Chole Bhature (Spiced Chickpeas with Fried Bread)
Local name: छोले भटूरे
In short: Dark, tangy chickpea curry served with puffy, golden fried bread. A Punjabi weekend feast with pickled onions, green chilies and lemon on the side. It takes about 2 h in total and makes 4 servings.
- Prep
- 45 min
- Cook
- 1 h 15 min
- Resting
- 8 h
- Total
- 2 h
- Servings
- 4
- Difficulty
- Medium
- Calories
- 710 kcal
Chole bhature is the Punjabi weekend breakfast and a famous Delhi street plate: dark, tangy chickpea curry next to a puffed, golden fried bread. The chickpeas are cooked until some break down, which thickens the gravy, and a tea bag in the pot gives the traditional deep brown color. The bhature dough rests for two hours so that it puffs soft and chewy in hot oil. Serve with sliced onion, green chilies and lemon.
Instructions
- Drain the soaked chickpeas and put them in a pressure cooker with the tea bag, 1 tsp salt and 1 liter (4 cups) water. Cook at high pressure for 25 minutes, or simmer in a covered pot for about 1 1/2 hours until very soft. Discard the tea bag and keep the liquid.
- While the chickpeas cook, make the dough. Combine the flour, semolina, baking powder, baking soda, sugar and salt. Mix in the yogurt and oil, then add warm water until you have a soft, slightly tacky dough. Knead for 5 minutes, cover with a damp cloth and rest for 2 hours.
- Heat the oil in a wide pot over medium heat. Fry the cumin seeds and bay leaf for 20 seconds, then add the onions and cook for 10 minutes until deep golden.
- Stir in the ginger-garlic paste and green chilies for 1 minute. Add the tomato purée, coriander, cumin, chili powder, turmeric and salt, and cook for 10 minutes until thick and the oil separates.
- Add the chickpeas and 500 ml (2 cups) of their cooking liquid. Crush a few chickpeas against the pot to thicken the gravy and simmer uncovered for 20 minutes. Stir in the mango powder and garam masala, adding hot water if too thick.
- Knead the dough briefly, divide it into 8 balls and roll each on a lightly floured surface into a 14 cm (5 1/2 in) round, about 4 mm thick.
- Heat the frying oil in a deep, wide pan to 180°C (350°F). Slide in one bhatura and press it gently under the oil with a slotted spoon so it puffs. Fry 30 seconds per side until golden, then drain on a rack. Repeat with the rest.
- Scatter fresh coriander over the chole and serve hot with the bhature, onion rings, chilies and lemon.
Tips
- Short on time? Use two 400 g (14 oz) cans of chickpeas, drained, with 250 ml (1 cup) water, and simmer the gravy for 20 minutes. It will be a little lighter in color.
- If the bhature do not puff, the oil is too cool or the dough was rolled too thin. Test by dropping in a pinch of dough, which should rise and sizzle within 3 seconds.
Questions and answers
Why didn't my bhature puff up?
The oil was probably too cool, or the dough was rolled very thin or not rested enough. Fry at 180°C (350°F) and press the bread gently under the oil to encourage steam to inflate it.
Can I make chole bhature ahead of time?
The chole keeps 4 days in the fridge and tastes better after a day. The dough can rest overnight in the fridge, but fry the bhature just before serving so they stay soft.
Do I need the tea bag in chole?
It is optional. The tannins in black tea give the chickpeas their dark color. Without it the flavor is the same, but the curry looks paler.
How long does it take to make Chole Bhature (Spiced Chickpeas with Fried Bread)?
About 2 h in total: 45 min of preparation and 1 h 15 min of cooking.
How many calories are in Chole Bhature (Spiced Chickpeas with Fried Bread)?
About 710 kcal per serving, with 22 g of protein, 100 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 710 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 100 g |
| Fat | 25 g |
| Fiber | 13 g |
| Sugar | 8 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
