Chole Bhature Ingredients
For Chole (Chickpea Curry):
- 2 cups of dried chickpeas (chole), soaked overnight
- 2 medium-sized onions, finely chopped
- 2 tomatoes, finely chopped
- 2-3 green chilies, slit
- 1-inch piece of ginger, grated
- 4-5 cloves of garlic, minced
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2-3 cloves
- 1 cinnamon stick
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder (adjust to your spice preference)
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garam masala
- Salt to taste
- Cooking oil
- Fresh coriander leaves for garnish
For Bhature (Fried Bread):
- 2 cups of all-purpose flour (maida)
- 1/2 cup of yogurt
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- Salt to taste
- Water for kneading
- Oil for deep frying
Cooking Instructions for Chole Bhature
Making Chole (Chickpea Curry):
Step 1: Cook Chickpeas
Drain the soaked chickpeas and rinse them. In a pressure cooker, add the chickpeas with enough water and cook until they are soft and tender. This typically takes about 15-20 minutes after the first whistle. Drain and set aside.
Step 3: Prepare the Masala Base
Heat oil in a large pan. Add cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté until they release their aroma.
Step 3: Sauté Aromatics
Add chopped onions, green chilies, grated ginger, and minced garlic. Sauté until the onions turn golden brown.
Step 4: Add Tomatoes
Stir in the finely chopped tomatoes and cook until they become soft and mushy.
Step 5: Spices and Chickpeas
Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well. Add the cooked chickpeas and cook for 5-7 minutes, allowing the flavors to meld.
Step 6: Simmer and Garnish
Add garam masala and a little water to adjust the consistency of the curry. Simmer for a few more minutes. Garnish with fresh coriander leaves.
Making Bhature (Fried Bread):
Step 1: Prepare the Dough
In a mixing bowl, combine all-purpose flour, yogurt, baking powder, baking soda, and salt. Knead the mixture into a soft and smooth dough. Add water as needed.
Step 2: Rest the Dough
Coat the dough with a little oil, cover it, and let it rest for at least 2 hours. This allows it to ferment and become soft.
Step 3: Shape the Bhature
Divide the dough into small, equal-sized portions. Roll each portion into a ball and flatten it with your palms. Roll out each ball into a circular shape, about 6-7 inches in diameter.
Step 4: Deep Fry
Heat oil in a deep frying pan or kadai. Once the oil is hot, carefully slide in the rolled bhature. Fry them until they puff up and turn golden brown on both sides. Remove them from the oil and drain on paper towels.
Serving Chole Bhature
Serve the hot and spicy chole with the soft and fluffy bhature. Accompany this delightful combination with chopped onions, lemon wedges, and a side of pickles for an authentic North Indian experience.
Try out our Aloo Gobhi and Aloo Paratha Recipe