9 January, 2024

Chhole Bhature Recipe

Posted in : RECIPES on January 9, 2024 by : Garima Tags: Chhole Bhature

Chhole Bhature: A Gastronomic Delight

Chhole Bhature, a popular North Indian dish, is a delectable combination of spicy Chickpea Curry (Chhole) and deep-fried fluffy Bread (Bhature). This iconic dish holds a significant place in Indian cuisine, offering a burst of flavors and textures that delight food enthusiasts worldwide.

A Brief Description of Preparation

To prepare the flavorful Chhole, you’ll need a blend of Spices like Cumin, Coriander Powder, Garam Masala, and more. Chickpeas are cooked with these Spices, Tomatoes, Onions, and Ginger paste to create a rich, aromatic gravy.

Bhature, the soft and fluffy Bread, requires a mix of All-Purpose Flour, Yogurt, Baking Powder and more. The dough is kneaded and left to ferment before being rolled and deep-fried until they puff up, resulting in crispy yet airy bread.

From local eateries to street vendors, many places offer an authentic Chhole Bhature experience. Iconic spots in Delhi, Amritsar, and other cities serve this dish with distinct flavors and style.

Let’s get started with the recipe.

INGREDIENTS: (For Chhole Recipe)

For Cooking Chhole	For Spice Mixture
2 cups or 400 grams Chickpeas	4-5 tsp Oil
Water as Required	1 tsp Cumin Seeds
1 tsp Salt	2 tsp Ginger (chopped)
	4 Onions (chopped)
	2-3 Green Chillies (chopped)
	2 tsp Chana Masala
	1½ tsp Garam Masala
	4 tsp Coriander Powder
	Salt to taste
	1 tsp Black Salt
	1 tsp Red Chilli Powder
	3 Tomatoes (Diced)
	½ cup Tomato Puree (Fresh)

INSTRUCTIONS:

1. Soaking Chickpeas:

1. Take the desired amount of chickpeas and rinse them thoroughly under running water. Discard the water.
2. Before starting the cooking process, soak the rinsed Chickpeas.
3. Place the rinsed chickpeas in a large bowl and cover them with enough water. Ratio of water should be at least double the volume of chickpeas. Ensure the chickpeas are completely submerged.
4. Allow the chickpeas to soak overnight or for at least 8 hours. The extended soaking time helps soften the chickpeas and reduces their cooking duration.
5. If you are in a hurry, then soak the chickpeas in hot water for about 4 to 5 hours. For this, heat water on high flame for 3 to 4 minutes and use it to soak chickpeas.
6. Drain the water after soaking is done.
7. Rinse the chickpeas once more under running water before using in the recipe.

Soaking chickpeas is a crucial step that contributes to their tenderness and aids in cooking them evenly when preparing chhole.

2. Cooking Chickpeas:

1. Once soaked, cook them in a pressure cooker on high flame until 6 to 7 whistles or until tender.
2. Allow the cooker to depressurise naturally. Meanwhile we’ll prepare its spice mixture.

3. Preparing Spice Mixture:

1. Heat oil in a pan.
2. Once oil is hot, add cumin seeds. Let the seeds splutter.
3. Sauté chopped onions until golden brown.
4. Add chopped ginger, chopped green chillies, Chana Masala, Garam Masala, Coriander Powder, Salt, Black Salt and Red Chilli Powder. Combine everything.
5. Splash a li’l bit of water and cook the spices for a minute.
6. Add tomatoes and cook until the mixture forms a thick paste.
7. Now add tomato puree and mix gently.
8. Spice mixture is ready.

4. For Chhole (Chickpea Curry):

1. Check if the chickpeas are well cooked and tender.
2. Add the boiled chickpeas (including boiling water) to the prepared spice mixture and let it simmer for sometime.
3. Stir occasionally until the flavors blend well and the curry/gravy reaches the desired consistency. Ensure the consistency remains semi-thick.
4. Check seasoning and salt.
5. Mash the chickpeas a little bit with the back of a spatula or ladle.
6. Add desi ghee (clarified butter) at the end. This is completely optional.
7. Garnish and serve with any fried or baked breads or Rice.

INGREDIENTS: (For Bhatura Recipe)

500 Grams All-purpose Flour (Maida)

250 Grams Semolina (Sooji)

½ tsp Carom Seeds (Ajwain)

½ tsp Baking Powder

¼ tsp Salt

2 tsp Oil (for dough)

1½ tsp Dried Fenugreek Leaves (Optional)

5-7 tsp Sour Curd (Beaten)

Water as needed

Oil (for frying)

INSTRUCTIONS:

1. Preparation of Dough:

1. In a mixing bowl, sieve All-purpose Flour and Semolina.
2. Crush the Carom Seeds by rubbing them for 2 seconds between the palms of both hands and then incorporate them into the flour.
3. Further add Salt, Baking Powder, 2 tsp Oil and Dried Fenugreek Leaves. (I would recommend washing fenugreek leaves before using. Using dried fenugreek leaves is completely optional.)
4. Combine everything and add beaten Curd.
5. Start kneading the mixture.
6. Add Water gradually (as and when needed) to form a smooth, elastic dough.
7. When you initially start working with the dough, you might notice it being a bit sticky. However, don’t be concerned.
8. Knead the dough thoroughly for about 10 minutes. As you knead, you’ll observe the texture becoming softer and smoother.
9. After kneading, apply a small amount of oil all over the dough.

2. Resting the Dough:

1. Cover the dough and let it rest for about 2 hours at room temperature, allowing the dough to rise and attain the desired texture. A perfect spot for resting the dough could be a warm area, such as a switched-off oven or any other warm area in the kitchen.
2. During summer let it rest for about 2 hours, while in winter, it might require a bit longer or keep it overnight in winter.
3. Patience is key while letting the dough rest; it enhances the Bhatura’s fluffiness.

3. Dividing and Rolling:

1. Once the dough resting is done, give it a quick knead once more.
2. Divide the dough into small portions or equal-sized small dough balls.
3. Apply oil on all dough balls and roll each dough ball into a round or oblong shape using a rolling pin. Ensure the thickness is uniform for even cooking.
4. If the dough sticks to the surface while rolling, lightly apply some oil to prevent sticking.
5. Don’t apply any dry flour.

4. Frying the Bhaturas:

1. Heat oil in a deep frying pan or kadhai (wok) on medium to high flame.
2. Wait until the oil is smoking hot. Ensure the oil is hot enough before frying the Bhaturas to achieve a crispy texture.
3. Carefully slide the rolled-out dough into the hot oil and gently press it down using a spatula. This technique aids in quick puffing.
4. Flip the bhatura and fry until they puff up generously and turn golden brown on both sides.
5. Remove excess oil by placing them on paper towels.
6. Delightful Bhaturas are now ready to serve.

Tips for Cooking Perfect Chhole Bhature

To prepare perfect Chhole Bhature at home, consider techniques like soaking chickpeas overnight for a better texture and allowing the Bhature dough to rest adequately for softer bread.

Serving and Presentation

Presenting Chhole Bhature aesthetically with side servings like Pickles, Onions, and Green Chutney enhances the dining experience, making it visually appealing.

Variations in Chhole Bhature

Across different regions of India, Chhole Bhature takes on unique local flavors. In Punjab, it may have a spicier profile, while in Delhi, it could be tangier. Additionally, innovative recipes incorporate ingredients like Paneer or Spinach, adding a twist to this classic dish.