Rawalpindi Style Chole Bhature Recipe

Introduction

Chole Bhature is a beloved North Indian dish, and the Rawalpindi style brings a unique twist to this classic. Originating from the vibrant city of Rawalpindi, this version is known for its rich, spicy, and flavorful chickpea curry paired with soft, fluffy bhature. This delightful combination is perfect for a hearty breakfast, lunch, or dinner, offering a burst of traditional flavors in every bite. Follow this recipe to recreate the authentic taste of Rawalpindi style Chole Bhature at home.

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Ingredients

For Chole:

2 cups chickpeas (soaked overnight)

1 large onion, finely chopped

2 tomatoes, finely chopped

2 green chilies, slit

1 tablespoon ginger-garlic paste

2 tablespoons oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 bay leaf

2-3 cloves

2-3 green cardamoms

1 black cardamom

1-inch cinnamon stick

1 teaspoon turmeric powder

2 teaspoons coriander powder

1 teaspoon cumin powder

1 teaspoon garam masala

1 teaspoon red chili powder

1 teaspoon amchur (dried mango powder)

Salt to taste

Fresh coriander leaves, chopped (for garnish)

For Bhature:

2 cups all-purpose flour

2 tablespoons semolina (sooji)

2 tablespoons yogurt

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

2 tablespoons oil

Water (as needed)

Oil (for deep frying)

Instructions

Preparing Chole:

Cook Chickpeas:

 

Drain the soaked chickpeas and pressure cook them with enough water and a pinch of salt until tender. This usually takes about 4-5 whistles. Once done, drain and set aside.

Temper Spices: 

Heat oil in a large pan over medium heat. Add cumin seeds, mustard seeds, bay leaf, cloves, green cardamoms, black cardamom, and cinnamon stick. Sauté until fragrant.

Sauté Aromatics: 

Add finely chopped onions and cook until they turn golden brown. Add ginger-garlic paste and sauté for another minute.

Add Tomatoes and Spices: 

Add chopped tomatoes and cook until they become soft and the oil starts to separate. Add green chilies, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for a few minutes.

Combine with Chickpeas: 

Add the cooked chickpeas to the pan and mix well. Add some water to achieve the desired consistency. Simmer for 10-15 minutes to allow the flavors to blend.

Finish with Garam Masala and Amchur: 

Stir in garam masala and amchur powder. Cook for another 2-3 minutes.

Garnish: 

Garnish with chopped fresh coriander leaves.

Preparing Bhature:

Make the Dough: 

In a large bowl, combine all-purpose flour, semolina, sugar, salt, baking powder, and baking soda. Add yogurt and oil. Mix well.

Knead the Dough: 

Gradually add water and knead the mixture into a soft and smooth dough. Cover with a damp cloth and let it rest for 2 hours.

Shape the Bhature: 

After resting, divide the dough into small balls. Roll each ball into a circle (about 5-6 inches in diameter) using a rolling pin.

Deep Fry: 

Heat oil in a deep frying pan over medium heat. Fry the rolled dough circles one at a time until they puff up and turn golden brown on both sides. Remove with a slotted spoon and drain on paper towels.

Serving: 

Serve the hot and spicy chole with crispy, fluffy bhature, along with sliced onions, green chilies, and lemon wedges on the side. Enjoy your Rawalpindi Style Chole Bhature!