Chole Bhature Recipe

Chole Bhature Recipe Introduction:

Chole Bhature is a beloved North Indian dish that combines spicy chickpea curry (chole) with deep-fried, fluffy bread (bhature). This dish is a staple in Indian cuisine, especially popular for breakfast or brunch. It’s a hearty, comforting meal with a delightful contrast between the savory, spicy chole and the soft, crispy bhature.

Chole is made from chickpeas cooked in a rich, tangy tomato-based gravy with a blend of spices. The bhature, on the other hand, are leavened bread made from a dough that is allowed to rise before being deep-fried, resulting in a puffy, golden-brown exterior and a soft, airy interior.

Chole Bhature Recipe Ingredients:

Chole (Chickpea Curry) Ingredients:

• Chickpeas (Kabuli Chana): 1 cup (soaked overnight and cooked)
• Onion: 1 large, finely chopped
• Tomatoes: 2 large, chopped or 1 cup tomato puree
• Ginger-Garlic Paste: 1 tablespoon
• Green Chilies: 2, finely chopped
• Cumin Seeds: 1 teaspoon
• Mustard Seeds: 1/2 teaspoon (optional)
• Chili Powder: 1 teaspoon
• Turmeric Powder: 1/2 teaspoon
• Coriander Powder: 1 teaspoon
• Garam Masala: 1/2 teaspoon
• Amchur Powder (Dry Mango Powder): 1/2 teaspoon
• Bay Leaf: 1
• Salt: to taste
• Oil: 2 tablespoons
• Fresh Coriander Leaves: for garnish

Bhature Ingredients:

• All-Purpose Flour (Maida): 2 cups
• Semolina (Rawa/Sooji): 2 tablespoons
• Yogurt: 1/2 cup
• Baking Powder: 1/2 teaspoon
• Sugar: 1 teaspoon
• Salt: to taste
• Warm Water: as needed to form dough
• Oil: for deep frying

Chole Bhature Recipe Ingredient Tips:

Tips for Chole (Chickpea Curry) Ingredients:

1. Chickpeas:
   • Soaking: If using dried chickpeas, soak them overnight in plenty of water to ensure they cook evenly and become tender. If you’re using canned chickpeas, rinse and drain them well to remove excess salt and preservatives.
   • Cooking: For a quicker option, you can use a pressure cooker or instant pot to cook dried chickpeas.
2. Onions:
   • Color: Sauté onions until they are golden brown. This enhances the flavor of the curry and adds depth.
3. Tomatoes:
   • Tomato Puree: Using tomato puree can give a smoother texture to the gravy. You can make your own by blending fresh tomatoes or use store-bought puree.
4. Spices:
   • Fresh Spices: For the best flavor, use freshly ground spices whenever possible. Store-bought ground spices can lose potency over time.
   • Garam Masala: This is a key ingredient that adds warmth and depth. You can use store-bought or make your own blend at home.
5. Amchur Powder (Dry Mango Powder):
   • Alternative: If you don’t have amchur powder, a little lemon juice can add the needed tanginess, but add it towards the end of cooking.

Tips for Bhature Ingredients:

1. Flour:
   • Quality: Use high-quality all-purpose flour (maida) for the best texture. Whole wheat flour can be used for a healthier version, but it will yield denser bhature.
2. Semolina (Rawa/Sooji):
   • Purpose: Semolina adds to the crispiness and texture of the bhature. Don’t skip it!
3. Yogurt:
   • Consistency: Use thick yogurt to achieve a soft and pliable dough. If your yogurt is too thin, you can strain it to thicken it.
4. Baking Powder:
   • Leavening: Baking powder helps in making the bhature puff up while frying. Make sure it’s fresh for best results.
5. Kneading Dough:
   • Resting: Allow the dough to rest for at least 1-2 hours. This helps in making the bhature soft and puffed up.
   • Consistency: The dough should be soft and slightly sticky. Add warm water gradually to achieve the right consistency.
6. Frying:
   • Oil Temperature: Heat the oil to the right temperature. It should be hot enough to puff the bhature but not so hot that they burn. Test with a small piece of dough; it should rise immediately when dropped into the oil.

