Chole Bhature Made Easy – Crispy Bhature and Rich Chickpea Curry in One Recipe!

Discover the perfect blend of crispy, golden bhature and a rich, flavorful chickpea curry with this easy-to-follow Chole Bhature recipe. Ideal for a delicious family meal or a special occasion, this recipe brings the authentic taste of Indian street food to your home. Learn how to make light, fluffy bhature and spiced chickpeas for an irresistible combination. A must-try for every food lover!

Ingredients :

• 1 ½ cups dried chickpeas (or 2 cans of canned chickpeas)
• 2 tablespoons oil
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 green chili, chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 1 teaspoon cumin powder
• 2 teaspoons red chili powder
• Salt to taste
• 2 tablespoons tamarind pulp or lemon juice
• Fresh coriander leaves, chopped for garnishing

Ingredients for Bhature:

• 2 cups all-purpose flour (maida)
• 2 tablespoons semolina (sooji)
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons yogurt
• 1 tablespoon oil
• Water (as needed for kneading)
• Oil for frying

Instructions:

For Chole:

1. Prepare Chickpeas: If using dried chickpeas, soak them overnight and cook them in a pressure cooker for about 3-4 whistles until soft. If using canned chickpeas, drain and rinse them thoroughly.
2. Cook the Curry: In a pan, heat oil over medium heat. Add cumin seeds and bay leaf. When they crackle, add finely chopped onions and sauté until golden brown.
3. Add Spices: Add ginger-garlic paste and chopped green chili, and cook for a minute. Add pureed tomatoes, followed by turmeric, red chili powder, coriander powder, cumin powder, and salt. Cook until the oil separates from the masala (spice mix).
4. Cook the Chickpeas: Add the cooked chickpeas to the pan, along with 1-1.5 cups of water. Stir well and let it simmer for 10-15 minutes on low heat. Adjust the consistency of the curry by adding more water if needed.
5. Finish with Garam Masala and Lemon: Add garam masala and tamarind pulp (or lemon juice), and let the curry simmer for another 5 minutes. Garnish with fresh coriander leaves.

For Bhature:

1. Make the Dough: In a large bowl, combine all-purpose flour, semolina, sugar, salt, and baking powder. Add yogurt and oil and mix well. Gradually add water to form a soft, smooth dough.
2. Rest the Dough: Cover the dough with a damp cloth and let it rest for about 30-45 minutes.
3. Shape the Bhature: Divide the dough into small balls. Roll each ball into a smooth ball and then flatten it into a disc of about 5-6 inches diameter. You can use a rolling pin for this.
4. Fry the Bhature: Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, carefully drop one bhatura at a time into the oil. Press gently with a spoon so it puffs up. Flip and fry until golden brown on both sides. Remove and drain on paper towels.

To Serve:

• Serve the hot, crispy bhature alongside the spicy, flavorful chole.
• Garnish the chole with more fresh coriander leaves, and serve with sliced onions, lemon wedges, and green chilies on the side.

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