Introduction for Chole Bhature:
The history of Chole Bhature dates back to the 17th century in the Indian state of Punjab. It is believed that the dish was invented by the Punjabi community as a breakfast dish, and it gradually became popular throughout North India.
The original version of Chole Bhature was a simple dish made with chickpeas cooked in a spicy tomato and onion-based gravy served with unleavened bread called “roti.” However, as the dish became more popular, people started experimenting with different variations.
The current version of Chole Bhature that we see today is a result of such experimentation. The bread, which was once roti, is now a deep-fried bread made with all-purpose flour, yogurt, and baking powder. The chickpeas are cooked in a rich, spicy gravy made with a variety of spices and served with onion rings, pickles, and mint chutney.
Today, Chole Bhature is a popular street food in North India, and it is also served in restaurants and hotels. The dish has also become popular in other parts of India and is enjoyed by people of all ages.
Chole Bhature is a popular North Indian dish that consists of spicy chickpea curry served with deep-fried bread. Here’s a recipe to make it at home:
Ingredients for Chole:
- 2 cups chickpeas, soaked overnight and drained
- 2 onions, chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 green chili, finely chopped
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tsp amchur (dried mango powder)
- Salt, to taste
- 2 tbsp oil
- 2 cups water
- Coriander leaves, chopped for garnish
Ingredients for Bhature:
- 2 cups all-purpose flour (maida)
- 1/2 cup yogurt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp oil
- Water, as needed
- Oil, for deep frying
Instructions for Chole Bhature:
- To make the chole, heat oil in a pressure cooker and add chopped onions. Saute until they turn golden brown.
- Add ginger-garlic paste, chopped tomatoes and green chili. Saute for a few minutes until the tomatoes become soft.
- Add coriander powder, cumin powder, garam masala, red chili powder, amchur and salt. Mix well.
- Add soaked chickpeas and water. Close the lid of the pressure cooker and cook for 4-5 whistles or until the chickpeas are cooked.
- Once the pressure is released, open the lid and simmer the chole on medium heat until the gravy thickens.
- Garnish with chopped coriander leaves.
- To make the bhature, mix flour, yogurt, baking powder, baking soda, salt and oil in a bowl.
- Gradually add water and knead the dough until it becomes soft and smooth.
- Cover the dough and let it rest for 15-20 minutes.
- Divide the dough into small balls and roll them into round shape.
- Heat oil in a deep frying pan. Once the oil is hot, add the bhature and fry until they turn golden brown.
Serve the hot and crispy bhature with spicy chole. Enjoy your homemade chole bhature!
Chole Bhature is a delicious and popular North Indian dish that has a rich history dating back to the 17th century in Punjab. The dish has evolved over time and now consists of spicy chickpea curry served with deep-fried bread made with all-purpose flour, yogurt, and baking powder. It is a popular street food and can be found in restaurants and hotels across India. Chole Bhature is enjoyed by people of all ages and is a must-try for anyone interested in Indian cuisine.