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Winter breakfasts call for a plate of steaming hot chhole bhature, whether you’re making it at home or grabbing a plate on the go from your favourite breakfast spot. However, if you’re looking for something truly special and more flavourful, you’d go for ‘shaadi wale’ chhole. In case you’ve never heard about this, it’s a popular North dish which is made with several spices and cooked in a tomato-based yoghurt gravy. It’s heartier and more filling than a regular chana masala and can also be served for lunch and dinner.
A recent video by content creator Official Sahi Hai explores this popular dish at a roadside Ludhiana eatery, named Vijay Chole Bhature. This joint sells a plate of ‘shaadi wale’ chhole bhature’ at just Rs 50. It comes with a fresh, crispy and tandoor-baked bhatura, a side of masala mirch and some pickles. The chhole are prepared in batches and served hot; the recipe that’s used by the owners is quite different from your run-off-the-mill chhole; they’re cooked in a thick masala gravy which is seasoned heavily.
Located near Gurudwara Road Near Gnps Sarabha Nagar, this joint is best known for its chhole and their mixed naan, which are also available in platters priced at Rs 50. If you want to try out this recipe at home, it’s best to start by soaking the chhole overnight, so they are soft enough. Remember the perfect shaadi-style chhole are not mushy or overcooked, but quite tender. Here’s a quick recipe that will help you perfect this dish!
Shaadi Wale Chhole
Ingredients
1 cup dried chickpeas (kabuli chana), soaked overnight
2 large onions, finely chopped
2 large tomatoes, pureed
2 green chilies, finely chopped
1 tablespoon ginger-garlic paste
1/2 cup yogurt
1/4 cup cooking oil or ghee
1 teaspoon cumin seeds
1 bay leaf
1 cinnamon stick
3-4 cloves
3-4 green cardamom pods
1 teaspoon turmeric powder
1 tablespoon red chili powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish
Method
Rinse the soaked chickpeas and pressure cook with enough water and a pinch of salt until they are tender. Drain and set aside.
Heat oil or ghee in a pan. Add cumin seeds, bay leaf, cinnamon sticks, cloves, and cardamom pods. Sauté until the spices release their aroma.
Add chopped onions and green chilies. Sauté until the onions turn golden brown. Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
Add tomato puree and cook until the oil separates from the masala. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for a few minutes.
Whisk the yoghurt and add it to the masala. Stir continuously to avoid curdling. Add the cooked chickpeas to the masala. Mix well so that the chickpeas are coated with the spices.
Add water as needed to achieve the desired consistency. Bring it to a boil, then reduce the heat to simmer. Cover and cook for about 15-20 minutes, allowing the flavours to meld.
Sprinkle garam masala over the chhole and stir. Cook for an additional 5 minutes.
Garnish with fresh coriander leaves. Serve the shaadi wale chhole hot with naan, rice, or your favourite Indian bread.
