Chole Bhature Recipe is a popular North Indian dish that mix of spicy chickpea curry (chole recipe) by served with fried bread (bhature). This tasty dish is loved by people for its rich flavors and aromatic spices. Making of Chole Bhature recipe at home gives us to customize the dish as per our taste preferences and freshness also. So follow this step-by-step guide to create a memorable meal for your family or friends.
About Chole Bhature Recipe
Chole bhature recipe is a special dish is originated from Punjab and Delhi kitchen. The chole bhature recipe is defines the chole recipe for its tangy and spicy gravy, and bhature is for a soft, crispy, and fluffy bread. Each and every kitchen has its own taste. You can make it more spicy. The more spicy chole you make, more taste you get.
If you are in North India, especially in Delhi if you ask them what is the best thing you craving for every time they told you about chole bhature recipe.
As a side you can serve this dish with lemon wedges, slice onions, Pickles like (green chili with powder mustard pickles, lemon pickles, mango pickles). So come along with me and make Chole Bhature Recipe with simple and tasty way,
Ingredients
For Chole (Punjabi Style):
- 2 cups dried chickpeas (chole)
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt to taste
- 2 tablespoons cooking oil
- Fresh coriander leaves for garnish
For Bhature:
- 2 cups all-purpose flour (maida)
- 1/2 cup plain yogurt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Salt to taste
- 2 tablespoons cooking oil
- Oil for deep frying
For Masala (Whole Spices):
- 2 bay leafs
- 2 dried chili
- 1 tablespoon coriander seed
- 1 inch cinnamon stick
- 3-4 cloves
- 3 green cardamom
- 1 black cardamom
- 1 teaspoon cumin seed
- 1 teaspoon funnel seed
- 1 teaspoon amchur powder
Instructions
Preparing Chole:
Soak the Chickpeas:
Take 2 cup dried chickpeas and rinse the dried chickpeas 2-3 times and soak them in 4-5 cup of water for overnight or at least for 6-8 hours. This process helps to soften the chickpeas and reduces cooking time.
Cooking the Chickpeas:
Take a pressure cooker, rinse the soaked chickpeas then add chickpeas along with 2-3 cup of normal water and a pinch of salt, and 2 tea bag, or take 1 cup of water let it boil and add 1½ tablespoon tea leafs, now strain it by strainer and add to the chole. Add bay leafs, cinnamon stick, cloves, green cardamom, and black cardamom.
Let it boil for about 4-5 whistles or until the chickpeas are well cook and soft. Alternatively, you can cook them in a pot until soft, which may take longer time.
Make Chole masala (whole spices powder)
Take a frying pan, and dry roast the masala (whole spices) till they turn light brown, then let them cool for 2-3 min to start crunchy. Now grind it and make a fine spices powder.
Masala for Gravy
Take a pan and heat 2-3 tablespoon oil, add cumin seeds, 2 green cardamom, 3 cloves, 1 bay leaf, 1 inch cinnamon stick. When spices are start splutter, add 2 big chopped onions and green chilies, and saute everything until onions turn golden brown. Or you can take onions pure. When the raw smell of onions are vanishes,
Add ginger-garlic paste and saute for 2-3 minutes. Do not cook the masala on high flame, it might burn your spices. Now add tomato pure and cook till the moisture of tomatoes become less.
Spice it Up:
Now, add turmeric powder, coriander powder, red chili powder, salt, and the chole masala. And mix well and cook the spices for a couple of minutes until they leaves the fragrant.
Simmering:
Pour the cooked chickpeas along with its water into the masala, you can adjust the water as per your required consistency. Stir well and let it simmer on low heat for about 15-20 minutes to let the flavors to mix together. Adjust the consistency by adding more water as you need the gravy.
Finishing Touch:
Finally, sprinkle garam masala and stir it for more 1 minute. Now the Chole is ready for Chole Bhature recipe.
You can give a tadka to chole recipe, take a tadka pan heat it over low or medium flame, heat 1 tablespoon oil and add 2 slit green chili and hing (asafoetida), some ginger julienne and a little red chili powder, now pour it directly to the chole and cover it for some time to chole absorb the tadka.
Sprinkle some chopped coriander leaves over the chole. Mix gently and turn off the heat. Your tasty and tempting chole recipe is ready to be served.
try my other chole recipe
Making Bhature:
Preparing the Dough:
Take a large mixing bowl, combine all-purpose flour (maida), yogurt, baking powder, baking soda, salt, and oil, mix well to create a crumbly mixture.
Kneading:
Slowly add water to the mixture and start knead the mixture to make a smooth and elastic dough. Knead the the dough till it becomes pliable and stretchy.
Knead the dough that much, when you press it with your finger, a dent will appear in it.
The dough you are making should be soft but not sticky or not hard. Cover the dough and let it rest for about 1 hour by using a damp cloth or a lid.
