Chole Bhature

Few things can beat the joy of digging into a plate of hot, fluffy bhature with spicy, flavour-packed chole. It's the kind of meal that instantly feels comforting, whether you're making it for a lazy Sunday lunch or treating your family to something special. With P Mark Kachi Ghani Mustard Oil, the chole gets that rich, authentic Punjabi flavour, while the bhature turn perfectly golden, crisp on the outside, and soft on the inside. If you've been craving restaurant-style chole bhature at home, this easy recipe has you covered.

Ingredients for Chole Bhature

For the Chole

• Dried chickpeas – 2 cups (about 400 g), soaked overnight

• Tea leaves – 2 tbsp

• Black cardamom – 1

• Cloves – 3-4

• Cinnamon – 1/2-inch stick

• Salt – 1 1/2 tsp or to taste

• P Mark Kachi Ghani Mustard Oil – 4-5 tbsp

• Cumin seeds – 1 tsp

• Bay leaf – 1

• Onion – 2 medium, finely chopped or pureed

• Ginger-garlic paste – 1 1/2 tbsp

• Tomato puree – 1 cup

• Reserved chole water – 1-1 1/2 cups

For the spice paste

• Red chilli powder – 1 1/2 tsp

• Turmeric powder – 1/2 tsp

• Coriander powder – 2 tsp

• Chole masala – 2 tsp

• Amchur powder – 1 1/2 tsp

• P Mark Kachi Ghani Mustard Oil – 1 tbsp

• Water – 3-4 tbsp

For the Bhature

• Maida – 3 cups (about 375 g)

• Ajwain – 1 tsp

• Boiled potato – 1 medium, finely grated

• Thick curd – 1/2 cup

• Salt – 1 tsp

• Water – 1/2-3/4 cup, as required

• P Mark Kachi Ghani Mustard Oil – for deep frying

For Garnishing

• Green chillies – 2-3, slit

• Ginger – 1 1/2-inch piece, julienned

• Fresh coriander – 1/4 cup, chopped

For the Final Tadka

• P Mark Kachi Ghani Mustard Oil – 1 tbsp

• Hing – 1/4 tsp

• Kasuri methi – 1 tsp, lightly crushed
  

Method for Chole Bhature

1. Place tea leaves, black cardamom, cloves, and cinnamon in a muslin cloth and tie into a potli.

2. Add the soaked chickpeas, salt, spice potli, and enough water to a pressure cooker.

3. Cook for 2-3 whistles, or until the chickpeas are soft.

4. Remove the potli and reserve 1-1 1/2 cups of the cooking water.

5. Prepare the spice paste: Mix red chilli powder, turmeric, coriander powder, chole masala, and amchur.

6. Add 1 tbsp P Mark Kachi Ghani Mustard Oil and enough water to make a smooth, thick paste.

7. Heat 4-5 tbsp P Mark Kachi Ghani Mustard Oil in a heavy pan.

8. Add cumin and bay leaf, followed by the onions. Cook until deep golden. Add ginger-garlic paste and saute, then add the spice paste and tomato puree. Cook until the oil separates.

9. Add the boiled chickpeas and reserved water, lightly mash a few chickpeas, cover, and simmer for 10-15 minutes until thick and flavourful.

10. Mix maida, ajwain, salt, grated potato, and curd. Gradually add water and knead into a soft, smooth dough. Cover and rest for 20-30 minutes.

11. Divide into 10-12 portions and roll each into a medium-sized, slightly thick bhatura.

12. Heat P Mark Kachi Ghani Mustard Oil in a deep kadai. Carefully slide in a rolled bhatura and gently press it with a slotted spoon so it puffs up. Turn and fry until golden and lightly crisp. Drain on a kitchen towel and repeat with the remaining dough.

13. Heat 1 tbsp P Mark Kachi Ghani Mustard Oil in a small tadka pan.

14. Add hing and crushed kasuri methi and let them sizzle briefly. Pour the tadka over the prepared chole and garnish with green chillies, ginger, and coriander. Serve hot with freshly fried bhature.

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