If there’s one thing that defines my Punjabiness, and my love for Delhi street food then it has to be ‘Chole Bhature’. I have figured out my favourite shops in almost every corner of the city; starting with Anandji in Lajpat Nagar, to Sitaram Diwan Chand in Paharganj, Ram in Rajouri Garden, and cycle-wale-Sharmaji outside my parents’ apartment.
Perfecting the soft yet crispy texture of bhature (fried bread) takes some practice; and getting the authentic flavour in chole (chickpeas) with the right spice mix may take a few trials but once you get a hang of it, then you’ll find yourself soaking in the gastronomic pleasures of this platter often.
Here are some useful tips to get your weekend gluttony project going! Follow these steps while making this decadent meal, relish every single bite & remember to exercise. This delicacy is not on the healthier side of the food spectrum you see but I love it anyway! Have a good weekend!
Chole Bhature
Enjoy the steps!
Directions
CHOLE
- Boil chickpeas with bay leaves, a cinnamon stick, black and green cardamom. Add a tea bag to get the dark brown colour.
- To create a flavour different than the usual chickpea curry which uses onion-tomato masala base, I marinate boiled chickpeas in spices {salt, Kashmiri red chilli powder, chaat masala, anaardaana (dried pomegranate seeds), garam masala & kasuri methi (dried fenugreek leaves)} for 30-45 mins.
- I make the tempering in ghee (clarified butter) using hing (asafoetida), ajwain (carom seeds), slit green chillies & ginger julians.
- Once the chickpeas are cooked in this tempering for 10 mins, I add big chunks of tomato, onion and mix everything well. No need to cook and make onion and tomato mushy, try them crunchy!
BHATURE
- For softness: Use lukewarm water to knead the dough. While kneading, make holes with your knuckles. Always add water in small quantities to retain the moisture. Add a tablespoon of yogurt.
- For crispy texture and shape: Make small, equal-sized balls. Roll the bhaturas thin & evenly. Make sure the oil is hot before frying them. To fluff them, press the centre gently with the spatula and then flip gently. Fry until crispy on both sides.
Condiments of choice: spicy roasted potatoes, pickled green chillies, lemony onions, coriander yogurt chutney.
P.S. I will upload the links to detailed recipes soon!
