Chole Bhature:

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A North Indian dish consisting of deep-fried bread (bhature) served with spicy chickpea curry (chole).

Chole Bhature is a popular North Indian dish consisting of spicy chickpea curry (chole) served with deep-fried bread (bhature). Here’s a recipe for making Chole Bhature at home:

Ingredients:

For the Chole (Chickpea Curry):

For the Chole:

  • 2 cups dried chickpeas (or 2 cans of cooked chickpeas)
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2-3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2-3 green chilies, finely chopped (adjust to your spice preference)
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1 cinnamon stick
  • 2-3 cloves
  • 2-3 green cardamom pods
  • 1 teaspoon turmeric powder
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons cooking oil
  • Fresh coriander leaves for garnish

For Bhature:

  • 2 cups all-purpose flour
  • 1/2 cup yogurt
  • 1 teaspoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Salt to taste
  • Water, as needed
  • Cooking oil for deep frying

Instructions:

For the Chole (Chickpea Curry):

  1. If using dried chickpeas, soak them in water overnight or for at least 8 hours. Drain and rinse.
  2. In a pressure cooker or a large pot, add the soaked chickpeas, water (enough to cover the chickpeas), and a little salt. Pressure cook for 2-3 whistles (or simmer in a pot for about 45-50 minutes) until the chickpeas are tender but not mushy. Drain and set aside.
  3. In a separate pan, heat oil over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for a minute until aromatic.
  4. Add the chopped onions and sauté until they turn golden brown.
  5. Stir in the minced garlic, grated ginger, and green chilies. Sauté for a couple of minutes until the raw smell disappears.
  6. Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
  7. Add the dry spices: turmeric powder, ground coriander, ground cumin, red chili powder, and salt. Cook for a few minutes until the spices are well incorporated.
  8. Add the cooked chickpeas and mix well, allowing them to absorb the flavors of the spices.
  9. Add water (about 1 to 1.5 cups) to achieve the desired consistency for the curry. Simmer for 10-15 minutes, allowing the flavors to meld together. Adjust the seasoning as needed.
  10. Stir in the garam masala and cook for an additional 2-3 minutes. Garnish with fresh coriander leaves.

For Bhature:

  1. In a mixing bowl, combine all-purpose flour, yogurt, sugar, baking powder, baking soda, and salt.
  2. Knead the mixture into a soft, smooth dough. If the dough is too dry, add a little water as needed.
  3. Cover the dough with a damp cloth and let it rest for about 2 hours.
  4. After resting, divide the dough into small, equal-sized balls. Roll each ball into a smooth, round disc (about 6 inches in diameter).
  5. Heat oil in a deep frying pan or a deep fryer over medium-high heat.
  6. Carefully slide a rolled bhatura into the hot oil. It should puff up and turn golden brown. Fry on both sides until they are crisp and golden.
  7. Remove the bhature with a slotted spoon, allowing excess oil to drain.

Serve the hot and puffed bhature with the delicious chole (chickpea curry). You can also serve them with some chopped onions, pickle, and a wedge of lemon. Enjoy your homemade Chole Bhature!

chole bhatore

Chole Bhature is a popular North Indian dish consisting of spicy chickpea curry (chole) served with deep-fried bread (bhature). Here's a recipe for making Chole Bhature at home:
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine Indian
Calories 700 kcal

Equipment

  • 1 presurecooker
  • 1 mixing boul
  • 1 cooking pan
  • 2 spatula
  • 1 frying pan
  • 1 measureing cup

Ingredients
  

for chole

  • 2 cup 2 cups dried chickpeas (or 2 cans of cooked chickpeas)
  • 1 onion
  • 2 tomatoes
  • 2or3 garlic cloves
  • minced1-inch piece of ginger, grated2-3 green chilies, finely chopped (adjust to your spice preference)
  • grated2-3 green chilies, finely chopped (adjust to your spice preference)1
  • 1 teaspoon cumin
  • 1 bay leaf
  • 1 cinnamon stick
  • 2-3 cloves
  • 2-3 green cardamom pods1
  • 1 teaspoon turmeric powder2
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin1
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masalaSalt to taste2 tablespoons cooking oilFresh coriander leaves for garnish
  • Salt to taste2 tablespoons cooking oilFresh coriander leaves for garnish
  • tablespoons cooking oilFresh
  • coriander leaves for garnish

for bhature

  • 2 cups 2 cups all-purpose flour
  • 1/2 cup cup yogurt
  • 1 tea spoon sugar
  • 1/2 tbs baking powder
  • salt to taste
  • water as needed
  • cooking oil for deepfrying

Instructions
 

for the chole

  • dried chickpeas, soak them in water overnight or for at least 8 hours. Drain and rinse.
  • .In a pressure cooker or a large pot, add the soaked chickpeas, water (enough to cover the chickpeas), and a little salt.
  • Pressure cook for 2-3 whistles (or simmer in a pot for about 45-50 minutes) until the chickpeas are tender but not mushy. Drain and set aside.
  • In a separate pan, heat oil over medium heat.
  • Add cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for a minute until aromatic.
  • Add the chopped onions and sauté until they turn golden brown.
  • Stir in the minced garlic, grated ginger, and green chilies. Sauté for a couple of minutes until the raw smell disappears
  • Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
  • Add the dry spices: turmeric powder, ground coriander, ground cumin, red chili powder, and salt. Cook for a few minutes until the spices are well incorporated.
  • .Add the cooked chickpeas and mix well, allowing them to absorb the flavors of the spices.Add water (about 1 to 1.5 cups) to achieve the desired consistency for the curry. Simmer for 10-15 minutes, allowing the flavors to meld together. Adjust the seasoning as needed.Stir in the garam masala and cook for an additional 2-3 minutes. Garnish with fresh coriander leaves.
  • Add water (about 1 to 1.5 cups) to achieve the desired consistency for the curry. Simmer for 10-15 minutes, allowing the flavors to meld together.
  • Adjust the seasoning as needed.Stir in the garam masala and cook for an additional 2-3 minutes. Garnish with fresh coriander leaves.

for the bhature

  • In a mixing bowl, combine all-purpose flour, yogurt, sugar, baking powder, baking soda, and salt.Knead the mixture into a soft, smooth dough. If the dough is too dry, add a little water as needed.
  • Cover the dough with a damp cloth and let it rest for about 2 hours.
  • After resting, divide the dough into small, equal-sized balls. Roll each ball into a smooth, round disc (about 6 inches in diameter).
  • Heat oil in a deep frying pan or a deep fryer over medium-high heat.
  • Carefully slide a rolled bhatura into the hot oil. It should puff up and turn golden brown. Fry on both sides until they are crisp and golden.Remove the bhature with a slotted spoon, allowing excess oil to drain.
  • Serve the hot and puffed bhature with the delicious chole (chickpea curry). You can also serve them with some chopped onions, pickle, and a wedge of lemon. Enjoy your homemade Chole Bhature!

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