Chole Bhature is a tantalizing North Indian culinary creation that marries a robust chickpea curry (chole) with airy, deep-fried bread (bhature). This dynamic duo is a crowd-pleaser in street food stalls and upscale restaurants alike, particularly in Punjab and Delhi. Though often savored as a breakfast treat, its hearty nature makes it suitable for any time of day.

Chef's Notes:

• Chole Bhature is a beloved North Indian dish that pairs a zesty chickpea curry with puffy fried bread
• The distinctive dark hue and rich flavor of the chickpea curry come from tea and a special spice blend
• While homemade components offer the best taste, there are time-saving alternatives for a quicker meal

The Components

Chole (Chickpea Curry)

At the heart of this dish lies the aromatic chickpea curry. The authentic Delhi-style chole boasts a deep, nearly black color. This unique hue is achieved by incorporating tea during the cooking process and using a cast-iron vessel. The outcome is a complex, spicy, and slightly tart curry that doesn't rely on onions or tomatoes.

Bhature (Fried Bread)

Bhature are pillowy, deep-fried breads crafted from all-purpose flour. When prepared skillfully, they offer a satisfying contrast of textures - crisp exterior, soft interior, with just the right amount of chew. While quick versions using baking soda exist, yeast-based recipes yield superior results.

Chana Masala Powder

The secret to exceptional chole lies in a well-crafted spice blend. Whipping up your own is straightforward and infuses the dish with vibrant, fresh aromas. However, pre-made mixes can be a convenient alternative when time is of the essence.

Khatte Aloo (Tangy Potatoes)

A signature touch from Delhi's street food scene is the addition of zesty, spiced potatoes atop the chole. These khatte aloo introduce an extra dimension of flavor and texture to the ensemble.

The Recipe

Ingredients

For the Chole:

• 2 cups dried chickpeas, soaked overnight
• 2 tea bags
• 1 bay leaf
• 2 inch piece of cinnamon
• 2 black cardamom pods
• 2 green cardamom pods
• 4 cloves
• 1 tsp cumin seeds
• 2 tbsp oil or ghee
• 2 tbsp chana masala powder
• Salt to taste
• 1 tbsp lemon juice

For the Bhature:

• 2 cups all-purpose flour
• 1/4 cup semolina
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 cup yogurt
• 1 tsp active dry yeast
• Warm water as needed
• Oil for deep frying

For the Khatte Aloo:

• 2 medium potatoes, boiled and cubed
• 1 tsp oil
• 1/2 tsp cumin seeds
• 1/2 tsp amchur (dried mango powder)
• 1/4 tsp red chili powder
• Salt to taste

Instructions

Preparing the Chole:

1. Rinse the soaked chickpeas and transfer them to a pressure cooker with fresh water, tea bags, and whole spices.

2. Pressure cook for 3-4 whistles or until the chickpeas are tender but retain their shape.

3. In a large skillet, warm oil or ghee. Add cumin seeds and let them dance in the hot oil.

4. Introduce the cooked chickpeas (minus the cooking liquid) and chana masala powder. Mix thoroughly.

5. Allow to simmer for 10-15 minutes, gently mashing some chickpeas to create a thicker consistency.

6. Season with salt and lemon juice. Adjust flavors to your liking.

Making the Bhature:

1. Combine flour, semolina, sugar, salt, and baking soda in a mixing bowl.

2. Activate the yeast in warm water, letting it sit for 5 minutes until frothy.

3. Incorporate yogurt and the activated yeast into the dry ingredients. Knead until you have a smooth, pliable dough.

4. Cover the dough and allow it to rise in a warm spot for 2-3 hours.

5. Divide the risen dough into small portions. Roll each into an oval shape.

6. Fry in hot oil until golden and puffed, flipping once during cooking.

Preparing Khatte Aloo:

1. Heat oil in a pan. Toss in cumin seeds and let them sizzle briefly.

2. Add the boiled potato cubes, amchur, red chili powder, and salt.

3. Stir-fry for a couple of minutes until the potatoes are well-coated and develop a slight crispiness.

Serving Suggestions

Present the steaming chole topped with khatte aloo, alongside freshly fried bhature. Garnish with sliced onions, green chilies, and lemon wedges. A chilled, sweet lassi makes for an ideal beverage companion.

Tips for Perfect Chole Bhature

• Give chickpeas an overnight soak for optimal texture.
• Opt for a cast-iron pan to achieve the authentic color and depth of flavor in the chole.
• Allow ample time for the bhature dough to rise, ensuring maximum fluffiness.
• Serve promptly to enjoy the bhature at their crispy, hot best.

Nutrition Facts

Nutrient amount per serving:

• • Calories: 450
  • Total Fat: 18g
  • Saturated Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 580mg
  • Total Carbohydrates: 62g
  • Dietary Fiber: 10g
  • Sugar: 8g
  • Protein: 14g

Note: Nutrition facts are approximate and may vary based on specific ingredients and portion sizes.

FAQs

Can I use canned chickpeas for chole?

While traditionalists prefer dried chickpeas, canned ones can work in a time crunch. Be sure to rinse them thoroughly and adjust cooking time accordingly. The texture might differ slightly, but the dish will still be tasty.

How can I make bhature without yeast?

For a speedier version, substitute yeast with 1/2 tsp baking powder and 1/4 tsp baking soda. While the texture won't be as airy, it's a handy shortcut when you're pressed for time.

Is chole bhature healthy?

Though undeniably delicious, chole bhature is quite rich due to the deep-fried bread. The chickpeas do offer good protein and fiber, but it's best enjoyed occasionally as part of a varied diet.

Can I make chole bhature ahead of time?

The chole can be prepared a day in advance and reheated. However, bhature are at their best when fresh off the stove. If needed, you can prepare the dough ahead and fry just before serving.

What's a good vegetarian alternative to chole bhature?

For a lighter option, consider serving the chole with whole wheat roti or steamed rice instead of bhature. Alternatively, you could create a chickpea salad using similar spices for a fresher take on the classic flavors.

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