A classic North Indian dish consisting of spicy chickpea curry served with deep-fried bread.
Ingredients
For Chana (Chickpea Curry)
- 1cupdried chickpeas
- 2medium onions, finely chopped
- 2piecetomatoes, chopped
- 2piecegreen chilies, chopped
- 1inginger, grated
- 4clovegarlic, minced
- 1tspcumin seeds
- 1piecebay leaf
- 1tspturmeric powder
- 1tspred chili powder
- 1tbspgaram masala
- 1tbspcoriander powder
- 2tbspoil
- 2tbspchopped coriander leaves
- 2cupswater
- 1tbsptea leaves (optional)
For Bhature (Fried Bread)
- 2cupsall-purpose flour (maida)
- 1tspsemolina (optional)
- 1tbspsugar
- 1tspsalt
- 1tbspbaking powder
- 1tbspyogurt
- 1tbspoil or ghee
- water (as needed)
- oil for deep frying
How to make Chole Bhature
For Chana (Chickpea Curry)
Soak the chickpeas overnight or for 6-8 hours. Drain and rinse them.
Pressure cook the chickpeas with water and tea leaves (if using) for 4-5 whistles until they are soft. Set aside.
In a pan, heat oil and add cumin seeds and bay leaf.
Add the onions and sauté until golden brown. Add the green chilies, ginger, and garlic, and sauté for another 2-3 minutes.
Add the tomatoes and cook until they become soft and the oil starts to separate.
Add turmeric, red chili powder, garam masala, and coriander powder. Stir and cook the spices for 2-3 minutes.
Add the cooked chickpeas and a little water (if needed) to adjust the consistency. Cook for 10-15 minutes, allowing the flavors to combine.
Add salt to taste, and garnish with fresh coriander leaves.
For Bhature (Fried Bread)
In a mixing bowl, combine flour, semolina, sugar, salt, and baking powder.
Add yogurt and oil to the dry ingredients, and mix.
Gradually add water to form a smooth, soft dough. Knead well for about 5-7 minutes until it becomes elastic.
Cover the dough and let it rest for at least 1 hour.
After resting, divide the dough into small balls and roll them out into oval or round shapes.
Heat oil in a deep pan or kadhai. Once hot, gently slide in each bhatura and fry until they puff up and turn golden brown.
Remove the bhaturas and drain excess oil on paper towels.
Tips & Tricks
For a richer flavor, you can add a pinch of asafoetida (hing) while sautéing the onions.
If you prefer a thicker curry, mash a few chickpeas with the back of a spoon.
FAQS
How do I make Chole Bhature from scratch?
To make Chole Bhature from scratch, start by soaking 1 cup of dried chickpeas overnight. Pressure cook them until soft. For the curry, sauté onions, green chilies, ginger, and garlic, then add tomatoes and spices. Combine with the cooked chickpeas and simmer. For the bhature, mix flour, semolina, sugar, baking powder, yogurt, and oil to form a dough, let it rest, then roll and fry until golden.
Can I make Chole Bhature vegan?
Yes, you can easily make Chole Bhature vegan by omitting the yogurt and using a plant-based oil for frying. The chickpea curry is naturally vegan, so just ensure all other ingredients are plant-based.
What are some good substitutions for ingredients in Chole Bhature?
If you don't have chickpeas, you can substitute them with canned chickpeas for quicker preparation. For the bhature, whole wheat flour can be used instead of all-purpose flour for a healthier option. You can also replace yogurt with a non-dairy yogurt alternative.
How should I store leftover Chole Bhature?
Store leftover Chole in an airtight container in the refrigerator for up to 3 days. For the bhature, it's best to keep them in a separate container. Reheat the curry on the stove and the bhature in a toaster or pan to regain their texture.
What can I serve with Chole Bhature?
Chole Bhature pairs wonderfully with pickles, yogurt, or a side salad. You can also serve it with a refreshing cucumber raita or some sliced onions and lemon wedges for added flavor.
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Chef Ash
(@muslima123)
Love cooking new dishes Expert in hydrabadi and Arabi food cuisine Love cooking new dishes Expert in hydrabadi and Arabi food cuisine ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia