Chole Bhature - The Ultimate North Indian Comfort Food

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Chole Bhature - The Ultimate North Indian Comfort Food

Chole Bhature is a beloved and iconic dish from North India, a quintessential Punjabi delight that's enjoyed for breakfast, brunch, or a hearty meal. It's a delectable combination of spicy and tangy chickpea curry (Chole) served with fluffy, deep-fried leavened bread (Bhature). The contrast between the soft, pillowy bhature and the robustly flavored chole, often accompanied by pickled onions, green chilies, and a dollop of yogurt, makes for an incredibly satisfying and indulgent experience. While it might seem intimidating to make at home, this recipe simplifies the process, bringing the flavors of a traditional Punjabi dhaba (roadside eatery) right to your kitchen!

Preparation Time: 30 minutes (active) + 8-10 hours (chickpea soaking) + 2-3 hours (bhature dough resting)

Cooking Time: 45-60 minutes

Total Time: Approximately 1 hour 15 minutes - 1 hour 30 minutes (active time) + inactive times

Difficulty: Medium to Advanced (due to dough handling and deep frying)

Serve: 2

INGREDIENTS

For the Chole (Chickpea Curry):

ü  1 cup (200g) Dried Chickpeas (Kabuli Chana), soaked overnight (8-10 hours)

ü  1 small tea bag or a piece of cloth with 1/2 tsp tea leaves (for color, optional)

ü  1 Bay Leaf (तेज पत्ता)

ü  2-3 Green Cardamom Pods (हरी इलायची)

ü  1 inch Cinnamon Stick (दालचीनी)

ü  2-3 Cloves (लौंग)

ü  1 tbsp Oil or Ghee (तेल या घी)

ü  1 medium Onion (प्याज) finely chopped.

ü  1 tsp Ginger-Garlic Paste (अदरक-लहसुन पेस्ट)

ü  1 medium Tomato (टमाटर) pureed or finely chopped.

ü  1/2 tsp Turmeric Powder (हल्दी पाउडर)

ü  1 tsp Red Chili Powder (लाल मिर्च पाउडर) (adjust to taste)

ü  1.5 tsp Coriander Powder (धनिया पाउडर)

ü  1 tsp Cumin Powder (जीरा पाउडर)

ü  1 tsp Chole Masala Powder (छोले मसाला पाउडर) (store-bought or homemade)

ü  1/2 tsp Amchur (Dry Mango Powder - अमचूर) (optional, for tang)

ü  1/4 tsp Garam Masala (गरम मसाला)

ü  1/2 tsp Kasuri Methi (Dried Fenugreek Leaves - कसूरी मेथी), crushed (optional)

ü  Salt (नमक) to taste

ü  2 cups Water (पानी) (for curry)

ü  Fresh Cilantro (हरा धनिया), chopped for garnish

For the Bhature (Fried Bread)

ü  1 cup (120g) All-Purpose Flour (Maida - मैदा)

ü  1 tbsp Semolina (Sooji - सूजी) (fine variety, for crispiness)

ü  1/2 tsp Sugar (चीनी)

ü  1/4 tsp Baking Soda (बेकिंग सोडा)

ü  1/4 tsp Salt (नमक)

ü  1 tbsp Yogurt (दही)

ü  1 tbsp Oil or Ghee (तेल या घी)

ü  1/4 - 1/2 cup Warm Water (गर्म पानी) (or milk) for kneading

ü  Oil (तेल) for deep frying.

Tools & Equipment

  • Pressure cooker or large pot (for chickpeas)
  • Large mixing bowl (for chole and bhature dough)
  • Large heavy-bottomed pan or kadai (for chole)
  • Deep pot or kadai (for deep-frying bhature)
  • Slotted spoon or spider
  • Rolling pin
  • Tongs
  • Measuring cups and spoons

INSTRUCTIONS

Part 1: Cook the Chickpeas (Chole) (30-40 minutes)

  1. Soak: Rinse the soaked chickpeas thoroughly.
  2. Pressure Cook: In a pressure cooker, combine the rinsed chickpeas with 2.5-3 cups of fresh water, the tea bag (if using for color), bay leaf, green cardamom pods, cinnamon stick, and cloves.
  3. Cook: Pressure cook on high heat for 5-6 whistles, then reduce the heat to low and cook for another 15-20 minutes, or until the chickpeas are very tender but still hold their shape. If using a regular pot, simmer until tender (1.5-2 hours).
  4. Drain & Reserve: Once cooked, release the pressure naturally. Discard the tea bag and whole spices. Drain the chickpeas, reserving the cooking liquid.

