have originated in the early 20th century in the streets of Delhi. It has since become a popular street food in Punjab, Delhi, and many other parts of India. Punjab is known for its rich and flavorful cuisine, and Chole Bhature is a classic example of it. A popular Indian main course dish that originated in the northern Indian states of Punjab and Delhi.

What are the ingredients required to make Chole Bhature?

This recipe features the use of spices like cumin, coriander, turmeric, and garam masala that gives the dish its distinctive flavor. The bread is fried in oil until it is golden brown, giving it a crispy texture, while the chole is simmered in a flavorful gravy until it is thick and spicy. This dish is sure to satisfy your taste buds.

How to serve Chole Bhature?

Such a north Indian delicacy can be served with sides such as a crispy papad or papadum which is a common accompaniment. Serve a few pieces of roasted or fried papad on the side for added crunch and texture. For beating hot days a cooling and creamy raita can also be served on the side to balance out the spiciness.

Pitfalls on Chole Bhature

 Soaking the chickpeas: Soak the chickpeas overnight to make them tender and cook faster. If you are in a hurry, you can use canned chickpeas, but the taste and texture may differ.

 Flavors and spices: Chole Bhature is a dish that is heavily flavored with various spices. It is important to use the right amount of spices to get the right flavor. Adjust the spices and salt to your taste, Enhance the Flavor.

 Creating the perfect texture: Chole should have a thick and creamy gravy that coats the chickpeas, while Bhature should be crispy on the outside and soft on the inside. Achieving the perfect texture can take some practice, but follow the recipe carefully, and you will get it right. 

 Rolling the Bhature: Rolling the Bhature can be a challenge as the dough can be sticky. Use dry flour for dusting and roll the dough into thin circles. It is important to let the Bhature rest for a few minutes before frying them.

 Frying the Bhature: Deep-frying the Bhature can be tricky. Heat the oil to medium-high and add the Bhature one at a time. Flip the Bhature gently when they start to puff up and fry them until golden brown.

Ingredients

For Chole:

• • 1 cup chickpeas

  • 1 onion, chopped

  • 1 tomato, chopped

  • 1 tbsp ginger-garlic paste

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • 1 tsp turmeric powder

  • 1 tsp red chili powder

  • 1 tsp garam masala

  • 1/4 cup oil

  • Salt to taste

For Bhature:

• • 2 cups all-purpose flour

  • 1/2 cup yogurt

  • 1 tsp sugar

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • Salt to taste

  • Oil for frying

Instructions

1. Soak the chickpeas overnight in water.

2. Heat the oil in a pressure cooker.

3. Add the chopped onions and sauté until they are golden brown.

4. Add the ginger-garlic paste and sauté for a minute.

5. Add the chopped tomatoes and cook for 5-7 minutes or until they are soft.

6. Add all the spices and salt to taste. Mix well.

7. Drain the water from the soaked chickpeas and add them to the pressure cooker.

8. Add enough water to cover the chickpeas, close the lid, and cook until the chickpeas are soft (about 15 minutes).

9. Once cooked, open the pressure cooker and adjust the consistency of the chole according to your preference. Sprinkle some garam masala for added flavor.

10. For Bhature:

11. In a large bowl, mix together the all-purpose flour, sugar, baking powder, baking soda, and salt.

12. Add the yogurt and mix well.

13. Knead the dough until it is soft and smooth (about 5-7 minutes).

14. Cover the dough and let it rest for at least 30 minutes.

15. Heat the oil in a deep frying pan.

16. Make small balls out of the dough and flatten them with a rolling pin.

17. Deep fry the bhature in the hot oil until they are golden brown on both sides.

18. Drain the excess oil on a paper towel.

19. Serve the hot chole with the crispy bhature and garnish with onion rings and lemon wedges.

Preparation Time 10 min

Cook Time 35 min

Total time 45 min

Nutrition Facts

Calories: 500

Fat: 20 g

Saturated Fat: 2 g

Carbohydrates: 68 g

Fiber: 16 g

Sugar: 6 g

Protein: 18 g

Regional Ingredients Variations of Chole Bhature

Punjabi-style Chole Bhature: This version is made with a spicy and tangy chickpea curry called chole, served with deep-fried bread made with flour and yeast called bhature. The chole is typically cooked with a mix of spices like cumin, coriander, and garam masala, and sometimes includes potatoes. It is served with pickled onions and achaar.

Delhi-style Chole Bhature: Known as "Chole Kulche", this version includes the addition of boiled and mashed chana dal to the chole curry, which gives it a creamy and thick texture, along with a mix of spices like amchur, anardana, and chaat masala. It is served with kulchas, which are soft and fluffy bread made with maida (refined flour).

Mumbai-style Chole Bhature: Called "Ragda Pattice", this version includes the addition of boiled and mashed white peas to the chole curry, which gives it a thicker texture, along with deep-fried potato patties called pattice. The dish is garnished with sev (crispy fried noodles) and chopped onions and tomatoes.

Kolkata-style Chole Bhature: Known as "Chana Bhatura", this version includes the addition of mustard oil to the chole curry, which gives it a pungent and unique flavor, along with a mix of spices like garam masala, dried red chilies, and ginger. The bhature is typically made with semolina and flour.

Amritsari-style Chole Bhature: This version is made with a dark and spicy chole curry, known as "Amritsari" Chole, made with a mix of spices like anardana, fennel seeds, and carom seeds. The bhature is typically made with maida and atta (wheat flour) and is crispy and flaky.

Hyderabad-style Chole Bhature: Known as "Chola Puri", this version includes the addition of coconut to the chole curry, along with a mix of spices like coriander, cumin, and curry leaves. The puris are deep-fried bread made with maida and served with the chole curry.

Rajasthani-style Chole Bhature: Known as "Kachori Chole", this version includes the addition of deep-fried lentil-filled bread called kachori to the chole curry, along with a mix of spices like anardana, amchur, and chaat masala. It is typically served with sev and chopped onions and tomatoes.

Share your creations with the hashtag #cholebhature and enjoy the authentic flavors of India today! #indianfood #streetfood #vegetarian #NorthIndia