Chole Bhature

Name: Chole Bhature
Prep time: 8 h
Cook time: 45 min
Total time: 8 h 45 min
Yield: 4-6
Cuisine: Indian
Ingredients: 2 cups US chickpeas; 1 tbsp dried gooseberries (amla); Lots of water (for soaking and boiling); 2 tbsp tea leaves; 1 tsp carom seeds; 2 black cardamom; 3 green cardamom; 3 cloves; 3-4 black peppercorns; 1 inch cinnamon stick; 3 bay leaves; 6-7 garlic cloves, crushed; Salt to taste; 1/2 tsp baking soda; 3 tbsp homemade chana masala; 4 tbsp oil; 1 tsp carom seeds; 4 medium-sized onions, chopped; 3 tbsp ginger-garlic paste; 1-2 green chillies, chopped; For chana masala: 2 tbsp cumin seeds, 3 tbsp coriander seeds, 1 tbsp black peppercorns, 5 cloves, 3 bay leaves, 2 inch cinnamon sticks, 1 star anise, 3 black cardamom, 5-6 green cardamom, 1 blade of mace, 4-5 dried red chillies, 3 tbsp pomegranate seeds, 1 tbsp dried fenugreek leaves, 1/4 tsp fenugreek seeds, pinch of salt, 1 tbsp dried mango powder, 2 tsp black salt, 1 tbsp Kashmiri red chilli powder (optional: 1 tbsp yellow chilli powder)

A classic Punjabi dish featuring dark, flavorful chickpeas (chole) served with soft and puffy fried bread (bhature). This recipe includes a homemade chole masala and tips for perfect color and texture.

Servings

4-6 People

Prep Time

8 hours

Cook Time

45 mins

Ingredients

Total Time

8 hours 45 mins

Instructions

Wash and soak 2 cups US chickpeas in lots of water with 1 tbsp dried gooseberries for 6-8 hours (or 4-5 hours in hot water).

Prepare a bouquet garnii by tying tea leaves, carom seeds, cardamoms, cloves, peppercorns, cinnamon, bay leaves, and crushed garlic in a muslin cloth.

Add chickpeas, soaking water, gooseberries, bouquet garnii, salt, and 1/2 tsp baking soda to a pressure cooker.

Cook under pressure: 1 whistle on high flame, then 3-4 whistles on medium flame. Let the cooker depressurize naturally.

Strain the chickpeas and reserve the water. Remove and discard the bouquet garnii.

Roast spices for chole masala on low flame until aromatic. Include cumin, coriander, pepper, cloves, bay leaves, cinnamon, star anise, cardamoms, mace, dried chillies, and pomegranate seeds.

Add dried fenugreek leaves, fenugreek seeds, and a pinch of salt. Roast for 1 more minute and let cool.

Grind the spices with dried mango powder, black salt, and Kashmiri red chilli powder into a fine powder.

Mix 3 tbsp of the chole masala with the cooked chickpeas and coat them well. Set aside.

Heat 4 tbsp oil in an iron wok. Add 1 tsp carom seeds and let them crackle.

Sauté 4 chopped onions until golden brown.

Add ginger-garlic paste and chopped green chillies, and cook for 2-3 minutes until the mixture deepens in color.

Indian Recipes