Entree: India – Indian Street Food Classics – छोले भटूरे ➤ Chole Bhature (Spiced North Indian chickpea curry served with fluffy deep-fried leavened breads)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 1 hr 30 min

Additional 2 hrs

Total 4 hrs 30 min

Ingredients

- For the chole (chickpea curry):
  - 2 cups (360 g) dried chickpeas (garbanzo beans), soaked overnight and drained
  - Water for boiling soaked chickpeas
  - 2 tbsp (30 ml) vegetable oil or ghee
  - 1 tsp (5 g) cumin seeds
  - 1 large onion, finely chopped — about 8 oz (225 g)
  - 1 tbsp (15 g) ginger-garlic paste
  - 2 medium tomatoes, finely chopped or pureed — about 10 oz (300 g)
  - 2 green chilies, slit (optional)
  - 1 tsp ground coriander
  - 1 tsp ground cumin
  - 1/2 tsp turmeric
  - 1 to 1 1/2 tsp red chili powder (adjust to taste)
  - 1 tbsp chole masala powder or 1 tbsp garam masala if unavailable
  - 1/2 tsp amchur (dry mango powder) or 1 tbsp lemon juice
  - 1 black tea bag or 1 tsp tea leaves (optional, for color)
  - Salt to taste — about 1 to 1 1/2 tsp (5–8 g)
  - 2 tbsp (30 ml) chopped fresh cilantro for garnish
- For the bhature (makes about 8 bhature):
  - 3 cups (360 g) all-purpose flour (maida)
  - 1/2 cup (120 g) plain yogurt
  - 1 tsp (5 g) instant yeast or 1/2 tsp baking powder (traditional uses yeast or ferment)
  - 1/2 tsp baking soda (if using baking powder omit)
  - 1 tsp sugar
  - 1 tsp salt
  - 2 tbsp (30 ml) vegetable oil + more for dough and frying
  - 1/2 cup (120 ml) warm water (approximate—adjust to form soft dough)
  - Oil for deep frying, enough for shallow-deep frying in a kadai

Instructions

1. Rinse drained soaked chickpeas and place in a large pot with fresh water to cover by 2 inches. Add the tea bag if using. Bring to a boil, then simmer gently until chickpeas are tender but not falling apart, about 45–60 minutes; or pressure-cook 20–25 minutes on medium after first whistle. Remove tea bag and reserve cooking liquid.
2. Heat oil or ghee in a large skillet. Add cumin seeds; when they splutter add chopped onion and a pinch of salt. Sauté until golden brown, about 8–10 minutes. Add ginger-garlic paste and cook 1–2 minutes until raw aroma disappears.
3. Add pureed tomatoes and green chilies and cook until oil separates from the masala, about 8–10 minutes. Stir in ground coriander, ground cumin, turmeric, chili powder, and chole masala; cook for 1–2 minutes.
4. Add the cooked chickpeas and about 1 to 1 1/2 cups (240–360 ml) of the reserved cooking liquid to achieve desired consistency. Simmer 10–15 minutes so flavors meld. Add salt and amchur or lemon juice; adjust seasoning. Mash a few chickpeas lightly against the side of the pan to thicken the gravy if desired.
5. Meanwhile make the bhature dough: in a bowl combine flour, sugar, salt, yeast (or baking powder), baking soda if using, yogurt, oil, and warm water. Mix to form a smooth, soft dough. Knead 6–8 minutes until elastic. Cover and let rise 1–2 hours until slightly puffy (if using baking powder, rest 30–45 minutes).
6. Divide dough into 8 equal portions and roll each into a smooth ball. On a lightly oiled surface, roll each ball into a 6–8 inch (15–20 cm) disc, slightly thicker than a chapati.
7. Heat 2–3 inches (5–8 cm) oil in a deep kadai or heavy pot to 350°F (175°C). Fry each bhatura one at a time, pressing gently with a slotted spoon to help it puff, turning once until golden brown on both sides, about 20–30 seconds per side. Drain on paper towels.
8. Serve the hot chole garnished with chopped cilantro alongside freshly fried bhature with sliced onion, lemon wedges, and pickles if desired.