Punjabi Chole Bhature is a popular and delicious North Indian dish, particularly enjoyed for breakfast or brunch. It's a delightful combination of fluffy Bhaturas and spicy Chole (chickpea curry), creating a truly irresistible culinary experience. The flavors are rustic and fresh, making it suitable for special occasions or everyday meals.
If you wish to recreate this flavorful Punjabi dish at home, some preparation is required. First, you need to knead the dough for the Bhaturas and let it rest. Then, prepare the spices and other ingredients for the Chole, which enhance its taste significantly.
This recipe is not only delicious but also relatively quick to prepare. You can adjust the spice level to your preference. This dish will be a hit with family and friends, allowing you to bring a taste of Punjabi culinary tradition into your home.
Ingredients for Chole Bhature
For the Chole:
- 2 cups chickpeas (soaked overnight)
- 2 tablespoons oil
- 1 bay leaf
- 1 cinnamon stick
- 3-4 cloves
- 1 teaspoon black peppercorns
- 3 green cardamom pods
- 2 black cardamom pods
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafoetida
- Salt to taste
- 1 cup onion (chopped)
- 1 cup tomato (chopped)
- 1 teaspoon ginger (chopped)
- 1 teaspoon garlic (chopped)
- 1 teaspoon celery seeds
- 1 tablespoon lemon juice
- 1 green chili (chopped)
- 1 tea bag (for coloring the Chole)
- 1 tablespoon butter
For the Bhaturas:
- 2 cups all-purpose flour
- 1/2 teaspoon yeast (dissolved in lukewarm water for 10 minutes)
- 1/2 cup whole wheat flour
- A pinch of salt
- Water (for kneading)
- Oil (for deep frying)
Method for making Chole:
- To begin, heat oil in a pan. Add the bay leaf, cinnamon, cloves, peppercorns, green and black cardamom pods. Sauté briefly until fragrant. Add chopped onions and sauté until lightly golden. Then add chopped ginger and garlic and sauté until fragrant.
- Now add turmeric powder, chili powder, coriander powder, cumin powder, asafoetida, and salt. Mix well. Add a little water to the pan and allow the spices to cook together. Add the soaked and boiled chickpeas and mix well.
- Add chopped tomatoes, sugar and salt. Mix well, then add celery seeds, chopped green chilies, and water. Add a tea bag to color the Chole. Simmer for about an hour, ensuring the chickpeas are fully cooked and the spices are well blended.
- Once cooked, stir in lemon juice and butter. Garnish with cilantro and butter and serve hot.
- Method for making Bhaturas
- To make Punjabi Chole Bhature, first prepare the dough. Mix whole wheat flour, all-purpose flour, and salt well. Add yeast and knead with lukewarm water. After kneading thoroughly, cover the dough with a cloth and let it rest for 2-3 hours to allow the yeast to activate and the dough to rise. The yeast produces gas, making the Bhaturas fluffy and light.
- Once the dough has risen, divide it into equal portions and make small balls. Roll these balls into oval or round shapes using a rolling pin. Ensure the Bhaturas are neither too thin nor too thick.
- Heat oil in a pan and deep fry the Bhaturas until golden brown and crispy on both sides. Maintain the correct oil temperature to ensure the Bhaturas puff up nicely and become crispy.
Once the Bhaturas are golden brown and crispy, remove them and place them on kitchen paper to drain excess oil. Your hot Bhaturas are ready. Their taste is enhanced when served with Chole. Serve hot and enjoy this delicious Punjabi dish!
