Punjabi chole bhature Recipe

Cooking Directions

• STEP 1.To make the chole, soak the chickpeas overnight and cook them until tender.
• STEP 2.In a pan, heat oil and add cumin seeds, onions, and ginger-garlic paste. Saute until golden brown.
• STEP 3.Add tomatoes, spices, and cooked chickpeas. Cook until the gravy thickens and the flavors meld together.
• STEP 4.For the bhature, mix all-purpose flour, yogurt, and other ingredients to form a soft dough. Let it rest for 2 hours.
• STEP 5.Divide the dough into small balls and roll them into flat discs. Deep fry until golden brown and puffed.
• STEP 6.Serve the chole hot with the bhature, along with pickles, yogurt, and onions.
• STEP 7.Cooking Tips: You can add a pinch of baking soda to the bhature dough to make them extra fluffy. Adjust the spice level of the chole according to your preference. Leftover chole can be stored in an airtight container in the refrigerator for up to 3 days.
• STEP 8.Storage and Serving: Chole Bhature is best served hot and fresh. However, you can store the leftover bhature in an airtight container at room temperature for up to 2 days. Reheat them in a preheated oven or microwave before serving. The leftover chole can be reheated on the stovetop or in the microwave.

Cooking Tips

• You can add a pinch of baking soda to the bhature dough to make them extra fluffy.
• Adjust the spice level of the chole according to your preference.
• Leftover chole can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Chole Bhature is best served hot and fresh.
• However, you can store the leftover bhature in an airtight container at room temperature for up to 2 days.
• Reheat them in a preheated oven or microwave before serving.
• The leftover chole can be reheated on the stovetop or in the microwave.