Chole Bhature Recipe

Ingredients:

For Chole (Chickpea Curry):

• 2 cups dried chickpeas (chole), soaked overnight or for at least 6 hours
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 2 teaspoons ground coriander
• 1 teaspoon garam masala powder
• 1 teaspoon amchur (dry mango powder)
• 1 teaspoon black tea leaves (optional, for color)
• A few sprigs of fresh coriander leaves for garnishing
• Salt to taste
• 2 tablespoons vegetable oil or ghee

For Bhature (Fried Bread):

• 2 cups all-purpose flour (maida)
• 1/2 cup yogurt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon sugar
• Salt to taste
• Vegetable oil for frying

Instructions:

For Chole:

1. Drain the soaked chickpeas and rinse them under cold running water.
2. In a pressure cooker, heat vegetable oil or ghee over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and slit green chilies. Sauté for a couple of minutes until the raw smell disappears.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add turmeric powder, red chili powder, ground coriander, garam masala powder, amchur, and salt. Mix well and cook for a few minutes until the spices are fragrant.
7. Add the soaked chickpeas to the pressure cooker along with 4 cups of water. If using black tea leaves for color, tie them in a muslin cloth and add them to the chickpeas.
8. Close the pressure cooker lid and cook the chickpeas for about 5-6 whistles or until they are soft and tender.
9. Once the pressure releases, open the lid and check the consistency of the curry. If it's too thin, simmer uncovered until it reaches your desired consistency.
10. Garnish with freshly chopped coriander leaves before serving.

For Bhature:

1. In a mixing bowl, combine all-purpose flour, yogurt, baking powder, baking soda, sugar, and salt. Knead into a smooth dough, adding water if necessary. Cover the dough and let it rest for at least 2 hours.
2. After resting, divide the dough into small equal-sized portions. Roll each portion into a smooth ball.
3. Heat vegetable oil in a deep frying pan over medium heat for deep-frying.
4. Roll out each dough ball into a circle of about 5-6 inches in diameter.
5. Carefully slide the rolled-out dough into the hot oil and fry until it puffs up and turns golden brown on both sides. Press lightly with a slotted spoon to help it puff up.
6. Remove the fried bhature from the oil and drain excess oil on paper towels.

Serving:

Serve hot Chole with Bhature, sliced onions, lemon wedges, and green chilies for a delicious North Indian meal.

Enjoy the flavorful and satisfying Chole Bhature!