Chola Batura Recipe: Easy & Authentic Punjabi Delight

Chole Bhature, a beloved street food from Punjab, is more than just a meal; it's an experience. This dish combines the robust flavors of spiced chickpeas, known as chole, with the irresistible, fluffy deep-fried bread known as bhatura. If you're keen to bring a taste of India into your kitchen, this chole bhature recipe will guide you through making this authentic Punjabi delight with ease.

Ingredients for Chole

• 1 cup dried chickpeas (soaked overnight)
• 1 large onion, finely chopped
• 2-3 tomatoes, pureed
• 1 inch ginger, grated
• 2-3 garlic cloves, minced
• 1 green chili, finely chopped
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp coriander powder
• ¹⁄₂ tsp turmeric powder
• ¹⁄₂ tsp red chili powder
• 1 tsp chana masala or garam masala
• 1 tsp amchur (dry mango powder)
• Salt to taste
• Chopped coriander leaves for garnish

Steps to Make Chole

Begin by pressure cooking the soaked chickpeas until they are soft and tender. Set them aside along with the cooking water.

1. In a pan, heat the oil and add cumin seeds, allowing them to crackle.
2. Add the chopped onions and cook until they turn golden brown.
3. Add ginger, garlic, and green chili, sautéing until the raw smell goes away.
4. Pour in the tomato puree, cook until the oil begins to separate.
5. Mix in turmeric, red chili powder, coriander powder, chana masala, and salt. Sauté for a minute.
6. Incorporate the boiled chickpeas along with their water. Simmer for 10-15 minutes, allowing the flavors to meld.
7. If the curry seems too thick, add some hot water. Finish with a sprinkle of amchur and coriander leaves.

📌 Note: The chana masala or garam masala is key for the authentic taste of chole.

Ingredients for Bhatura

• 2 cups all-purpose flour (maida)
• ¹⁄₄ cup semolina (sooji)
• ¹⁄₂ tsp baking soda
• ¹⁄₂ tsp sugar
• ¹⁄₂ tsp salt
• ¹⁄₂ cup yogurt
• 2 tbsp oil for kneading
• Oil for deep frying

Steps to Make Bhatura

1. Mix flour, semolina, baking soda, sugar, and salt in a large bowl.
2. Add yogurt and oil to the dry ingredients, then knead into a soft dough using water sparingly.
3. Let the dough rest for 2-3 hours, covered with a damp cloth.
4. Divide the dough into equal portions and roll each into a ball.
5. Roll out each ball into an oval or round shape, ensuring not too thin, not too thick.
6. Heat oil in a deep frying pan until moderately hot. Slide the bhatura into the hot oil, frying until it puffs up and turns golden brown on both sides.

📌 Note: Ensure your oil is at the right temperature; too hot, and the bhatura will burn on the outside while remaining uncooked inside.

Serving Suggestions

To serve chole bhature:

• Plate the fluffy bhature with the spicy chole.
• Garnish with sliced onion, green chili, and a wedge of lemon.
• Serve with pickle, raita, or just a simple onion and chili salad.

In closing, the magic of chole bhature lies in the balance of flavors and textures. The rich, tangy chickpea curry pairs wonderfully with the soft, chewy bhatura. This dish can be a delightful addition to your culinary repertoire, offering both comfort and festivity. Whether it's a weekend indulgence or a special meal for guests, this chole bhature recipe ensures you bring the authentic taste of Punjab to your table.

Can I use canned chickpeas for the Chole?

+

Yes, you can use canned chickpeas. Just ensure you rinse them well and adjust cooking time accordingly.

Is there a healthier alternative to deep-fried Bhatura?

+

Consider making a version with whole wheat flour or try baking the bhatura for a healthier alternative.

What can I serve with Chole Bhature?

+

Chole Bhature can be served with onion and lemon slices, mango pickle, and a side of raita or cucumber salad.