‘Chole Bhature’ is one of the most popular Punjabi recipes which is liked almost all over India. ‘Chole’ stands for a spicy curry made with white chickpeas and ‘Bhatura’ is fried leavened Indian flat bread. ‘Chole Bhature’ is a spicy and tasty dish. I have eaten this dish at many places in Kolkata, UP and Delhi. Each restaurants or ‘Dhaba’ has its own flavor and taste in the ‘Chole’. In some places it is very spicy, at other places it has tangy taste and the consistency of the curry also varies from place to place. Even the bhature size and flavor varies from restaurants to restaurants. The bhature should ideally be less oily and should puff fully. They should ideally be eaten hot and fresh.
This recipe of ‘chole’ has spicy flavors. This is my mom’s recipe of ‘chole’ which is very easy and quick to make and unlike other versions of ‘Punjabi Chole Masala’ recipe posted earlier, this one has a homely taste and flavor. It does not taste like the restaurant or dhaba versions but taste very good.
In this bhature recipe, you just need to keep the dough to leaven for about 2-3 hours and then begun with the frying. So while the dough is leavening you can prepare the ‘chole’. The ‘bhatura’ recipe is made with maida (all purpose flour) and fine semolina (sooji). Baking soda and yogurt both act as leavening agents. I have used both the proportions of baking soda and baking powder and they work fine. To prepare the ‘chole’ the chickpeas should not be over cooked. But they should be soft when cooked and melt in your mouth. Along with chole bhature serve the sliced onions, green chilies and lemon wedges….ideal for weekends or holiday time. So enjoy your Sunday breakfast or brunch or may be dinner…. whatever suites you the most!
- Steps for Bhature: Sieve the maida/all purpose flour with baking soda, baking powder and salt. Add the sooji and sugar. Mix well. Add the yogurt and mix again.
- Now start kneading the dough adding very little water at a time. Make smooth and soft dough. Cover the dough with a wet napkin and keep aside atleast for 2 hours.
- Heat oil in a kadai or pan for deep frying.
- Make small to medium sized balls from the dough. Roll the balls between your palms to make them even. Keep the balls covered with the wet kitchen napkin.
- Take a ball and flatten them. Apply oil on both sides and with a rolling pin roll, the ball into round, oval or elongated shape. Make neither thick nor thin bhaturas.
- When the oil is hot enough, place the rolled bhatura gently into the oil. The bhatura will puff up. Turn the bhature with slotted spoon.
- When the bhatura is light golden on both sides, remove and drain on kitchen paper towels.
- Make the rest of the bhaturas this way. Serve the bhatura hot with ‘Chole’.
- Steps for Chole: First soak the chickpeas/chole in enough water overnight or for 7-8 hours. Drain the water and cook the chole with water adding a little salt in a pressure cooker.
- Heat oil in a pan or wok. Add cumin seed and bay leaf. Add the onion, ginger and garlic paste and sauté till the oil starts to leaves the sides of the paste.
- Add chopped tomatoes. Stir while sautéing so that the paste does not stick to the pan.
- Add all the dry spice powders except garam masala powder. Stir and sauté for a minute. Add the cooked chole and stir. Add water if required. Adjust salt.
- Simmer on a low or medium flame for 4-5 minutes till the curry thickens. Don’t cover the pan. Stir occasionally.
- Add chopped green chilies, garam masala powder. Stir and simmer for a minute or two.
- Garnish chole with coriander leaves and serve with ‘Bhature’.