Chole bhature is a popular dish from the Punjab region of the Indian subcontinent. This Punjabi dish is a combination of chana masala (spicy white chickpeas) and bhatura, a fried bread made from maida flour (soft wheat).
Chole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi or raita, however, it can also be a street food or a complete meal, and may be accompanied by, for example, onions, carrot pickle, green chutney and achaar.
Chole bhature is a popular dish, that is also prepared on some special occasions in India. It is very delicious in taste. It is one of my family's favourite dish. We make this on special occasions like on birthdays, Diwali etc.
I got and learned the chole recipe from my mother. This is one of my all time favourite dish.
The main dish of chole bhature is quite filling and heavy, so only two bhaturas are enough to make you feel full.
Chole is a dish made of white chickpeas. Chickpeas are soaked overnight and then cooked in Indian spices. Chole has spicy flavours. They are made in many ways, with or without tea bags, Here I am sharing the chole recipe using tea bags.
Bhatoora (also known as Batoora, Bhatura, Batura, Pathora or Tamil puri) is a fluffy deep-fried leavened bread from the Indian Subcontinent. It's very popular in North India and is usually served in breakfast.
Bhatura is a kind of leavened bread, because we use baking soda to raise it and the deep frying of bhaturas makes them crispy.
Variations include aloo bhatura (bhatura filled with potato) and paneer bhatura (bhatura filled with cottage cheese).
A typical recipe includes white flour (all purpose flour/maida), dahi (yogurt), ghee or oil, and either yeast or baking powder. Once kneaded well, the dough is left to rise, and then small balls of it are either hand-rolled or flattened using a rolling pin. Then the bread pieces are deep fried until they puff up into a lightly browned, soft, fluffy bread, which is elastic and chewy.
A non fried variant is the kulcha, which can be baked or cooked on a flat pan and is garnished with coriander leaves. It is cooked from the same dough.
Once my husband and I visited Berlin and we had chole bhature in one of the Indian restaurants, we liked it and after coming back we wanted t have it, we actually missed it a lot, so started making it at home because here we don't get it in restaurants.
Here I am sharing the plain bhature recipe without any filling.