Chole Bhature Recipe Equipment Needed:

To make Chole Bhature, you’ll need some specific kitchen equipment. Here’s a list of equipment you’ll find useful:

For Chole (Chickpea Curry):

1. Large Pot or Pressure Cooker: For cooking the chickpeas. A pressure cooker speeds up the cooking process, especially if you’re using dried chickpeas.
2. Large Skillet or Pan: For making the curry. It should be large enough to accommodate all the ingredients and allow for simmering.
3. Spatula or Wooden Spoon: For stirring the curry and ensuring even cooking.
4. Chopping Board and Knife: For chopping onions, tomatoes, and green chilies.
5. Blender or Food Processor: If you’re using whole tomatoes, you might need this to make a smooth tomato puree. Some people also use it for blending spices.
6. Measuring Spoons and Cups: To measure spices and other ingredients accurately.
7. Serving Dish: To serve the Chole, ideally a large bowl or serving dish.

For Bhature:

1. Mixing Bowl: For mixing and kneading the dough. A large bowl works best to accommodate the dough as it expands.
2. Rolling Pin (Belan): For rolling out the dough into flat, round shapes.
3. Rolling Surface: A clean countertop or a dedicated rolling board to roll out the bhature.
4. Deep Frying Pan or Kadai: For frying the bhature. A wide, deep pan or Indian kadai is ideal.
5. Slotted Spoon or Tongs: For gently placing the bhature into the hot oil and for turning them while frying.
6. Paper Towels: For draining excess oil from the fried bhature.
7. Thermometer (Optional): For checking the temperature of the oil to ensure it’s at the right heat for frying.

Additional Tools (Optional):

1. Pressure Cooker or Instant Pot: To cook chickpeas quickly.
2. Food Processor: For making the dough if you prefer an easier method.
3. Garlic Press: For quickly crushing garlic if you don’t have pre-made ginger-garlic paste.

These tools will help you prepare and cook Chole Bhature efficiently and with better results. Enjoy your cooking!

Chole Bhature Recipe Step-by-Step Instructions:

Part 1: Preparing the Chole (Chickpea Curry)

Instructions:

1. Cook the Chickpeas:

1. • If using dried chickpeas, soak them overnight in plenty of water. Drain and cook them in a pressure cooker or instant pot with enough water until they are tender. For canned chickpeas, rinse and drain them.

2. Prepare the Masala:

1. • Heat 2 tablespoons of oil in a large pan over medium heat.
   • Add 1 teaspoon cumin seeds and 1/2 teaspoon mustard seeds (if using). Let them splutter.
   • Add the finely chopped onions and sauté until golden brown.

3. Add Aromatics:

1. • Stir in 1 tablespoon of ginger-garlic paste and sauté for about 1 minute until the raw smell disappears.
   • Add 2 chopped green chilies and sauté for a minute.

4. Cook Tomatoes and Spices:

1. • Add 2 chopped tomatoes or 1 cup of tomato puree.
   • Stir in 1 teaspoon chili powder, 1/2 teaspoon turmeric powder, and 1 teaspoon coriander powder.
   • Cook the mixture until the oil starts to separate from the masala.

5. Add Chickpeas:

1. • Add the cooked chickpeas and mix well.
   • Add enough water to reach your desired consistency (thick or slightly soupy).
   • Add 1 bay leaf and salt to taste. Stir well.

6. Simmer:

1. • Let the chole simmer for about 10-15 minutes, allowing the flavors to meld together. Stir occasionally.

7. Finish and Garnish:

1. • Add 1/2 teaspoon garam masala and 1/2 teaspoon amchur powder.
   • Mix well and cook for a few more minutes.
   • Garnish with fresh coriander leaves.

