Go Back
Print Recipe

Chole Bhature

Servings: 2

Ingredients

Chole

  • 1 cup chickpeas
  • 2 cups water
  • 2 pods badi elaichi black cardamom
  • 5-6 whole laung cloves
  • 1 tea bag
  • small pinch baking soda
  • 1.25 tsp salt
  • 1 medium red onion
  • 1 medium tomato
  • 1/2 tsp garlic minced
  • 1 tsp ginger minced
  • 4 tbsp oil
  • 3/4 tsp sukha dhaniya dry coriander powder
  • 3 tsp chana masala see notes above for details
  • 1 tsp ground anardana ground dried pomegranate powder, optional
  • 1/2 tsp garam masala
  • dhaniya cilantro, for garnish

Bhature

  • 2.5 cups maida white all-purpose flour
  • 1 cup yogurt
  • 1 pinch baking soda
  • 1/2 tsp baking powder
  • 2 tsp sugar
  • 1 tsp salt
  • 1/4 cup water

Instructions

Chole

  • Wash and soak chickpeas for 8 hours or overnight.
  • Add chickpeas, water, cardamom, cloves, tea bag, baking soda, and 3/4 tsp salt to a pressure cooker.
  • Turn heat to high and allow this to cook until one whistle sounds.
  • Once whistle sounds, turn heat down to simmer for an additional 20 minutes.
  • Set this aside for the time being.
  • In a separate kadai or wok, add oil and turn on the heat to high.
  • Once oil is hot, add ginger and garlic. Stir to mix.
  • Add in the onion. Sautee until translucent.
  • Add tomatoes and stir to mix.
  • Add the remaining salt, coriander powder, chana masala, and anardana.
  • Cook until tomatoes have cooked.
  • Drain the chickpeas but preserve the water in which it cooked.
  • Add in the chickpeas and about 1/4 cup of the chickpea water.
  • Cover and simmer for approximately 5 minutes so the chickpeas can absorb the flavor from the gravy.
  • At this point you can adjust the salt and add in any additional chickpea water to get the gravy to the desired consistency.
  • Add garam masala and stir to mix.
  • Garnish with cilantro.

Bhature

  • Sift together flour, baking powder, and baking soda.
  • Add yogurt, salt, and sugar. Mix well.
  • Add water little by little and combine ingredients into a dough.
  • Knead the dough well, about 2-3 minutes.
  • Rub a little oil on the dough, cover with a damp cloth, and rest for 30 minutes.
  • Add oil to a kadai or wok to prep for deep frying. Heat on medium high.
  • Divide the dough into 8-10 pieces and form each piece into a ball.
  • To make a bhatura, roll out a dough ball to flatten. Get the dough as thin as you can without any tears. Add oil to the dough as needed if the dough is too sticky.
  • Drop flattened dough into the frying oil.
  • Once the bottom of the dough is cooked, flip the dough.
  • Once both sides are cooked, remove and place on a paper towel to remove residual oil.
  • Repeat with remaining bhaturas.

Chole Bhature

  • Eat the bhaturas hot and fresh with the chole!