chole bhature recipe – it is one of the most popular punjabi recipe which is now liked almost all over india and even abroad. chole stands for a spicy curry made with white chickpeas and bhatura is fried leavened flat bread.
chole bhature is a spicy, tasty and a heavy dish. i have eaten this dish at many places in punjab and delhi. each restaurants or dhabas have their own flavors and taste in the chole. in some places it is very spicy, at other places it has tangy taste and the consistency of the curry also varies from slightly thick to semi-dry and dry.
this recipe of chole has spicy flavors. this is my mom’s recipe of chole and unlike other versions of chole recipes posted on the blog, this one has a homely taste and flavor. it does not taste like the restaurant or dhaba versions but taste very good. if you are looking for restaurants versions of chole recipe then you can also check punjabi chole and amritsari chole recipe to go along with bhature.
even the bhature size and flavor varies from restaurants to restaurants. the bhature should ideally be less oily and should puff fully. they should ideally be eaten hot and fresh. if you parcel the bhature from a restaurant then you won’t get the real taste as they become limp and dense.
i always make the bhatura recipes which are already posted on the blog. bhatura made with wheat flour (step by step recipe) and quick aloo bhatura (step by step recipe) or this easy bhatura recipe (step by step recipe) or this quick bread bhatura recipe. i have not yet tried making any other version of bhatura as these work best for me always.
along with chole bhature serve the sliced onions, green chilies and lemon wedges. this a very filing dish and you might feel like having a short nap after eating it. ideal for weekends or holiday time.
the chole have to be cooked fully. they should not be just cooked or al dente, they way they are served in many restaurants. they should be soft when cooked and melt in your mouth. however, care should be taken that they should not be over cooked or become mushy.
chole bhature recipe below:
chole bhature recipe - spicy chickpeas curry served with leavened fried bread. popular in punjab and parts of north india.
- 1 cup dried small chickpeas OR regular chickpeas (chole or safed chana) OR 1.5 cups regular dried chickpeas. [canned chickpeas can also be used]
- 1 green chilli (hari mirch) - slit
- 1 teaspoon coriander powder (dhania powder)
- ¼ teaspoon red chilli powder (lal mirch powder)
- ½ teaspoon turmeric powder (haldi)
- 1 teaspoon garam masala powder or chole masala
- ½ or 1 teaspoon dry mango powder (amchur powder)
- 1 pinch asafoetida (hing) - optional
- black salt or rock salt as required
- 2 cups water to be added later
- 1 teaspoon cumin seeds (jeera)
- 1 large tej patta (indian bay leaf)
- 2 inch cinnamon (dalchini)
- 2 to 3 cloves (lavang)
- 2 green cardamom (choti elachi)
- 2 to 3 black peppercorn
- 1 medium size onion - chopped
- 2 medium size tomatoes - chopped
- ½ inch ginger (adrak) - chopped
- 3 to 4 cloves garlic (lahsun) - chopped
- 1 green chili (hari mirch) - chopped
- first soak the chickpeas/chole in enough water overnight or for 7-8 hours.
- drain the water and cook the chole with water+salt in a pressure cooker or a pot.
- you can also add a pinch or two of baking soda while cooking the chole.
- strain the chole and keep aside.
- make a fine paste of the onions, tomatoes, ginger, garlic and green chili in a grinder or blender
- no need to add water while making the paste as the juice of the tomatoes will help in making the paste.
- keep the paste aside.
- heat oil in a pan or kadai/wok.
- fry the whole garam masala/spices mentioned above till the oil become fragrant.
- don't burn them.
- add the ground paste and saute till the oil starts to leaves the sides of the paste.
- stir while sauting so that the paste does not stick to the pan.
- add all the dry spice powders - turmeric, red chili powder, coriander and dry mango powder.
- stir and saute for a minute. add the cooked chole and stir.
- pour water. add salt and stir.
- simmer on a low or medium flame for 12-15 minutes till the curry thickens. don't cover the pan. stir occasionally.
- add slit green chilies and garam masala powder or chole masala. stir and simmer for a minute or two.
- check the seasoning and add more salt or spice powders if required.
- garnish chole with coriander leaves.
- serve chole with onion slices, lemon wedges along with bhatura.
- you can also garnish the chole with some slit green chilies and julienned gingers.
- enjoy the chole bhature.