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Chole Bhature

Panjabi Rasoi Panjab Radio UK

It is a dish consisting of a spiced chickpea curry served with a soft deep-fried bread, also known as bhature. It is then typically served with onions.

  • 1 cup chickpeas, soaked overnight (substitute with canned chickpeas if preferred)
  • 2 tbsp garlic, sliced
  • 2 Teabags
  • 1 tbsp ginger, thinly sliced
  • 4 Green chillies, sliced
  • 1 Red onion, chopped
  • 1 tsp dried mango powder
  • 1 tsp pomegranate seeds
  • ¾ cup tomato puree
  • ¼ tsp turmeric
  • 1 tbsp coriander powder
  • 2 tbsp chana masala
  • 1 tsp cumin seeds
  • Salt to taste
Whole Spices
  • 1 Bay leaf
  • 1 Cinnamon stick
  • 3 Cloves
  • 1 Star anise
  • 2 Black cardamom pods
For the Bhature
  • 1½ cup all-purpose flour
  • ½ cup semolina
  • 1½ tsp baking powder
  • 2 tsp sugar
  • 3 tbsp oil
  • ½ cup yoghurt
  • Warm water if needed
  • Salt to taste
  • Oil for deep-frying
  1. Drain the chickpeas then place into a large pot with the teabags, water, salt, garlic cloves and whole spices on high heat. Bring to a boil then reduce the heat to medium and let it gently cook until the chickpeas are soft.
  2. Once done, remove from the heat, discard the spices and teabags then set aside.
  3. In a pan, heat a little oil then add the cumin seeds and turmeric powder. Once sizzling, add the ginger and fry for a minute.
  4. Add the onions and cook until they turn golden brown. Add the mango powder and pomegranate.
  5. Cook for a further two minutes. Mix in the tomato puree then add the coriander powder, chana masala and green chilies. Cook for six minutes.
  6. Gently add the cooked chickpeas to the mixture and stir to combine. Add some water if the sauce gets too thick. Cover and cook on low heat for eight minutes. Once done, remove from the heat and set aside.
  7. To make the bhature, combine the flour, semolina, oil, salt, sugar and baking powder in a bowl and mix well. Pour in the yoghurt and mix well.
  8. Knead into a firm dough. If the dough appears too dry, add a little warm water. Apply a little oil to the dough then cover and leave to rest for two hours.
  9. When ready to use, divide the dough into seven equal portions. Heat oil in a deep pan or wok.
  10. Meanwhile, roll the dough out into oval shapes.
  11. When hot, gently place the dough into the oil and deep fry until both sides are slightly golden brown. Lightly press the centre to help it puff up.
  12. Once done, drain on kitchen paper then serve alongside the chickpea curry. Serve with onions and lemon wedges.
Enjoy Chole Bhature...
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