Chole bhature: a typical Indian dish full of flavor

Chole bhature is a traditional dish of Indian cuisine, very popular in the north of the country, especially in Punjab, Delhi, and other regions of northern and central India. This dish is a delicious combination of cholea spiced chickpea stew, and bhaturea fried and spongy bread. It is a hearty, tasty meal and is usually enjoyed for breakfast or lunch, although it is also sometimes served at casual dinners.

Chole is a thick curry of chickpeas cooked with a blend of spices such as cumin, coriander, turmeric, garam masala, and chili powder, giving it a deep and spicy flavor. Ingredients such as onion, tomato, garlic, ginger and sometimes a touch of tamarind are also added to give it a sour flavor.

On the other hand, bhature is a fried bread, made with a dough of wheat flour, yeast (sometimes) or baking soda, and a little yogurt or buttermilk for softness. The dough is left to rest and then fried in hot oil, resulting in a puffy, fluffy bread served hot.

Chole bhature is typically served on a large plate with the bhature (the fried breads) and the chole (chickpea stew) in the center. It is often accompanied with a variety of items such as pickles (mango or lemon, for example), yogurt or raita (to balance the spiciness of the curry), sliced ​​onion with lemon (sometimes with a touch of chili powder and salt ) or dad or papad (a kind of crunchy chip)

It is traditionally eaten with the hands, especially in rural India, although a fork and knife may also be used in more formal restaurants. The bhature They are broken into small pieces and immersed in the chole so they absorb the delicious curry and spices. Yogurt or raita help soften the spicy flavor of the curry, while pickles add a touch of acidity that contrasts well with the spicy flavors.

How to make chole bhature at home

Ingredients:

The chole (chickpea stew):

• 1 cup dried chickpeas (soaked overnight) or 2 cups cooked chickpeas (you can use canned chickpeas)
• 1 medium onion, finely chopped
• 2 medium tomatoes, crushed
• 1 piece of ginger (2-3 cm), grated or finely chopped
• 2 cloves garlic, finely chopped
• 2-3 green chilies, finely chopped (optional)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon cumin seeds
• 1 bay leaf
• Salt to taste
• 1 tablespoon vegetable oil
• 1 cup of water
• 1 teaspoon black tea (optional, for color and flavor)
• A little tamarind or lemon juice (optional, for a touch of acidity)

The bhature (fried breads):

• 2 cups of wheat flour
• 1 tablespoon of natural yogurt
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder or baking soda
• Warm water (about 1/2 cup or as needed)
• Oil for frying

For the chole:

1. Cook the chickpeas: If you are using dried chickpeas, drain them after soaking overnight and cook them in water with a pinch of salt in a pressure cooker for about 20-25 minutes until tender. If using canned chickpeas, just rinse them well and set aside.
2. Prepare the masala: Heat the oil in a large skillet over medium heat. Add the cumin seeds and bay leaf, and let them infuse in the hot oil for a few seconds.
3. Cook onion and garlic: Add the chopped onion and sauté until golden. Then, add the minced ginger and garlic, and cook for a couple more minutes.
4. Add the tomatoes and spices: Add the crushed tomatoes and cook until they break down. Then add cumin powder, coriander powder, garam masala, turmeric, chili powder, and salt to taste. Cook for about 5-7 minutes, stirring occasionally until the oil separates from the mixture.
5. Add the chickpeas: Add the cooked chickpeas and water. Cook over medium-low heat for 15-20 minutes, adjusting the consistency with more water if necessary.
6. Adjust the flavors: If you prefer, add a little tamarind or lemon juice to give it a sour touch. Cook for a few more minutes and adjust salt and spices to taste.

For the bhature:

1. Prepare the dough: In a large bowl, mix the wheat flour, salt, sugar, and baking powder (or baking soda). Add the yogurt and begin to add warm water little by little while kneading the mixture until it forms a soft and elastic dough. Cover with a clean cloth and let the dough rest for 1-2 hours.
2. Form the bhature: Once the dough has rested, divide it into small walnut-sized balls. Roll out each ball with a rolling pin until it forms circles about 10-12 cm in diameter.
3. Fry the bhature: Heat enough oil in a deep skillet over medium-high heat. When it is very hot, place one of the bhature in the oil. Upon contact, the bhature it will inflate. Fry for about 2-3 minutes, turning to brown evenly. Repeat with the others.

Serve:

• Serves the chole in a large bowl.
• Place the Bhature fried on the side, or even on top of the chole.
• Serve with pickles, chopped onions, yogurt or raita, and a little lemon juice for freshness.