Part 2: Prepare the Chole Masala Gravy (20-25 minutes)

  1. Sauté Aromatics: Heat 1 tbsp of oil or ghee in a large heavy-bottomed pan or kadai over medium heat. Add the finely chopped onion and sauté until golden brown (about 7-10 minutes).
  2. Add Ginger-Garlic: Add ginger-garlic paste and sauté for 1-2 minutes until fragrant.
  3. Add Tomatoes & Spices: Add the tomato puree (or chopped tomato) and cook for 5-7 minutes, stirring occasionally, until the oil separates from the mixture.
  4. Add Powders: Reduce heat to low. Add turmeric powder, red chili powder, coriander powder, cumin powder, and chole masala powder. Stir-fry for 30 seconds until fragrant. If the mixture is too dry, add a splash of the reserved chickpea cooking liquid.
  5. Combine with Chickpeas: Add the cooked chickpeas to the pan. Mix well, coating the chickpeas in the masala. Add salt to taste.
  6. Simmer: Pour in 1.5-2 cups of the reserved chickpea cooking liquid (or plain hot water if you need more). Bring it to a simmer, then cover and cook for 10-15 minutes, allowing the flavors to meld and the gravy to thicken slightly. You can mash a few chickpeas against the side of the pan to help thicken the gravy.
  7. Finish: Stir in amchur (if using), garam masala, and crush Kasuri Methi. Cook for another 2 minutes. Garnish with fresh chopped cilantro.

Part 3: Prepare the Bhature Dough (15 mins active + 2-3 hours resting)

  1. Combine Dry Ingredients: In a large mixing bowl, combine all-purpose flour, semolina, sugar, baking soda, and salt. Mix well.
  2. Add Wet Ingredients: Add yogurt and 1 tbsp oil/ghee to the dry ingredients. Mix with your fingertips until crumbled.
  3. Knead Dough: Gradually add warm water (or milk), a little at a time, and knead to form a soft, smooth, and elastic dough. Knead for 5-7 minutes until it's pliable and not sticky.
  4. Rest Dough: Apply a little oil on the surface of the dough, cover the bowl with a damp cloth or plastic wrap, and let it rest in a warm place for at least 2-3 hours (longer resting time can yield softer bhature).

Part 4: Fry the Bhature (10-15 minutes)

  1. Heat Oil: Heat enough oil for deep frying in a deep pot or kadai over medium-high heat. The oil should be hot enough (around 350-375°F / 175-190°C). To test, drop a tiny piece of dough; it should sizzle and immediately rise to the surface.
  2. Portion Dough: Divide the rested dough into 4-5 equal small balls.
  3. Roll Bhature: On a lightly oiled surface (or lightly floured, but oil is better for bhature), take one dough ball and gently roll it into an oval or round shape, about 6-7 inches in diameter. Don't roll too thin.
  4. Fry Bhature: Carefully slide the rolled bhatura into the hot oil. Gently press down on the center with a slotted spoon or tongs to help it puff up.
  5. Flip & Cook: Once it puffs up, flip it over and fry the other side until golden brown (about 30 seconds to 1 minute per side).
  6. Drain: Remove the fried bhatura with a slotted spoon and drain excess oil on paper towels.
  7. Serve Immediately: Serve hot bhature immediately with the prepared chole. Repeat for the remaining dough.

Macros (Estimated per serving, for 1.5 cups Chole & 2 Bhature, highly variable)

v  Calories: 700-1000+ kcal

v  Protein: 25-40g

v  Carbohydrates: 80-120g

v  Fat: 30-60g (variable with oil absorbed in frying)

v  Sodium: Moderate to High

Tips and Variations

  • Chickpeas Soaking: Don't skip soaking the chickpeas! It significantly reduces cooking time and makes them more digestible.
  • Tea Bag for Color: The tea bag is a common trick to give chole its characteristic dark reddish-brown color, which comes from the tannins. You can omit it if you prefer a lighter-colored chole.
  • Bhature Dough: The semolina helps in achieving a crispy texture. Don't over-knead the dough, and ensure it rests sufficiently for optimal puffiness.
  • Frying Technique: The oil must be hot enough for the bhature to puff up instantly. If the oil isn't hot enough, they'll absorb too much oil and become greasy.
  • Serving Suggestions: Chole Bhature is best served piping hot with a side of sliced pickled onions (laccha pyaaz), a few green chilies, and sometimes a dollop of fresh yogurt or a squeeze of lime.
  • Chole Masala: A good quality chole masala powder is key. You can find excellent ready-made blends in Indian grocery stores.
  • Amchur: Dry mango powder (amchur) adds a lovely tanginess to the chole. Adjust according to your preference.
  • Leftovers: Chole can be refrigerated for 2-3 days and reheats well. Bhature are best eaten fresh.

 FAQ

Q1-Why aren't my bhature puffing up?

A1: This is a common issue! Reasons could be: * Oil not hot enough: The oil temperature is crucial. * Dough not rested enough: Insufficient resting prevents the dough from developing enough elasticity and air pockets. * Dough too stiff or too soft: The dough consistency needs to be just right – soft and pliable. * Over-rolling: Rolling too thin can make it hard for the bhature to puff.

Q2- Can I use canned chickpeas for Chole?

A2: Yes, you can! Drain and rinse a 15-ounce can of chickpeas. You'll save soaking and pressure cooking time. Simply add them to the prepared masala gravy and simmer for 10-15 minutes to allow them to absorb the flavors. The taste might be slightly different from dried chickpeas cooked from scratch.

Q3- Is there a healthier alternative to deep-fried bhature?

 A3: While traditional bhature are deep-fried, you could try baking them, though the texture won't be the same. For a healthier option, you might consider serving the chole with whole wheat rotis or kulchas (pan-fried or tawa-cooked flatbreads) instead of deep-fried bhature.

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