Entree: India – Delhi & NCR – छोले भटूरे ➤ Chole Bhature (Spiced chickpea curry served with fluffy deep-fried leavened flatbreads)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 1 hr 30 min

Total 2 hrs 20 min

Ingredients

- 2 cups (360 g) dried chickpeas, soaked overnight and drained
- 6 cups (1.4 L) water for cooking chickpeas (plus extra as needed)
- 1 black tea bag (optional, for color)
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 large onion, finely chopped, about 8 oz (225 g)
- 1 tbsp (15 g) ginger paste or freshly grated ginger
- 4 cloves garlic, minced, about 1 tbsp (15 g)
- 2 medium tomatoes, pureed or finely chopped, about 8 oz (225 g)
- 2 tsp (10 ml) ground coriander
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) turmeric powder
- 1½ tsp (7.5 ml) Kashmiri red chili powder or regular chili powder (adjust to taste)
- 1 tsp (5 ml) garam masala
- 1 tsp (5 ml) amchur (dry mango powder) or 1 tbsp (15 ml) lemon juice
- Salt to taste
- 3 tbsp (45 ml) chopped fresh cilantro for garnish
- 1 medium onion, thinly sliced for serving (optional)
- For Bhature dough:
- 3 cups (360 g) all-purpose flour (maida)
- 1 tsp (5 g) salt
- 1 tsp (3 g) active dry yeast
- 1 tsp (4 g) sugar
- 1/2 cup (120 g) plain yogurt
- 1/2 cup (120 ml) warm water (adjust as needed)
- 2 tbsp (30 ml) vegetable oil, plus more for coating dough
- Oil for deep-frying, about 1–2 qts (1–2 L)

Instructions

1. Prepare the chickpeas: place drained chickpeas in a large pot with 6 cups (1.4 L) water and the optional tea bag. Bring to a boil, reduce heat and simmer until tender, about 45–60 minutes (or cook under pressure 20–25 minutes). Remove tea bag, reserve cooking liquid.
2. While chickpeas cook, heat 3 tbsp (45 ml) oil or ghee in a skillet over medium heat. Add the chopped onion and sauté until golden brown, about 8–10 minutes. Add ginger and garlic and sauté 1–2 minutes until fragrant.
3. Add tomato puree, ground coriander, cumin, turmeric, chili powder and salt. Cook until oil separates from the masala, about 8–10 minutes. Add a cup of the reserved chickpea cooking liquid to form a thick gravy and simmer 5 minutes.
4. Add the cooked chickpeas to the masala, stir to coat, and simmer 10–15 minutes so flavors meld. Add garam masala and amchur or lemon juice, adjust salt and heat. If the gravy is too thick, add a little reserved cooking liquid to reach desired consistency. Keep warm.
5. Make bhature dough: dissolve yeast and sugar in 1/2 cup (120 ml) warm water and let sit 5–10 minutes until frothy. In a large bowl, combine flour and salt. Add yogurt, 2 tbsp (30 ml) oil and the frothy yeast mixture. Mix and knead into a soft pliable dough, adding a little more water if needed. Coat with a little oil, cover, and let rise in a warm place 1–1½ hours until doubled.
6. Shape and fry bhature: punch down the dough and divide into 6–8 equal portions. Roll each into a smooth ball, then roll out into 6–8 inch (15–20 cm) discs, slightly thicker than a tortilla. Heat oil in a deep skillet or kadai to 350°F (175°C). Fry bhature one at a time, sliding in gently and pressing lightly with a slotted spoon to help them puff; fry until golden on both sides, about 30–45 seconds per side. Drain on paper towels.
7. Serve the hot bhature with steaming chole, garnish with chopped cilantro and sliced onion, and offer lemon wedges, pickles or yogurt on the side.