Chole Bhature is a classic North Indian dish that is beloved for its rich, spicy chickpea curry (chole) paired with fluffy, deep-fried bread (bhature). It’s a popular choice for breakfast, lunch, or dinner, and is often enjoyed at weddings, festivals, and special occasions. This dish is known for its bold flavors, vibrant spices, and satisfying textures, making it a favorite among food lovers across India and beyond.

Origins of Chole Bhature

Chole Bhature has its roots in Punjab, a region known for its rich culinary traditions. The dish is a perfect example of Punjabi cuisine’s ability to bring together bold flavors and hearty ingredients. The curry, made from chickpeas, is cooked with a variety of spices that infuse it with a deep, aromatic flavor. The bhature, which is fried to perfection, is crispy on the outside and soft on the inside, making it an ideal companion for the chole.

Though the exact origins of Chole Bhature are unclear, it is believed to have evolved as a street food in the bustling streets of Amritsar, where it became a staple dish enjoyed by locals and visitors alike. Today, it’s commonly served in restaurants and food stalls, both in India and internationally.

Ingredients for Chole Bhature

For Chole (Chickpea Curry):

• 2 cups chickpeas (chole), soaked overnight
• 2 large onions, finely chopped
• 2 large tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 tablespoon dried mango powder (amchur)
• Salt, to taste
• 1 tablespoon oil
• Fresh coriander leaves for garnish
• 4 cups water (for cooking chickpeas)
• 1-2 bay leaves
• 1 black cardamom (optional)
• 1 small piece of cinnamon stick (optional)

For Bhature (Fried Bread):

• 2 cups all-purpose flour (maida)
• 1 teaspoon semolina (sooji)
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 tablespoon yogurt
• 1 tablespoon oil
• Water (as needed to knead the dough)
• Salt, to taste
• Oil for deep frying

Steps to Make Chole Bhature

Making the Chole (Chickpea Curry):

Prepare the Chickpeas: Start by soaking the chickpeas in water overnight or for at least 6-8 hours. After soaking, drain the water and rinse the chickpeas well. If you’re in a hurry, you can use a pressure cooker to cook the chickpeas.

Cook the Chickpeas: In a pressure cooker, add the chickpeas, bay leaves, black cardamom, cinnamon stick, and 4 cups of water. Pressure cook for 6-7 whistles or until the chickpeas are soft. Set aside.

Prepare the Gravy: In a large pan, heat the oil over medium heat. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until they turn golden brown.

Add the Spices: Now, add the ginger-garlic paste and slit green chilies. Stir-fry for a minute until the raw smell disappears. Add the pureed tomatoes and cook until the oil separates from the masala.

Cook the Chickpeas in the Gravy: Add the cooked chickpeas to the pan along with the water in which they were boiled. Stir in the coriander powder, cumin powder, garam masala, turmeric powder, and dried mango powder (amchur). Let the curry simmer for 15-20 minutes, allowing the flavors to meld together.

Final Touch: Adjust the seasoning with salt, and garnish with freshly chopped coriander leaves. Your rich and flavorful chole curry is now ready!

Making the Bhature (Fried Bread):

Prepare the Dough: In a large bowl, combine the all-purpose flour, semolina, baking powder, sugar, and salt. Add yogurt and oil to the mixture. Gradually add water to knead a soft, smooth dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Shape the Bhature: After the dough has rested, divide it into small portions and roll them into balls. Using a rolling pin, roll each ball into a circle, about 6-7 inches in diameter. The dough should be slightly thicker than regular flatbreads.

Fry the Bhature: Heat oil in a deep frying pan or kadhai. Once the oil is hot, gently slide the rolled-out bhature into the oil. Fry until golden brown and puffed up. Use a slotted spoon to remove the bhature from the oil and drain excess oil on a paper towel.

Serve: Repeat the process for the remaining dough balls. Serve the hot, crispy bhature alongside the chole curry.

Serving Suggestions

Chole Bhature is best enjoyed when served hot. Traditionally, it is served with a side of pickle and yogurt, and sometimes with a salad made from cucumbers and onions. The combination of the spicy chickpea curry with the soft, crispy bhature is a treat for the taste buds.

Chole Bhature can be enjoyed as a heavy breakfast, lunch, or dinner. It is often relished at gatherings and parties, where it’s a crowd-pleaser that never fails to impress. Whether you’re having a family meal or entertaining guests, this dish will surely be a hit.

Tips for the Perfect Chole Bhature

• Soaking the Chickpeas: Ensure that you soak the chickpeas for enough time to soften them before cooking. If you’re using canned chickpeas, ensure they are well-drained.
• Frying the Bhature: The oil should be hot but not smoking. If the oil is too hot, the bhature will burn on the outside while remaining raw inside.
• Spices: Adjust the amount of spices according to your taste. You can also add extra chili powder if you prefer a spicier dish.

Conclusion

Chole Bhature is a hearty, flavorful, and iconic dish that embodies the essence of Indian cuisine. With its rich and spicy chickpea curry paired with crispy, golden bhature, it is a true comfort food. Whether you’re making it for a family gathering or simply craving a delicious, satisfying meal, this dish is sure to bring joy to your table. So, roll up your sleeves and get ready to savor this classic North Indian delight!