Part 2: Preparing the Bhature

Ingredients:

• 2 cups all-purpose flour (maida)
• 2 tablespoons semolina (rawa/sooji)
• 1/2 cup thick yogurt
• 1/2 teaspoon baking powder
• 1 teaspoon sugar
• Salt to taste
• Warm water, as needed to form the dough
• Oil for deep frying

Instructions:

1. Prepare the Dough:

1. • In a large mixing bowl, combine 2 cups all-purpose flour, 2 tablespoons semolina, 1/2 teaspoon baking powder, 1 teaspoon sugar, and salt to taste.
   • Add 1/2 cup thick yogurt and mix until the ingredients are combined.
   • Gradually add warm water as needed and knead the dough into a soft and smooth consistency. The dough should be slightly sticky but manageable.

2. Rest the Dough:

1. • Cover the dough with a damp cloth or plastic wrap and let it rest for at least 1-2 hours. This allows the dough to become more pliable and easier to work with.

3. Roll the Dough:

1. • After resting, divide the dough into small balls (about the size of a golf ball).
   • On a floured surface, roll each ball into a circular or oval shape, about 1/4 inch thick. You can also use a rolling pin.

4. Heat the Oil:

1. • Heat oil in a deep frying pan or kadai over medium-high heat. The oil should be hot but not smoking (around 350°F or 175°C).

5. Fry the Bhature:

1. • Gently slide each rolled dough into the hot oil. It should puff up immediately.
   • Fry until both sides are golden brown and crispy. Use a slotted spoon or tongs to turn them as needed.
   • Remove the bhature from the oil and drain on paper towels

Chole Bhature Recipe Tips and Tricks:

Tips for Chole (Chickpea Curry):

1. Soaking Chickpeas:
   • Overnight Soak: Always soak dried chickpeas overnight to ensure even cooking and to reduce cooking time.
   • Quick Soak Method: If short on time, boil the chickpeas for 5 minutes, then let them sit for an hour before cooking.
2. Cooking Chickpeas:
   • Consistency: For a rich, thick curry, cook the chickpeas until they are very tender but not mushy. This helps the chickpeas absorb the flavors.
3. Balancing Flavors:
   • Adjusting Tanginess: If the curry is too tangy, balance it with a bit of sugar. If too bland, adjust the spices.
   • Acidity: A bit of lemon juice can be added at the end if you don’t have amchur powder.
4. Spice Tempering:
   • Proper Tempering: Make sure to temper the cumin seeds and mustard seeds until they splutter before adding the onions. This enhances the flavor.
5. Tomato Puree:
   • Smooth Sauce: If using fresh tomatoes, blending them into a puree before adding to the curry can result in a smoother texture.
6. Simmering:
   • Flavor Development: Let the curry simmer to allow the flavors to meld together. Don’t rush this step.
7. Thickening:
   • Mashed Chickpeas: For a thicker consistency, you can mash a portion of the cooked chickpeas and stir them back into the curry.

Tips for Bhature:

1. Dough Preparation:
   • Resting: Resting the dough is crucial for soft bhature. Ensure it rests for at least 1-2 hours. Longer resting improves texture.
   • Kneading: Knead the dough until it is smooth and elastic. A well-kneaded dough puffs up better.
2. Rolling:
   • Even Thickness: Roll the dough evenly to ensure uniform puffing. Avoid rolling too thin or too thick.
3. Frying:
   • Oil Temperature: Ensure the oil is hot enough (but not smoking) for the bhature to puff up. Test with a small piece of dough; it should float to the top and bubble immediately.
   • Oil Quantity: Use enough oil to allow the bhature to float and puff up. Avoid overcrowding the pan, as this lowers the oil temperature and affects puffing.
4. Troubleshooting Puffing Issues:
   • Dough Consistency: If bhature aren’t puffing, the dough may be too stiff. Add a little more yogurt or warm water next time.
   • Pressing Down: If the bhature aren’t puffing, gently press them down with a slotted spoon while frying to encourage puffing.
5. Storing:
   • Serving Fresh: Bhature are best served hot and fresh. If you need to store them, keep them in a warm oven or covered with a cloth to prevent them from getting soggy.

