Chole Bhature is a popular North Indian dish, particularly loved in the Punjab region. It is a combination of spicy chickpea curry (Chole) and deep-fried bread (Bhature). This dish is often enjoyed as a hearty breakfast or lunch and is known for its bold flavors and satisfying texture. The chickpeas are cooked in a rich, spiced tomato gravy, while the Bhature is made from a fermented dough that puffs up beautifully when fried. Chole Bhature is a classic example of the rich and diverse culinary traditions of India.

Ingredients:

For Chole (Chickpea Curry):

• 1 cup dried chickpeas (chole), soaked overnight
• 2 tablespoons oil or ghee
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon amchur (dry mango) powder
• 1-2 green chilies, slit
• Salt to taste
• Fresh coriander leaves for garnish

For Bhature:

• 2 cups all-purpose flour (maida)
• 2 tablespoons semolina (sooji/rava)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons yogurt
• 1 teaspoon sugar
• 1/2 teaspoon salt
• Water (as needed)
• Oil for deep frying

Instructions:

For Chole (Chickpea Curry):

1. Cook the Chickpeas:

   • Drain the soaked chickpeas and rinse them well. In a pressure cooker, add the chickpeas, 4 cups of water, and a pinch of salt. Pressure cook for 15-20 minutes or until the chickpeas are soft and tender. Set aside.

2. Prepare the Masala:

   • Heat oil or ghee in a large pan over medium heat. Add cumin seeds and let them sizzle.
   • Add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant.
   • Add the pureed tomatoes and cook for 5-7 minutes until the oil starts to separate from the masala. Add the coriander powder, cumin powder, garam masala, red chili powder, turmeric powder, and amchur powder. Cook for another 2-3 minutes.

3. Combine and Simmer:

   • Add the cooked chickpeas to the masala and mix well. Simmer on low heat for 20-25 minutes, stirring occasionally. Adjust the consistency with water if needed. Add slit green chilies and salt to taste. Garnish with fresh coriander leaves.

For Bhature:

1. Prepare the Dough:

   • In a large bowl, combine all-purpose flour, semolina, baking powder, baking soda, sugar, and salt. Add yogurt and mix well.
   • Gradually add water to form a soft, pliable dough. Knead the dough for about 5 minutes until smooth. Cover the dough with a damp cloth and let it rest for 2 hours.

2. Fry the Bhature:

   • Divide the dough into small balls. Roll each ball into a round or oval shape, about 1/4 inch thick.
   • Heat oil in a deep frying pan over medium-high heat. Carefully slide the rolled Bhature into the hot oil. Fry until it puffs up and turns golden brown on both sides.
   • Remove and drain on paper towels. Repeat with the remaining dough.

Serve:

• Serve the hot and crispy Bhature with the spicy Chole, accompanied by pickles, onions, and lemon wedges.

Nutritional Information (per serving, approx. 1 Bhature + 1 cup Chole):

• Calories: ~450-500 kcal
• Proteins: ~12-15g
• Carbs: ~60-70g
• Fiber: ~10g

Nutritional Summary:

Chole Bhature is a calorie-dense meal, providing a substantial amount of energy primarily from carbohydrates due to the chickpeas and deep-fried Bhature. It is also a good source of protein, especially from the chickpeas, making it quite filling. The fiber content is significant, owing to the chickpeas, which aids in digestion. While delicious, Chole Bhature is best enjoyed in moderation due to its high-calorie content, particularly from the deep-fried Bhature