Chole Bhature Recipe: A Step-by-Step Guide to Authentic, Flavorful Chickpea Curry with Puffy, Golden Bhature!

Chole Bhature

Ingredients:

For Chole (Chickpea Curry):

• 1 cup dried chickpeas (or 1 can, drained and rinsed)
• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 green chili, slit lengthwise
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon amchur (dry mango powder) or lemon juice
• Salt to taste
• Fresh cilantro for garnish

For Bhature (Fried Bread):

• 2 cups all-purpose flour
• 1/4 cup semolina (optional, for extra crispiness)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup yogurt
• Water, as needed
• Oil for deep frying

Instructions:

For Chole:

1. Soak and Cook Chickpeas: If using dried chickpeas, soak them overnight in water. Drain, rinse, and pressure cook with fresh water and a pinch of salt for about 15-20 minutes until soft. If using canned chickpeas, rinse and set aside.
2. Sauté Onions and Spices: Heat oil in a large pan over medium heat. Add cumin seeds, and let them sizzle. Add chopped onions and cook until golden brown.
3. Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and green chili. Sauté for 1-2 minutes until fragrant.
4. Add Tomatoes and Spices: Pour in the tomato puree, and add turmeric, red chili powder, coriander powder, and salt. Cook until the oil separates from the tomato mixture.
5. Add Chickpeas: Add the cooked chickpeas, along with a bit of their cooking water. Simmer for 10-15 minutes, adding more water as needed for a thick, gravy-like consistency.
6. Finish with Garam Masala and Amchur: Stir in garam masala and amchur or lemon juice. Garnish with fresh cilantro and set aside.

For Bhature:

1. Prepare Dough: In a large mixing bowl, combine flour, semolina, baking soda, salt, and yogurt. Add water gradually to form a smooth, pliable dough. Cover and let it rest for 1-2 hours.
2. Shape and Fry: Divide the dough into small balls. Roll each ball into a 6-8 inch circle. Heat oil in a deep frying pan and fry each bhatura until it puffs up and turns golden brown. Remove and drain on paper towels.

Notes:

For a spicier curry, increase the amount of red chili powder or add more green chilies. Serve hot with pickles, onions, and a side of yogurt.

Nutritional Information:

Nutrient	Amount per Serving
Calories	350 kcal
Fat	14g
Carbohydrates	45g
Protein	10g

User Reviews:

Priya M.: "This recipe brought back so many memories of street food in India! Loved the flavors."

Ajay P.: "Perfectly spiced and delicious. The bhature were soft and fluffy!"