Chole Bhature / Chola Poori

Welcome to the world of delicious Indian cuisine! Today, we're going to explore the mouthwatering dish of Chole Bhature. This classic recipe consists of fluffy, fried bread called Bhature, paired with a spicy and flavorful chickpea curry known as Chole. What makes this recipe unique is the perfect balance of textures and flavors, making it a beloved dish for all. Let's dive into the details of how to prepare this delightful and satisfying meal.

What Is Chole Bhature?

• Chole Bhature is a popular North Indian dish that consists of spicy chickpea curry (Chole) served with deep-fried bread made from all-purpose flour (Bhature). This indulgent dish is loved for its combination of succulent chickpeas with Indian spices and the unique seasoning of the Bhature. The crispy and fluffy texture of Bhature perfectly complements the rich and spicy Chole, making it a favorite dish for any occasion.

Why You'll Love Chole Bhature?

• Amazing Texture: The combination of all-purpose flour, wheat flour, and semolina gives the bhature a delightful texture that is crispy on the outside and soft on the inside. The addition of yogurt also adds a slight tanginess to the dough, making the bhature even more delicious.
• Health Benefits: Despite being a deep-fried dish, chole bhature also offers some health benefits. The use of whole wheat flour and semolina provides fiber and nutrients, while the yogurt adds probiotics that are beneficial for gut health.
• Satisfying and Filling: The perfect combination of chole (spicy chickpea curry) and fluffy bhature makes for a satisfying and filling meal that is perfect for any time of the day.
• Versatile Dish: Chole bhature can be enjoyed as a hearty breakfast, a flavorful lunch, or a comforting dinner. It's a versatile dish that can be paired with other sides or enjoyed on its own.
• Popular Street Food: This beloved dish is a popular street food in India, and for good reason. Its irresistible aroma and delicious taste make it a favorite among locals and tourists alike.
• Family Favorite: Chole bhature is a family favorite that brings everyone together. Whether it's a special occasion or a regular meal, this dish never fails to delight and satisfy the whole family.

Ingredients for Chole Bhature

• All purpose flour (Maida): This is the main ingredient used to make the dough for bhaturas. It gives the bhaturas a soft and fluffy texture.
• Whole wheat flour: Adding whole wheat flour adds a nutty flavor to the bhaturas and also makes it a bit healthier.
• Rava/Sooji/Semolina: The addition of rava adds a slight crunchiness to the bhaturas, giving it a unique texture.
• Oil: The oil is used in the dough to make it soft and pliable, and also for deep frying the bhaturas.
• Yogurt/Curd: Yogurt adds a tangy flavor to the dough, and also helps in making the bhaturas soft and fluffy.
• Salt: Salt is essential to enhance the flavor of the bhaturas, bringing out the taste of all the other ingredients.

How To Make Chole Bhature?

• To make delicious Chole Bhature, start by preparing the Bhature or Poori. Begin by mixing all-purpose flour, wheat flour, semolina, oil, yogurt, and salt in a bowl. Knead the mixture into a stiff dough, and let it rest for 30 minutes.
• After kneading the dough again and dividing it into portions, roll it slightly thicker than a regular poori. Then, fry it in hot oil until it puffs up and turns golden brown. Drain the excess oil and your perfect Bhaturas are ready to serve.
• These key steps are important in ensuring that your Bhaturas turn out flavorful and have the right texture. The resting period allows the dough to develop a better flavor and texture, while frying the Bhaturas in hot oil ensures they puff up nicely and have a crispy exterior.

Following these steps will result in a delicious and authentic Chole Bhature experience.

