Aug 14, 2011

Posted by in Lentils, Mains, Vegetarian | 2 Comments

Chole Bhature

Chole Bhature
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You probably already know this is a popular Punjabi dish. The reason I am entering this for the Independence theme is that this is one of the first few dishes I learned to cook on my own. I remember making Chole as a student in Cincinnati. I followed the recipe to the T, yet it did not taste like mom’s recipe…so I got on to skype and called my mom back in India and asked her why it was off. She patiently listened to me describe that I soaked them overnight, made the masala from, I think it was Kamalabai Ogale’s cookbook…As it happens, I had completely forgotten to put the chole(chickpeas) in the pressure cooker, which is why they did not taste like mom’s did. Duh!!

Fairly simple to make this dish is a big hit especially with our Aussie friends.

For Bhature, I prefer this recipe by Manjula:

2 cups all-purpose flour (plain flour or maida)
4 tablespoons sooji (semolina flour)
2 teaspoons yeast
1 teaspoon sugar
1 teaspoon salt
3 tablespoons yogurt
2 tablespoons oil
3/4 cup lukewarm water (adjust 1 or 2 spoons as needed)
To deep-fry the Bhature:
Oil to fry
1/4 cup flour for rolling

I usually add all the ingredient to the bread maker and run the dough cycle. In about 2 hours, I get perfectly moist and fermented bhatura dough. For the detailed recipe, click here.
Once the fermented dough’s ready, split into golf ball size and roll out each ball in 6-7 inch circle.
Deep fry these circles in hot oil until they are golden on both sides.

For the Chole:

250 grams Chole (Chickpeas)
4-6 Pieces Kali Ilaichi
Salt to taste
3-4 Green Chillies – finely chopped
2-3 Tomatoes – finely chopped
1 piece Ginger – finely chopped
2-3 tsp Green Corriander – finely chopped
1 Onion – finely chopped
1/2 tsp Mangopowder (aamchur)
1 Tbsp Garam Masala
Red Chillies to taste
2 tsp dry Coriander Powder
100 gms Table spoon Ghee
2 pieces Bay Leaves

For Dry Spices ( Masala)
1/2 teaspoon Garam Masala
6 pieces Clove
1 piece Cinnammon
1 tsp Black Pepper
1 tsp. Jeera
1 tsp Coriander seeds
2 tsp Anardana

Soak Chole (Chickpeas) in water to soak overnight. Take a pressure cooker ( or use a normal vessel for boiling) and add Chole. Remove the stock and save it for later. On busy days, I resort to using them straight from the tin :)

On a Tava or a frypan , roast all dry masala and make a rough powder out of that and set it aside.
In a separate pan heat oil and add bay leaves and then fry the onions till golden brown.

Add Garam Masala and tomotoes and fry and then add all the Chole ( keep the water seperately ) in the pan and mix well for 2 minutes.

Add the dry Masala which you have already roasted on a pan. Add Amchur,and ginger. Add the Chole stock from before.
Let it boil and simmer for 10 minutes. Add the 2 tsp dry Coriander Powder.

If the currys too thick for your taste, add some water. Mash some of the chole to give it a thick consistency like thick cream. Garnish it with chopped coriander and green chillies.

Served with hot Bhaturas, this dish is bound to delight

  1. lovely dishes and nice site…..plz visit mine wen time permits
    Thank u…

  2. Good recipe, would like to try it out definitely.
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