Chhole Bhature Recipe: A North Indian Classic

Chhole Bhature is a popular dish that originates from North India, especially from Punjab. It is a hearty and flavorful combination of spicy chickpea curry (chhole) paired with fluffy, deep-fried bread (bhature). This dish is often enjoyed as a breakfast or lunch, and is a staple in Indian street food culture. The contrast of the spicy chhole and the warm, crispy bhature creates a satisfying meal that’s perfect for any occasion.

Here’s how you can make this beloved dish at home.

Ingredients

For the Chhole (Chickpea Curry):

• 1 cup dried chickpeas (chole)
• 1 medium-sized onion, finely chopped
• 2 medium tomatoes, pureed
• 1-inch ginger, grated
• 4 garlic cloves, minced
• 2 green chilies, slit
• 1 tsp cumin seeds
• 1 bay leaf
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tsp red chili powder
• 1 tsp turmeric powder
• Salt to taste
• 1 tbsp tamarind paste (optional, for tanginess)
• 1 tbsp dried pomegranate seeds or amchur powder (optional)
• 2 tbsp oil or ghee
• Fresh coriander leaves, chopped (for garnishing)
• 3 cups water
• 1-2 tea bags (optional, for color)

For the Bhature (Deep-Fried Bread):

• 2 cups all-purpose flour (maida)
• 2 tbsp semolina (sooji)
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 tbsp yogurt
• 1 tbsp sugar
• 1 tbsp oil or ghee
• Water (as needed, to knead the dough)
• Oil (for deep frying)

Instructions

Step 1: Prepare the Chickpeas

1. Soak the Chickpeas: Start by soaking the chickpeas overnight or for at least 6-8 hours in plenty of water. This will soften the chickpeas, making them easier to cook.
2. Cook the Chickpeas: In a pressure cooker, add the soaked chickpeas, water, and a pinch of salt. Cook them for about 4-5 whistles until soft and cooked through. Alternatively, you can cook them on the stovetop in a large pot, but this will take longer.

Step 2: Prepare the Chhole (Chickpea Curry)

1. Tempering: Heat 2 tablespoons of oil or ghee in a large pan. Add the cumin seeds and bay leaf. Let them splutter for a few seconds.
2. Sauté Aromatics: Add the finely chopped onions and sauté until golden brown. Add the grated ginger, minced garlic, and green chilies. Sauté for another minute until fragrant.
3. Spices: Add the pureed tomatoes, coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Cook this mixture on medium heat for 5-7 minutes, until the oil starts to separate from the masala.
4. Add the Chickpeas: Add the cooked chickpeas to the masala along with 3 cups of water. If you’re using tea bags for color, add them now. Let the curry simmer for 15-20 minutes on medium heat, allowing the chickpeas to absorb the spices and flavors.
5. Final Touches: Once the curry has thickened to your liking, add the garam masala, tamarind paste (optional), and dried pomegranate seeds or amchur powder (optional). Simmer for another 5 minutes. Garnish with fresh coriander leaves before serving.

Step 3: Prepare the Bhature (Deep-Fried Bread)

1. Make the Dough: In a large bowl, combine the all-purpose flour, semolina, baking soda, salt, and sugar. Add the yogurt, oil, and enough water to form a smooth, soft dough. Knead the dough for about 5-7 minutes until it becomes elastic. Cover with a damp cloth and let it rest for 1-2 hours for best results.
2. Roll the Bhature: Once the dough has rested, divide it into small balls. Roll each ball into a smooth, round shape. Roll them out into thick, round discs (about 6-8 inches in diameter). Make sure the dough doesn’t become too thin.
3. Heat Oil: Heat oil in a deep pan or kadhai on medium-high heat. To test if the oil is hot enough, drop a small piece of dough into the oil. If it rises immediately, the oil is ready.
4. Fry the Bhature: Gently slide one bhatura into the hot oil. Press gently with a slotted spoon to help it puff up. Flip it over once the bottom is golden brown and cook the other side until it is also golden and crispy. Remove the bhatura and drain excess oil on paper towels.
5. Repeat the process with the remaining dough balls.

Serving

Serve the piping hot chhole with freshly fried bhature. Pair it with some fresh onion salad, pickles, and a cool glass of lassi or your favorite beverage. The warm, fluffy bhature and spicy, flavorful chhole create a satisfying meal that’s perfect for any celebration or special occasion.

Enjoy your homemade Chhole Bhature!

Tips & Variations

• For a lighter bhatura: You can use whole wheat flour instead of all-purpose flour, although the texture might differ.
• For extra flavor in the chhole: You can add a pinch of garam masala or a dash of lemon juice before serving.
• Make it vegan: Omit the yogurt in the dough and use oil instead of ghee in the curry to make this dish vegan-friendly.

Chhole Bhature is best enjoyed fresh and hot. The crispy bhature with the spicy, rich chickpea curry will undoubtedly satisfy your taste buds!