Serving Suggestions

• Pair with Channa Masala: Chole bhature is best served with a side of spicy and flavorful channa masala. The combination of the soft and fluffy bhaturas with the rich and aromatic channa masala makes for a perfect meal.
• Accompany with Pickled Onions: Add a tangy and crunchy element to your chole bhature by serving it with pickled onions. The sharpness of the onions complements the richness of the dish.
• Add a Side of Raita: Balance out the heat of the chole bhature with a cooling side of raita. The creamy and refreshing yogurt-based dish is the perfect accompaniment.
• Include a Salad: A fresh and crisp salad is a great addition to the meal, providing a healthy and light element to balance out the indulgent chole bhature.
• Serve with Mango Pickle: The sweet and tangy flavors of mango pickle are a great contrast to the savory and spicy chole bhature, making it a delightful combination.
• Pair with Lassi or Chaas: Complete the meal with a traditional Indian beverage such as lassi or chaas to refresh your palate and enhance the dining experience.

Tips for Making Delicious Chole Bhature

• Preparation Duration: Chole Bhature is a delicious dish, and the key to making it perfectly is to allow enough time for preparation. The dough needs to be well kneaded and left to rest for 30 minutes to achieve the right texture and flavor.
• Cooking Techniques: When frying the bhature, make sure the oil is heated to the right temperature. Fry the bhature on medium heat, and when they puff up, flip them and fry until they are golden brown. This will ensure that they are cooked through and have a nice, crispy texture.
• Garnishing for Presentation: Garnishing the chole bhature with fresh coriander leaves, a sprinkle of garam masala, and a squeeze of lemon not only enhances the flavors but also adds a pop of color and freshness to the dish. Presentation is key, so take the time to make your chole bhature look as good as they taste.
• Balancing Flavors: When preparing the chole, make sure to taste and adjust the seasoning to your preference. Adding a touch of sweetness with a pinch of sugar or a squeeze of lemon can help balance the flavors and make the dish more enjoyable.
• Enjoy with Accompaniments: Chole bhature is traditionally served with channa masala. You can also enjoy it with pickled onions, green chutney, or a side of yogurt to add different layers of flavor and texture to your meal.
• Experiment with Spices: Don't be afraid to experiment with different spices and seasonings to customize the flavors of your chole bhature. Adding a hint of asafoetida or a dash of mango powder can take your dish to the next level.

Variations for Chole Bhature

• Whole Wheat Bhature: For a healthier option, substitute the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
• Spiced Bhature: Add in some spices like cumin, coriander, or chili flakes to the dough for an extra kick of flavor.
• Garlic Bhature: Incorporate minced garlic into the dough for a savory and fragrant twist on the classic recipe.
• Herb-infused Bhature: Mix in some fresh herbs like cilantro, mint, or parsley to give the bhature a refreshing and aromatic taste.
• Cheese Stuffed Bhature: For a decadent variation, stuff the bhature with your favorite cheese before frying for a gooey and indulgent treat.
• Gluten-Free Bhature: Use a gluten-free flour blend in place of the all-purpose flour to accommodate those with gluten sensitivities.

Try out these variations to put a unique spin on your chole bhature and elevate your dining experience!

How to Store Chole Bhature

• Storing the Bhature Dough: After kneading the dough, it's important to store it properly. Keep the dough in an airtight container or wrap it in plastic wrap to prevent it from drying out. Place it in the refrigerator to maintain its freshness for up to 2-3 days.
• Storing the Fried Bhature: If you have leftover fried Bhature, allow them to cool completely. Store them in an airtight container or a Ziploc bag to maintain their crispiness. It's best to consume them within 1-2 days for the best taste and texture.
• Preserving the Channa Masala: For the Channa Masala, transfer any leftover curry into an airtight container and store it in the refrigerator. It can last for 3-4 days when stored properly. Reheat it before serving for the best flavor.
• Proper Storage of Key Ingredients: To ensure the freshness of the ingredients, store the all-purpose flour, whole wheat flour, rava, and any spices in airtight containers in a cool, dry place. This will extend their shelf life and preserve their quality.
• Maintaining the Freshness of Oil: The oil used for deep frying should be strained and stored in a clean, airtight container. Keeping it away from light and heat will prevent it from becoming rancid and prolong its usability for future cooking.
• Tips for Reheating: When reheating the Bhature, it's best to do so in an oven or a toaster oven to retain their crispiness. For the Channa Masala, heat it on the stovetop or in the microwave, and add a splash of water to prevent it from drying out.

