A popular Punjabi classic dish made with chole (chickpeas) and served with bhatura (deep fried bread). I tasted this dish for the first time when I was in high school at a restaurant next to Wilson College, Chowpatty, Mumbai. With the first morsel, I loved it and glad that now I can prepare it at home.
Dried chickpeas are soaked overnight, pressure cooked and then simmered in a spicy gravy. One of the spice powders used for this gravy is the chole masala which is an elaborate blend of 24 spices, evenly balanced in taste and flavour. The chole is delicious and absolutely lip-smacking when eaten with the bhatura.
The bhatura is prepared with a dough made of white flour, semolina, curds and bread slices. It is allowed to rest for an hour before rolling into circles and deep fried. No yeast or baking powder is used. The addition of bread slices and yogurt in the dough gives the bhatura a soft and light texture while the semolina imparts the crispness. They have a flaky exterior and tender interior. An ideal accompaniment to chole like a marriage made in heaven.
The difference between a bhatura and a puri is that the former is bigger in size, made of white flour, yogurt and leavening agents like baking powder or yeast. Puri is smaller and made with whole wheat flour. Bhatura is commonly served with chole whereas puri with any vegetable dish.
Dried chickpeas are soaked overnight, pressure cooked and then simmered in a spicy gravy. One of the spice powders used for this gravy is the chole masala which is an elaborate blend of 24 spices, evenly balanced in taste and flavour. The chole is delicious and absolutely lip-smacking when eaten with the bhatura.
The bhatura is prepared with a dough made of white flour, semolina, curds and bread slices. It is allowed to rest for an hour before rolling into circles and deep fried. No yeast or baking powder is used. The addition of bread slices and yogurt in the dough gives the bhatura a soft and light texture while the semolina imparts the crispness. They have a flaky exterior and tender interior. An ideal accompaniment to chole like a marriage made in heaven.
The difference between a bhatura and a puri is that the former is bigger in size, made of white flour, yogurt and leavening agents like baking powder or yeast. Puri is smaller and made with whole wheat flour. Bhatura is commonly served with chole whereas puri with any vegetable dish.
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Chole
(Serves 6)
Ingredients:
2 cups dried chickpeas (garbanzo beans)
1 large onion (chopped, around 2 cups)
1 long green chilli (minced)
2 tomatoes (pureed)
2 tablespoons tomato paste
4 large cloves of garlic (minced)
1/2-inch piece of ginger (cut into thin strips)
1 bay leaf
2 cinnamon sticks (1.5-inch each)
5 cloves
4 green cardamoms
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
2 tablespoons Everest chole masala powder
1 teaspoon chaat powder
1 teaspoon dried fenugreek leaves
handful coriander leaves (chopped)
a pinch of sugar
2 tablespoons oil
salt
Method:
Soak the chickpeas overnight in water.
Next day, pressure cook chickpeas with water (enough to cover) and salt for two whistles. Puree 1/4 cup cooked chickpeas with a hand blender. This helps in thickening the gravy. Preserve the water used for cooking the chickpeas.
On medium flame heat a pan, add oil and brown onion. Then add garlic, green chilli, whole spices (bay leaf, cinnamon sticks, cloves and green cardamoms), spice powders, tomato paste and tomato puree. Fry well, add the chickpeas along with the water and ginger. Simmer on medium heat until chickpeas blend with the rest of the ingredients. Sprinkle fenugreek leaves and cook until gravy thickens. Check for seasoning, add sugar and salt.
Serve chole garnished with coriander leaves accompanied with bhatura.
Note:
Bhatura
(Makes 10)
Ingredients:
1 1/2 cups white flour
1/2 cup semolina
2 tablespoons yogurt
1/4 cup water for dough
2 slices of bread
1 teaspoon salt
Method:
Remove crust from bread slices and soak bread in some water for few seconds. Squeeze out water from the bread and mix with the other ingredients. Knead to a stiff dough (not too hard or soft). Cover and let dough rest for an hour. Divide dough into 10 equal balls. Roll each into 6 inch round circle.
Heat oil for deep frying.
Slide each bhatura gently into hot oil. With the slotted frying spoon, lightly press the centre of the bhatura pushing it down. It will try to resist, puff up and rise to the top. Turn and cook the other side. Drain on absorbent paper towel.
Serve bhatura with chole, raw onion rings and lemon wedges.
(Serves 6)
Ingredients:
2 cups dried chickpeas (garbanzo beans)
1 large onion (chopped, around 2 cups)
1 long green chilli (minced)
2 tomatoes (pureed)
2 tablespoons tomato paste
4 large cloves of garlic (minced)
1/2-inch piece of ginger (cut into thin strips)
1 bay leaf
2 cinnamon sticks (1.5-inch each)
5 cloves
4 green cardamoms
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
2 tablespoons Everest chole masala powder
1 teaspoon chaat powder
1 teaspoon dried fenugreek leaves
handful coriander leaves (chopped)
a pinch of sugar
2 tablespoons oil
salt
Method:
Soak the chickpeas overnight in water.
Next day, pressure cook chickpeas with water (enough to cover) and salt for two whistles. Puree 1/4 cup cooked chickpeas with a hand blender. This helps in thickening the gravy. Preserve the water used for cooking the chickpeas.
On medium flame heat a pan, add oil and brown onion. Then add garlic, green chilli, whole spices (bay leaf, cinnamon sticks, cloves and green cardamoms), spice powders, tomato paste and tomato puree. Fry well, add the chickpeas along with the water and ginger. Simmer on medium heat until chickpeas blend with the rest of the ingredients. Sprinkle fenugreek leaves and cook until gravy thickens. Check for seasoning, add sugar and salt.
Serve chole garnished with coriander leaves accompanied with bhatura.
Note:
- Add extra water for gravy, if needed.
Bhatura
(Makes 10)
Ingredients:
1 1/2 cups white flour
1/2 cup semolina
2 tablespoons yogurt
1/4 cup water for dough
2 slices of bread
1 teaspoon salt
Method:
Remove crust from bread slices and soak bread in some water for few seconds. Squeeze out water from the bread and mix with the other ingredients. Knead to a stiff dough (not too hard or soft). Cover and let dough rest for an hour. Divide dough into 10 equal balls. Roll each into 6 inch round circle.
Heat oil for deep frying.
Slide each bhatura gently into hot oil. With the slotted frying spoon, lightly press the centre of the bhatura pushing it down. It will try to resist, puff up and rise to the top. Turn and cook the other side. Drain on absorbent paper towel.
Serve bhatura with chole, raw onion rings and lemon wedges.