General Tips:

• Preparation: Prep all your ingredients before starting to cook. This helps in maintaining a smooth cooking process.
• Taste Testing: Always taste and adjust the seasoning and spice levels as you cook. This ensures the dish meets your flavor preferences.
• Garnishing: Fresh coriander leaves add a burst of freshness and color to the chole. Don’t skip the garnish!

Chole Bhature Recipe Serving Suggestions:

Serving Suggestions for Chole Bhature:

1. Accompaniments:
   • Onion Salad: Sliced onions with a sprinkle of chaat masala, lemon juice, and fresh coriander. This adds a crunchy and tangy contrast.
   • Pickles: Indian pickles such as mango, lime, or mixed vegetable pickles add a spicy and tangy kick.
   • Raita: A side of yogurt-based raita (e.g., cucumber raita, boondi raita) provides a cooling effect and balances the spiciness of the chole.
2. Side Dishes:
   • Papadam (Poppadum): Crispy, thin papadams can add a delightful crunch and are a great side for dipping into the chole.
   • Kachori: These deep-fried pastries filled with spiced lentils or potatoes can be a hearty addition.
3. Condiments:
   • Chutneys: Mint chutney, tamarind chutney, or coriander chutney can add extra layers of flavor and freshness.
   • Lemon Wedges: Fresh lemon wedges can be squeezed over the chole for added tanginess.
4. Vegetable Sides:
   • Bhindi (Okra): A simple stir-fried okra or a vegetable curry can complement the meal.
   • Aloo Gobi: A potato and cauliflower curry pairs well with both chole and bhature.
5. Garnishes:
   • Fresh Coriander: Chopped fresh coriander leaves sprinkled on top of the chole for added freshness and color.
   • Chopped Green Chilies: For an extra kick, add a few chopped green chilies on top or on the side.
6. Additional Add-Ons:
   • Sweet Lassi: A sweet, chilled yogurt drink that pairs wonderfully with the spicy chole.
   • Chai or Masala Tea: A cup of Indian chai or spiced tea can round off the meal nicely.
7. Presentation:
   • Traditional Platters: Serve the Chole and Bhature on a traditional Indian platter (thali) for an authentic touch.
   • Serving Bowls: Use attractive serving bowls for the chole to enhance the visual appeal.

Chole Bhature Recipe FAQs:

1. Can I use canned chickpeas instead of dried chickpeas?

Answer: Yes, you can use canned chickpeas to save time. Just be sure to rinse and drain them well before using. Canned chickpeas are already cooked, so you can skip the soaking and initial cooking steps.

2. How long should I cook the chickpeas?

Answer: If using dried chickpeas, they should be soaked overnight and cooked in a pressure cooker for about 20-25 minutes or in a regular pot for 1-2 hours until they are tender. If using canned chickpeas, just heat them in the curry for 10-15 minutes to absorb the flavors.

3. Why is my bhature not puffing up?

Answer: There could be several reasons:

• The oil may not be hot enough. Test the temperature by dropping a small piece of dough; it should rise immediately.
• The dough may be too stiff or dry. It should be soft and slightly sticky.
• Ensure the dough has rested adequately, as this helps in puffing.

4. Can I make the bhature dough ahead of time?

Answer: Yes, you can prepare the dough ahead of time. After kneading, cover it tightly and refrigerate for up to 24 hours. Bring it back to room temperature before rolling out and frying.

5. How can I make the bhature healthier?

Answer: To make bhature healthier:

• Use whole wheat flour instead of all-purpose flour for a more nutritious option.
• Bake the bhature instead of deep-frying them. They won’t be as fluffy but will still be delicious.