Indian Recipe – Chole Bhature
Chole bhature is one of the most popular punjabi recipe which is now liked almost all over india and even abroad. chole stands for a spicy curry made with white chickpeas and bhatura is fried leavened flat bread.
Chole bhature is a spicy, tasty and a heavy dish. i have eaten this dish at many places in punjab and delhi. each restaurants or dhabas have their own flavors and taste in the chole. in some places it is very spicy, at other places it has tangy taste and the consistency of the curry also varies from slightly thick to semi-dry and dry.
This recipe of chole has spicy flavors. this is my mom’s recipe of chole and unlike other versions of chole recipes posted on the blog, this one has a homely taste and flavor. it does not taste like the restaurant or dhaba versions but taste very good. if you are looking for restaurants versions of chole recipe then you can also check punjabi chole and amritsari chole recipe to go along with bhature.
Even the bhature size and flavor varies from restaurants to restaurants. the bhature should ideally be less oily and should puff fully. they should ideally be eaten hot and fresh. if you parcel the bhature from a restaurant then you won’t get the real taste as they become limp and dense.
Ingredients of Chole Bhature
1 cup dried small chickpeas or regular chickpeas/chole/safed chana (canned chickpeas can also be used) or 1.5 cups regular dried chickpeas.
1 green chilli, slit (hari mirch)
1 tsp coriander powder (dhania powder)
¼ tsp red chilli powder (lal mirch powder)
½ tsp turmeric powder (haldi)
1 tsp garam masala powder or chole masala
½ or 1 tsp dry mango powder (amchur powder)
a pinch of asafoetida/hing (optional)
black salt or rock salt as required
2 cups water to be added later
whole garam masala/spices
1 tsp cumin seeds
1 large indian bay leaf (tej patta)
2 inch cinnamon (dal chini)
2-3 cloves (laung)
2 green cardamom (choti elachini)
2-3 black peppercorn
ground paste ingredients
1 medium size onion, chopped
2 medium size tomatoes, chopped
½ inch ginger/adrak, chopped
3-4 garlic cloves, chopped
1 green chili, chopped
for bhatura recipe you can read the following step by step recipes:
quick – aloo/potato bhatura
easy bhatura recipe
Instructions of Chole Bhature
1.first soak the chickpeas/chole in enough water overnight or for 7-8 hours.
2.drain the water and cook the chole with water+salt in a pressure cooker or a pot.
3.you can also add a pinch or two of baking soda while cooking the chole.
4.strain the chole and keep aside.
5.make a fine paste of the onions, tomatoes, ginger, garlic and green chili in a grinder or blender
6.no need to add water while making the paste as the juice of the tomatoes will help in making the paste.
7.keep the paste aside.
8.heat oil in a pan or kadai/wok.
9.fry the whole garam masala/spices mentioned above till the oil become fragrant.
10.don’t burn them.
11.add the ground paste and saute till the oil starts to leaves the sides of the paste.
12.stir while sauting so that the paste does not stick to the pan.
13.add all the dry spice powders – turmeric, red chili powder, coriander and dry mango powder.
14.stir and saute for a minute.
15.add the cooked chole and stir.
17.add salt and stir.
18.simmer on a low or medium flame for 12-15 minutes till the curry thickens.
19.don’t cover the pan.
21.add slit green chilies and garam masala powder or chole masala.
22.stir and simmer for a minute or two.
23.check the seasoning and add more salt or spice powders if required.
24.garnish chole with coriander leaves.
25.serve chole with onion slices, lemon wedges along with bhatura.
26.you can also garnish the chole with some slit green chilies and julienned gingers.
27.enjoy the chole bhature.