Chole Bhature is a popular Punjabi dish made with chickpeas (chole) and deep-fried leavened bread (bhature).
Ingredients for Chole:
1 cup chickpeas (chole), soaked overnight and boiled
1 onion, finely chopped
2 tomatoes, finely chopped
2 cloves of garlic, minced
1 inch ginger, minced
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp garam masala powder
1/4 tsp turmeric powder
1/4 tsp red chili powder (optional)
Salt, to taste
2 tbsp oil
1/4 cup fresh cream (optional)
1/4 cup chopped cilantro for garnish
Ingredients for Bhature:
2 cups all-purpose flour
1/2 tsp sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 cup curd
1/4 cup warm water
Oil for deep-frying
Instructions for Chole:
Heat oil in a pan and add the cumin seeds. Once the seeds start to crackle, add the chopped onions and sauté until they are translucent.
Add the minced garlic and ginger and sauté for another minute.
Add the chopped tomatoes, coriander powder, garam masala powder, turmeric powder, red chili powder and salt. Stir well and sauté until the tomatoes are soft and mushy.
Add the boiled chickpeas to the pan and stir well. Add enough water to cover the chickpeas, bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes.
Remove the pan from the heat and let it cool slightly. Then, blend the mixture into a smooth puree.
Heat the pan again and add the puree. Cook for 2-3 minutes.
If you want to add cream, add it and mix it well.
Garnish with chopped cilantro and keep it aside.
Instructions for Bhature:
In a mixing bowl, combine the flour, sugar, salt, and baking powder. Add curd and warm water and knead the dough until it becomes smooth and elastic.
Cover the dough with a damp cloth and let it rest for at least 1 hour.
Divide the dough into equal-sized balls. Roll out each ball into a large and thin circle.
Heat oil in a deep-frying pan. Once the oil is hot, gently slide the bhature into the oil. Fry them on both sides until they turn golden brown and puffed up.
Drain the bhature on a paper towel to remove excess oil.
Serve the chole hot with bhature and some chopped onions, lemon wedges and green chutney on the side.
Note:
You can also add some cashew paste to make the gravy thick and creamy. Adjust the amount of spices according to your taste preference.
