chole bhature preparation
Chole Bhature is a beloved North Indian dish featuring spicy chickpea curry (chole) paired with deep-fried bread (bhature). To make chole, soak dried chickpeas and cook until tender. In a pan, sauté spices and onions, then add tomatoes, ginger, and garlic. Season with spices, including chole masala, and simmer with the cooked chickpeas. For bhature, combine all-purpose flour, yogurt, and leavening agents, then let the dough rest. Roll out portions into thin circles and deep fry until they puff up and turn golden brown. Serve the hot bhature with the flavorful chole for a satisfying meal.
Ingredients
For Chole (Chickpea Curry):
- 1 cup dried chickpeas (garbanzo beans) soaked overnight or for at least 8 hours
- 1 large onion finely chopped
- 2 large tomatoes finely chopped
- 2-3 cloves of garlic, minced
- 1 -inch piece of ginger, grated
- 2-3 green chilies, chopped (adjust to your spice preference)
- 1 tbsp cumin seeds
- 1 tbsp coriander powder
- 1/2 tbsp cumin powder
- 1/2 tbsp turmeric powder
- 1 tbsp red chili powder (adjust to your spice preference)
- 1 tbsp garam masala
- 2 tablespoons cooking oil
- Fresh cilantro leaves for garnish
- Salt to taste
ForBhature (Fried Bread):
- 2 Cups all-purpose flour (maida)
- 1/2 cup cup yogurt
- 1/2 tbsp baking powder
- 1/4 tbsp baking soda
- 1/2 tbsp salt
- 1 tbsp sugar
- 2 tbsp vegetable oil
- Water, as needed, to knead the dough
- Oil for deep frying
Instructions
ForChole (Chickpea Curry):
- Rinse the soaked chickpeas and pressure cook them with enough water until they are soft and fully cooked. This can take 20-25 minutes, depending on your pressure cooker. Alternatively, you can cook them in a regular pot, but it will take longer.
- Heat oil in a large pan or skillet. Add cumin seeds and let them splutter.
- Add minced garlic, ginger, and green chilies. Sauté for a couple of minutes until the raw aroma disappears.
- Add chopped onions and sauté until they turn translucent.
- Add chopped tomatoes and cook until they become soft and the oil begins to separate from the mixture.
- Add coriander powder, cumin powder, turmeric, red chili powder, and salt. Cook for a few minutes until the spices are well incorporated.
- Add the cooked chickpeas along with their cooking water. If needed, you can add more water to achieve the desired consistency.
- Simmer the chole on low heat for about 15-20 minutes, allowing the flavors to meld and the curry to thicken.
- Add garam masala and stir well. Adjust the seasoning if necessary.
- Garnish with fresh cilantro leaves and remove from heat.
Notes
Tips for Perfect Chole Bhature
Making the perfect chole bhature might seem like a daunting task, but fear not! Follow these simple tips and you'll be well on your way to chole bhature greatness: 1. Soak the chickpeas overnight:This step is crucial to ensure that your chole turns out soft and tender. Soak them for at least 8 hours or overnight for best results. 2. Spice it up:
Chole bhature is all about those aromatic spices. Don't be shy to add a little extra of your favorite spices like cumin, coriander, and garam masala to give your dish that extra oomph. 3. Get the dough right:
The secret to fluffy bhature lies in the dough. Make sure the dough is soft and pliable, but not too sticky. Adjust the amount of water or flour accordingly to get the perfect consistency. 4. Roll it out thin:
When rolling out your bhature, aim for a thin and even thickness. This will result in nice and puffy bhature when you fry them. 5. Fry like a pro:
Heat the oil to the right temperature before frying the bhature. Too hot and they'll brown too quickly, too cold and they'll absorb too much oil. Aim for a golden brown color and a crispy texture.