Chole bhature

Ingredients

• dried chickpeas75g
• baking soda.5 tsp
• salt.5 tsp
• water2 cup
• all-purpose flour100g
• salt.25 tsp
• sugar.25 tsp
• oil.5 tsp
• yogurt50ml
• oil2 tbsp
• cumin seeds.5 tsp
• medium onion (about 100g), chopped1 piece
• ginger-garlic paste1 tsp
• chopped green chili1 piece
• medium tomato (about 100g), chopped1 piece
• turmeric powder.5 tsp
• coriander powder1 tsp
• cumin powder1 tsp
• garam masala1 tsp
• red chili powder.5 tsp
• Fresh corianderFor Garnish

Instructions

1. 1

   Step 1

   Soak 75g dried chickpeas (chole) overnight in water.

2. 2

   Step 2

   Drain and pressure cook chickpeas with 1/2 tsp baking soda and 1/2 tsp salt in 2 cups water until soft (about 20 minutes).

3. 3

   Step 3

   Prepare bhature dough by mixing 100g all-purpose flour, 1/4 tsp salt, 1/4 tsp sugar, 1/2 tsp oil, and 50ml yogurt; knead with water to a soft dough and let rest for 1 hour.

4. 4

   Step 4

   Heat 2 tbsp oil in a pan, add 1/2 tsp cumin seeds, 1 chopped onion, and sauté until golden.

5. 5

   Step 5

   Add 1 tsp ginger-garlic paste, 1 chopped green chili, and sauté for 2 minutes.

6. 6

   Step 6

   Add 1 chopped tomato, 1/2 tsp turmeric, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, and 1/2 tsp red chili powder; cook until oil separates.

7. 7

   Step 7

   Add cooked chickpeas with their water, simmer for 10 minutes, adjust salt, and garnish with chopped coriander.

8. 8

   Step 8

   Divide dough into a ball, roll into a 6-inch circle, deep fry in hot oil until puffed and golden brown.

9. 9

   Step 9

   Serve hot chole with bhature.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chole bhature can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.