By following these storage tips, you can ensure that your chole bhature remains fresh and delicious for a longer period of time.

Frequently Asked Questions (FAQs)

What can I use as a substitute for all purpose flour in the Bhature recipe?

• You can substitute all purpose flour with whole wheat flour for a healthier option, or with chickpea flour for a gluten-free alternative.

How can I make the Bhature softer?

• To make the Bhature softer, you can add a little more yogurt or curd to the dough and ensure that the dough is well kneaded and rested for at least 30 minutes before rolling and frying.

Can I bake the Bhature instead of deep frying?

• Yes, you can bake the Bhature by rolling the dough into rounds and baking them in a preheated oven at 400°F (200°C) for about 8-10 minutes or until they puff up and turn golden brown.

Can I make the Bhature dough ahead of time?

• Yes, you can prepare the Bhature dough ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to bring it to room temperature before rolling and frying.

How do I prevent the Bhature from turning oily?

• To prevent the Bhature from turning oily, make sure the oil is hot enough before frying, and drain the fried Bhature on a paper towel to remove excess oil.

Can I serve Bhature with other dishes instead of Channa Masala?

• Absolutely! Bhature can be served with a variety of dishes such as potato curry, paneer tikka masala, or even with a side of pickles and yogurt. The options are endless!

Finally, you may also like my south Indian style Poori Masala.

Chole Bhature / Chola Poori 2018-11-08 03:47:54

Recipe Card

Chole Bhature / Chola Poori

Serves 3                             

Prep Time   06:00        

Cook Time   01:00        

Total Time   07:00

Ingredients:        

For Bhature / Poori

• 2 cups all purpose flour / Maida
• 1/4 cup whole wheat flour
• 1/4 cup rava /sooji /semolina
• 1 tbsp oil
• 2 tbsp yogurt / curd
• 1/2 tsp salt
• water as needed (I used 3/4 cup)
• oil for deep frying 

Instructions:

How To Cook Bhature /Poori:

• In a wide plate or bowl, take all sieved purpose flour, sooji/rava/semolina and wheat flour, mix well.
• To this add oil, salt and yogurt and mix well until crumbly in texture.
• Then add water little by little and knead a stiff dough.
• Once well kneaded cover the dough and set aside for 30 minutes.
• After 30 mins, knead the dough well and then divide the dough into equal portions.
• Meanwhile heat a pan with enough oil.
• Now roll it slightly thicker than the usual poori. Use the all purpose flour to dust the ball. (as shown in the picture)
• When the oil heats, turn the heat to medium and drop one poori in the hot oil.
• Press the poori gently with a slotted ladle. Now poori will puff up.
• Flip it and fry the other side until it becomes golden in color as shown in the video.
• Drain the oil and place it over the tissue to remove the excess oil.
• Perfect Bhaturas without any soda or other raising agent are ready to serve.
• Serve Bhaturas with Channa Masala. 

Chole / Channa Masala

Ingredients for Chole / Channa Masala

• 1 cup dried white chickpeas /250 grams (canned chic peas can also be used)
• 1 medium sized onion
• 2 tomatoes (200 grams)
• 1 inch fresh ginger
• 4 to 5 garlic pods
• 2 green chilies finely chopped
• 1 tbsp coriander powder
• 1&1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• salt to taste
• 1/2 tsp garam masala
• 1 tsp crushed dry fenugreek leaves          

To Temper

• 3 tbsp olive oil or any other oil
• 1/2 tsp cumin seeds
• 3 to 4 cloves
• 1 inch cinnamon stick
• 1 black cardamom or 2 green cardamoms
• 1/2 bay leaf          

For Garnishing

• 1 tbsp coriander leaves          

Instructions

How To Cook Chole / Channa:             

• Rinse the white chickpeas twice in water and then soak the chickpeas in enough water overnight or for 6 to 7 hours.
• Next day drain all the water and cook the chole with 3 cups of water, 1tsp salt and 1/4 tsp asafoetida /hing powder in a pressure cooker for 6 to 7 whistle on medium flame or cook until you heard the first whistle and then reduce the heat to low and cook for another 3 minutes.
• Allow the pressure to release by itself before opening the cooker.
• If you use canned chickpeas, drain and then wash the chickpeas and keep it aside.          

