Chole bhature

Here’s a complete and authentic Chole Bhature recipe — a beloved North Indian combo featuring spicy chickpea curry (chole) and deep-fried fluffy bread (bhature). Perfect for breakfast, brunch, or festive meals.


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🍛 Chole Bhature Recipe

Serves: 3–4 | Prep + Cook Time: ~1.5 hours (excluding soaking)


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🥣 Part 1: Chole (Spiced Chickpea Curry)

(If you already have the chole recipe, skip to Bhature below)

🧾 Ingredients

1 cup dried chickpeas (soaked overnight) or 2 cups canned

3 cups water

1 tea bag (for dark color, optional)

1 bay leaf

1 tbsp oil or ghee

1 tsp cumin seeds

1 onion – finely chopped

1 tsp ginger-garlic paste

2 tomatoes – pureed or finely chopped

1/4 tsp turmeric

1 tsp coriander powder

1/2 tsp cumin powder

1–1.5 tsp chole masala (or garam masala)

1 tsp red chili powder

Salt to taste

1/2 tsp amchur (dry mango powder) or lemon juice

Fresh coriander to garnish


🍳 Instructions

1. Boil chickpeas: In a pressure cooker, boil soaked chickpeas with water, salt, bay leaf, and a tea bag for 6–7 whistles until soft. Discard tea bag.


2. Cook masala: Heat oil, add cumin seeds, then onions. Sauté until golden. Add ginger-garlic paste and sauté for a minute.


3. Add tomato puree and cook until oil separates.


4. Add turmeric, coriander, cumin powder, chili powder, and chole masala. Mix well.


5. Add cooked chickpeas with some water. Simmer for 15–20 minutes.


6. Mash a few chickpeas to thicken. Finish with amchur or lemon juice. Garnish with coriander.




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🍞 Part 2: Bhature (Fluffy Fried Bread)

🧾 Ingredients

2 cups all-purpose flour (maida)

2 tbsp semolina (sooji) – optional, for crispiness

1/2 cup curd (yogurt)

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1–2 tsp sugar

2 tsp oil (plus more for deep frying)

Warm water – as needed for kneading


🍳 Instructions

1. Make dough: In a mixing bowl, combine flour, semolina, salt, sugar, baking powder, baking soda. Add curd and oil. Mix and knead with warm water into a soft, non-sticky dough.


2. Rest: Cover and let rest for 2 hours at room temperature.


3. Roll: Divide into equal balls. Roll into medium-thick discs (don’t roll too thin).


4. Fry: Heat oil in a deep pan. Once hot, fry bhature one at a time. Gently press with a slotted spoon to help puff up. Fry until golden on both sides.


5. Drain: Remove and place on paper towels to drain excess oil.




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✅ Serve Hot With:

Chole

Sliced onions & lemon wedges

Green chutney or pickle

Lassi or chai on the side



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Would you like a stuffed bhature version, kulcha, or a Delhi street-style chole bhature plating idea next?


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