How to Make Chole Bhature Recipe
Chole Bhature is a tasty dish that comes from North India. It has spicy chickpeas with deep-fried bread. Anyone can enjoy it because it's so filling and delicious. If you want to make it at home, here's how to do it.
For the Chole
1 cup chickpeas (soaked overnight
2 medium onions (finely chopped)
2 medium tomatoes (finely chopped)
1 green chili (finely chopped)
2 cloves garlic (finely chopped)
1-inch ginger (finely chopped)
1 tsp cumin seeds
1 tsp coriander powder
1 tsp garam masala powder
1 tsp red chili powder
1 tsp turmeric powder
1 tbsp cooking oil
Salt to taste
For the Bhature
2 cups all-purpose flour
1/2 cup semolina
1/2 cup plain yogurt
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp sugar
1/4 cup cooking oil
Water
For the Chole:
Wash the soaked chickpeas and cook them in a pressure cooker until they are tender.
In a separate pan, heat the cooking oil and add the cumin seeds. Then add onions and cook until golden brown.
Add tomatoes, green chili, ginger, and garlic. Cook until the tomatoes are soft.
Add coriander powder, garam masala powder, red chili powder, and turmeric powder. Mix well and cook for a few more minutes
Add the cooked chickpeas to the pan along with the water they were cooked in. Add salt to taste and adjust the consistency by adding more water if needed.
Garnish with freshly chopped coriander leaves and serve hot.
For the Bhature:
Mix the all-purpose flour, semolina, salt, sugar, baking powder, and baking soda in a large mixing bowl.
Add the cooking oil and mix until the flour mixture looks like coarse crumbs.
Add the plain yogurt and mix well. Knead the dough until it is smooth and elastic. Add water as required to make a soft and pliable dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Divide the dough into equal-sized balls. Roll each ball into a circle of about 6-7 inches in diameter.
Heat oil in a deep frying pan or a wok over medium heat. Fry the rolled-out dough until both sides turn golden brown and puffed up.
Place on a paper towel-lined plate to drain the excess oil.
Serve hot with the chole.
Tips:
You can also use canned chickpeas instead of soaking and cooking them from scratch. Just rinse them thoroughly.
