Punjabi Chole Bhature: The Complete Guide
Introduction
Punjabi Chole Bhature is one of the most beloved dishes from Indian cuisine, especially in the north. A combination of spicy chickpea curry (Chole) and deep-fried, fluffy bread (Bhature), it makes for an indulgent meal enjoyed across India and beyond. While the dish is known for its rich flavors and texture, it also carries with it a cultural significance, often served during festivals, special occasions, or simply as a hearty breakfast or lunch.
This guide will break down the ingredients, preparation, and cooking steps for both Chole and Bhature to help you recreate this delicious dish in your kitchen.
Ingredients for Chole (Spicy Chickpea Curry)
To make Punjabi-style Chole, the chickpeas are cooked in a fragrant, spicy gravy made from tomatoes, onions, and an array of spices. Here’s what you’ll need:
For Chole (Chickpea Curry):
1 cup dried chickpeas (or 2 cups canned chickpeas)
2 large onions, finely chopped
2 large tomatoes, pureed
2 green chilies, slit (optional for extra spice)
1 tablespoon ginger-garlic paste
1 tablespoon cumin seeds
1 bay leaf
2-3 cloves
1-inch cinnamon stick
2 black cardamoms
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 ½ teaspoon garam masala powder
1 ½ teaspoon coriander powder
1 teaspoon amchur (dry mango powder)
1 teaspoon chole masala (optional, but recommended for authentic flavor)
Salt to taste
Fresh coriander leaves for garnish
2 tablespoons oil
3-4 cups water (or as needed)
1-2 tea bags (for color, optional)
Ingredients for Bhature (Deep-Fried Flatbreads)
Bhature is a fluffy, fried bread that complements the spicy chole perfectly. The dough for bhature is slightly different from regular roti dough, as it incorporates yogurt and a little baking powder to achieve its airy, puffed-up texture. Here’s what you will need:
For Bhature:
2 cups all-purpose flour (maida)
1 tablespoon semolina (sooji)
2 tablespoons plain yogurt (curd)
1 teaspoon sugar
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon oil or ghee (for dough)
Water (for kneading)
Oil (for deep frying)
Preparation: Step-by-Step Instructions
Step 1: Preparing Chole (Chickpea Curry)
Soaking the Chickpeas: If you’re using dried chickpeas, soak them in enough water for 6-8 hours, or overnight. If you’re short on time, you can also use a pressure cooker to fast-track the soaking process.
Cooking the Chickpeas:
- In a pressure cooker, add the soaked chickpeas with enough water to cover them. Add 1-2 tea bags for the dark color (optional). Cook for 5-6 whistles or until the chickpeas are soft. If you’re using canned chickpeas, you can skip this step and directly proceed to preparing the curry.
Making the Gravy:
- Heat oil in a large pan over medium heat. Add cumin seeds, bay leaf, cloves, cardamom, and cinnamon stick. Let them splutter for a few seconds to release their flavors.
- Add the finely chopped onions and cook until they turn golden brown.
- Add ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.
- Pour in the pureed tomatoes and cook until the oil starts separating from the masala. Add the dry spices: turmeric powder, red chili powder, coriander powder, garam masala, and chole masala (if using). Mix well.
- Add the cooked chickpeas to this spice mixture. If you’re using canned chickpeas, add them directly to the pot along with the liquid. Stir well to coat the chickpeas with the spices.
- Add water to achieve the desired consistency for the curry. Let it simmer for about 15-20 minutes on low heat. The longer it simmers, the more flavorful the curry will be.
- Once the chole is cooked, add amchur (dry mango powder) to balance the flavors. Taste and adjust seasoning if needed. Garnish with fresh coriander leaves and set aside.
Step 2: Preparing Bhature (Deep-Fried Flatbreads)
Making the Dough:
- In a large mixing bowl, combine the all-purpose flour, semolina, baking soda, baking powder, sugar, and salt.
- Add the yogurt and oil (or ghee) to the dry ingredients. Mix everything together, then slowly start adding water to knead the dough.
- The dough should be soft and slightly sticky, but not too wet. Knead it for at least 5-7 minutes to activate the gluten. If needed, cover the dough with a damp cloth and let it rest for 1-2 hours. This resting period helps make the bhature fluffier.
Rolling and Frying the Bhature:
- Once the dough has rested, divide it into small, equal-sized balls.
- Roll each ball into a circle or oval shape, about 6-7 inches in diameter. Make sure the dough is not too thick, or the bhature won’t puff up properly.
- Heat oil in a deep frying pan over medium-high heat. To test if the oil is hot enough, drop a small piece of dough into the oil. If it rises immediately, the oil is ready.
- Carefully slide one rolled bhature into the hot oil. Gently press down on the edges with a slotted spoon to help it puff up. Flip it over when the bottom turns golden brown.
- Fry the bhature until both sides are golden and crisp. Remove and drain the excess oil on a paper towel. Repeat the process for the remaining dough balls.
Serving the Chole Bhature
Once both the chole and bhature are ready, it’s time to serve! Punjabi Chole Bhature is best enjoyed hot, with a side of pickles, fresh onions, and maybe a spoonful of yogurt. The spiciness of the chole pairs beautifully with the soft and slightly crispy bhature.
Tips for Perfect Chole and Bhature
For Chole:
- Use fresh spices: Freshly ground spices bring out the best flavor in the curry. If possible, grind your cumin, coriander, and garam masala at home.
- Tea bags for color: The addition of tea bags is a traditional method to give the chickpeas a dark, rich color. You can skip this if you prefer a lighter color for your curry.
- Slow cooking: The longer you let the chole simmer, the richer the flavors will become.
For Bhature:
- Dough resting: Don’t skip the resting period. It helps the dough become soft and elastic, which is key to making puffed-up bhature.
- Oil temperature: Make sure the oil is at the right temperature. If it’s too hot, the bhature will burn; too cold, and they won’t puff up properly.
- Shape and size: While rolling the bhature, don’t make them too thick, or they won’t puff properly. Also, try to keep them uniform in size for even cooking.
Variations of Chole Bhature
While the traditional Punjabi version of Chole Bhature is rich and spicy, there are several variations of this dish that you can try:
- Chole with Puri: In some regions, puris are served instead of bhature. Puri is another type of fried bread that is smaller and crispier.
- Soya Chole: Some people like to add soya chunks to the chole for extra protein and texture.
- Stuffed Bhature: For a unique twist, bhature can be stuffed with a mixture of spiced potatoes or paneer before frying.
Conclusion
Punjabi Chole Bhature is more than just a dish – it’s an experience, with its rich, flavorful curry and soft, golden bhature that makes it a perfect meal for any occasion. With this complete guide, you can recreate the authentic taste of this famous dish right in your own kitchen. Whether you’re hosting a family gathering or simply treating yourself to something indulgent, this dish is sure to impress. So, gather your ingredients, roll up your sleeves, and dive into the world of Punjabi cuisine!