Chole Bhature


Introduction to Chole Bhature

Chole Bhature is a popular dish in Punjabi cuisine. It is made up of two components, chole (chickpeas) and bhatura (a deep-fried leavened bread). The chole is made by cooking chickpeas in a spicy tomato-based gravy, while the bhatura is made from a dough of flour, yogurt, and baking powder. The dish is typically served with onions and pickles on the side and is often enjoyed as breakfast or brunch food. It is known for its delicious taste and high-caloric value.

History and origins of the Chole Bhature

The origins of Chole Bhature can be traced back to the Punjab region, where it was a popular breakfast dish among the Punjabi community. It is believed to have originated in the early 20th century and has since become a staple dish in Punjabi cuisine and a portion of popular street food in India, Pakistan

Tips for preparing and eating Chole Bhature.

When preparing Chole Bhature, it's important to properly soak the chickpeas overnight before cooking them. This will ensure that they become tender and cook faster. Let the dough for the bhatura rest for at least an hour before deep-frying, as this will result in fluffier and crispier bread. When eating Chole Bhature, it's best to eat it fresh and hot, as the bhatura will lose its crispness if left to sit for too long.



Preparation Method:

  1. Drain and rinse the soaked chickpeas and pressure cook them with enough water and a pinch of salt until they are tender.

  2. In a separate bowl, mix together the flour, yogurt, baking powder, sugar, and salt to make the dough for the bhatura. Knead the dough well and let it rest for at least 1 hour.

  3. To make the chole gravy, heat oil in a pan and add cumin seeds. Once they start to crackle, add the onions and sauté until they turn golden brown.

  4. Add ginger and garlic to the pan and sauté for a minute. Then add the tomatoes and cook until they are soft and mushy.

  5. Add the cooked chickpeas to the pan and mix well. Add the coriander powder, red chili powder, amchur powder, and salt to taste. Cook for about 10 minutes until the gravy thickens.

  6. Heat oil for deep frying in a pan or kadhai. Take small portions of the dough and roll them out into thick circles. Carefully slide them into the hot oil and deep fry them until they are golden brown and puffed up.

  7. Serve the chole and bhatura together, topped with chopped onions and pickles on the side.

Variations of Chole Bhature

  • Aloo Chole Bhature: Boiled potatoes are added to the chole mixture in this variation.

  • Amritsari Chole Bhature: This variation originates from the city of Amritsar in Punjab and is known for its spicier and tangier flavor profile.

  • Chole Tikki Bhature: In this variation, small balls made from the chole mixture are deep-fried and served with bhatura.

  • Kulfi Bhature: This dessert variation, which is popular in some parts of India, features a fried bhatura stuffed with a kulfi (Indian ice cream) filling.