If you’ve read the best places in Delhi to eat Chole Bhature then you know I’m crazy about this delicious savoury and spicy quintessential Delhi dish. Some days I’d eat it for breakfast, lunch and dinner. The best Chole Bhature restaurants keep their recipe a guarded secret. Their unique recipe is the reason for their success. I wanted in on this secret. People told me “you’ll never work the recipe out, it’s a secret.”That made me more intent on getting as close to the famous Delhi chole stores as possible.
IngredientsKabuli Channa/Chickpeas–250 gms
Sabut Garam Masala / Dry Whole Spices:
Tej Patta (Bay Leaves) –1 or 2 small
Dal Chini (Cinnamon Stick)– 1 small / 1 inch
Laung (Cloves)— 4-5
Kali Elaichi( Big Cardamom) –2-3
Salt — as per tast
Onions–1 medium sized
Tomatoes Pureed — 2 medium sized
Curd–4 tbsp
Ginger–1 inch
Chole/ Channa Masala(Store bought or Homemade*)–2-3 Tsp
Desi Ghee(Indian Clarified Butter)/ Oil(any)–2 + 1 Tbsp
Corriander Powder—1tsp
Cumin Powder—1/2 Tsp
Red Chilli Powder-1/2-1 Tsp
Amchur Powder(Dry Mango Powder)-1/2 Tsp
Anardana–1 Tsp
Soonth/ Dry Ginger Powder–1/4 Tsp
Method* Mix all the dry masala/spices and with a mortar and pestle and keep aside.
* Soak Chickpeas/Chole overnight or 5-6 hrs. To boil chickpeas drain the water from soaked chickpeas, add in a pressure cooker with enough fresh water to soak the Chole just an inch or two above, let it boil for a minute if scum gathers on top discard it.
* Add the dry whole spices/ sabut masala and pomegranate peel. Add salt as per your taste.
Close the pressure cooker lid and cook till 2-3 whistles and then for 5-10 minutes on low flame.
* Cooked chickpeas should be soft and easily mashed with a spoon. Discard the teabag or pomegranate peel. This takes around 15-20 minutes. You can boil chickpeas in an Instant Pot.
* Check the Instant Pot settings for that.
* Drain chickpeas in a bowl/pan. Retain the water for later use.
* Prepare the tempering. In a pan, add desi ghee/oil, when oil is hot enough, add cumin seeds. Let it crackle.
* Desi ghee gives a unique aroma and taste to the dish. I have used desi ghee, you can use any oil of your choice.
* Add all the mixed dry masala/spice mix.
* Roast it for few seconds and add to the Chole, mix it well coating Chole with masala.
* Cover it and keep aside.
* Many people add 1-2 potato while boiling Chole that I don’t do as my folks don’t like potatoes with Chole. If you want, add a medium peeled potato while boiling chole/chickpeas.
* Once you drain the Chickpeas water, mash lightly the boiled potato and add with chole/chickpeas to the tempering.
* In another pan, add 1 tbsp of oil/ghee, add little cumin seeds, let it crackle. Add chopped onion, fry till it is light brown.
* Add tomato puree(grind ginger with tomato), cook for a minute then add curd and keep mixing it till it mixes with onion-tomato masala.
* Before adding curd beat it nicely to smooth consistency. Cook the masala really well till oil/ghee separates.
* Add Chole to it and mix nicely. Add chole/chickpea water .
* Mash some chole with a laddle or wooden spoon and let it cook for 20 minutes on low flame.
* Adjust the water if you feel the chole are too dry, also adjust the amount salt and the dry channa masala or spice level as per your taste.
* Use boiled chole water that we retained.
After 20 minutes switch off the flame and keep the Chole covered.
* It helps to fully absorb the masala/spices. Reheat when ready to serve.
* Add some water if Chole curry thickens. We don’t need watery curry for this but too dry Chole won’t also go well with Bhature.