Chole Bhature A Detailed Recipe
- Introduction:
- Chole Bhature is a popular North Indian dish that combines spicy, tangy chickpea curry (chole) with deep-fried, fluffy bread (bhature). This hearty and flavorful meal is a favorite for breakfast, brunch, or even lunch. Originating from Punjab, Chole Bhature is now enjoyed across India and beyond, often served with pickles, yogurt, or onions. Here’s a detailed recipe to help you make this delicious dish at home!
Ingredients:
- For Chole (Chickpea Curry):
- 1 cup dried chickpeas (or 2 cups canned chickpeas)
- 2 medium onions, finely chopped
- 2 tomatoes, pureed
- 1 green chili, slit
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp amchur (dry mango powder)
- 1/2 tsp cumin seeds
- 2 tbsp oil or ghee
- Salt to taste
- Fresh coriander leaves (for garnish)
- For Bhature (Fried Bread):
- 2 cups all-purpose flour (maida)
- 1/2 cup semolina (sooji)
- 1/4 cup yogurt
- 1 tsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp oil
- Water (as needed for kneading)
- Oil (for deep frying)
- Instructions:
- Step 1: Prepare the Chole:
- If using dried chickpeas, soak them overnight in water. Pressure cook with salt and enough water for 4-5 whistles until soft. If using canned chickpeas, rinse and drain them.
- Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chili, and cook for 1-2 minutes.
- Add tomato puree and cook until the oil separates.
- Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
- Add the cooked chickpeas and simmer for 10-15 minutes. Add water if needed to adjust the consistency.
- Sprinkle garam masala and amchur powder. Mix well and garnish with fresh coriander leaves.
- Step 2: Prepare the Bhature:
- In a mixing bowl, combine all-purpose flour, semolina, sugar, baking powder, baking soda, and salt.
- Add yogurt and oil. Mix well.
- Gradually add water and knead into a soft, smooth dough. Cover and let it rest for 2-3 hours.
- Givide the dough into equal-sized balls and roll them into circles or ovals, about 6-7 inches in diameter.
- Heat oil in a deep pan for frying. Gently slide the rolled bhature into the hot oil and fry until puffed and golden brown on both sides.
- Drain on paper towels to remove excess oil.
- Step 3: Serve:
- Serve hot bhature with spicy chole, sliced onions, pickles, and yogurt.
- Enjoy the crispy, fluffy bhature dipped in the flavorful chole for a complete meal.
- Tips for Perfect Chole Bhature:
- For extra flavor, add a tea bag or dried amla (gooseberry) while cooking the chickpeas.
- Ensure the oil is hot enough before frying the bhature to make them puff up.
- Adjust the spice levels in the chole according to your preference.
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