Chole bhature is a Punjabi combination of spiced chickpea curry and deep-fried, puffy bhature. The curry tastes best when the chickpeas simmer long enough to absorb the onion, tomato and whole-spice base.
Ingredients
- 2 cups cooked chickpeas
- 1 onion, 2 tomatoes and 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin, 1 teaspoon coriander powder and 1 teaspoon chole masala
- 1/2 teaspoon chilli powder, salt and 2 tablespoons oil
- For bhature: 2 cups flour, 1/2 cup yogurt, 1 teaspoon sugar, salt and oil
Method
- Cook onion until golden, add ginger-garlic paste and tomatoes, then cook until the oil separates.
- Add spices and chickpeas with a little water. Simmer for 20 minutes and mash a few chickpeas to thicken.
- Mix flour, yogurt, sugar and salt into a soft dough. Rest for 2 hours.
- Divide, roll into ovals and fry in hot oil until puffed and golden.
- Serve bhature immediately with chole, onion and lemon.
Tips and storage
Resting the bhature dough improves its stretch. Refrigerate chole for up to 3 days; fry bhature fresh rather than storing it.
More Punjabi favourites
For more North Indian cooking, explore our North Indian recipes, try the Aloo Paratha, or browse the Dal Makhani. For another popular street-food classic, see the Gobi Manchurian.
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