Chole Bhature

Name: Chole Bhature
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 2-3 servings
Ingredients: 1 cup Chickpea, dried; 3 cups water; 1 teaspoon baking soda; 2 tablespoons vegetable oil; 1 teaspoon Cumin, seeds; 1 large Onion, finely chopped; 2 teaspoons ginger-garlic paste; 2 medium Tomato, pureed; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon coriander powder; 1 teaspoon garam masala; 1 teaspoon Amchur, dried mango powder; 1 teaspoon salt; 2 tablespoons Cilantro, chopped; 2 cups Flour; 1 tablespoon Semolina; 1 teaspoon sugar

Veg Vegan

Spiced chickpea curry with deep-fried bread — kabuli chana soaked overnight and cooked with tea bags (for the dark colour), then simmered in a bold masala of dried pomegranate, amchur, black cardamom, and chole masala until the chickpeas are deeply flavoured and the gravy is thick and dark. Served with enormous puffed bhature (leavened white-flour bread fried in oil until balloon-like). Eaten at breakfast and lunch at every street corner in Delhi with raw onion and pickle. The most iconic Delhi street meal.

Cuisines

Punjabi Delhi Indian

Best for

Breakfast Lunch

Build a full meal around Chole Bhature

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 60 min Total: 80 min 2-3 servings

Ingredients

	1 cup	Chickpea , dried
	3 cups	Water
	1 teaspoon	Baking soda
	2 tablespoons	Vegetable oil
	1 teaspoon	Cumin , seeds
	1 large	Onion , finely chopped
	2 teaspoons	Ginger-garlic paste
	2 medium	Tomato , pureed
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Coriander powder
	1 teaspoon	Garam masala
	1 teaspoon	Amchur , dried mango powder
	1 teaspoon	Salt
	2 tablespoons	Cilantro , chopped
	2 cups	Flour
	1 tablespoon	Semolina
	1 teaspoon	Sugar

Instructions

1 Wash and soak the chickpeas overnight in water with baking soda.
2 Drain and rinse the chickpeas, then pressure cook with 3 cups of water until soft.
3 Heat oil in a pan, add cumin seeds and let them splutter.
4 Add chopped onions and sauté until golden brown.
5 Stir in ginger-garlic paste and cook for a minute.
6 Add tomato puree, turmeric, red chili powder, and coriander powder. Cook until oil separates.
7 Add cooked chickpeas along with the cooking water, salt, and garam masala. Simmer for 10-15 minutes.
8 Stir in amchur powder and garnish with coriander leaves.
9 For the bhature, mix flour, semolina, sugar, salt, and oil in a bowl.
10 Add yogurt and knead into a soft dough. Cover and let rest for 30 minutes.
11 Divide dough into small balls, roll each into a circle.
12 Heat oil in a deep pan and fry each bhatura until golden and puffed.
13 Serve hot with prepared chole.

Tips

For a richer flavor, add a pinch of asafoetida (hing) while tempering the cumin seeds.