Soulful Sundays: How to Make Authentic Punjabi Chole Bhature at Home

Chole Bhature Recipe (Serves 3-4)

🍛 Ingredients

For Chole (Chickpeas Curry):

• 1 cup dried chickpeas (kabuli chana) or 2 cups canned chickpeas
• 1 large onion (finely chopped)
• 2 tomatoes (pureed)
• 1 green chili (slit)
• 1 tbsp ginger-garlic paste
• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 bay leaf
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp chole masala (optional but recommended)
• Salt to taste
• Fresh coriander for garnish
• 1 tea bag (if using dried chickpeas) – for color

For Bhature:

• 2 cups all-purpose flour (maida)
• 2 tbsp semolina (sooji) – for crispiness
• ½ cup yogurt (curd)
• 1 tsp sugar
• ½ tsp baking soda
• 1 tsp salt
• 1 tbsp oil
• Water – as required
• Oil for deep frying

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🧑‍🍳 Instructions

Step 1: Prepare the Chole

1. Soak the chickpeas overnight or for at least 8 hours.
2. Pressure cook them with a pinch of salt and a tea bag (for dark color) for 5-6 whistles or until soft. Discard tea bag.
3. In a pan, heat oil/ghee. Add cumin seeds and bay leaf.
4. Add onions and sauté till golden brown.
5. Add ginger-garlic paste and green chili. Sauté for a minute.
6. Add tomato puree and cook till oil separates.
7. Add all dry spices and cook for another minute.
8. Add boiled chickpeas. Mix and mash a few for thickness.
9. Add a little water and simmer for 10–15 minutes. Garnish with coriander.

Step 2: Prepare the Bhature Dough

1. In a bowl, mix flour, sooji, salt, sugar, and baking soda.
2. Add yogurt and oil. Mix well.
3. Add water gradually to knead a soft dough.
4. Cover and rest the dough for 2 hours.

Step 3: Fry Bhature

1. Divide the dough into balls.
2. Roll each ball into an oval or round shape.
3. Heat oil in a deep pan. Fry each bhatura until puffed and golden.
4. Drain on paper towels.

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🥗 Serving Suggestion:

Serve hot bhature with spicy chole, sliced onions, lemon wedges, and green chili pickle. Perfect for brunch or weekend indulgence!Chole Bhature Recipe (Serves 3-4)

🍛 Ingredients

For Chole (Chickpeas Curry):

• 1 cup dried chickpeas (kabuli chana) or 2 cups canned chickpeas
• 1 large onion (finely chopped)
• 2 tomatoes (pureed)
• 1 green chili (slit)
• 1 tbsp ginger-garlic paste
• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 bay leaf
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp chole masala (optional but recommended)
• Salt to taste
• Fresh coriander for garnish
• 1 tea bag (if using dried chickpeas) – for color

For Bhature:

• 2 cups all-purpose flour (maida)
• 2 tbsp semolina (sooji) – for crispiness
• ½ cup yogurt (curd)
• 1 tsp sugar
• ½ tsp baking soda
• 1 tsp salt
• 1 tbsp oil
• Water – as required
• Oil for deep frying

---

🧑‍🍳 Instructions

Step 1: Prepare the Chole

1. Soak the chickpeas overnight or for at least 8 hours.
2. Pressure cook them with a pinch of salt and a tea bag (for dark color) for 5-6 whistles or until soft. Discard tea bag.
3. In a pan, heat oil/ghee. Add cumin seeds and bay leaf.
4. Add onions and sauté till golden brown.
5. Add ginger-garlic paste and green chili. Sauté for a minute.
6. Add tomato puree and cook till oil separates.
7. Add all dry spices and cook for another minute.
8. Add boiled chickpeas. Mix and mash a few for thickness.
9. Add a little water and simmer for 10–15 minutes. Garnish with coriander.

Step 2: Prepare the Bhature Dough

1. In a bowl, mix flour, sooji, salt, sugar, and baking soda.
2. Add yogurt and oil. Mix well.
3. Add water gradually to knead a soft dough.
4. Cover and rest the dough for 2 hours.

Step 3: Fry Bhature

1. Divide the dough into balls.
2. Roll each ball into an oval or round shape.
3. Heat oil in a deep pan. Fry each bhatura until puffed and golden.
4. Drain on paper towels.

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🥗 Serving Suggestion:

Serve hot bhature with spicy chole, sliced onions, lemon wedges, and green chili pickle. Perfect for brunch or weekend indulgence!