📝 About This Recipe
Transport your kitchen to the vibrant streets of Old Delhi with this iconic North Indian staple. This dish features 'Chole'—a deeply spiced, dark-hued chickpea curry—paired with 'Bhature', a pillowy, deep-fried leavened bread that shatters with a crisp crunch before melting in your mouth. It’s a soulful celebration of bold spices, tangy amchoor, and the perfect fermentation that defines authentic Indian soul food.
🥗 Ingredients
For the Chole (Chickpeas)
- 1.5 cups Dried White Chickpeas (Kabuli Chana) (soaked overnight in water)
- 2 pieces Tea Bags (for that authentic dark color)
- 2 pieces Black Cardamom (cracked open)
- 1 inch Cinnamon Stick
The Masala Base
- 3 tablespoons Ghee or Oil (ghee provides better flavor)
- 2 large Onions (very finely grated or pureed)
- 1.5 tablespoons Ginger-Garlic Paste (freshly made is best)
- 1 cup Tomato Puree (freshly blended tomatoes)
- 2 tablespoons Chana Masala Powder (high-quality store-bought or homemade)
- 1 teaspoon Amchoor (Dry Mango Powder) (for essential tanginess)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
For the Bhature (Fried Bread)
- 2 cups All-Purpose Flour (Maida) (sifted)
- 2 tablespoons Semolina (Sooji) (adds a signature crunch)
- 1/2 cup Plain Yogurt (whisked, at room temperature)
- 1/4 teaspoon Baking Soda
- 1 teaspoon Sugar (helps with browning)
- 2 cups Oil (for deep frying)
👨🍳 Instructions
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1
Pressure cook the soaked chickpeas with tea bags, cinnamon, black cardamom, salt, and 4 cups of water. Cook for 5-6 whistles until soft but not mushy. Drain and discard the tea bags, but reserve the dark cooking water.
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2
Prepare the Bhature dough by mixing flour, semolina, sugar, salt, baking soda, and yogurt. Gradually add warm water to knead into a smooth, elastic dough. Rub with oil, cover with a damp cloth, and let it rest in a warm spot for 4-6 hours to ferment.
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3
In a heavy-bottomed pan, heat ghee. Add a pinch of cumin seeds and let them splutter. Add the onion puree and sauté on medium heat until it turns a deep golden brown—this is crucial for the curry's depth.
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4
Stir in the ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
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5
Add the tomato puree and salt. Cook until the oil begins to separate from the sides of the masala.
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6
Lower the heat and add the Chana Masala powder, red chili powder, turmeric, and amchoor. Mix well and cook for 1 minute.
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7
Add the cooked chickpeas to the masala. Mash a handful of chickpeas with the back of your spoon to thicken the gravy naturally.
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8
Pour in the reserved dark chickpea water. Simmer on low heat for 15 minutes until the gravy is thick and the chickpeas have absorbed the flavors.
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9
For the Bhature, divide the rested dough into lemon-sized balls. Roll them out into oval shapes, about 1/4 inch thick, using a little oil to prevent sticking (avoid using dry flour).
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10
Heat oil in a deep wok (kadai) until very hot. To test, drop a tiny piece of dough; it should rise instantly.
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11
Carefully slide the rolled bhatura into the oil. Gently press down with a slotted spoon until it puffs up like a balloon.
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12
Flip and fry until both sides are a beautiful light golden brown. Drain on paper towels.
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13
Final Tempering (Optional but Recommended): Heat 1 tsp ghee, add slit green chilies and ginger juliennes. Pour this over the finished Chole for an extra aromatic kick.
💡 Chef's Tips
For the darkest Chole, use an iron wok (lohe ki kadai) to cook the curry; the reaction with amchoor creates a deep black color. Do not skip the resting time for the Bhature dough; the fermentation is what creates the airy pockets and soft texture. Always roll the Bhature with oil rather than flour to keep the frying oil clean and the bread soft. If the Chole tastes too tart, add a tiny pinch of sugar to balance the amchoor and spices. Ensure the frying oil is 'smoking hot' before dropping the Bhature, or they will soak up oil and fail to puff.
🍽️ Serving Suggestions
Serve piping hot with a side of spicy pickled green chilies and thinly sliced red onions soaked in lemon juice. A tall glass of chilled sweet or salted Lassi is the traditional beverage to cut through the richness. Add a spoonful of 'Achar' (Indian mango or lime pickle) on the side for an extra punch of flavor. Fresh coriander leaves and ginger juliennes should be used generously as a garnish for visual appeal and freshness.