Dividing the Dough:
After resting the dough, divide the dough into small orange-sized balls. Roll each ball by using your both palms to make them smooth and round balls.
Rolling Bhature:
Take a deep frying pan heat oil over medium to high heat, you need 2 cup of oil or take as much oil as you need till all the bhature are fried perfectly.
Take a dough ball and roll it out into a small circle or oval shape by using a rolling pin. The thickness should be medium, neither too thick nor too thin. If you are making it for first time it can be imperfect but no worry fry it well.
Frying Bhature:
Carefully add the rolled bhature into the hot oil, press gently with a slotted spoon to help the bhature puff up automatically. Fry them from both sides till they are golden brown and crispy. Then remove from the oil and drain excess oil on paper towels from the bhatura.
Repeat:
Follow and repeat the same process with the remaining dough balls, rolling and frying them till all the bhaturas are fry.
Serving
Serve the hot and spicy chole bhature recipe in a serving bowl garnished with fresh coriander leaves.
- Accompaniment the chole with hot bhature.
- You can also serve sliced onions, lemon wedges, achar (pickles), and green chilies on the side for extra flavor to Chole Bhature Recipe.
My Other Recipe:
Tips and Variations:
- Masala: To add more depth of flavor to your chole, you can add garam masala, chole masala, and amchur powder. If you have homemade chole masala then you should skip the garam masala and chole masala.
- Pure: Tomato and onion pure is optional but making masala by using pure is gives us a perfect and smooth gravy.
- Substitute: If you are trying to make a healthier version of chole bhature recipe, then you can substitute whole wheat flour for the all-purpose flour in the bhature recipe. Whole wheat flour gives us fiber and nutrients while it maintains the softness and flavor of the bread.
- Adding Tea: You can use tea bags, if you do not have it, you can try or I prefer to make it by using loose tea leafs, just take water, tea leafs and heat it, then strain the water and add to the chole.
- Tadka: In tadka the green chili seeds start splutter so before adding the green chili you just need to do is take a knife and make 2-3 whole/cut to the whole chili. Tadka is optional, but i love it so you can skip this process.
- Oil: Pour enough oil in the frying pan so that the bhature gets immersed in oil and puffs up properly.
- Bhature: You can stuff the bhature with so many filling like mash potatoes, paneer and coriander leaves. Just need to filling the stuffing in center of the dough, seal it from the edges and roll it out, then fry it.
Frequently Asked Questions (FAQ)
Q: Can I use canned chickpeas instead of dried chickpeas for making chole?
Yes, you can use canned chickpeas as a alternative. However, the texture and flavor of chole may vary slightly if I compare it with dried chickpeas, rinse the canned chickpeas well before using them to the chole bhature recipe.
Q: How long does it take to cook dried chickpeas in a pressure cooker?
Basically, dried chickpeas take about 3-4 whistles in a pressure cooker to cook until tender. However, the exact time of cooking may vary or depending on the type of the chickpeas. And the main thing is the heat you are giving to chole on high flame give 3-4 whistles and low flame give 3 whistles.
Q: Can I make the dough for bhature in advance?
Absolutely, preparing the dough for bhature in advance and store it for up to 10 hours. This process gives time to ferment the dough slightly, and enhance the texture.
Q: How can I make the chole spicier?
If you want a spicier chole, you can increase the amount of red chili powder or add green chilies to the recipe. You can also adjust the spice level by adding cayenne pepper or chili flakes to the chole bhature recipe.
Q: Is it necessary to rest the dough for bhature?
Resting the dough for bhature is necessary as it gives the dough gluten to relax, softer and more pliable bread. Give resting the dough also helps it to ferment slightly, which enhances the flavor and texture of the bhature.
Conclusion
Homemade Chole Bhature recipe gives a healthy, fresh, and hygiene dish. By following this step by step instruction, you can make a tasty, crunchy bhature, and tangy and mouth watering chole recipe in your kitchen. I am sure if you make this chole bhature recipe once you will crave for it again and again, so lets try it once.
Nutrition Information for Chole Bhature (Per Serving)
Serving Size: 1/4 of the Recipe
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 380 |
| Carbohydrates | 56g (19%) |
| Protein | 14g (28%) |
| Total Fat | 12g (18%) |
| – Saturated Fat | 1.5g (8%) |
| – Polyunsaturated Fat | 3g |
| – Monounsaturated Fat | 6g |
| – Trans Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 600mg (25%) |
| Potassium | 980mg (28%) |
| Fiber | 15g (60%) |
| Sugar | 9g |
| Vitamin A | 1000IU (20%) |
| Vitamin C | 60mg (100%) |
| Calcium | 140mg (14%) |
| Iron | 5mg (28%) |
Percent Daily Values are based on a 2000 calorie diet.
This nutritional information is approximate and may vary depending on specific ingredients used and cooking methods.