A quintessential Punjabi dish, Chole Bhature combines spicy, saucy chickpeas with fluffy fried bhature. The chickpeas are simmered until tender in a rich, tangy tomato-based gravy, flavoured with ginger, garlic, and aromatic spices. Paired with it are Bhature: soft, puffy rounds of fermented dough that puff up beautifully when deep-fried. An immensely popular street food and a beloved homemade meal, Chole Bhature hits the spot every time with its unbeatable spice and texture.
Sunrise tip: Mashing a ladleful of the cooked chickpeas before adding them back to the curry gives the Chole a thicker, creamier consistency.
Time: 10 minutes
In a large mixing bowl, combine maida, boiled and grated potatoes, salt to taste, and refined oil. Mix well.
Gradually add water and knead into a soft, smooth dough. Cover with a damp cloth and set aside to rest.
Time: 15 minutes
Heat 2 tbsp oil in a large, heavy-bottomed pan or kadai. Add cumin seeds and let them splutter, then add finely chopped onions.
Sauté on medium heat until the onions turn soft and translucent.
Add grated ginger and garlic. Stir-fry for 1-2 minutes until aromatic.
Time: 10 minutes
To the sautéed onion mixture, add Sunrise Turmeric powder, Sunrise Red Chilli powder, Amchur, Sunrise Coriander powder, Cumin powder, Sunrise Chana Masala and some water. Mix well and cook for a minute.
Add finely chopped tomatoes. Cook, stirring often, until the tomatoes break down and the oil starts to separate from the masala.
Time: 10 minutes
Gently slide the boiled chickpeas along with water to the masala.
Mash a ladleful of chickpeas lightly and add it back to thicken the curry. Mix well, and cook the curry on low heat for 5 minutes.
If the consistency is too thick, add a splash of hot water. Take them out in a serving dish and keep aside.
Sprinkle chopped coriander leaves over the masala chickpeas for garnishing.
Time: 15 minutes
Divide the rested dough into 8 equal portions. Roll each portion into a disc around 10 cm in diameter.
Meanwhile, heat oil for deep frying in a kadai or wok. Carefully slide the rolled Bhature into the hot oil and fry, flipping once, until they puff up and turn golden brown on both sides.
Drain on paper towels.
Time: 5 minutes
Ladle the hot Chole into serving bowls. Garnish generously with chopped coriander leaves. Serve with piping hot Bhature, sliced onions, and a lemon wedge on the side.
Side Dish: Sirke wala pyaaz (onions soaked in vinegar), Punjabi mango pickle