Chole Bhature Punjabi Chickpea Bread

Method

1. 1

   Soak the chickpeas overnight: Wash 1.5 cups kabuli chana and soak in 4 cups water for 8 hours or overnight. The chickpeas will roughly double in size.

2. 2

   Cook the chickpeas dark: Drain soaked chickpeas. Place in a pressure cooker with 3 cups fresh water, the teabag and a pinch of salt. Cook on high until the first whistle, then medium for 5 to 6 more whistles until completely soft. The teabag gives chole its characteristic dark colour without affecting the taste — remove and discard after cooking. Test chickpeas — they should mash easily between fingers.

3. 3

   Make the bhature dough: Combine maida, semolina, yogurt, sugar, baking powder and salt. Mix well. Add warm water gradually — about 1/2 cup — kneading until a soft, smooth, slightly sticky dough forms. The yogurt and baking powder make the bhatura puff when fried. Cover with a damp cloth and rest for 30 minutes.

4. 4

   Make the chole masala base: Heat 2 tbsp oil in a heavy pot. Add bay leaves, black cardamom, cinnamon and cloves — stir 20 seconds. Add finely chopped onions. Cook on medium heat for 12 minutes until deep golden-brown.

5. 5

   Add aromatics and tomatoes: Add ginger paste and garlic paste. Stir 2 minutes. Add chopped tomatoes. Cook 8 minutes until soft and oil separates.

6. 6

   Add spice powders: Turn to low heat. Add red chilli powder, coriander powder and cumin powder. Stir 3 minutes on low heat.

7. 7

   Add the cooked chickpeas: Add the boiled chickpeas along with all the cooking liquid. Stir well. Add amchur, salt and garam masala. Mash a few chickpeas against the pot wall with a spoon — this thickens the gravy naturally. Simmer on medium heat for 10 minutes until the gravy is thick and dark.

8. 8

   Shape the bhature: Divide the rested dough into 8 balls. Roll each on a lightly oiled surface (not floured) into an oval or round about 15 cm — slightly thicker than a puri. Bhature are bigger than puris.

9. 9

   Deep fry the bhature: Heat oil to medium-high in a deep kadai. Slide one bhatura into the oil. Press gently in the centre with a slotted spoon — it will puff dramatically. Fry 30 seconds on the first side until light golden. Flip. Fry 30 more seconds. Remove and drain. Fry all bhature.

10. 10

    Serve together immediately: Place 2 hot bhature alongside a generous bowl of chole. Add sliced raw onion and lemon wedges. Eat by tearing off pieces of bhatura and scooping up the chole.

11. 11

    Note: Chole Bhature is the Sunday morning meal of Punjab and Delhi. The most famous chole bhature in Delhi is at Sita Ram Diwan Chand near Paharganj. In Punjab, chole bhature is served at every festival and celebration. The black colour of authentic chole comes from the tea bag or dried amla — not from food colouring. The bhatura must be puffed and eaten immediately — it deflates within minutes.