Chole Bhature (Chickpea gravy with deep fried flat breads)

Chole Bhature |

Yummy it is!!!!!! It’s chickpea gravy served with deep fried flat breads made from all purpose flour, with a side of onions or salad, and yogurt smoothie (lassi).  Chole Bhature is a typical north Indian dish which is available in wide part of country. This is one recipe where I don’t like any ingredient substitution. You can always substitute all purpose flour with whole wheat flour, but no not here. It’s just too tasty to make that healthy little compromise. It’s worth an extra hour of work out. The recipe here is a bit different in the sense that the authentic one is usually made with freshly ground spices, but its a fair enough close taste. Also the bhature (flat breads) are usually made large than the ones shown in picture, but I had some restrictions with availability of kitchen utilities, so I came up with these smaller versions.

Serves 2

For Chole (Chickpea Gravy)
Garbanzo beans : 1 Can
Onion : 1 medium sized finely chopped
Tomato sauce : 1 small can(8 oz)
Oil : 1 tablespoon
Cumin seeds : 1 teaspoon
Ginger Garlic paste : 3 teaspoonful
Chili powder : 1 teaspoon
Garam masala : 1 teaspoon
Baby potato : 1 (peeled and finely grated/shredded)
Water – 1/2 cup
Salt to taste

For Bhature:
All purpose flour : 1 cup
Salt to taste
Yogurt : 2 tablespoon
Baking Soda : 1 teaspoon
Water to knead the dough
Oil for making dough(1 tablespoon) and for  deep frying

For Salad:
Onions : 1 small cut into long thin slices
Cabbage : 1 small piece cut into long thin pieces
Cumin-Coriander powder : 1 teaspoon
Salt to taste
Chili powder : 1/2 teaspoon
Oil : 1/2 teaspoon
Lemon juice : 1-2 teaspoon


Start with kneading dough for bhature as we need to rest it for at least 45 mins before we can make the breads from it.

  1. Mix all the dry ingredients. Make a well in center. Add yogurt and mix well. Add about a tablespoon of oil and mix well to form small lumps. Now gradually add water while kneading the dough to make a very soft dough. When the dough starts sticking to your hands, take help of some oil to continue kneading. Give at least 15 mins of kneading to the dough. Roll the dough into a ball by stretching backwards so as to entrap air. Cover it with wet cloth and let it rest for about 45 mins.
  2. For Chole, wash the canned garbanzo with clean water.
  3. Heat oil in a pan. When hot, add cumin seeds. Once they sputter, add onions and ginger garlic paste. Let them cook till onions become tender and translucent.
  4. Add tomato sauce at this stage. Mix well, add some water. Also add salt, chili powder and garam masala. Also add shredded potato here. The starch of it helps to thicken up the gravy. Mix well. Add washed garbanzo. Mix well. Reduce flame to medium low, cover it and let it cook for 4-5 mins with intermittent stirring. Well you are done, if the gravy is of desired consistency.
  5. If you are using fresh tomato puree in place of canned tomato sauce, you will probably require some additional thickening agent. You can use 1 teaspoon of corn flour mixed in cold water for the same and add at the end to thicken the gravy.
  6. Make salad by mixing all the mentioned ingredients together well. You can also add tomato to it. (Use one which is tough and less juicy)
  7. Well the bhature flour has rested for about 45 mins, uncover it and once again knead it well. This time also taking help of dry flour and oil in case it is very sticky.
  8. Heat oil for deep frying.
  9. Make small balls from the dough. Roll them to the size convenient to you with help of rolling pin. It won’t be a very easy task as the dough would be quite elastic.
  10. Simultaneously deep fry them just after rolling one by one.
  11. Serve hot.

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