Chole Bhature

Chole Bhature

Chole Bhature AKA Chana Bhatura is a well-known North Indian Punjabi dish. The flavored dish is liked almost all over India. Chole is a spicy tangy chickpea curry and Bhatura (deep-fried puffed Indian bread) is a fluffy deep-fried leavened bread originating from the Indian subcontinent.

Chole bhature is a tasty and filling dish. The dish can be enjoyed any time of the day meal. It can be served in the morning breakfast, lunch and dinner. The dish is loved by food lovers and cherished by all. The dish cooking method varies from state to state or region. The restaurants and highway side eateries (dhabas) have different flavors and preparation for the curry. The curry can be spicy or tangy and the curry consistency varies from thick to semi-dry and dry.

Chole bhature is a spicy flavored dish. The natural spices add aroma and fragrance to the dish making it rich in taste. The size of the bhatura varies from restaurant to restaurant. The preferred prepared bread should be less oily and puff to its size.

The following is the recipe step-by-step method to prepare the chickpea curry and bhatura (fluffy deep-fried leavened bread).

Steps

  1. Soaking and Pressure cooking chickpeas – Rinse 1 cup white chickpeas a couple of times in water. Then soak them in water overnight or for 7 to 8 hours. Make sure the chickpeas are fully drowned in the water.
  2. Then drain the water.
  3. In a pressure cooker add the drained chickpeas. Add 3 cups of water and ¼ teaspoon salt. The chickpeas will take a lesser time to cook in the pressure cooker than cooking them in a pot. Add a pinch or two of baking soda (optional) while cooking chickpea.
  4. Pressure cook chickpeas for 10 to 12 whistles (15-20 mins) or till they are tender and cooked well. Once the pressure settles down on its own then open the lid of the pressure cooker and check if the chickpeas are cooked well or not. It is important to cook them till they are soft and have a melt in the mouth texture.
  5. Cooking in a pan will take more time. It can take about an hour or more. Keep a check on the chickpea to check till they soften and melt.
  6. Once the chickpea is soft, drain all the water from the chickpea and keep them aside.

Masala paste preparation

  1. Chop 1 – 2 medium-sized onion, 2 medium-sized tomatoes, 1 – 3 green chilies, 4 – 5 medium-sized garlic cloves, and 1-inch ginger. Blend the items in a jar. Do not add water as the tomato will aid in making the paste.

Chickpea gravy preparation

  1. Heat 2 to 3 tablespoons of oil in a pan or wok (kadhai).
  2. Add whole garam masala (spices) – 1 teaspoon cumin seeds, 1 large tej patta (Indian bay leaf), 2-inch cinnamon, 2 to 3 cloves, 2 green cardamoms, and 2 to 3 black peppercorns. Fry the whole spices on a medium flame till they are fragrant or pop up. Do not over fry the spices as they will burn.
  3. Add the prepared ground masala paste to the vessel and mix well. Keep stirring.
  4. Saute for 8 to 10 minutes or till the oil starts to leave the sides of the masala paste. The paste will also thicken and become glossy. Keep Stirring so that the paste does not stick to the pan.
  5. Now add the dry spices powders – ½ teaspoon turmeric powder, ¼ teaspoon red chili powder, 1 teaspoon coriander powder, 1 pinch asafoetida (hing), and ½ or 1 teaspoon dry mango powder (amchur powder). Mix the spice powders very well to the paste and saute for 1 – 2 minutes.
  6. Now add the cooked chickpea to the curry and mix well.
  7. Add 1 to 1.5 cups water or as required. The addition of water depends upon the consistency you want. Do not add too much water as the flavors will get diluted and the curry will lose the flavor of the mixed spices.
  8. Add salt to taste or as required and mix well.
  9. Cook the gravy on a low to medium flame for 12 to 15 minutes or till the gravy thickens. Stir occasionally.
  10. Mash some chickpeas with the back of a spoon. This helps in thickening the gravy. Add 1 slit green chili and 1 teaspoon garam masala powder or chole masala powder.
  11. Stir the curry occasionally and cook the gravy on a low flame for 1 – 2 minutes. The consistency of the gravy can be maintained from medium to slightly thick to semi-dry or dry. If you want a dry consistency then simmer for more time as required.

Bhatura preparation

Ingredients Required

  1. 1.5 cups all-purpose flour (maida)
  2. ⅓ cup sooji (Rava or fine semolina)
  3. ½ tablespoon oil or ghee
  4. ½ tablespoon granulated fine sugar
  5. ½ teaspoon salt or as required
  6. ¼ or ½ teaspoon baking soda
  7. ½ cup curd (yogurt)
  8. water for kneading as required
  9. oil for deep frying

Steps

  1. Combine the flour, semolina, oil, salt, sugar, and baking powder and mix well.
  2. Add yogurt and mix well.
  3. Knead into a firm dough without using warm water. Add water at regular intervals. Do not add water at once as it will lose the consistency.
  4. Apply little oil and cover it with a muslin cloth for 2 – 3 hours.
  5. Divide it into 7 – 8 equal portion balls.
  6. Using a rolling pin, roll out into an oval shape. Repeat the same with all the dough balls.
  7. Heat oil in a pan. Slide the rolled dough balls in hot oil.
  8. Deep fry till the bhaturas puff up and both sides are slightly golden brown. (Pressing the center lightly with a large frying spoon would help bhatura to puff up.)

For Serving

Garnish chole with ginger slices, coriander, and onions. Serve bhature hot with the prepared chole, onions, pickle, and lemon wedges. The curry can also be enjoyed with naan or aloo paratha or plain paratha or kulcha or tandoori roti.