Chole bhature is a spicy chickpeas curry served with leavened fried bread. Popular in Punjab and parts of north India.
Course: breakfasts, brunch
Cuisine: north indian, punjabi
Servings: 2to 3
Author: Dassana Amit
for pressure cooking chickpeas
1cupdried white chickpeas (safed chana or chole)[canned chickpeas can also be used]
water as required for soaking
3cupswater for pressure cooking
a pinch or two of baking soda- optional
other ingredients for chana masala gravy
2 to 3tablespoonoilor ghee
¼teaspoonred chilli powder
1pinchasafoetida (hing)- optional
½ or 1teaspoondry mango powder(amchur powder)
1 to 1.5cupswater to be added later
salt as required
1green chilli (hari mirch)- slit
1teaspoongaram masala powderor chole masala
whole garam masala
1large tej patta(indian bay leaf)
2 to 3cloves
2 to 3black peppercorns
ground paste ingredients
1medium size onion- chopped
2medium size tomatoes- chopped
4 to 5medium sized garlic cloves- chopped
1green chili- chopped
pressure cooking chickpeas
Rinse the white chickpeas (chole or chana) a couple of times in water. Then soak the chickpeas in enough water overnight or for 7 to 8 hours.
Next day drain all 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.
Drain the water and keep the chole aside.
making chole masala gravy
in a grinder or blender take 1 medium sized chopped onion, 2 medium sized chopped tomatoes, 1 inch chopped ginger, 4 to 5 garlic cloves and 1 chopped green chili.
Grind to a fine paste.
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 2 to 3 tablespoons oil in a pan or kadai/wok.
Add the whole garam masala (spices) - 1 teaspoon cumin seeds, 1 large tej patta, 2 inch cinnamon, 2 to 3 cloves, 2 green cardamom and 2 to 3 black peppercorns.
Fry the whole garam masala mentioned above till the oil become fragrant. But don't burn them.
Add the ground paste and saute till the oil starts to leave the sides of the masala paste.
Keep stirring often. Saute for 7 to 8 minutes or till the oil starts to leave the sides of the masala paste. Stir while sauteing so that the paste does not stick to the pan.
Next add all the dry spice powders - ½ teaspoon turmeric powder (haldi), ¼ teaspoon red chili powder, 1 teaspoon coriander powder (dhania powder), 1 pinch asafoetida (optional) and ½ or 1 teaspoon dry mango powder (amchur).
Mix very well and saute for a minute. Now add the cooked chole and stir.
Add 1 to 1.5 cups water or add as required. Also add salt as per taste and mix well.
Simmer chana masala gravy on a low or medium flame for 12 to 15 minutes or till the curry thickens. Don't cover the pan. Stir occasionally.
Mash a few chickpeas with the back of spoon. This helps in thickening the gravy.
Lastly add 1 slit green chili and 1 teaspoon garam masala powder or chole masala powder. Mix well and simmer for a minute or two.
Check the seasoning and add more salt or spice powders if required. garnish chole masala with coriander leaves.
You can also garnish the chole with some slit green chilies and ginger julienne.
Serve chole with onion slices, lemon wedges along with bhatura. enjoy the chole bhature.
For bhatura recipe you can read the following step by step recipes: