Chole bhatura It is a popular dish in India, particularly in the northern regions, and is commonly enjoyed as a hearty breakfast or a satisfying lunch option.
For Chole (Chickpea Curry)-
- 2 cups dried chickpeas
- Water for soaking
- 1 tea bag or 1 teaspoon tea leaves (for dark color)
- 1 teaspoon baking soda
- 4-5 tablespoons oil
- 2 teaspoons cumin seeds
- 2 onions, finely chopped
- 4 tomatoes, pureed
- 2-3 green chilies, chopped
- 2-inch piece of ginger, grated
- 8-10 cloves of garlic, minced
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala
- Salt to taste
- Fresh coriander leaves, for garnish
For Bhature (Fried Bread)-
- 4 cups all-purpose flour
- 1 cup yogurt
- 1 teaspoon baking powder
- Salt to taste
- Oil for deep frying
Soak Chickpeas (Chole) for At Least 12-24 Hours-
- Add dried chickpeas to a large bowl. Pour enough water over them and, for extra dark hues, use an infuser bag of tea leaves (optional). Allow them to soak overnight or for at least 6-8 hours.
Prepare Chickpea Curry (Chole)-
- Drain and rinse the soaked chickpeas before placing them in a pressure cooker, adding baking soda and enough water, and pressure cooking them for 3-4 whistles or until tender. Heat oil in another large pan or deep skillet before adding cumin seeds.
- Add chopped onions and saute until golden brown. Next, stir in chopped green chilies, grated ginger root, and minced garlic; continue sauteing until any raw aromas subside.
- Add tomato purée, and cook until oil separates from the masala. Next, add cumin powder, coriander powder, red chili powder, turmeric powder, and salt according to your preferred spice level and adjust as necessary until the oil separates from the mixture.
- Add cooked chickpeas and garam masala, simmer for 10-15 minutes to allow the flavors to mingle, then garnish with fresh coriander leaves for garnish.
Prepare Bhature (Fried Bread):
- Add all-purpose flour, yogurt, baking powder, and salt in a large mixing bowl and knead into an elastic dough, adding water as necessary to reach desired consistency. Cover this dough with a damp cloth for two hours for best results.
- Divide the dough into 14 equal-sized balls and roll them out into rounds.
- Heat oil in a deep frying pan over medium-high heat and transform each dough ball into a round, flat disc (bhatura).
Gentle slide the bhatura into the hot oil; it should puff up. Fry until both sides of each bhatura have turned golden brown (usually two to three minutes per bhatura). Once done, remove from the oil and drain on a paper towel before serving.
- Serve Chole Bhature: When SERVING Chole Bhature, decorate it with coriander leaves. Serve with hot bhature, pickles, onion slices, and yogurt as an ideal combination.