Chole Bhature Recipe – How to make Chole of Chole Bhature

Ingredients

For Chole (Chickpea Curry):

• 2 cups kabuli chana (white chickpeas)
• 4 onions, roughly chopped
• 3 tomatoes, finely chopped + 1 roughly chopped
• 1-inch ginger, finely chopped
• 8–10 garlic cloves, finely chopped
• 1 green chili, halved
• 4 cloves
• 1 bay leaf
• 1 small cinnamon stick
• 1 black cardamom
• 1 tsp whole coriander seeds
• ½ tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp dry mango (amchur) powder
• ½ tsp garam masala
• 1 tsp chana masala
• 4–5 dried gooseberries (amla)
• 1 tea bag
• 2 tbsp oil
• Salt to taste + ½ tsp
• 1 tbsp fresh coriander leaves, chopped

Instructions

1. Soak chickpeas in enough water overnight or for 6–7 hours.
2. Drain and rinse, then pressure cook with tea bag, dried gooseberries, ½ tsp salt, and 8 cups water for 30 minutes on medium heat.
3. Once the pressure releases, discard tea bag and gooseberries.
4. Heat oil in a pan. Add cumin seeds, cloves, bay leaf, cinnamon, black cardamom, and coriander seeds.
5. Sauté chopped onions, garlic, ginger, and green chili until golden.
6. Add chopped tomatoes (3 finely, 1 roughly), turmeric, red chili powder, coriander powder, and salt. Cook till oil separates.
7. Mix in boiled chickpeas and mash a few for thickness.
8. Add chana masala, dry mango powder, garam masala, and cook for 10–15 minutes.
9. Garnish with fresh coriander leaves. Serve hot with bhature.

Chef’s Tips

• Tangy Twist: Add a few drops of lemon juice before serving.
• No Gooseberry? Use 1 black tea bag alone to darken the chole.
• Extra Richness: Add a tablespoon of ghee at the end for aroma.
• Slow Cooker Friendly: Cook chole on low for deeper flavor.