Authentic Punjabi Chole Bhature with Warm Pickled Onions
Experience the bold and comforting flavors of traditional North India with this hearty, spiced chickpea curry served alongside fluffy, golden fried bread. Perfectly balanced with tangy notes and aromatic spices, it is a true feast for the senses.
70min
Total Time
4
Servings
Punjabi
Cuisine
Recipe
1
Pressure cook the soaked chickpeas with the tea bags and salt until tender and set aside.
2
Heat ghee in a pan, add cumin seeds and let them splutter, then sauté the chopped onions until golden brown.
3
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
4
Add tomato puree, turmeric, red chili powder, and chana masala powder, cooking until oil separates from the masala.
5
Mix in the boiled chickpeas along with some cooking water, simmer for 15 minutes, and mash a few chickpeas to thicken the gravy.
6
To make bhature, combine flour, yogurt, baking powder, a pinch of salt, and warm water to knead a smooth dough; rest it for 2 hours.
7
Roll out portions of the dough into oval shapes and deep fry in hot oil until puffed and golden brown on both sides.
8
Serve the hot, spicy chole alongside the freshly fried bhature and warm pickled onions.
Ingredients
2 cups dried chickpeas, soaked overnight
2 black tea bags
2 tablespoons ghee
1 large onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
2 teaspoons chana masala powder
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
2 cups all-purpose flour for bhature
1/2 cup plain yogurt
1/2 teaspoon baking powder
Oil for deep frying
*This AI-generated recipe may contain inaccuracies.