Delhi is famous for its mouth-watering cuisines such as Nihari, Kebab, Burra, Butter Chicken, Chicken Changezi, Bade Miyan Ke Kheer, and many more. But the list can never be complete without the mention of Delhi-Style Chole Bhature. This is the iconic breakfast recipe for every individual in Delhi. It is served in every corner of Delhi and is considered the most popular street food of Delhi.
Chole Bhatura is a spicy, flavorful, and satisfying meal. Each restaurant or dhaba (roadside eatery) has its unique flavour and taste for chickpea curry. In some locations, the curry is quite hot, while in others, it has a tangy flavour. The viscosity of the curry also ranges from somewhat thick to semi-dry and dry.
Even the size and flavour of the bhature vary from restaurant to restaurant. The bhature should preferably be less greasy and puff up completely. They should be eaten hot and fresh as well. If you piece the bhature from a restaurant, the flavour will be lost since it will become limp and thick.
Here is the recipe for Delhi-Style Chole Bhature:
- 1 cup chickpeas/kabuli chana, soaked overnight
- 1 red onion, finely chopped
- 2 tsp oil
- 1-2 bay leaves
- 1 tsp cumin seeds
- 2 black cardamom pods
- 1 cinnamon stick
- 2-3 cloves
- 1 star anise
- 1 tsp ginger, julienned plus some more for garnishing
- 4-5 green chili, coarsely sliced
- 2 tsp garlic cloves, finely chopped
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- ¾ cup tomato puree
- 2 tsp chana masala powder
- 1 tsp pomegranate seeds
- 1 tsp dried mango powder/amchur
- Salt to taste
- 1½ cup all-purpose flour/refined flour
- 1½ tsp baking powder
- ½ cup semolina
- ½ cup yogurt
- 2-3 tsp oil
- 2 tsp sugar
- Salt to taste
- Oil for deep-frying
- Onions, finely sliced
- Fresh coriander leaves
- Lemon wedges
- Cook the soaked Kabuli chana for 4 whistles in a pressure cooker over high heat with water, garlic, salt, and entire spices. Turn down the heat to medium and cook for approximately fifteen minutes or until tender.
- Allow the pressure to dissipate. Remove the spices and set them aside.
- In a saucepan, heat 2 tbsp of oil and add the cumin seeds and turmeric powder.
- When the seeds begin to crackle, add the ginger and cook for a minute.
- Sauté the onions until they are golden brown.
- Cook for 2 minutes after adding the amchur powder and anardana.
- Then, add the tomato puree and blend thoroughly.
- Add the cilantro powder, chana masala powder, and green chilies afterward.
- Cook for 5-6 minutes after thoroughly mixing.
- Mix in the tomato masala with the cooked chickpeas chana. If necessary, add additional water.
- Cook for 7-8 minutes, covered, over low heat. Remove from the heat and put aside.
- whisk together the flour, semolina, oil, salt, sugar, and baking powder.
- Now, add the yogurt and thoroughly mix it up.
- Without using warm water, knead the dough into a thick dough.
- Apply a small amount of oil and cover with a muslin towel.
- Allow it to rise for 2-3 hours.
- Divide the mixture into 6-8 equal pieces.
- Roll out into an oval shape with a rolling pin. Repeat with the remaining dough balls.
- In a pan, heat the oil. Place the bhatura in the heated oil.
- Finish chole with ginger pieces, cilantro, and onions before serving. Bhature should be served hot with seasoned chole, onions, and lemon wedges.