Punjab
Chole bhature
Puffy bhature, dark spicy chole, onion and pickle. The brunch that cancels lunch.
90 minTime
21 gProtein each
hotSpice
8hPlan ahead. Soak for 8 hours first; the 90 minutes come after.
Delhi's weekend ritual2 chapters · 1 min readMake it your way
Grandma's wayMade the traditional way, nothing skipped.
The original815kcalsame
21 gproteinsame
13 gfibresame
90minutessame
Chole bhature, as tradition has it.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Soak chickpeas overnight. Pressure cook with a tea bag, salt and water, 5 whistles on medium. Let the pressure release naturally and discard the tea bag.
- 2Knead maida, rava, curd, sugar, soda, salt and a spoon of oil into a soft dough. Rest covered.
- 3Heat 3 tbsp oil, cook onion till deep brown, then ginger garlic paste, tomato, chole masala, chilli powder and amchur. Cook till oil separates.
- 4Add the chickpeas with their water, mash a few and simmer till thick.
- 5Roll dough into ovals and fry one at a time in hot oil, pressing gently.
- 6Serve with sliced onion, green chilli, pickle and lemon.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.