Chole Bhature

Ingredients

• For Chole: For Chole:
• 2 cups (400g) chickpeas, soaked overnight 2 cups (400g) chickpeas, soaked overnight
• 2 tablespoons oil 2 tablespoons oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 2 teaspoons cumin seeds 2 teaspoons cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish
• For Bhature: For Bhature:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (60g) whole wheat flour 1/2 cup (60g) whole wheat flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) yogurt 1/2 cup (120ml) yogurt
• 2 tablespoons oil 2 tablespoons oil
• Water, as needed Water, as needed
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 12g (2g saturated)
• Carbohydrates: 70g (8g sugars)
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   - For Chole:
2. 2.
   1. Drain and rinse the soaked chickpeas. In a pressure cooker, cook the chickpeas with enough water and salt until tender.
3. 3.
   2. Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
4. 4.
   3. Add ginger-garlic paste and cook for a minute. Then, add the tomato puree and cook until the oil separates.
5. 5.
   4. Add turmeric powder, coriander powder, garam masala, red chili powder, and salt. Mix well and cook for a few minutes.
6. 6.
   5. Add the cooked chickpeas along with the water. Simmer for 15-20 minutes until the flavors meld together.
7. 7.
   6. Garnish with fresh coriander leaves before serving.
8. 8.
9. 9.
   - For Bhature:
10. 10.
    1. In a mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, and salt.
11. 11.
    2. Add yogurt and oil. Mix well to form a crumbly texture.
12. 12.
    3. Gradually add water and knead into a soft dough. Cover and let it rest for 30 minutes.
13. 13.
    4. Divide the dough into small balls and roll them into circles of desired thickness.
14. 14.
    5. Heat oil in a deep pan for frying. Fry the bhature one at a time until they puff up and turn golden brown.
15. 15.
    6. Drain on a paper towel to remove excess oil.

Treat your ingredients with care...

• Chickpeas — Ensure that the chickpeas are soaked overnight to ensure they cook evenly and become tender.
• Cumin seeds — Toasting the cumin seeds before adding them to the dish enhances their flavor.
• Bhature dough — The dough should be soft and pliable. Adjust the amount of water accordingly to achieve the right consistency.
• Deep frying — Maintain a consistent oil temperature while frying the bhature to ensure they cook evenly and become crispy.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add chopped green chilies.
• Serve Chole Bhature with a side of pickles, sliced onions, and lemon wedges for added flavor.
• To make the bhature healthier, you can bake them instead of deep frying.
• If you prefer a thicker gravy, mash some of the cooked chickpeas before adding them back to the pan.
• Leftover chole can be used as a filling for sandwiches or wraps.

Serving advice

Serve Chole Bhature hot, garnished with fresh coriander leaves. Accompany it with a side of sliced onions, lemon wedges, and pickles. It pairs well with a refreshing yogurt-based raita or a cooling mint chutney.

Presentation advice

Arrange the fluffy bhature on a platter and place the spiced chickpeas in a bowl alongside. Garnish the chickpeas with a sprinkle of fresh coriander leaves. Serve with the suggested side dishes for an appealing and colorful presentation.