CHOLE BHATURE

Chole (Chana Masala)
Spicy and tangy chickpea curry made with boiled chickpeas (kabuli chana) cooked in a rich tomato-onion gravy, seasoned with traditional Indian spices like garam masala, cumin, coriander, and amchur (dry mango powder).

Bhature
Deep-fried, fluffy bread made from all-purpose flour (maida), often fermented slightly with yogurt or baking soda to puff up when fried

Popular in: Punjab, Delhi, Uttar Pradesh

Widely available in restaurants, dhabas , and street vendors across India

Chole (Spicy Chickpeas) – Serves 4

Ingredients:

• 1.5 cups dried chickpeas (or 2.5–3 cups canned chickpeas)

• 2 tbsp oil or ghee

• 1 large onion, finely chopped

• 2 medium tomatoes, finely chopped or pureed

• 1½ tsp ginger-garlic paste

• 2–3 green chilies (optional), slit

• 1 tsp cumin seeds

• 2 tsp chole masala

• 1½ tsp coriander powder

• ½ tsp turmeric

• 1 tsp red chili powder (adjust to taste)

• 1 tsp garam masala

• Salt to taste

• 1 black tea bag (optional, for color)

• Fresh coriander for garnish

• 2–2.5 cups water (adjust for gravy consistency)

Bhature – Makes 8 (2 per person)

Ingredients:

• 3 cups all-purpose flour (maida)

• 3 tbsp semolina (sooji)

• ¾ cup yogurt (dahi)

• ¾ tsp baking soda

• 1 tsp salt

• 1½ tsp sugar

• 2 tbsp oil or ghee (plus more for frying)

• ~¾ cup lukewarm water (adjust as needed)

1. Prepare the dough: Combine the ingredients like flour, baking soda, salt, sugar, and semolina. Pour in the oil and yogurt. Stir thoroughly.

2. To create a soft, malleable dough, gradually add water and knead.

3. Rest: For two hours, cover and let the dough rest.

4. Form the Bhature: Roll into 6-inch circles or ovals, or divide into 8 balls.

5. Fry: In a deep pan, heat the oil. Heat to medium-high and fry one at a time.

6. Gently press to make it inflate. Fry until golden after flipping.

7. Use paper towels to drain.

1. Soak the chickpeas: Rinse and soak 1.5 cups of chickpeas for at least 8 hours, or overnight.

2. Cooking under pressure: After draining, put it in a pressure cooker with four cups of water, salt.

3. Simmer for 6 to 8 whistles, or until tender. Take out the tea bag.

4. Get the masala ready: Now, heat two tablespoons of oil.

5. Add one teaspoon of cumin seeds and allow them to pop.

6. Add the onions and cook until they turn golden.

7. Include the green chilies and ginger-garlic paste. Cook for one minute.

8. In this, you have to cook the chopped tomatoes until they are tender and the oil separates.

9. Cook for two to three minutes after adding all the spices (red chili powder, turmeric, coriander, and chole masala).

Instructions:- Chole (Spicy Chickpeas) – Serves 4

Instructions:- Bhature Makes 8 (2 per person)

• Fermentation is Key: Use yogurt and a little baking soda in the dough. Rest the dough for at least 4–6 hours (overnight is best). This helps develop flavour and softness.

• Add Sooji/Rava Semolina: o Stir into the dough a spoonful of fine semolina. It keeps bhature soft on the inside and adds a little crunch.

• Work the dough thoroughly: o Work the dough until it is elastic and smooth. This aids in its proper cooking puffiness.

• Oil the Dough Surface: To keep the dough from drying out, lightly oil it before putting it to rest.

• Proper Oil Temperature: Heat the oil to medium-high heat. The bhature will brown fast but remain uncooked on the inside if the oil is too hot. It won't puff up if it's too chilly.

• Roll evenly: Roll the bhature in an even layer, neither too thick nor too thin. Puffing may be prevented by uneven thickness.

• Soak Chickpeas Overnight: Use dried chickpeas, soak 8–10 hours, then pressure cook. This gives a better texture than canned ones.

• Add Tea Bags While Boiling: While the chickpeas are boiling, tie one or two black tea bags in fabric. It adds a rich, deep color (similar to chole from a restaurant).

• Make Use of Freshly Ground Spices: Roast and grind your chole masala or add roasted cumin, coriander, and black cardamom to store-bought masala.

• Use Kasuri Methi & Amchur: For that traditional tang, finish the chole with a pinch of kasuri methi (dry fenugreek leaves) and amchur (dry mango powder).

• Simmer: After adding the spices, let the chole simmer; slow cooking enhances the development of the flavors.

• Mash a Few Chickpeas: To organically thicken the curry, lightly mash some boiled chickpeas into the liquid.

For Flavorful Chole (Chana Masala)

For Soft & Fluffy Bhature

Serve with lemon wedges and onion rings.

•. Mango pickle
•. Boondi or cucumber raita