Chole Bhature

Chole Bhature is a food dish popular in the northern regions of the Indian subcontinent. It is a combination of chana masala (spicy white chickpeas) and Bhatura/puri, a fried bread made from all-purpose flour. Although it is known as a typical Punjabi dish, there are various claims about the origin of the dish.

Chole Bhature is often eaten as a breakfast dish, sometimes with lassi. It can be street food or even a complete meal and can be accompanied by onions, pickled carrots, green chutney, or pickles.

Ingredients for Bhature 

1. Flour 500 grams,

2. Semolina 100 grams,

3. curd half bowl,

4. salt to taste,

5. sugar half tsp,

6. Baking Powder - 1 tsp,

7. oil - for frying

8. How to make Bhatura

Sieve the flour and semolina in a vessel, make a space in the middle of the flour, add 2 tablespoons of oil, salt, baking powder, curd, and sugar in it, mix all these things well in this place. Knead a soft dough with the help of lukewarm water. Keep the kneaded dough covered for 2 hours in a closed cupboard or in a warm place. Put oil in a pan and heat it. Take out a dough equal to one tablespoon of flour from the kneaded dough. Make a dough and roll it like a poori, but it turns out to be a little thicker than a poori. Put the poori in hot oil, press it with a spatula to inflate it, turn both the sides and fry till it becomes light brown.

Ingredients for chickpeas 

Kabuli gram one bowl or 150 grams, half a teaspoon of baking soda, tomato -3-4 medium size, green chili - 2-3, ginger - 1-inch long piece or a small spoon ginger paste, refined oil - 2 tablespoon, Cumin - half a teaspoon, Coriander powder - a teaspoon, Red chili powder - less than a quarter teaspoon, Garam masala

Recipe for making chickpeas

Keep the chickpeas soaked in water overnight. Wash the chickpeas after taking them out of the water, put them in the cooker, add a small glass of water, salt, and baking soda. Close the cooker and keep it on the gas to boil. On the other hand, grind tomatoes, green chilies, ginger finely with a mixer. Put oil in a pan and heat it. After roasting cumin, add coriander powder. Stir with a spoon, add tomato, ginger, green chili mixture, and red chili powder and fry the spices until oil starts floating over the spices. Put a glass of water and salt as per taste in the roasted spices. Mix the boiled chickpeas in this masala curry and stir it well with a spoon. If you find the chickpeas to be too thick, then you can add water as required, let it cook for 2-3 minutes after it comes to a boil. Add garam masala and half the green coriander. Your chole is ready. Serve them with bhature.

hope you like this 😊