Chole Bhature

It all started with my grandmother, who used to prepare this dish as a special treat when we were kids. The aroma of freshly fried bhature and the rich, spiced chole simmering on the stove would fill the house, making it impossible to wait patiently.

For me, making Chole Bhature is more than just cooking; it’s about reliving those childhood memories and passing them on to my loved ones. My kids love how the bhature puff up like balloons, and my husband swears by the deep, tangy flavors of the chole. While this dish is often seen as indulgent, I make it slightly healthier by using homemade spices, fresh ingredients, and less oil.

Beyond its incredible taste, this meal has a beautiful balance of protein and carbs—the chickpeas provide plant-based protein and fiber, while the bhature bring that crispy, satisfying crunch. It’s not something we eat every day, but on weekends or special occasions, it’s the perfect comfort food that brings everyone together.

The best part? Sitting around the table, dipping fluffy bhature into the rich, flavorful chole, and sharing laughter and stories. Because sometimes, food isn’t just about filling your stomach—it’s about filling your heart. 💛

Ingredients

For Bhature (With Yeast)

• 1½ cups refined flour (maida)
• ½ tsp sugar
• Salt to taste
• ½ tsp oil
• 5g dry yeast (soaked in water with sugar)
• Water as needed
• 2 tbsp semolina (soaked in water for 1 hour)
• 1 tsp oil
• Oil for frying

For Chole (Pressure Cooking)

• 1½ cups chickpeas (soaked overnight)
• 4-5 dry amla (optional, for color)
• 1 dry red chili
• 2 black cardamoms
• 1 bay leaf
• 1 tsp baking soda
• 2 tbsp tea powder (tied in a cloth or tea bag)
• Salt to taste
• Water as needed

For Chole Masala

• 2-4 black cardamoms
• 10-12 black peppercorns
• 2-3 green cardamoms
• 2 mace strands
• ½ tbsp dry fenugreek leaves (kasuri methi)
• 1-inch cinnamon stick
• ½ nutmeg
• 1 star anise
• 2-4 cloves
• ¼ tsp fenugreek seeds
• 1 tbsp coriander powder
• A pinch of asafoetida (hing)
• ½ tsp degi red chili powder
• ½ tsp cumin powder

For Tempering Chole

• ¼ cup ghee
• Prepared chole masala (from above)
• 5 tbsp black tamarind water (soaked)
• ½ cup reserved chole water (from boiling)
• 1-inch ginger (julienned)
• 2 tbsp ghee
• Green chilies, sliced onions, and coriander for garnish

Bhature

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• In a large mixing bowl, combine refined flour, sugar, salt, oil, and dry yeast (soaked in water). Also, add semolina that has been soaked in water for an hour. Mix everything well. Slowly add water as needed and knead into a soft and smooth dough without applying too much pressure. Grease the dough with a little oil, cover it, and let it rest for about an hour.
• Once the dough has risen, take a small portion and roll it into a ball without any cracks. Roll it out slightly thick, using a little oil to prevent sticking. Cover and let it rest for another 15 minutes.
• Now, heat oil in a deep pan. Roll the dough evenly into circles, making sure they are not too thick or too thin. When the oil is hot, carefully place a bhatura in the oil. Gently press with a spoon to help it puff up. Once it starts puffing, splash some hot oil over it to make sure it puffs completely. Flip it over and fry until golden brown on both sides. Remove and place on tissue paper to absorb excess oil. Repeat for the rest of the bhature.
• Cooking Chole
• Soak chickpeas overnight. The next day, drain the water and add them to a pressure cooker. Along with the chickpeas, add dry amla, a dry red chili, black cardamoms, salt, baking soda, a bay leaf, tea powder, and enough water. Close the lid and pressure cook for about 5 whistles. If you don’t have tea bags, you can brew some strong tea separately and add it to the cooker.
• Once done, let the pressure release naturally. Open the cooker, discard the tea bags or amla, and strain the chickpeas. Save the leftover water for later.
• Making Chole Masala
• Take a dry pan and add black cardamoms, black peppercorns, green cardamoms, mace, dry fenugreek leaves, cinnamon stick, nutmeg, star anise, cloves, and fenugreek seeds. Dry roast the spices until fragrant. Then add coriander powder, asafoetida, degi red chili powder, and cumin powder. Mix well and roast for another minute. Transfer everything to a grinder and blend into a fine powder. This is your homemade chole masala.
• Tempering the Chole
• In a pan, heat some ghee. Add the cooked chickpeas, prepared chole masala, and black tamarind water. Stir everything gently so that the chickpeas don’t break. Adjust the consistency by adding the reserved chole water. Let it simmer on low heat for 15-20 minutes until the chickpeas absorb all the flavors.
• Once done, add julienned ginger and a little more ghee for extra flavor. Garnish with ginger, green chilies, fried potatoes, sliced onions, and fresh coriander. Serve hot with crispy bhature and green chutney. Enjoy!