Experience the vibrant and bold flavors of Punjab with this mouthwatering Chole Bhature recipe. Known for its robust and hearty cuisine, Punjab offers a culinary delight that is loved by food enthusiasts around the world. Picture this: soft and tangy chickpea curry, known as chole, paired with fluffy, deep-fried bread called bhature. The combination is simply irresistible! With its aromatic spices and rich flavors, Punjabi Chole Bhature is a classic dish that embodies the true essence of Punjabi cuisine. Whether you’re a fan of Indian food or seeking an indulgent treat, this Chole Bhature recipe is a must-try. Get ready to savor the authentic taste of Punjab and delight your taste buds with every bite. Let’s dive into the world of Punjabi flavors and enjoy a culinary experience that will leave you craving for more.
For Chole (Chickpea Curry):
- 1 cup dried chickpeas, soaked overnight
- 2 medium onions, finely chopped
- 2 medium tomatoes, pureed
- 2 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon dried mango powder (amchur)
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnishing
For Bhature (Deep-Fried Bread):
- 2 cups all-purpose flour
- 1/4 cup semolina
- 1/2 teaspoon baking powder
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup plain yogurt
- Water (as needed)
- Oil (for deep frying)
- Drain the soaked chickpeas and rinse them well.
- In a pressure cooker, add the chickpeas along with fresh water and salt. Cook for about 4-5 whistles or until they are tender. Set aside.
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and green chilies. Cook for a minute until the raw aroma disappears.
- Add the tomato puree and cook until the oil separates from the mixture.
- Add the coriander powder, turmeric powder, red chili powder, garam masala, and dried mango powder. Mix well and cook for a couple of minutes.
- Add the cooked chickpeas to the pan along with a little water. Simmer for 10-15 minutes, allowing the flavors to blend together. Adjust the consistency as desired.
- Garnish with fresh coriander leaves.
- In a mixing bowl, combine all-purpose flour, semolina, baking powder, sugar, and salt.
- Add yogurt and mix well. Gradually add water to form a smooth dough. Knead for a few minutes.
- Cover the dough with a damp cloth and let it rest for about 2 hours.
- Divide the dough into small portions and roll them into round discs, about 4-5 inches in diameter.
- Heat oil in a deep pan for frying.
- Gently place the rolled bhature into the hot oil and fry until they puff up and turn golden brown on both sides.
- Remove from the oil and drain excess oil on a paper towel.