Chole Bhature is a popular North Indian dish that consists of two main components: chole (spiced chickpeas) and bhature (fried bread).
Chole Bhature
4
servings20
minutes15
minutesChole Bhature is often served together as a combination, with the spiced chickpeas (chole) and the fried bread (bhature) complementing each other. It is a popular and indulgent street food as well as a festive or special occasion dish in Indian cuisine. The dish is commonly accompanied by side items such as pickles, sliced onions, and yogurt.
Ingredients
- Chole (Spiced Chickpeas)
1 cup dried chickpeas (soaked overnight in water)
1 large onion, finely chopped
2 large tomatoes, pureed
2 teaspoons ginger-garlic paste
1-2 green chilies, finely chopped
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon red chili powder (adjust to taste)
Salt to taste
2 tablespoons oil
Fresh coriander leaves for garnish
- Bhature (Fried Bread)
2 cups all-purpose flour (maida)
1/2 cup semolina (sooji)
1/2 cup yogurt
1 teaspoon sugar
1/2 teaspoon baking soda
Salt to taste
Water (as needed)
Oil for frying
Directions
- Chole (Spiced Chickpeas)
- Boil the soaked chickpeas in a pressure cooker until they are tender. Drain and set aside.
- In a pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
- Add pureed tomatoes and cook until the oil starts to separate from the masala.
- Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a couple of minutes.
- Add the boiled chickpeas to the masala and stir to coat them evenly. Add water if needed to achieve the desired consistency.
- Simmer the chole on low heat for 15-20 minutes, allowing the flavors to meld. Sprinkle garam masala and garnish with fresh coriander leaves.
- Bhature (Fried Bread)
- In a large bowl, combine all-purpose flour, semolina, yogurt, sugar, baking soda, and salt.
- Knead the ingredients into a soft and smooth dough. Add water if necessary. Cover the dough and let it rest for 2-3 hours.
- Divide the dough into small balls. Roll each ball into a small disc using a rolling pin.
- Heat oil in a deep pan for frying. Once the oil is hot, gently slide in the rolled bhature and fry until they puff up and turn golden brown.
- Remove the bhature and drain excess oil using a paper towel.
