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Chole Bhature is one of North India’s most iconic dishes, known for its rich flavours and irresistible combination of textures. This hearty meal consists of spicy, tangy chickpeas, known as chole, paired with soft, puffed fried bread called bhature.
Together, they form a dish that is satisfying, bold, and packed with vibrant spices. Whether eaten for breakfast, lunch, or a special occasion, Chole Bhature is a dish that never fails to leave an impression, both for its taste and its cultural significance.
What Is Chole Bhature?
Chole Bhature is a popular North Indian dish that brings together two elements: chole, a spicy chickpea curry, and bhature, a large, fluffy fried bread.
The chickpeas are cooked in a tomato based gravy, spiced with a blend of traditional Indian spices like cumin, coriander, garam masala, and amchur (dried mango powder), giving the curry a warm, tangy flavour with a hint of earthiness.
The bhature is made from a simple dough of flour, yogurt, and a touch of leavening, which is then deep fried until it puffs up into a soft, golden bread with a crispy exterior and light, airy interior.
Chole Bhature is typically served with a side of pickles, yogurt, and raw onions, which add a refreshing contrast to the richness of the dish. While it’s often enjoyed as a street food in bustling cities, it also holds a special place at family gatherings and festivals, where its indulgent flavours are celebrated.
Ingredients and Taste
The star of Chole Bhature is the chole, spiced chickpeas that are slowly simmered to perfection. The base of the dish is a blend of onions, tomatoes, garlic, and ginger, creating a deeply flavoured sauce that complements the chickpeas’ natural creaminess.
Spices like cumin, coriander, turmeric, and garam masala add layers of complexity, while amchur powder or lemon juice provides a tangy finish that brightens the dish. The result is a curry that is bold, slightly tangy, and brimming with warmth.
The bhature, on the other hand, offers a light and airy contrast to the richness of the chickpeas. Made from a dough of all-purpose flour, yogurt, and a pinch of baking powder, the bread puffs up when fried, creating a soft, chewy texture that is perfect for scooping up the chole.
Its slight crispness on the outside adds a satisfying bite, while the inside remains pillowy and tender.
When eaten together, the combination of spicy chickpeas and warm, fluffy bread is simply irresistible. Each bite offers a balance of textures and flavours, the deep, earthy spices of the chole, and the soft, slightly tangy bhature, creating a dish that is comforting and indulgent all at once.
A Taste of History
Chole Bhature has a rich history that is deeply connected to the culinary traditions of Punjab, although it’s now beloved across India. The origins of the dish can be traced back to North India, where the abundance of wheat and chickpeas made it a natural choice for a hearty, everyday meal.
Over time, Chole Bhature became more than just a regular dish, it became a symbol of celebration and indulgence, often enjoyed during special occasions and festivals.
The dish reflects the vibrancy of North Indian cuisine, where bold spices and hearty ingredients are at the core of every meal. Traditionally, the bhature is fried in large woks, or karahis, on the streets of India, where the smell of freshly fried bread and simmering chickpea curry draws crowds.
Though it is now enjoyed across the country and beyond, Chole Bhature retains its connection to its Punjabi roots, symbolizing the warmth, hospitality, and love for rich flavours that define the region.
Chole Bhature (Spiced Chickpeas with Fried Bread) Recipe
Serves: 4 people
Ingredients:
For the Chole (Spiced Chickpeas):
- 1 cup dried chickpeas (soaked overnight) or 2 cans of cooked chickpeas
- 2 medium onions, finely chopped
- 2 tomatoes, pureed
- 1-inch ginger, grated
- 3-4 garlic cloves, minced
- 2-3 green chilies, slit
- 1 tsp cumin seeds
- 2 tsp chole masala (available at Indian stores)
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 1/2 tsp dried mango powder (amchur)
- 1 bay leaf
- 2 tbsp oil
- Fresh cilantro, chopped (for garnish)
- Salt, to taste
- Water as needed
For the Bhature (Fried Bread):
- 2 cups all-purpose flour
- 1/2 cup yogurt
- 1 tsp sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- Water as needed
- Oil for frying
Directions
If using dried chickpeas, drain and rinse the chickpeas soaked overnight. In a large pot, add the chickpeas, enough water to cover them, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 40-50 minutes until the chickpeas are tender. If using canned chickpeas, drain and rinse well before use.
Heat 2 tablespoons of oil in a large pan over medium heat. Add cumin seeds and bay leaf, allowing them to sizzle for 30 seconds until fragrant. Add the chopped onions and sauté for 5-6 minutes until they turn golden brown. Stir in the grated ginger, minced garlic, and slit green chilies, cooking for another 2 minutes.
Lower the heat slightly and add the chole masala, ground coriander, turmeric, red chili powder, and garam masala. Stir for 1-2 minutes, letting the spices bloom in the oil for maximum flavour. Adjust the amount of chili powder for spiciness, if desired.
Add the pureed tomatoes to the pan, stirring well to combine with the spices. Let the mixture cook for 5-7 minutes until the oil starts to separate from the tomato base. Add the cooked chickpeas (or canned chickpeas) and enough water to create a thick gravy, about 1 to 1.5 cups. Season with salt and bring to a simmer.
Allow the chickpeas to simmer for 20 minutes, uncovered, so the flavors meld together. If the gravy is too thick, add a bit more water. Stir in the dried mango powder (amchur) to add a tangy note and adjust salt if needed. Turn off the heat and garnish with fresh cilantro before serving.
In a large bowl, sift together the all-purpose flour, baking powder, baking soda, sugar, and salt. Add yogurt to the dry mixture, mixing it in until it resembles a coarse dough. Gradually add water, little by little, kneading until the dough becomes soft and elastic. Cover with a damp cloth and let it rest for 1 hour.
After resting, divide the dough into equal-sized balls (about 8 pieces). Roll each ball into a thin, round disk, about 6-8 inches in diameter. Heat oil in a deep pan over medium-high heat. Fry each bhature one at a time, gently pressing down with a slotted spoon so they puff up. Fry until golden on both sides, then remove and drain on paper towels.
Serve the hot chole in a bowl, garnished with fresh cilantro. Pair with freshly fried bhature on the side. Optionally, serve with sliced onions, green chilies, and a wedge of lemon to add extra brightness to the dish. The crispy, puffy bhature combined with the flavourful and spiced chickpeas makes this a beloved and satisfying meal.
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