How to Make Chole Masala and Bhature at Home

Introduction to Chole Masala and Bhature

Chole Masala and Bhature is a beloved North Indian dish that combines a flavorful chickpea curry with fluffy, deep-fried bread. This wholesome, comforting meal is a staple in many homes and restaurants across the Indian subcontinent. Making it at home not only saves you from going to the market but also allows you to relish the authentic taste of the dish, cherished by gourmets around the globe. This article provides a comprehensive guide on how to prepare Chole Masala and Bhature step-by-step.

Ingredients for Chole Masala

Chickpeas: 1 cup dried or 2 cups canned chickpeas Vegetable or ghee: 2 tablespoons Onions: 1 large, finely chopped Tomatoes: 2, finely chopped or pureed Chili-garlic paste: 1 tablespoon Green chilies: 2-3, slit Bay leaf, cardamom pods, cloves, cinnamon stick, cumin seeds: 1 each Red chili powder, turmeric powder, coriander powder, garam masala, amchur powder (or lemon juice): 1 teaspoon each Salt: to taste 8-12 cups of water (for soaked chickpeas) or as needed (for pressure cooked chickpeas) Tea bags (optional): 1 or 2 tea bags for color

Ingredients for Bhature

Flour (maida): 2 cups Semolina (rava/suji): 2 tablespoons for crispiness Yogurt: 2 tablespoons Baking soda: 1 teaspoon Sugar: 1 teaspoon Salt: 1 teaspoon Oil for deep frying: as needed

Step-by-Step Guide to Making Chole Masala

Soak Chickpeas (if using dried): Soak 1 cup dried chickpeas in water for 8-12 hours or until soft. Canned chickpeas can be used without this step. Cook Chickpeas: Pressure cook the soaked chickpeas with a tea bag for color (optional) and enough water for 4-5 whistles or cook on the stovetop for 45-60 minutes until soft. Heat Oil: Heat 2 tablespoons of vegetable oil or ghee in a pan. Fry Spices: Add cumin seeds, bay leaf, cardamom, cinnamon, and cloves to the oil. Fry for a few seconds until fragrant. Ajmering Onions and Spices: Add finely chopped onions and sauté until golden brown. Add the chili-garlic paste and sauté for another minute. Add Tomatoes and Spices: Add finely chopped tomatoes (or tomato puree) and cook until oil separates. Add turmeric, coriander powder, red chili powder, and salt. Cook for 5-7 minutes. Simmer the Chole: Add the cooked chickpeas (discarding the tea bag if used) and water to adjust the consistency. Simmer for 10-15 minutes. Finish with Garam Masala and Amchur Powder: Add garam masala and amchur powder (or lemon juice). Cook for 2 more minutes. Adjust seasoning as needed. Garnish: Garnish with chopped cilantro and green chilies.

Step-by-Step Guide to Making Bhature

Make the Dough: In a mixing bowl, combine flour, semolina, baking soda, sugar, and salt. Add yogurt and mix well. Gradually add water and knead into a soft, smooth dough. Cover and let it rest for 1-2 hours. Shape the Bhature: After resting, divide the dough into equal portions and roll them into balls. Flatten each ball into circles or ovals, approximately 6-8 inches in diameter, using a rolling pin. Fry the Bhature: Heat oil in a deep frying pan or kadai. Gently slide one bhatura into the oil and press it down with a slotted spoon to ensure it puffs up. Fry until golden brown on both sides. Remove and drain on paper towels. Repeat: Fry all the bhaturas and serve hot.

Serving Suggestions

Enjoy Chole Masala served with freshly fried bhature. Accompany them with slices of onions, lemon wedges, and a side of achar (Indian pickle). Garnish the Chole Masala with finely chopped cilantro or julienned ginger for added flavor.

Conclusion

Mastering Chole Masala and Bhature not only enhances your culinary skills but also allows you to savor the rich flavors of North Indian cuisine in the comfort of your own home. Whether you are a seasoned cook or a beginner, following this guide will help you recreate this popular dish with ease. So, grab your ingredients, roll up your sleeves, and let’s get cooking!

External Link

For more cooking ideas and tips, visit our Amazon for inspiration and related products.