Chole Bhature Recipe: 4 Tips for Making Chole Bhature

• 2 tablespoons ghee or peanut oil
• 4 green cardamom pods, crushed, or ½ teaspoon whole cardamom seeds
• 1 bay leaf
• 1 cinnamon stick
• 1 teaspoon whole cumin seeds
• 1 teaspoon whole brown mustard seeds
• 1 large red or white onion, thinly sliced, ½ cup set aside for garnish
• 1 tablespoon fresh lime juice
• 3 garlic cloves, chopped
• 1 teaspoon grated ginger
• 2 14-oz cans organic chickpeas, soaking liquid reserved (if not organic, drain and add 1 ¼ cups water)
• ¼–½ teaspoon red chili powder, like hot paprika
• ¾ teaspoon ground coriander powder
• ½ teaspoon ground turmeric powder
• Salt to taste
• 1 14-oz can diced tomatoes, or 3 large tomatoes, chopped
• ½ teaspoon amchur (mango powder)
• 1 teaspoon garam masala powder
• 1 cup fresh cilantro, tender stems, and leaves chopped for garnish
• Raita, for serving

For the bhature:

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ¼ cup yogurt (curd)
• ¼-½ cup lukewarm water
• Pinch kosher salt
• Vegetable oil, for frying

1. 1

   Heat oil in a large pot over medium-high heat. Add the cardamom, bay leaf, and cinnamon stick to the hot oil and fry until aromatic, just a few seconds. Add the cumin seeds and mustard seeds, and continue to cook. Once the seeds begin to sputter and pop, add the sliced onion, and stir to incorporate.

2. 2

   Combine the reserved onion and lime juice in a small bowl and set aside.

3. 3

   After about 10 minutes, once the onions have begun to take on a little color and turn golden brown at the edges, add the garlic and ginger. Sauté for another minute, then add the chickpeas, chili powder, coriander powder, and turmeric, and season with salt. Fry the chickpeas in the spices, onions, and oil for 5 minutes, then add the tomatoes and the chickpea soaking liquid or additional 1 ¼ cups of water.

4. 4

   Bring the mixture to a boil, reduce the heat to a simmer, cover, and cook for 20–30 minutes until the chickpeas are tender and the flavors have melded together.

5. 5

   Remove the lid, and continue to simmer for another 10 minutes until the sauce has thickened to your preferred consistency. Stir in the amchur and garam masala. Taste and adjust seasoning as needed. Remove the pan from the heat, and keep it covered while you prepare the flatbread.

6. 6

   To make the bhature, whisk together the flour, baking soda, yogurt, and salt in a large bowl. Add the water and knead in the bowl until it becomes a soft dough.

7. 7

   Turn the dough onto a lightly floured work surface and continue kneading until the dough is smooth and pliable. Place the dough in a fresh, lightly greased bowl, then cover it with plastic wrap or a clean kitchen towel. Allow it to rest at room temperature for 15–20 minutes.

8. 8

   Turn out the dough, and use a bench scraper or knife to portion it. Roll each portion into a ball, and keep it on a plate covered with a damp kitchen towel while you work.

9. 9

   Heat a few inches of oil in a large skillet or saucepan over medium-high heat. While the oil is heating, roll out 1 dough ball into a 6-inch round. Carefully place the dough in the hot oil, and deep fry it until crispy and golden, about 1 minute on each side. Transfer the dough to a paper towel-lined sheet tray, and cover it with a clean kitchen towel. Repeat with the remaining dough.

10. 10

    Serve the chole in a bowl garnished with lime, onions, and cilantro. Serve the raita, if using, and warm bhature on the side.

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