Chole Bhature

Chole bhature, a Punjabi recipe, has become a favorite in India and abroad. It is a delicious, spicy, and heavy dish most commonly eaten in Punjab and Delhi. This recipe has primarily spicy flavors, but the dish can range from very spicy to very tangy; and the consistency of the curry varies from fairly thick to dry.

Health Benefits

The primary ingredient in chole is the Chickpea. Chickpeas are a wonderful grain because they are technically a natural superfood. The health benefits of superfoods are still being studied, but they are noted for being nutritional powerhouses that offer a variety of health benefits:

• Regulates blood sugar levels.
• Increases satiety and helps with weight Loss
• Improves digestion due to high fiber content
• Protectsagainst heart disease
• Protects against cancer
• Provides Essential Vitamins and Minerals
• Great source of plant-based protein

Ingredients

cupwhite chickpeas -dried: 1

salt: ¼ tsp

water – for pressure cooking: 3

baking soda: 1 pinch

Water – as needed to soak

medium sized onion – chopped: 1

medium-sized tomatoes—chopped: 2

ginger--chopped: 2 tbsp

medium sized garlic cloves – chopped for grounded paste: 4 - 5

green chili--chopped: 1

oil or ghee: 2-3 tbsp

Turmeric powder: ½ tsp

red chilli powder: ¼ tsp

coriander powder: 1 tsp

asafetida – optional: 1 pinch

Dry mango powder: ½ or 1 tsp

water to be added later – for chana masala gravy: 1-1.5 cups

green chile – slit: 1

garam masala powder or chole masala: 1 tsp

cumin seeds: 1 tsp

large tejpatta – also known as an Indian bay leaf: 1

cinnamon: 2 tbsp

cloves: 2 -3

green cardamoms: 2

black peppercorns: 2 - 3

How To Make Chole Bhature

1. Pressure cook the chole.
   1. Rinse the white chickpeas in water a couple of times and soak them overnight for about 7-8 hours.
   2. Drain the water.
   3. Cook in a pot or pressure cooker with 3 cups of water, salt, and baking powder.
   4. Drain the water, and set the chole aside.
2. Make the paste.
   1. Blend the onion, tomatoes, green chile, ginger, and garlic cloves in a grinder or blender.
   2. Grind mixture to a fine paste.
   3. Set paste aside.
3. Make the chole masala gravy.
   1. Heat oil or ghee in a pan or wok.
   2. Add the garam masala, cumin seeds, tejpatta, cinnamon, cloves, green cardamoms, and black peppercorn.
   3. Fry until fragrant.
      Note: Stir frequently to keep from burning.
   4. Add the ground past.
   5. Sauté for 7-8 minutes or until the oil begins to leave the masala paste, stirring constantly so it doesn’t stick.
   6. Add dry spice powders – the turmeric, coriander powder, red chilli powder, dry mango powder, and asafetida.
   7. Mix well and sauté for 1 minute.
   8. Add the cooked chole and stir.
   9. Add water as required, salt to taste, and thenmix well.
   10. Simmer chana masala gravy over a low or medium heat in an uncovered pan for 12-15 minutes, stirring occasionally until the curry thickens.
   11. Mash a couple chickpeas to help thicken the gravy.
   12. Finally, add green chile and garam masala powder, then mix well and let simmer for 1-2 minutes.
   13. Check seasoning and add more salt or spices as desired.
   14. Garnish with coriander leaves, slit green chillis, and ginger julienne.
   15. Serve chole with lemon wedges, onion slices, and bhatura.
   16. Enjoy your chole bhature! 

   Packing this for your lunch or your kid's lunch? Mack sure you pack them in an insulated lunch kit or in your kid's lunch box

    Trivia

   The name chole bhatureis a description of the dish itself: chole is a spicier curry with white chickpeas, and bhature is a kind of fried and leavened flat bread.