Chole bhature
Chickpeas cooked dark, sharp and spicy, with bhature — big, puffed breads of soured dough, deep-fried.
What makes it chole bhature
- Chickpeas cooked soft, dark and tangy.
- Bhature: a dough soured with yoghurt, rolled and fried until it balloons.
- Raw onion, green chilli and pickle alongside.
Where it comes from
The Punjabi weekend breakfast, and a Delhi obsession: the city's chole bhature stalls draw queues by mid-morning. It's usually said to have come to Delhi with the Punjabis who settled there after Partition.
The chole are cooked until they're almost black — often with tea leaves or dried amla in the pot for colour — and soured with dried pomegranate seeds or mango powder.
How it varies
- Pindi chole
- From Rawalpindi: drier, darker and sharper, with little onion or tomato.
- Amritsari chole kulche
- The same chickpeas, with stuffed breads baked in the tandoor.
Be the first here
Start your own chole bhatureNo one here has made chole bhature yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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