Punjabi Chole Bhature is more than just a dish – it’s an experience of flavor, texture, and nostalgia. Make it for your family this weekend and see their faces light up with joy.
🌟 IntroductionCraving something spicy, hearty, and truly Punjabi? Say hello to the ultimate comfort food from North India – Chole Bhature! This irresistible combo of spicy chickpeas (chole) served with crispy, fluffy fried bread (bhature) is a classic that needs no introduction.
Servings: 4
Cost: 150
Ingredients
For Chole (Spicy Chickpeas):
- 1 cup kabuli chana white chickpeas, soaked overnight
- 2 tbsp oil or ghee
- 1 bay leaf 1 black cardamom, 2 cloves, 1-inch cinnamon stick
- 1 tsp cumin seeds
- 1 cup onion finely chopped
- 1 tsp ginger-garlic paste
- 1½ cups tomatoes pureed
- 1 tsp chole masala
- ½ tsp turmeric powder
- 1 tsp red chili powder
- ½ tsp garam masala
- Salt to taste
- 1 tsp dried mango powder amchur
- Fresh coriander leaves for garnish
For Bhature:
- 2 cups all-purpose flour maida
- 2 tbsp semolina sooji
- 2 tbsp yogurt
- ½ tsp baking soda
- Salt to taste
- Water to knead
- Oil for deep frying
Instructions
🍲 Preparing Chole:
- Pressure cook soaked chickpeas with salt and water (3-4 whistles) until soft.
- Heat oil, add whole spices (bay leaf, cardamom, cloves, cinnamon, cumin).
- Add chopped onions and sauté till golden.
- Add ginger-garlic paste and cook till raw smell goes.
- Mix in tomato puree and cook until oil separates.
- Add all spices – chole masala, turmeric, red chili, garam masala.
- Add cooked chickpeas along with some water. Simmer for 10–15 mins.
- Finish with amchur and coriander leaves.
🍞 Preparing Bhature:
- In a mixing bowl, combine flour, semolina, salt, baking soda, and yogurt.
- Add water gradually and knead into a soft dough. Cover and let rest for 2–3 hours.
- Divide dough into balls and roll out into circles.
- Heat oil and deep-fry each bhatura until golden and puffed.
🍽 Serving Suggestions
- Serve hot chole with piping-hot bhature, onion rings, lemon wedges, and a chilled lassi. You can also add a small bowl of pickle for an extra punch.
💡 Tips & Tricks
- Add a tea bag while boiling chickpeas for a dark color.
- You can use boiled potatoes in the bhatura dough for a softer texture.
- For a healthier version, try air-fried or baked bhature (though not traditional).
- Let the chole simmer longer for a deeper, richer flavor.