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Chole bhature

Alternative names	Bhatura chana, poori chole
Course	Breakfast, snack
Region or state	India
Associated cuisine	India
Main ingredients	Chickpeas, maida flour and sooji
Variations	Paneer bhatura, puri bhaji, chhole kulche
Media: Chole bhature

Chole bhature Hindi pronunciation: [t͡ʃʰoː.leː bʱə.ʈuː.ɾeː] is a food dish popular in the northern areas of the Indian subcontinent. It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a deep-fried bread made from maida.

Chole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi. It can also be street food or a complete meal and may be accompanied with onions, pickled carrots, green chutney or achaar.

Origin

Chole bhature's place of origin is debated. Some sources claim it originated in Delhi, where it is very popular. Others claim it originated in eastern Uttar Pradesh.

Preparation

Chole is prepared by cooking chickpeas and adding spices such as cumin, coriander seeds, turmeric powder, and chili powder. Onion, garlic, and ginger are also added for additional flavor. Bhature is prepared by combining flour, salt, and oil, and kneading the dough. The dough is rolled out into circles and deep-fried until the bhature puff up.

References

1. Chawla, Devika. Home, Uprooted. Fordham University Press. p. 126.
2. Sharma, Samreedhi (14 March 2007). "Calorie watch: bhatura chole vs Puri bhaji".
3. McCrohan, Daniel (2019). Lonely Planet Pocket Delhi & Agra. Lonely Planet Global Limited. ISBN 9781788687294.
4. "Punjabi-style chole bhature recipe to make at home". Vogue India. 21 August 2020. Archived from the original on 27 April 2021. Retrieved 27 April 2021.
5. "North Indian Cuisine: Recipes, History And The Best Restaurants In Delhi, Nyc And London". 5 July 2013. Archived from the original on 4 September 2018. Retrieved 28 January 2017.
6. Siciliano-Rosen, Laura (2014). Delhi Food and Travel Guide The inside scoop on the best North Indian foods in Delhi. Eat Your World.
7. Bhagat, Mallika; Arora, Naina (26 July 2020). "Street food that's ruling the mind of Delhi-NCR foodies". Hindustan Times.
8. Galanakis, Charis M. (22 September 2020). Gastronomy and Food Science. Academic Press. ISBN 978-0-12-820438-2.
9. "Chole Bhature Sprinkled with Nostalgia". The New Indian Express. 30 January 2016. Retrieved 27 April 2021.
10. Dalal, Tarla (2000). Chaat Cookbook. Sanjay & Company. pp. 20–21. ISBN 9788186469620.

v t e Pakistani cuisine by region
Balochi	Kaak Sajji
Kashmiri	Dum aloo Kahwah Kashmiri tea Rogan josh Shab deg Wazwan
Muhajir	Mughlai Biryani Kebab Korma Nargisi kofta Pasanda Rumali roti Shami kebab Sheer korma Miscellaneous Aloo tikki Baingan ka bartha Balushahi Bhalla Dahi chutney Golgappa Hyderabadi biryani Haleem Paya Masala chai Panipuri Nihari Paan Sheermal
Pashtun	Afghan bread Bolani Chapli kebab Gosh feel Kabuli pulaw Kadchgall Kadu bouranee Kahwah Mantu Peshwari naan
Punjabi	Lahori Chargha Lahori fried fish Gosht karahi Murgh cholay Kata-kat Miscellaneous Bhatoora Chana masala Chole bhature Makki di roti Panjiri Punjabi pulao Sarson da saag Sugarcane juice Tandoori chicken Tikka
Saraiki	Lassi Sohan halwa
Sindhi	Beh Hyderabadi pickle Shikrarpuri pickle Sai bhaji Sindhi biryani Sindhi pulao Sindhi karhi Rabri
Common dishes	Aloo gobi Aloo gosht Aloo paratha Bun kebab Chaat Chapati Chicken tikka Chutney Dal Falooda Flattened rice Gajar ka halwa Gulab jamun Halwa Halwa poori Kheer Kulfi Puri Pakistani pickle Pakistani rice dishes Jalebi Khagina Kheer Khichra Khichri Laddu Maghaz Naan Pakora Papadum Paratha Pulao Roti Saalan Samosa Chorba Tandoor bread Tea Zarda
Pakistani diaspora	Balti (food) Chicken tikka masala Pakistani Chinese
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