Chole Bhature | Chana Bhatura is a beloved North Indian dish that combines spicy chickpea curry (chole) with deep-fried leavened bread (bhature). This indulgent and hearty meal is a staple of Punjabi cuisine, bringing together flavors, textures, and aromas in a way that truly represents the rich culinary traditions of India. Whether for breakfast, brunch, or a special dinner, this iconic combination is cherished across the country. Here’s a comprehensive guide to creating the perfectChole Bhature at home, from preparing the chickpeas to frying up the ideal fluffy, crispy bhature.
Ingredients
ForChole Bhature | Chana Bhatura(Chickpea Curry)
- Chickpeas: 0.44 lb dried white chickpeas (or 3 cups canned)
- Water: For soaking and pressure cooking
- Salt: 0.25 teaspoon, plus additional as needed
- Baking Soda: 1-2 pinches (optional for faster cooking)
Other Ingredients for the Curry (Chole Bhature | Chana Bhatura)
- Oil/Ghee: 2-3 tablespoons
- Turmeric Powder: 0.5 teaspoon
- Red Chili Powder: 0.25 teaspoon
- Coriander Powder: 1 teaspoon
- Asafoetida (hing): 1 pinch (optional)
- Dry Mango Powder (Amchur): 0.5 to 1 teaspoon
- Garam Masala: 1 teaspoon or chole masala
Whole Spices
- Cumin Seeds: 1 teaspoon
- Indian Bay Leaf (Tej Patta): 1 large leaf
- Cinnamon: 2 inches
- Cloves: 2-3
- Green Cardamom: 2
- Black Peppercorns: 2-3
Ground Paste Ingredients Of Chole Bhature | Chana Bhatura As Rajma Chawal
- Onion: 1 medium-sized, chopped
- Tomatoes: 2 medium-sized, chopped
- Ginger: 1 inch, peeled and chopped
- Garlic: 4-5 cloves, peeled and chopped
- Green Chili: 1, chopped
For Bhatura
- All-Purpose Flour (Maida): 1.5 cups
- Semolina (Sooji/Rava): 0.33 cup, fine textured
- Oil/Ghee: 0.5 tablespoon
- Sugar: 0.5 tablespoon, fine granulated
- Salt: 0.5 teaspoon, or as required
- Baking Soda: 0.25 teaspoon
- Baking Powder: 0.25 teaspoon
- Curd (Yogurt): 0.5 cup
- Water: 2-3 tablespoons, as needed for kneading
- Oil: For deep frying
Step-by-Step Instructions
1. Soaking and Cooking Chickpeas
- Soak Chickpeas: Rinse the chickpeas thoroughly, then soak them in enough water for 7-8 hours or overnight.
- Cook Chickpeas: After soaking, drain and add fresh water and salt. Cook in a pressure cooker or a pot until soft. For quicker cooking, add a pinch of baking soda.
- Drain and Set Aside: Once cooked, drain the chickpeas and set them aside.
2. Preparing the Curry Base
- Make a Paste: Blend the chopped onion, tomatoes, ginger, garlic, and green chili to form a fine paste. Avoid adding water as the tomatoes provide sufficient moisture.
- Fry Whole Spices: Heat oil or ghee in a pan and add cumin seeds, bay leaf, cinnamon, cloves, cardamom, and peppercorns. Sauté until the spices become fragrant.
- Add the Paste: Add the ground paste to the pan and sauté for 8-10 minutes, or until the oil separates from the masala.
- Add Spice Powders: Incorporate turmeric powder, red chili powder, coriander powder, asafoetida, and dry mango powder. Sauté for another 1-2 minutes.
- Combine with Chickpeas: Add the cooked chickpeas and mix well.
- Simmer the Gravy: Pour in 1-1.5 cups of water, add salt to taste, and let the curry simmer for 12-15 minutes, stirring occasionally. Mash some chickpeas to thicken the gravy.
- Final Seasoning: Add slit green chili and garam masala or chole masala. Simmer for a couple of minutes. Garnish with chopped coriander.
3. Making the Bhatura Dough
- Prepare Dry Ingredients: Sift flour, salt, and baking soda into a large mixing bowl. Add the semolina and sugar.
- Add Wet Ingredients: Add yogurt to the dry ingredients, mixing well. Gradually add water to form a soft, smooth dough.
- Rest the Dough: Cover with a damp cloth and let it rest for 30-45 minutes to 2 hours.
- Shape the Bhatura: Divide the dough into medium-sized balls. Roll each ball out into an oval or round shape, about 6-8 inches in diameter.
4. Frying the Bhatura
- Heat Oil: Heat oil over medium-high heat in a deep pan or kadai.
- Fry the Bhatura: Gently slide the rolled dough into the hot oil. Fry until it puffs up, then flip and fry the other side until golden brown.
- Drain and Serve: Remove the bhatura and drain excess oil on a paper towel.
5. Serve and Enjoy
Serve hot bhature with the spicy chole, garnished with onion slices, lemon wedges, and perhaps a drizzle of tamarind chutney. This dish is best enjoyed fresh.
Tips for Perfect Chole Bhature
- Adjusting Spice Levels: Customize the spice according to personal preference. The amchur (dry mango powder) adds a tangy touch; increase the quantity if you prefer more sourness.
- Consistency of Gravy: To achieve thicker gravy, mash some chickpeas while simmering. This creates a creamy texture and helps the spices adhere to the chickpeas.
- Getting Fluffy Bhatura: Make sure to rest the dough well; this helps with puffiness and gives a soft, airy texture to the bhatura. Fry at the right temperature—too low, and the bhatura will absorb oil; too high, and it may burn.
- Alternative to Yogurt in Bhatura: If yogurt isn’t available, mix a small amount of milk and lemon juice.
- Chickpea Soaking Tip: Baking soda softens chickpeas faster, especially if you’re short on time.
Nutritional Information
Each serving of chole bhature (646 kcal) is a complete meal, providing a balance of protein, fiber, and essential nutrients, ideal for energy and satiety. Chole bhature is an iconic North Indian dish that brings together the spicy, tangy chickpea curry and soft, crispy bhatura. Whether for a weekend brunch or a family gathering, this dish is sure to impress.