By Chole Bhatura is one of the most beloved North Indian dishes, often enjoyed as a weekend breakfast or festive meal. It combines spicy chickpeas (chole) with deep-fried, fluffy bread (bhatura). The contrast of flavors and textures—tangy, spicy, soft, and crispy—makes this dish an irresistible treat. Here’s a detailed recipe that covers everything you need to prepare Chole Bhatura at home.
Ingredients
For Chole (Spicy Chickpeas)
- 1 cup dried chickpeas (or 2 cups canned chickpeas)
- 2 medium onions (finely chopped)
- 2 tomatoes (pureed or finely chopped)
- 1 green chili (slit)
- 1-inch piece of ginger (grated)
- 4-5 garlic cloves (minced)
- 2 tbsp oil
- 1 bay leaf
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp chole masala (optional but recommended)
- Salt to taste
- Fresh coriander leaves for garnish
- 1 tea bag or 1 tsp tea leaves in muslin cloth (optional, for dark color)
- 3-4 cups water
For Bhatura (Fried Bread)
- 2 cups all-purpose flour (maida)
- 2 tbsp semolina (sooji/rava)
- 1/2 cup yogurt
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- Warm water (as needed)
- 2 tsp oil (plus more for deep frying)
Preparation Steps
Step 1: Prepare the Chickpeas (Chole)
- Soak and Boil Chickpeas:
- Rinse and soak dried chickpeas in water overnight (8-10 hours).
- Drain and pressure cook them with 1/2 tsp salt and a tea bag or tied tea leaves for color. Cook for 5-6 whistles or until soft. Discard the tea bag.
- Make the Masala:
- Heat oil in a pan. Add cumin seeds and bay leaf. Let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger, garlic, and green chili. Cook for 1-2 minutes until the raw smell disappears.
- Add tomato puree and cook till oil starts separating.
- Mix in turmeric, red chili powder, coriander powder, and salt.
- Combine and Simmer:
- Add the cooked chickpeas to the masala. Slightly mash a few for a thicker consistency.
- Add chole masala and garam masala. Mix well.
- Add water to achieve desired gravy consistency. Simmer for 10–15 minutes.
- Garnish:
- Turn off the heat and garnish with chopped coriander leaves.
Step 2: Prepare the Bhatura Dough
- Mix Ingredients:
- In a mixing bowl, combine flour, semolina, sugar, salt, and baking soda.
- Add yogurt and mix well. Add water little by little to knead a soft and smooth dough.
- Add oil and knead again for 2–3 minutes.
- Rest the Dough:
- Cover with a damp cloth and let the dough rest for at least 2 hours in a warm place. This allows slight fermentation, making the bhature soft and fluffy.
Step 3: Fry the Bhatura
- Shape the Bhatura:
- Divide the dough into equal-sized balls.
- Roll each ball into a round or oval shape, about 6-7 inches wide. Don’t make it too thin.
- Deep Fry:
- Heat oil in a deep frying pan or kadhai.
- Carefully slide in a rolled bhatura. Gently press with a slotted spoon to help it puff up.
- Fry until both sides are golden and crisp. Remove and place on paper towels to drain excess oil.
Serving Suggestions
Chole Bhatura is best enjoyed hot, served with:
- Sliced onions and green chilies
- Lemon wedges
- A small bowl of plain yogurt or raita
- Pickles or mango achar
Tips for Perfect Chole Bhature
- Tea bag: Using a tea bag while boiling chickpeas gives them a deep, rich color, similar to restaurant-style chole.
- Spices: Adjust chili and masala levels based on your spice tolerance.
- Bhatura Dough: Don’t skip the resting time; it ensures soft and airy bhature.
- Make Ahead: You can prepare the chole in advance and reheat it before serving. Bhature, however, should be fried fresh for the best taste and texture.
Conclusion
Chole Bhatura may seem like a restaurant-style indulgence, but it’s surprisingly easy to recreate at home with the right technique. The soft, puffy bhature paired with the bold flavors of chole make it a truly satisfying meal. Whether you’re hosting guests or treating your family, this dish is sure to impress.
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