By Rajan Bhattacharya
September 01, 2024
Discover the flavours of Delhi with this easy-to-follow recipe for Chole Bhature. This beloved Punjabi dish combines spicy chickpea curry with fluffy, golden-brown Bhature, offering a perfect homemade meal experience.
1.5 cups white chickpeas (soaked overnight) 1 medium onion 2 medium tomatoes 1 inch ginger 4-5 garlic cloves 1 green chilli 2-3 tbsp oil 1 tsp cumin seeds 1 large bay leaf 2 inch cinnamon stick 2-3 cloves 2 green cardamom
2-3 black peppercorns ½ tsp turmeric powder ¼ tsp red chilli powder 1 tsp coriander powder 1 pinch asafoetida (optional) ½ or 1 tsp dry mango powder 1 tsp garam masala powder Salt to taste Water as required Coriander leaves for garnish
1.5 cups all-purpose flour ⅓ cup sooji (semolina) ½ tbsp oil or ghee ½ tbsp sugar ½ tsp salt ¼ tsp baking soda ½ tsp baking powder ½ cup curd (yoghurt) 2-3 tbsp water Oil for deep frying
Rinse and soak the chickpeas overnight, then cook them with salt in a pressure cooker until soft.
Grind onion, tomatoes, ginger, garlic, and green chilli into a fine paste.
Heat oil in a pan, add whole garam masala, then sauté the prepared paste until the oil separates.
Mix in turmeric, red chilli powder, coriander powder, and dry mango powder. Cook for 1-2 minutes. Add the cooked chickpeas, water, and salt. Simmer the curry until it thickens.
Sift flour, salt, and baking soda for Bhature. Add semolina, sugar, curd, and water. Knead into a soft dough.
Rest the dough for 30-45 minutes. Roll into circles and deep fry in hot oil until golden and puffy.