Simplified Chole Bhature

Chole bhature is an incredible North Indian dish that pairs chickpea curry with bhatura, a deep-fried flatbread. An awesome street food, it can be eaten both for breakfast and lunch.

Traditional chole bhature takes overnight soaking and fermented dough. This version uses canned chickpeas and a quick yeasted dough that rests for an hour while you make the chole. The shortcut saves most of a day and the result is still good enough to impress. Although, you might not get your full Punjabi points for it!

The chickpeas cook in a dark, tangy gravy, onion, tomato, ginger, garlic, and a punch of spices including amchur (dried mango powder) and Kashmiri chili for color without too much heat. The bhature are rounds of soft dough fried until they puff up like balloons. Tear them and use them to scoop the chole. Serve with raw onion slices and green chutney.

How to Make Simplified Chole Bhature

Make the Bhature Dough

In a large bowl, combine all-purpose flour, instant yeast, sugar, and kosher salt.

Add plain yogurt, 2 tablespoons vegetable oil, and warm water.

Knead into a soft, smooth dough, about 5 minutes. The dough should be pliable and slightly sticky.

Cover with a damp towel and let rest for 1 hour in a warm place. The dough will puff up slightly but will not double in size.

Make the Chole

While the dough rests, heat 3 tablespoons vegetable oil in a large pot over medium heat.

Cook the diced onion for 8 minutes until golden. Add minced garlic and grated ginger and cook for 1 minute. Add the pureed tomatoes and cook for 8 minutes until thick and the oil separates.

Stir in the ground coriander, ground cumin, garam masala, turmeric, Kashmiri chili powder, amchur powder, and kosher salt. Cook for 1 minute.

Add the drained and rinsed chickpeas and water. Simmer for 20 minutes, mashing some chickpeas against the side of the pot to thicken the gravy.

Fry the Bhature

Divide the dough into 8 balls.

Roll each into an oval about 6 inches long and 1/4-inch thick.

Heat 2 inches of oil in a deep pot to 375 degrees.

Fry each bhatura one at a time. As soon as it hits the oil, spoon hot oil over the top to encourage puffing.

Fry until golden on both sides, about 1 to 2 minutes total. Drain on paper towels.

Serve the chole in bowls with hot bhature on the side, with pickled onions and green chutney.

Chole Bhature (Simplified)

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4.8 from 4 reviews

• Author: Neha Gosh
• Total Time: 90 minutes
• Yield: 4 servings 1x

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Description

Chole bhature is the Punjabi street food combination of spicy, tangy chickpea curry paired with puffy fried bread that balloons up in hot oil. It is indulgent, filling, and one of the most satisfying meals in the Indian repertoire. This simplified version uses canned chickpeas and a quick yeasted dough to get you to the same place without an overnight soak or a complicated fermentation.

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Ingredients

Units USM Scale 1x2x3x

• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 3 tablespoons vegetable oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 medium tomatoes, pureed
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon amchur powder
• 1 1/2 teaspoons kosher salt
• 1 cup water
• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 1/2 teaspoon sugar
• 1/2 teaspoon kosher salt
• 2 tablespoons plain yogurt
• 2 tablespoons vegetable oil, plus more for frying
• 1/2 cup warm water

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Instructions

1. Make the bhature dough: combine the flour, yeast, sugar, and salt. Add the yogurt, 2 tablespoons oil, and warm water. Knead into a soft, smooth dough, about 5 minutes. Cover and let rest 1 hour.
2. While the dough rests, make the chole. Heat 3 tablespoons oil in a large pot over medium heat. Cook the onion 8 minutes until golden. Add garlic and ginger, cook 1 minute.
3. Add the pureed tomatoes and cook 8 minutes until thick and the oil separates. Stir in the coriander, cumin, garam masala, turmeric, chili powder, amchur, and salt. Cook 1 minute.
4. Add the chickpeas and water. Simmer 20 minutes, mashing some chickpeas against the side of the pot to thicken the gravy.
5. Divide the dough into 8 balls. Roll each into an oval about 6 inches long and 1/4-inch thick.
6. Heat 2 inches of oil in a deep pot to 375°F. Fry each bhatura one at a time, spooning hot oil over the top to encourage puffing, until golden on both sides, about 1 to 2 minutes total. Drain on paper towels.
7. Serve the chole in bowls with hot bhature on the side, with pickled onions and green chutney.

Notes

• Spooning hot oil over the top of the bhatura as it fries is what makes it puff up into a dramatic balloon.
• The chole should be thick and coating — not watery. If it is too thin, simmer uncovered until it reaches a stewlike consistency.
• The bhature dough benefits from resting. It makes the dough more pliable and easier to roll, and the finished bread will be softer.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 7
• Sodium: 780
• Fat: 22
• Carbohydrates: 68
• Fiber: 10
• Protein: 16
• Cholesterol: 5

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