A hearty, spiced chole with tender chickpeas, served with bhature that puff up in hot oil. A fresh onion salad cuts through the rich curry and completes the meal.
Chole bhature is a well-known combination from Punjab in northern India: chole, a spiced chickpea curry, with bhature, risen dough that is rolled out and deep-fried. The curry is hearty and savoury, with warm spices and an onion-and-tomato sauce. The bread is soft and fluffy inside, with a thin, lightly crisp exterior. Together, they make a meal with plenty of contrast, without the need for many extra side dishes.
Dried chickpeas give the curry a satisfying bite and absorb flavour as they cook. Soak them well in advance; this shortens the cooking time and helps them soften evenly. A regular pot works well, though the cooking time can vary depending on how old the chickpeas are. Cook them until they can be easily crushed between your fingers but still hold their shape. Save some of the cooking liquid: it thickens the sauce without the need for extra stock. Canned chickpeas are a quick substitute, though the cooking time will be shorter and the flavour a little less deep.
The onion, ginger and garlic form the savoury base. Cook them gently until the onion is soft and golden brown; this gives the curry more depth than briefly heating the ingredients. Tomato adds acidity and body to the sauce. Cook it down until thick and the oil is visible around the edges before adding the chickpeas. Ground coriander, cumin and chilli add warmth, while amchur—dried mango powder—brings a dry, fruity acidity. If you don’t have it, add a squeeze of lemon at the end.
Bhature dough is enriched with yoghurt and given time to rest so it is easier to roll out and can puff up in the oil. Roll the dough balls out evenly; a thinner centre and slightly thicker edge help the bread puff up. The oil should be hot, but not smoking: oil that is too cool makes the bread heavy, while oil that is too hot browns it before it is cooked through. Serve the bhature straight from the pan, while they are still pliable. You can make the curry ahead and warm it gently with a splash of water if it has thickened.
A simple salad of red onion and lemon adds freshness and crunch alongside the tender chickpeas and fried bread. You can put extra lemon on the table, but keep the curry itself hearty and spiced. Refrigerate leftover curry, covered, within two hours and reheat it thoroughly within three days. Bhature are best fresh; don’t store them with the curry, or they will lose their light texture.
Rinse the chickpeas and soak them for at least 8 hours, preferably overnight, in plenty of cold water. Drain and rinse again.
Put the chickpeas in a large pot and add fresh water until they are well covered. Bring to a boil and simmer gently for 60–90 minutes, until tender but still whole. Skim any foam from the surface as needed. Save 400 ml of the cooking liquid and drain the rest.
To make the dough, mix the flour, semolina, baking powder, sugar and 1 tsp salt in a bowl. Add the yoghurt, 1 tbsp oil and 80 ml lukewarm water. Knead for 8 minutes; add the rest of the water only if needed, until you have a smooth, soft dough. Cover and leave to rest for 90 minutes at room temperature.
Heat 2 tbsp oil in a large pot over medium heat. Fry the cumin seeds, bay leaves, cinnamon and cardamom for 30 seconds. Add the onion and cook for 10–12 minutes, stirring regularly, until soft and golden brown.
Stir in the garlic and ginger and cook for 1 minute. Add the tomatoes, ground coriander, ground cumin, turmeric, chilli powder and the remaining 1 tsp salt. Cook for 8–10 minutes until the tomatoes are soft and the sauce has thickened.
Add the chickpeas and 300 ml of the reserved cooking liquid. Simmer gently for 20 minutes, stirring occasionally. Press a few chickpeas against the side of the pot to thicken the sauce. Add more cooking liquid if the curry gets too thick. Stir in the amchur and garam masala and taste for salt.
Knead the dough briefly and divide it into 8 equal pieces. On a lightly floured work surface, roll each piece into an oval about 12 cm long. Keep the rolled-out pieces of dough covered while you heat the oil.
Heat the frying oil in a deep, heavy-based pot to 180 °C. Deep-fry the bhature one at a time: lower a piece of dough into the oil and gently press it under the oil with a slotted spoon until it puffs up. Turn it over and cook for about 30–45 seconds in total, until lightly golden brown. Drain on kitchen paper.
Mix the red onion with a squeeze of lemon juice from the wedges and half of the coriander. Scatter the rest of the coriander over the curry and serve with the onion salad, the remaining lemon wedges and the warm bhature.
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