Chole Bhature Recipe

Chole Bhature Recipe is a popular North Indian dish consisting of spicy chickpeas (chole) served with deep-fried bread (bhature recipe). Recipe of chhole, cook soaked chickpeas with spices like cumin, turmeric, and garam masala. Sauté onions, tomatoes, and add ginger-garlic paste for a flavorful base. For bhatura recipe, mix flour, semolina, yogurt, and baking soda to form a soft dough, then roll into rounds and deep fry until golden and puffy. Serve chole bhature dish, garnished with coriander, alongside the crispy chola bhature. This combination is often enjoyed with onion salad, green chutney, and pickle, making it a delicious and satisfying meal.

Chole bhature recipe ingredients:

Chole bhature ingredients

For Chole (Chickpea Curry):

• 1 cup dried chickpeas (or 2 cups canned chickpeas)
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 2-3 green chilies, slit
• 1 tablespoon of ginger-garlic paste
• 1 teaspoon of cumin seeds
• 1 teaspoon of coriander powder
• 1 teaspoon of cumin powder
• 1 teaspoon of garam masala
• 1 teaspoon of red chili powder
• 1 bay leaf
• 2-3 cloves
• 1 cinnamon stick
• 1 black cardamom (optional)
• 1 tablespoon tea leaves (or tea bag) tied in a muslin cloth (for color)
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish
• 3 cups of water (or as needed)

For Bhature (Deep-fried Bread):

• 2 cups all-purpose flour (maida)
• 2 tablespoons of semolina (sooji)
• 1 tablespoon of sugar
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of baking soda
• Salt to taste
• 1 tablespoon of yogurt
• 2 tablespoons oil
• Use Warm water as needed to knead the dough
• Oil for deep frying

Instructions:

chole bhature recipe step by step

chole bhature preparation

making chole bhature

For Chole (Chickpea Curry):

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1. Soak the Chickpeas: If you use dry chickpeas, soak them in water overnight. If you’re in a hurry, cook them in a pressure cooker after soaking for 6-8 hours. If using canned chickpeas, simply rinse thoroughly and skip the soaking step.                                                                               
2. Cook the Chickpeas: In a pressure cooker, combine the soaked chickpeas, water (enough to cover them), and a pinch of salt. Cook for three to four whistles, or until soft. Drain the chickpeas and reserve the cooking water.                                                                                                 
3. Prepare the Tea Bag for Color (Optional): Heat the water in a little bowl before adding the tea leaves or tea bag. Allow it to steep for 10-15 minutes, then remove the leaves and bag. The tea water will give the curry a rich brown hue.
4. Make the Curry Base:
   • Heat oil in a pan. Add cumin seeds, bay leaf, cloves, cinnamon stick, and black cardamom. Sauté for a few seconds, until fragrant.
   • Add the chopped onions and sauté until golden brown.
   • Add the ginger-garlic paste and cook for 1-2 minutes.
   • Add pureed tomatoes, green chilies, and salt. Cook till the oil starts to separate from the masala.                                                                                                                                                         
5. Add the Spices(chole bhature masala): Add coriander powder, cumin powder, red chili powder, and garam masala. Stir completely and simmer for an additional 2-3 minutes.
6. Combine Chickpeas and Curry: Put the cooked chickpeas in the pan with the tea water (or some of the chickpea boiling water). Stir to combine, then cook for 15-20 minutes on low heat, adding more water as needed to reach the desired consistency.
7. Cook: Once the spice mixture has thickened, continue to simmer for 5 minutes. Taste and adjust the seasonings. Garnish with fresh coriander leaves.                                                               

For Bhature (Deep-fried Bread):

bhatura recipe with yeast

1. Prepare the Dough:                                                                                                                                    Bhature atta           
   • In a large mixing bowl, mix up all-purpose flour, semolina, sugar, baking powder, baking soda, and salt.
   • Mix in the yogurt and oil until thoroughly combined. Gradually add warm water to make a soft dough.                                                                                                                                               
   • Rub the dough for 8-10 minutes, until it is smooth and elastic. Cover the dough with a damp washcloth and set aside for 1-2 hours.
2. Shape the Bhature:                                                                                                                                     
   • After resting, form the dough into little balls (about the size of a golf ball).
   • Roll each ball into a circle or oval with a diameter of 6-7 inches. If the dough sticks, sprinkle it lightly with flour.
3. Fry the Bhature:                                                                                                                                           
   • Heat oil in a deep frying pan over medium-high heat.
   • Gently place the rolled dough in the hot oil. Fry until it pops up and is golden brown on both sides.
   • Remove the bhature (The size in big bhature) from the oil and place on paper towels to drain any excess oil.

To Serve:

Serve the hot bhature with the spicy chole. If you like, garnish with more coriander and onions. Serve with a side of pickles and yogurt for extra flavor.

Enjoy your Chole bhature and famous chole bhature