Chole bhature is my second most favorite food in the whole wide world. What can beat this you ask? Of course my favourite food of all time in this world and the other if there is one, kadhi chawal! Don’t look at me like that, of course I like chole bhature too! Every single thing about this recipe counts as sinful and fully sinful. That why it’s made very very rarely at our household. But when it’s made, everyone’s plate is wiped off clean!
Chole bhature is eaten as breakfast or brunch pretty much all over Punjab, Haryana and U.P. The chickpeas are so filling you will last a a long time without having to eat, once you’ve had your fill. Don’t worry too much about digestion, the ginger and cumin added make it easier to digest.
My childhood would have incomplete without those delicious bhatures. I have fond memories of sitting just besides the kitchen, while Mom would make bhatures by the dozen. I don’t how but the used to be polished off within minutes. And I can’t forget the fights over whose bhatura is bigger… I could go on and on, but then as usual I digress.
Although I don’t make bhature too often – chole is made almost every other week – but as the child says, one is incomplete without the other. On days when I feel like indulging myself and everyone around, this dish is my answer. This filling breakfast (we have it for any meal, really) has been my go-to comfort food as well. The way the flaky bhatura and the spicy chole go so well together-yummm!
And the best part is when you take a bite of the fried green chillies or the cut onions sprinkled with lemon juice along with this – like I said before, the way the tangy and spicy chole meet the flaky and melt in your mouth bhature, it is truly a match made in heaven! My mouth is watering even typing this out.
The gooseberries in the recipe give this dish a tang and color, just about enough to take just another bite. You tend to forget the world and let the flavours sink in for a moment – and when you have a tall glass of lassi after this-you will long for a bed and a blanket- it is that soul-satisfying.
I know a lot of people use tea leaves for that deep brown color in the chole but my granny would cringe and get angry if anyone ever brought tea leaves closer to Chole. She would say ‘peene ke cheez, glass main daalo cooker main nahin” (tea is to drink, put it in the glass not in the cooker). The traditional way (atleast what my family is using from generations) is to get the color in chole by using dry gooseberries and roasted spices. Apart from giving a deep brown color, it also gives a flavour which is kickass. Try it once and I promise you will never go back to your tea leaves again.