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Chole Bhature Recipe

Irresistible Chole Bhature Recipe for Comfort Food Lovers

A delightful Chole Bhature Recipe that combines spiced chickpeas with fluffy bhature for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: LUNCH
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chole
  • 1 cup Chickpeas (Safed Chole) soaked overnight for the best texture
  • 1 bag Tea Bag any regular tea can be used
  • 2 pieces Bay Leaves (Tej Patta) optional
  • 4 cloves Garlic can be omitted
  • 1 piece Black Cardamom regular cardamom can be used if unavailable
  • 1/2 teaspoon Baking Soda helps soften chickpeas
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Pomegranate Seeds Powder substitutes include tamarind paste or lemon juice
  • 1 teaspoon Coriander Powder whole seeds can be roasted and ground as an alternative
  • 1 teaspoon Roasted Cumin Seeds regular cumin seeds may be used
  • 1/4 cup Chopped Amla can be replaced with amla powder or omitted
  • 1/2 teaspoon Black Pepper Powder freshly ground is preferred
  • 1 teaspoon Kala Namak (Black Salt) regular salt works as a substitute
  • 1 teaspoon Red Chili Powder adjust according to desired spice levels
  • 1/2 teaspoon Cinnamon Powder can substitute with cinnamon sticks
  • 1 medium Onion chopped
  • 1 medium Tomato chopped
  • 1 inch Ginger grated
  • 1/4 cup Chopped Cilantro Leaves for garnish
  • 1 teaspoon Sugar optional, adjust based on personal preference
For Cooking
  • 3 tablespoons Oil any neutral oil suitable for sautéing
  • 2 pieces Big Green Chilies fresh or canned
  • 1 teaspoon Ground Mustard Seeds regular mustard is acceptable

Equipment

  • Pressure cooker
  • kadhai
  • pan

Method
 

Cooking Steps
  1. Soak Chickpeas: Begin by cleaning your chickpeas and soaking them in plenty of water overnight.
  2. Boil Chickpeas: In a pressure cooker, combine the soaked chickpeas with a tea bag, bay leaves, garlic, black cardamom, baking soda, salt, and water. Cook for about 20 minutes, or until tender.
  3. Prepare Chole Masala: In a pan over low heat, roast coriander, cumin seeds, pomegranate powder, and other spices until aromatic.
  4. Sauté Base: Heat oil in a kadhai and add your chopped onions and ginger, sautéing for about 2 minutes. Then, add tomatoes and a touch of salt, cooking until soft.
  5. Combine: Incorporate the roasted spice mix into the sautéed base, then add the boiled chickpeas. Mix thoroughly.
  6. Final Touch: Remove from heat and stir in chopped cilantro for a fresh garnish. Serve hot!

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 48gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Serve with fluffy bhaturas for a delightful combination.

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