Chole Bhature Recipe - Traditional Chickpea Curry with Bhatura
Ingredients
- Whole Chana Dal ( Dried Chickpeas ) - 500 g (2 1/2 cups)
- Tea Bags (or Tea Leaves) - 2 bags (or 2 tbsp)
- Cinnamon - 1 stick (4 pieces)
- Cardamom - 6 pods
- Cumin Seeds - 1/2 tbsp (saute)
- Cumin Seeds - 1 1/2 tbsp (masala)
- Mace - 1 tsp
- Bay Leaf - 1 leaf
- Dried Red Chili - 2 qty
- Coriander Seeds - 1 tbsp
- Black Peppercorns - 1 tbsp
- Kasuri Mehthi - 1 tbsp
- Turmeric Powder - 1 tsp
- Salt - to taste
- Onion - 1 cup (puréed)
- Tomato - 2 cups (puréed)
- Ginger garlic paste - 2 tbsp
- Cilantro - 2 tbsp (chopped)
- Green Chili - 1 tbsp (chopped)
- Water - as needed
Chole Bhature is a beloved North Indian dish that combines tender SWAD chickpeas simmered in a rich, spiced tomato gravy with soft, fluffy bhature—a deep-fried bread that perfectly complements the flavorful curry. This iconic dish is a must-have during festive occasions like Lohri, bringing warmth and indulgence to the celebration.
The Chickpea Curry recipe involves soaking dried chickpeas overnight for the perfect texture, cooking them with aromatic spices, and creating a luscious gravy with puréed onions, tomatoes, and a blend of freshly roasted masalas. Served hot, chana masala embodies the vibrant flavors of Indian cuisine and is often accompanied by yogurt, pickles, or salad.
Watch our recipe video for step by step instructions on how to make Chole Bhature. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Chana Bhatura calories and nutrition information, see the recipe card below.
Instructions
1) Soak 500 g (2 ½ cups) of dried chickpeas in water overnight. If short on time, soak them in hot water for 3-4 hours.
2) Boil 1 cup of water with 2 tea bags or 2 tbsp loose tea. Strain if using loose tea.
3) In a pressure cooker or Instant Pot, add the soaked and drained chickpeas, prepared tea, 1 cinnamon stick, 2 cardamom pods, and enough water to cover the chickpeas. Cook on high until the first whistle, then on low for two more whistles. Let the pressure release naturally. Save some of the cooking water.
4) Dry roast 1 cinnamon stick, 2 cardamom pods, 1 tsp mace, 1 tbsp black peppercorns, 1 bay leaf, 1 ½ tbsp cumin seeds, 1 tbsp kasuri methi, 1 tsp turmeric powder, and 2 dried red chilies for 2-3 minutes. Grind into a coarse powder.
5) Heat 2 tbsp oil in a pan. Sauté 1 cinnamon stick, 2 cardamom pods, and ½ tbsp cumin seeds. Add 1 cup onion purée and cook until lightly browned.
6) Stir in 2 tbsp ginger garlic paste and sauté for 1-2 minutes. Add 2 cups tomato purée, the prepared spice powder, and salt. Cook for 15-20 minutes on low heat until reduced by about 25%.
7) Mix the cooked chickpeas into the gravy. Add 2-3 tbsp of the reserved cooking water for added flavor.
8) Finish with 1 tbsp chopped green chili and 2 tbsp chopped cilantro. Mix well and serve with butter, bhature, and yogurt on the side.
Happy Lohri!
Chole Bhature is a beloved North Indian dish that combines tender SWAD chickpeas simmered in a rich, spiced tomato gravy with soft, fluffy bhature—a deep-fried bread that perfectly complements the flavorful curry. This iconic dish is a must-have during festive occasions like Lohri, bringing warmth and indulgence to the celebration.
The Chickpea Curry recipe involves soaking dried chickpeas overnight for the perfect texture, cooking them with aromatic spices, and creating a luscious gravy with puréed onions, tomatoes, and a blend of freshly roasted masalas. Served hot, chana masala embodies the vibrant flavors of Indian cuisine and is often accompanied by yogurt, pickles, or salad.
Watch our recipe video for step by step instructions on how to make Chole Bhature. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Chana Bhatura calories and nutrition information, see the recipe card below.
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