Chole Bhature: The North India's Special dish.

 Hello, Cookeazy family! Today, let's get into making the famous Chole Bhature. Chole Bhature the iconic dish which is a mix of deep fried bread along with the spicy tangy Chole curry. Chole Bhature can be consumed as breakfast, brunch and as per your desires you can also eat it as a snack and dinner. It is available all over the India from Street stalls to Rich Restaurants. So, without a due let's dive into the making of this Famous dish Chole Bhature. 

Why You'll Love Chole Bhature

Chole Bhature are rich and flavorful which are packed with aromatic spices. Chole with Bhature is a satisfying and comforting meal which hits the spot. It is perfect for any occasion along with that it is totally a vegan dish which is a delight for the vegans out there.

Ingredients

For the Chole (Chickpea Curry):

• 2 cups chickpeas (chole), soaked overnight or 1 can of chickpeas
• 2 onions, finely chopped
• 2 tomatoes, pureed
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon amchur (dry mango powder)
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

For the Bhature (Fried Bread):

• 2 cups all-purpose flour (maida)
• 2 tablespoons semolina (sooji)
• 1/2 cup plain curd
• 1 teaspoon sugar
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• Water (as needed for the dough)
• Oil for deep frying

Instructions

Step 1: Prepare the Chole

1. Cook the Chickpeas: If using dried chickpeas, rinse them well and soak them overnight. Pressure cook the soaked chickpeas with 4 cups of water and a pinch of salt until they are tender. If using canned chickpeas, rinse and drain them.
2. Heat Oil: In a large pan, heat the oil over medium heat. Add the cumin seeds and bay leaf, and let them sizzle for a few seconds.
3. Sauté Onions: Add the finely chopped onions and sauté until they turn golden brown.
4. Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw smell disappears.
5. Cook Tomatoes and Spices: Add the tomato puree, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook until the oil starts to separate from the masala.
6. Add Chickpeas: Add the cooked chickpeas to the pan along with 1 cup of water. Mix well and let it simmer for 10-15 minutes, allowing the flavors to blend.
7. Finish with Spices: Stir in the garam masala and amchur powder. Adjust the consistency by adding more water if needed. Simmer for another 5 minutes.
8. Garnish: Garnish with freshly chopped coriander leaves.

Step 2: Prepare the Bhature

9. Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, semolina, sugar, baking soda, and salt.
10. Add Curd: Add the plain Curd to the dry ingredients and mix well.
11. Knead the Dough: Gradually add water and knead the mixture into a soft and smooth dough. Cover the dough with a damp cloth and let it rest for 2 hours.
12. Shape the Bhature: Divide the dough into small equal portions. Roll each portion into a ball and flatten it slightly. Roll it out into a circular shape, about 5-6 inches in diameter.
13. Heat Oil: Heat oil in a deep frying pan over medium-high heat.
14. Fry the Bhature: Gently slide the rolled dough into the hot oil. Fry until it puffs up and turns golden brown on both sides. Remove and drain on paper towels.

Step 3: Serve

15. Serve Hot: Serve the hot and fluffy Bhature with the spicy Chole. Accompany with a side of sliced onions, pickles, and a lemon wedge.

Happy cooking!