A classic North Indian dish consisting of spicy chickpea curry (chole) and deep-fried bread (bhature).
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If using dried chickpeas, soak them overnight in water. The next day, drain and rinse.
In a pressure cooker or large pot, cook the chickpeas with enough water, salt, and the tea bag (optional) until tender. If using a pressure cooker, cook for about 6-7 whistles. If using canned chickpeas, rinse and set aside.
Heat oil in a large pan. Add cumin seeds and bay leaf, and let them crackle.
Add the chopped onions and cook until golden brown.
Add the ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw smell disappears.
Add the tomato puree and cook until the oil separates from the masala.
Add the turmeric, cumin powder, coriander powder, red chili powder, and chole masala. Cook for a few more minutes.
Add the cooked chickpeas to the masala. If needed, add some of the water used to boil the chickpeas to get the desired consistency.
Simmer for 15-20 minutes on low heat, allowing the flavors to meld.
Add garam masala and adjust salt as needed.
Garnish with chopped cilantro and serve with lemon wedges.
In a large mixing bowl, combine the flour, semolina, salt, sugar, baking powder, and baking soda.
Add the yogurt and mix.
Gradually add water and knead into a soft dough. It should be smooth but not sticky.
Cover the dough with a damp cloth and let it rest for 2-3 hours.
After the dough has rested, divide it into small balls.
Roll each ball into a circle (like a tortilla or chapati), about 4-5 inches in diameter.
Heat oil in a deep pan or wok for frying.
Once the oil is hot, fry the bhature one at a time. Press gently with a slotted spoon to help them puff up.
Fry until golden brown and puffed, then remove and drain on paper towels.
If you prefer a darker color for the chickpeas, use a tea bag while boiling them.
Ensure the oil is hot enough before frying the bhature to get the perfect puff.
How do I make Chole Bhature using canned chickpeas?
To make Chole Bhature with canned chickpeas, simply rinse the canned chickpeas and set them aside. In a large pan, heat oil and add cumin seeds and bay leaf. Once they crackle, add chopped onions and cook until golden brown. Then, add ginger-garlic paste and green chilies, followed by tomato puree and spices. Finally, mix in the canned chickpeas and simmer for 15-20 minutes to allow the flavors to meld.
What are some good substitutions for ingredients in Chole Bhature?
If you don't have all-purpose flour for the bhature, you can use whole wheat flour for a healthier option. For the yogurt, a dairy-free alternative like coconut yogurt can work well. If you want to reduce the spice level, you can use fewer green chilies or substitute them with bell peppers for a milder flavor.
How can I store leftover Chole Bhature?
To store leftover Chole Bhature, let the chickpea curry cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For the bhature, it's best to store them in a separate container at room temperature for a day or two. To reheat, you can warm the bhature in a pan or microwave, and the chole can be reheated on the stove.
What can I serve with Chole Bhature for a complete meal?
Chole Bhature is often served with a side of pickles, yogurt, or raita to balance the spices. You can also pair it with a fresh salad made of onions, cucumbers, and tomatoes, or serve it with a tangy mint chutney for added flavor.
How long should I soak dried chickpeas for Chole Bhature?
Dried chickpeas should be soaked overnight in water, ideally for at least 8 hours. This helps them soften and reduces cooking time. After soaking, drain and rinse them before cooking in a pressure cooker or pot until tender.
