Master The Art Of Making Chole Bhature With This Step By Step Guide

Chole is a spicy chickpea curry made with tomatoes, onions, and a blend of spices. Bhature is a deep-fried bread prepared from fermented dough. Together, they create a hearty and flavorful meal, perfect for family gatherings.

Chole Bhature is a popular North Indian dish, consisting of spicy chickpea curry  and deep-fried, fluffy bread. The chickpeas are soaked overnight, cooked, and simmered in a flavorful blend of spices like cumin, garam masala, and amchur. The dough for bhature is made using all-purpose flour, yogurt, and semolina, left to ferment for 1-2 hours. Bhature are rolled out and fried until golden brown and puffed up. The dish is served hot, garnished with coriander and accompanied by onions and lemon. It’s a filling, comforting meal, often enjoyed on weekends or special occasions.

Ingredients for Chole

• 1 cup dried chickpeas (soaked overnight or for at least 8 hours)
• 2 medium onions (finely chopped)
• 2 medium tomatoes (pureed)
• 1 tablespoon ginger-garlic paste
• 2 green chilies (slit)
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2-3 cloves
• 1 black cardamom pod
• 1 cinnamon stick
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon chole masala (optional)
• 1/2 teaspoon dried mango powder (amchur)
• 1 teaspoon pomegranate seeds powder (anardana powder)
• 2 tablespoons oil
• Salt to taste
• Fresh coriander leaves (for garnish)
• Water as needed

Ingredients for Bhature

• 2 cups all-purpose flour (maida)
• 2 tablespoons semolina (rava or sooji)
• 1/2 cup yogurt
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 1 tablespoon oil or ghee
• Salt to taste
• Water as needed (for kneading)
• Oil (for deep frying)

Steps to Make Chole

Step 1: Soak and Boil the Chickpeas

• Soak Chickpeas: Soak 1 cup of dried chickpeas in water overnight (or for 8 hours) for them to soften.
• Pressure Cook Chickpeas: Drain the soaked chickpeas and add them to a pressure cooker with enough water. Add a pinch of salt and pressure cook them for 6-7 whistles or until soft. Drain and set the boiled chickpeas aside, saving the water for the gravy.

Step 2: Prepare the Base

• Heat Oil: In a large pan, heat 2 tablespoons of oil on medium heat.
• Add Whole Spices: Add cumin seeds, bay leaf, cloves, black cardamom, and cinnamon stick. Sauté until fragrant (about 30 seconds).
• Sauté Onions: Add finely chopped onions and sauté them until golden brown.
• Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw aroma disappears.

Step 3: Cook the Tomatoes

• Add Tomato Puree: Add the pureed tomatoes to the pan. Cook the mixture until the oil separates from the tomatoes.
• Add Spices: Now add all the powdered spices: turmeric powder, red chili powder, coriander powder, cumin powder, chole masala, and salt. Stir well and let it cook for 2-3 minutes.

Step 4: Combine the Chickpeas and Gravy

• Add Chickpeas: Add the boiled chickpeas to the pan and stir to coat them with the masala mixture.
• Simmer: Add the reserved chickpea water (as needed to adjust consistency) and let the chole simmer for 15-20 minutes to absorb the flavors.
• Finish with Amchur and Anardana: Add dried mango powder (amchur) and pomegranate seed powder (anardana) to enhance the tangy flavor. Stir in the garam masala and cook for another 5 minutes.

Step 5: Garnish and Serve

• Garnish: Once the chole is cooked and the gravy reaches the desired consistency, garnish with fresh coriander leaves.
• Serving: Serve the chole hot with bhature, rice, or roti.

Steps to Make Bhature

Step 1: Prepare the Dough

• Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 2 tablespoons of semolina, 1/2 teaspoon baking soda, 1 teaspoon sugar, and salt.
• Add Yogurt and Oil: Add 1/2 cup of yogurt and 1 tablespoon of oil or ghee to the dry ingredients. Mix well to form a soft dough.
• Knead the Dough: Gradually add water and knead for 5-7 minutes until the dough becomes smooth and elastic.
• Rest the Dough: Cover the dough with a damp cloth and let it rest for 1-2 hours to allow fermentation.

Step 2: Shape the Bhature

• Divide the Dough: Once the dough has rested, divide it into small equal portions (roughly the size of a lemon).
• Roll Out: Dust the work surface with flour and roll each portion into a round shape about 5-6 inches in diameter (ensure it’s not too thin or thick).

Step 3: Deep Fry the Bhature

• Heat Oil: Heat enough oil in a deep frying pan on medium-high heat. The oil should be hot but not smoking.
• Fry Bhature: Carefully slide the rolled-out bhature into the hot oil. Fry until it puffs up and turns golden brown on both sides (about 30 seconds per side).
• Drain Excess Oil: Use a slotted spoon to remove the bhature from the oil and drain on a paper towel to absorb excess oil.

Tips for Perfect Chole Bhature:

• Chickpea Soaking: Always soak chickpeas for 8-10 hours to ensure they cook properly.
• Spices: Adjust spices to your taste; you can increase or decrease the heat by adjusting red chili powder or green chilies.
• Bhature Dough: Resting the dough for at least an hour helps the bhature become soft and fluffy.
• Oil Temperature: Ensure the oil is at the right temperature before frying the bhature. If the oil is too hot, the bhature will burn quickly; if too cool, they won’t puff up.

Serving Suggestion:

• Serve the hot, spicy chole with freshly fried bhature, along with some sliced onions, lemon wedges, and green chilies on the side. You can also add a dollop of yogurt or pickle for extra flavor.

Enjoy your homemade Chole Bhature a perfect meal for family gatherings or a hearty weekend treat.