Ingredients:
For the Chhole (Chickpea Curry):
- 1 cup dried chickpeas (kabuli chana)
- 1 large onion, finely chopped
- 2 large tomatoes, finely chopped or pureed
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies, slit (optional)
- 2 tablespoons oil (vegetable or mustard oil)
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 cinnamon stick (1-inch)
- 2-3 cloves
- 1 black cardamom pod
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 tablespoon amchur (dry mango powder) or lemon juice
- Salt to taste
- Fresh cilantro (for garnish)
- 2-3 cups water (adjust for desired consistency)
For the Bhature (Fried Bread):
- 2 cups all-purpose flour (maida)
- 1 tablespoon semolina (sooji)
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon yogurt (for soft bhature)
- 1 tablespoon oil or ghee
- Warm water (for kneading)
- Oil (for deep frying)
Instructions:
1. Preparing the Chickpeas (Chhole):
Start by soaking the chickpeas overnight in enough water to cover them. This helps soften them for cooking. The next day, drain the chickpeas and rinse them well. Pressure cook the chickpeas with 3-4 cups of water and a pinch of salt for about 3-4 whistles or until they are soft but not mushy. If you don’t have a pressure cooker, you can boil the chickpeas in a regular pot for about 1-1.5 hours until tender.
Note: If you want an authentic touch, you can add a tea bag (or wrap a few tea leaves in a cloth) while cooking the chickpeas. This helps give them a dark color and a deeper flavor.
2. Making the Chhole Curry:
Once the chickpeas are cooked, set them aside. Now, in a large pan, heat the oil over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cloves, and black cardamom. Let them splutter for a few seconds until fragrant.
Add the finely chopped onions and sauté until they turn golden brown, about 8-10 minutes. Stir occasionally to ensure the onions don’t burn. Once the onions are browned, add the ginger-garlic paste and the slit green chilies. Cook for another 2 minutes until the raw smell of ginger-garlic disappears.
Now, add the chopped tomatoes or pureed tomatoes to the pan. Cook until the tomatoes soften and the oil starts to separate from the masala (spice mix). This should take around 7-8 minutes. At this stage, add the ground coriander, ground cumin, red chili powder, and salt. Stir the spices in well and cook for another minute or two.
Add the cooked chickpeas along with the cooking liquid into the pan. Mix everything together. Let the curry simmer on low heat for about 10-15 minutes, allowing the flavors to meld together. If you want a thicker curry, let it cook longer. You can adjust the consistency by adding water.
Once the curry is thickened to your liking, add garam masala and amchur (or lemon juice) for a tangy finish. Taste the curry and adjust salt or spice levels as needed. Garnish with fresh cilantro and set aside while you prepare the bhature.
3. Making the Bhature:
In a large bowl, combine all-purpose flour, semolina, sugar, baking soda, and salt. Mix these dry ingredients well. Next, add the yogurt and oil into the flour mixture and rub it in with your fingers until it resembles breadcrumbs.
Gradually add warm water to the flour mixture and knead it into a smooth, soft dough. The dough should be elastic and slightly sticky, but not too wet. Once kneaded, cover the dough with a damp cloth and let it rest for at least 1-2 hours. Resting helps the dough rise, making the bhature fluffier.
4. Frying the Bhature:
After the dough has rested, divide it into small balls, about the size of a golf ball. Roll each dough ball into a round or oval shape (around 6-8 inches in diameter). Use a rolling pin to roll it out gently, dusting with a bit of flour to avoid sticking.
Heat oil in a deep frying pan or wok over medium heat. Once the oil is hot (you can check by dropping a small piece of dough, it should sizzle and rise quickly), gently slide the rolled bhatura into the hot oil. Fry until golden brown on both sides, puffed up and crispy. Flip it with tongs or a slotted spoon to ensure it cooks evenly.
Remove the bhature from the oil and drain excess oil on paper towels. Continue frying the rest of the bhature in batches.
Serving:
Serve the Chhole hot with freshly fried bhature. You can also add accompaniments like pickles, onion slices, or a side of yogurt for extra flavor. Chhole Bhature is perfect for a hearty lunch or dinner and can also be served as a special treat during festivals or gatherings.
Tips for Perfect Chhole Bhature:
- Soaking the Chickpeas: For better texture and taste, soak the chickpeas overnight.
- Bhature Texture: The dough for bhature should be soft and elastic. If the dough is too stiff, the bhature won’t puff up properly.
- Oil Temperature: Make sure the oil is hot enough for frying the bhature, but not smoking. If the oil is too cold, the bhature will absorb more oil and become greasy.
- Variations: You can make the chhole spicier by adding more green chilies or red chili powder.
Enjoy the authentic, mouth-watering taste of Chhole Bhature with family and friends!