📝 About This Recipe
Experience the ultimate North Indian soul food: a harmonious marriage of spicy, tangy chickpeas and golden, cloud-like leavened bread. Originating from the bustling streets of Punjab and Delhi, this dish features chickpeas slow-cooked with a blend of dark spices and tea leaves for a deep, rich color. The Bhature are fermented to perfection, resulting in a crisp exterior that yields to a soft, airy center, making every bite a celebration of texture and bold aromatics.
🥗 Ingredients
For the Chole (Chickpeas)
- 1.5 cups Dried White Chickpeas (Kabuli Chana) (soaked overnight in water)
- 2 pieces Black Tea Bags (for deep dark color)
- 1 inch Cinnamon Stick
- 2 pieces Black Cardamom (cracked open)
- 2-3 pieces Dried Amla (Gooseberry) (optional, for tang and color)
The Masala Base
- 3 tablespoons Ghee or Oil (ghee is preferred for authenticity)
- 2 large Red Onions (very finely grated or pureed)
- 1.5 tablespoons Ginger-Garlic Paste (freshly made)
- 1 cup Tomato Puree (freshly blended tomatoes)
- 2 tablespoons Chole Masala Powder (high quality store-bought or homemade)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant red color)
- 1 teaspoon Dry Mango Powder (Amchur) (for essential tanginess)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed)
For the Bhature (Bread)
- 2 cups All-Purpose Flour (Maida) (sifted)
- 2 tablespoons Fine Semolina (Sooji) (for a slight crunch)
- 1/2 cup Yogurt (whisked, at room temperature)
- 1/4 teaspoon Baking Soda
- 1 teaspoon Sugar (to help fermentation and browning)
👨🍳 Instructions
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1
Prepare the Bhature dough first. In a large mixing bowl, combine flour, semolina, sugar, salt, and baking soda. Add yogurt and 1 tablespoon of oil, then gradually add lukewarm water to knead into a smooth, slightly firm dough. Cover with a damp cloth and let it rest in a warm place for at least 4-6 hours.
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2
Drain the soaked chickpeas and place them in a pressure cooker or heavy pot. Add 4 cups of water, tea bags, cinnamon, black cardamom, amla, and a teaspoon of salt. Pressure cook for 6-8 whistles (or simmer for 60-90 mins) until the chickpeas are buttery soft but still holding their shape.
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3
Discard the tea bags and whole spices from the boiled chickpeas. Keep the dark cooking liquid; do not drain it as it contains all the flavor and color.
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4
Heat ghee in a heavy-bottomed kadai or pan. Add cumin seeds and let them sizzle. Add the onion puree and sauté on medium heat for 8-10 minutes until they turn a deep golden brown.
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5
Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears. Add the tomato puree and cook until the oil starts to separate from the sides of the masala.
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6
Lower the heat and add Chole masala, red chili powder, and turmeric. Stir quickly to avoid burning the spices. Add a splash of the chickpea water if the masala looks too dry.
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7
Add the boiled chickpeas along with their dark liquid to the masala. Use a potato masher to lightly crush about 10% of the chickpeas; this thickens the gravy beautifully.
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8
Cover and simmer the Chole on low heat for 15-20 minutes, allowing the flavors to penetrate the legumes. Stir in the Amchur and Kasuri Methi toward the end.
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9
For the Bhature, heat 3-4 inches of oil in a deep frying pan (kadai) until very hot. To test, drop a small piece of dough; it should rise to the surface immediately.
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10
Divide the fermented dough into lemon-sized balls. Grease your rolling pin and surface with oil (avoid using dry flour). Roll the dough into an oval or circle, about 5-6 inches in diameter.
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11
Carefully slide the rolled dough into the hot oil. Gently press the center with a slotted spoon to help it puff up like a balloon. Flip and fry until both sides are golden brown and crisp.
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12
Drain the Bhature on paper towels and serve immediately while piping hot alongside the spicy Chole.
💡 Chef's Tips
The secret to dark Chole is the tea bags and iron pot; if you have an iron kadai, cook the gravy in it for a truly authentic black color. Never skip resting the Bhature dough; the fermentation develops the gluten and creates those signature air pockets. Ensure the oil is smoking hot before dropping the Bhature, otherwise they will absorb too much oil and won't puff up. If the Chole tastes too flat, add a squeeze of fresh lemon juice and a pinch of Garam Masala just before serving.
🍽️ Serving Suggestions
Serve with sliced red onions and a wedge of lemon for extra zing. A side of spicy green chili pickle (Hari Mirch ka Achar) is the traditional accompaniment. Pair with a tall glass of sweet or salted Lassi to balance the heat of the spices. Add a few ginger juliennes and fresh coriander leaves on top of the Chole for a professional touch.