How To Cook Channa masala:

• Chop onion, tomatoes, ginger and garlic roughly and place them in a blender, blend until a smooth paste.
• Meanwhile, heat a pan with oil over medium heat, when the oil heats, add all the ingredients given under 'temper' and fry until spluttering.
• Then add finely chopped green chilies and fry for a few seconds. Be careful of the hot oil because the chilies cause a lot of spluttering.
• Then bring the heat to low.
• Add coriander powder, red chili powder and turmeric powder, stir continuously till a nice aroma comes. It takes only a few seconds. Don't let it burn.
• Then add onion tomato paste and salt, saute continuously until the oil oozes out from the masala. It takes 8 to 10 mins.
• Then add fenugreek leaves and saute for few seconds.
• Also pour 1 & 1/2 cups of water, mix well and bring it to boil.
• Meanwhile, mash 2 tbsp of chickpeas and add it to the masala, mix well until combined.
• Then add the remaining chickpeas and then garam masala powder, close the pan with a lid and cook for 8 to 10 mins or until it becomes a thick gravy.
• Switch off the heat and finally, garnish it with coriander leaves.         

By Santhi Therese    The Indian Claypot

https://theindianclaypot.com/

Step-By-Step Instructions for Chole:

Rinse the white chickpeas twice in water and then soak the chickpeas in enough water overnight or for 6 to 7 hours. Next day drain all the water and cook the chole with 3 cups of water, 1tsp salt and 1/4 tsp asafoetida /hing powder in a
pressure cooker for 6 to 7 whistle on medium flame or cook until you heard the first whistle and then reduce the heat to low and cook for another 3 minutes.

Allow the pressure to release by itself before opening the cooker.

Chop onion, tomatoes, ginger and garlic roughly and place them in a blender,

blend until a smooth paste.

heat a pan with oil over medium heat, when the oil heats, add all the ingredients
given under ‘temper’ and fry until spluttering.

Then add finely chopped green chilies and fry for a few seconds. Be careful of the hot oil because the chilies cause a lot of spluttering.

Then bring the heat to low. Add coriander powder, red chili powder and
turmeric powder,

stir continuously till a nice aroma comes. It takes only a few seconds. Don’t let it burn.

Then add onion tomato paste and salt,

saute continuously until the oil oozes out from the masala

It takes 8 to 10 mins.

Then add fenugreek leaves and saute for few seconds.

Also pour 1 & 1/2 cups of water, mix well and bring it to boil.

Meanwhile, mash 2 tbsp of chickpeas and add it to the masala,

mix well until combined.

Then add the remaining chickpeas and

then garam masala powder, close the pan with a lid and cook for 8 to 10 mins or until it becomes a thick gravy.

Switch off the heat and finally, garnish it with coriander leaves.

Step-By-Step Instructions for how to cook Chola Puri:

In a wide plate or bowl, take sieved all-purpose flour, sooji/rava/semolina and wheat flour, mix well.

To this add oil, salt and yogurt

mix well until crumbly in texture.

Then add water little by little and knead a stiff dough.

Once well kneaded

ccover the dough and set aside for 30 minutes.over the dough and set aside for 30 minutes.

After 30 mins, knead the dough well and then divide the dough into equal portions.

Now roll it slightly thicker than the usual poori. Use the all purpose flour to dust the ball.

When the oil heats, turn the heat to medium and drop one poori in the hot oil.
Press the poori gently with a slotted ladle. Now poori will puff up.
Flip it and fry the other side until it becomes golden in color as shown in the video.
Drain the oil and place it over the tissue to remove the excess oil.