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|Alternative names||Bhatura chana, poori chola|
|Place of origin||India, Pakistan|
|Region or state||Punjab (region)|
|Main ingredients||Chickpeas, maida flour|
|Variations||Paneer bhatura, puri bhaji|
|Cookbook: Chole bhature Media: Chole bhature|
Bhature chole (Hindi: छोले भटूरे, Punjabi: ਛੋਲੇ ਭਟੂਰੇ), is a combination of chana masala (spicy chickpeas) and fried bread called bhatura made from maida flour (soft wheat) from the Punjab (region) of India and Pakistan. Chole Bhature is a world famous recipe from the Punjabi cuisine. Chole is a spicy curry made from white chickpeas where as a Bhatura is a fried leavened bread.
History of Chole Bhature
Both chole and bhatura are two separate dishes eaten together. It falls under the North Indian Cusine of India. This dish of Chole Bhature has originated from the state of Punjab and is known throughout the country for its delicious tangy taste. This recipe cannot be categorized under one such category. Chole Bhature can fall under fast food, street food, complete and as a breakfast item.
There is the right use of Indian spices while preparing for chole. The spicy and tangy flavour of the chole depend on the amount of spices you add to it. There are no rules in using spices for this particular recipe. You can use as much as you want as long as it tastes delicious.
There are different varieties of bhature available such as aloo bhatura (bhatura filled with boiled potato), paneer bhatura (bhatura filled with cottage cheese) etc. These breads are served with chick peas cooked in a gravy made of tomatoes, onions, garlic and garam masala (a spice mix). Sometimes, this chick pea preparation is also served with kulcha (type of Indian flat bread), naan or chawal (rice).
- Sharma, Samreedhi (March 14, 2007). "Calorie watch: bhatura chole vs Puri bhaji".
- "North Indian Cuisine: Recipes, History And The Best Restaurants In Delhi, Nyc And London". 5 July 2013. Retrieved 28 January 2017.
- "Chole Recipe". 3 November 2016. Retrieved 28 January 2017.
- "Chole Bhature Recipe". 3 November 2016. Retrieved 28 January 2017.