Chole Bhature is one of the most popular Punjabi breakfast dishes, enjoyed across India and around the world. This combination of spicy chickpea curry (chole) and fluffy fried bread (bhature) is a must-try for anyone exploring Punjabi cuisine. While often eaten for breakfast, this chole bhature punjabi recipe makes for a satisfying meal any time of day.

Origins of Chole Bhature Punjabi Recipe

This chole bhature punjabi recipe is believed to have originated in Amritsar, Punjab. The dish became popular throughout North India and is now a staple in Indian restaurants worldwide. Each region has its own variation, but the Amritsari version remains the most famous.

Ingredients for Chole Bhature Punjabi Recipe

For chole: 2 cups dried chickpeas (or canned), 2 black cardamoms, 1 cinnamon stick, 2 bay leaves, 2 teaspoons tea leaves (for dark color), 2 onions chopped, 3 tomatoes pureed, 2 tablespoons ginger-garlic paste, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 1 teaspoon red chili powder, 1 teaspoon garam masala, 1 teaspoon amchur powder, 2 tablespoons oil, salt to taste.

For bhature: 2 cups all-purpose flour, 1/2 cup semolina, 1/4 cup yogurt, 1 teaspoon baking powder, 1/2 teaspoon salt, water as needed, oil for deep frying.

Preparing the Chole

Soak chickpeas overnight in plenty of water. Drain and rinse. In a pressure cooker, add chickpeas with black cardamoms, cinnamon, bay leaves, and tea leaves. Cook for 4-5 whistles until soft. Save the cooking liquid.

This chole bhature punjabi recipe uses tea leaves to give the chickpeas their characteristic dark brown color - a traditional Amritsari technique.

Making the Gravy

Heat oil in a pan. Add chopped onions and sauté until golden brown. Add ginger-garlic paste, cook for 2 minutes. Add tomato puree and cook for 10 minutes until oil separates.

Add coriander powder, cumin powder, red chili powder, and salt. Cook for 5 minutes. Add the cooked chickpeas along with their liquid. Mash some chickpeas for thick gravy.

Finishing the Chole

Add water to achieve desired consistency. Simmer for 20-30 minutes. Add garam masala and amchur powder. The amchur adds that tangy taste essential for authentic chole bhature punjabi recipe.

Garnish with fresh ginger strips and green chilies. Squeeze lemon on top before serving.

Making Bhature

Mix flour, semolina, yogurt, baking powder, and salt. Add water gradually to form a smooth, soft dough. Knead well for 5 minutes.

Cover and let dough rest for 2 hours. This rest time is crucial for fluffy bhatura in this punjabi recipe.

Frying Bhature

Divide dough into small balls. Roll each into oval shapes. Heat oil for deep frying - it should be hot but not smoking.

Carefully drop the rolled bhature into hot oil. It will puff up immediately. Fry until golden brown on both sides. Remove and drain excess oil.

Serving Chole Bhature Punjabi Recipe

Serve hot chole with freshly fried bhature. Add sliced onions and green chutney on the side. Some restaurants serve chole bhature punjabi recipe with pickles and sweet lime.

Pro tip: The bhature must be served immediately after frying for maximum fluffiness in this punjabi recipe.

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