Chole Bhature Recipe: A Complete Guide

Chole Bhature is one of India’s most beloved dishes, a perfect combination of spicy chickpea curry (Chole) and deep-fried, fluffy bread (Bhature). This North Indian delight is a popular street food and a favorite at home kitchens, often enjoyed as a hearty breakfast, lunch, or even dinner. The blend of robust spices in the Chole with the soft, pillowy Bhature makes this dish irresistible. Whether you’re new to Indian cuisine or looking to perfect your Chole Bhature, this guide will take you through everything you need to know.

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Ingredients

For Chole (Chickpea Curry):

• 1 cup dried chickpeas (or 2 cups canned chickpeas)
• 2 onions, roughly chopped
• 2 tomatoes, roughly chopped
• 1-2 piece ginger
• 3-4 garlic cloves
• 1 teaspoon coconut powder
• 2 tablespoons oil or ghee
• 1-2 bay leaf
• 1 cinnamon stick
• 1 star anise
• 1 black cardamom
• 1 green cardamom
• 2 teaspoon tea powder
• 2-4 cloves
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 tablespoon chole masala (available in stores)
• Salt to taste
• Fresh coriander leaves for garnish
• Lemon wedges for serving

For Bhature (Fried Bread):

• 2 cups all-purpose flour (maida)
• 2 tablespoons semolina (sooji)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons yogurt
• Water (as needed for dough)
• Oil (for deep frying)

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Step by Step Recipe

Preparing Chole (Chickpea Curry):

1. Soak and Boil Chickpeas: If using dried chickpeas, soak them overnight in water. Drain and rinse them the next day. In a muslin cloth, take star anise, cinnamon, black cardamom and some cloves. Tie it in a knot and add it to the pressure cooker with chickpeas. Boil them with a little salt until soft (about 3-4 whistles). If using canned chickpeas, rinse them thoroughly and set aside.
2. Prepare the Base Masala: In a mixer grinder add onions, tomatoes, ginger, garlic, coconut powder and make a fine paste.
3. Prepare the Masala: Heat oil or ghee in a large pan. Add mustard seeds, cumin seeds, bay leaves, curry leaves. Once they crackle, add the base masala. Sauté until the oil starts to separate from the masala.
4. Add Spices: Add turmeric, red chili powder, coriander powder, chole masala and salt to taste. Cook for another 2 minutes.
5. Combine with Chickpeas: Add the boiled chickpeas to the pan and mix well. Pour in some water to achieve your desired consistency. Use the same water in which the chick peas were boiled. Let it simmer for 15-20 minutes, stirring occasionally. Garnish with fresh coriander leaves and lemon wedges.

Preparing Bhature (Fried Bread):

1. Make the Dough: In a large mixing bowl, combine the all-purpose flour, semolina, sugar, salt. Add the yogurt, oil and mix well. Gradually add water and knead into a smooth, elastic dough. Cover the dough with a damp cloth and let it rest for 1-2 hours.
2. Shape the Bhature: After resting, divide the dough into small balls. Roll each ball into a round or oval shape, about 5-6 inches in diameter.
3. Fry the Bhature: Heat oil in a deep frying pan. Once the oil is hot, gently slide the rolled dough into the oil. Fry until the Bhature puffs up and turns golden brown on both sides. Remove and drain on paper towels.

Serving Chole Bhature:

• Serve the hot Chole with freshly fried Bhature. Pair with onion slices, pickles, and a side of yogurt or raita for a complete meal.

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Tips for Perfection

1. Perfect Bhature: To ensure your Bhature are light and fluffy, make sure to rest the dough properly. The use of semolina and yogurt in the dough adds to the softness and flavor.
2. Flavorful Chole: Use a pressure cooker to boil chickpeas for a soft texture. Freshly ground spices and a good quality chole masala will elevate the taste of the curry.
3. Balancing Spices: Taste as you go, and adjust the spices to your preference. If you like your Chole spicier, add more green chilies or red chili powder.
4. Oil Temperature: Make sure the oil is hot enough before frying Bhature, but not smoking. This ensures they puff up nicely without absorbing too much oil.

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Serving Suggestions

• Accompaniments: Serve Chole Bhature with a side of tangy tamarind chutney, green chutney, or even a refreshing cucumber raita.
• Beverages: Pair it with a glass of lassi (a traditional Indian yogurt drink) or a cup of masala chai.
• Garnishing: Garnish the Chole with fresh coriander, julienned ginger, and a squeeze of lemon for added freshness.

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Common Mistakes to Avoid

1. Undercooked Chickpeas: Not cooking the chickpeas long enough can result in a tough texture. Ensure they are tender and soft.
2. Overly Oily Bhature: If the oil is too cold, Bhature can become greasy. Make sure the oil is at the right temperature before frying.
3. Too Spicy or Bland Chole: Misbalancing spices can ruin the dish. Always taste the curry and adjust seasonings as needed.

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History and Origin

Chole Bhature traces its roots back to North India, particularly Punjab. Over the years, it has become a staple in many Indian households and a popular choice for street food lovers. The dish is believed to have originated in the early 20th century and quickly spread across India due to its unique combination of flavors and textures. Today, Chole Bhature is not just a dish but an emotion for many, symbolizing comfort and indulgence.

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Health Benefits

While Chole Bhature is often considered indulgent, it does offer some health benefits, especially when made with mindful ingredients.

• Chickpeas (Chole): Rich in protein, fiber, and essential vitamins, chickpeas are a nutritious choice that can aid in digestion, support heart health, and help manage weight.
• Bhature: Although Bhature are deep-fried, making them at home allows you to control the oil quality. Opt for healthier oils and whole-wheat flour for a more nutritious version.

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Variations

Chole Bhature has evolved over time, with various regional and contemporary twists:

• Paneer Bhature: Adding grated paneer (Indian cottage cheese) to the Bhature dough adds a rich flavor and soft texture.
• Amritsari Chole: A version that is spicier and uses a specific blend of Punjabi spices.
• Aloo Bhature: Mashed potatoes can be added to the Bhature dough for a unique twist.

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Regional Cuisines

Different regions in India have their own take on Chole Bhature:

• Punjabi Chole Bhature: Known for its bold flavors and spiciness, often served with a side of pickled onions.
• Delhi Style: The Chole here is slightly less spicy, often accompanied by a sweet-and-sour chutney.
• Mumbai Style: Chole Bhature in Mumbai is typically served with a tangy tamarind chutney and sometimes includes a sweet component.

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Frequently Asked Questions (FAQs)

1. Can I make Bhature with whole-wheat flour?
   • Yes, using whole-wheat flour will make them healthier, though the texture might be slightly denser.
2. Can I prepare Chole Bhature in advance?
   • You can prepare the Chole ahead of time, but it’s best to fry Bhature fresh for the best taste and texture.
3. How do I store leftover Chole Bhature?
   • Store the Chole in an airtight container in the refrigerator for up to 3 days. Bhature is best eaten fresh, but you can store them in an airtight container at room temperature for a day.
4. Can I freeze Chole Bhature?
   • Chole freezes well; just reheat before serving. Bhature can be frozen, but they might lose their puffiness upon reheating.
5. What can I serve with Chole Bhature for a complete meal?
   • Pair it with a side of cucumber raita, pickles, and a refreshing drink like lassi or jaljeera for a complete and satisfying meal.

Enjoy your homemade Chole Bhature, a dish that’s not just a meal but an experience full of rich flavors and delightful textures!

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To know more about Chole Bhature click here.

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