One of the most popular Indian cuisines is Chole Bhature. It is a rich spicy chickpea curry with fluffy, fried and soft bhature. A small plate of this street food is a pick at every home during festive occasions as this North Indian food is loved by everyone. And here’s just our secret, in making this dish a notch above the rest – Sresth Ora’s Cold-Pressed Mustard Oil gives a nice depth of flavour to the chole while providing a crunchy texture. So, let’s explore this spicy, homemade Chole Bhature recipe!

Ingredients

To prepare Street-Style Chole Bhature, you’ll need the following ingredients:

For Chole (Chickpea Curry):

• 1 cup dried chickpeas (chole)
• 2 tablespoons Sresth Ora Cold-Pressed Mustard Oil
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 1-inch ginger, grated
• 3-4 garlic cloves, minced
• 2 green chillies, chopped
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 cinnamon stick
• 2 cloves
• 2-3 cardamom pods
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1 tsp garam masala powder
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon lemon juice
• Chopped fresh coriander leaves (for dressing)
• Water as needed

For Bhature (Fried Bread):

• 2 all-purpose flour (maida)
• 1 Teaspoon Sresth Ora Cold-Pressed Mustard Oil
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup plain yogurt
• 1/4 cup plus warm water (more as needed)
• Oil for frying

Instructions

For Chole (Chickpea Curry):

• Soak the Chickpeas overnight. The following day, drain the water and place it to the side. Soaking dried chickpeas is ideal for flavour, but if you want to save time, you can use canned chickpeas.
• Cook the Chickpeas: Add the soaked chickpeas and water to cover in a pressure cooker. Cook them under pressure for about 3-4 whistles or until they are soft and done. Reserve the cooked chickpeas.
• Make the Masala: Heat 2 tablespoons of Sresth Ora Cold-Pressed Mustard Oil in a wide pan over medium heat. Stir in cumin seeds, bay leaf, cinnamon stick, cloves and cardamom pods. Sauté until aromatic.
• Fry the Onions: In the pan, put the finely chopped onions and fry until they become golden brown. Now add some grated ginger, minced garlic and chopped green chillies and cook for another 2-3 minutes or until the raw smell is gone.
• Add the Tomatoes and Spices: Mix in the diced tomato, and cook until tender. Next, add coriander powder, cumin powder, red chilli powder, turmeric powder and salt. The masala needs to be cooked in the oil for 5–7 minutes until the oil starts to separate from the mixture.
• Simmer the Chickpeas: Add the boiled chickpeas with 1-2 cups of water (based on how thick or thin you prefer your curry) to the pan. Simmer the chole for 10-15 minutes so that the spices incorporate well into the chickpeas.
• Finishing Touch: Stir in garam masala powder and lemon juice. Let the curry bubble for 5 more minutes.
• Serve and Garnish: When ready, garnish the chole with freshly chopped coriander leaves and serve.

For Bhature (Fried Bread):

• Mixing The Dough: In a big mixing bowl, combine all-purpose flour, salt, and baking powder. Mix them well. Add Sresth Ora Cold-Pressed Mustard Oil and mix with flour until crumbly.
• Add Yogurt and Water: Add yoghurt, and a little water at a time, and mix into the flour until it forms a dough. Add water gradually to knead dough until soft and smooth.
• Rest the Dough: Cover the dough with a damp cloth and let it rest for 1 hour. This resting time allows the dough to become soft and airy.
• Make the Bhature: Once rested, break the dough into small balls and roll them out into thick oval or round shapes about 4-5 inches wide. Wrap the rolled dough and keep it under a damp cloth to prevent it from drying out.
• Fry Bhature: Heat the oil for frying in a deep pan. When the oil is hot (but not smoking), carefully support the rolled bhature and lower it into the oil. Heat oil on medium-high and gently fry each bhatura, pressing them lightly with a spoon to puff up. Fry until both sides are golden brown and crisp.
• Drain and Serve: Take out the bhature from the oil and drain the excess oil using a paper towel. Serve hot with chole.

Benefits of Sresth Ora Cold-Pressed Mustard Oil:

Sresth Ora Cold-Pressed Mustard Oil is a key ingredient that will make your Chole Bhature different from others. Besides elevating the taste of the chole and bhature, it provides many health benefits:

• High in Omega-3 Fatty Acids: Cold-Pressed Mustard Oil is rich in omega-3 fatty acids which is known for heart health and helps reduce body inflammation.
• Aids Digestion: The oil helps improve digestion and relieve bloating, which compensates for a heavy dish like Chole Bhature.
• Natural Antibacterial: It is a natural antibacterial and antifungal liquid, so it works wonders while cooking and it maintains the overall health of the body.
• Benefits of skin health: Because it is rich in antioxidants and essential fatty acids, the oil is recognized for supporting healthy skin.
• Vitamin Powerhouse: Sresth Ora Mustard Oil is loaded with vitamins A, D, and E, essential to a healthy immune system and overall wellness.
• Rich Taste: The fragrance of cold-pressed mustard oil and its somewhat pungent taste enhances the taste of the chole, making it more fragrant and delicious.

With Sresth Ora Cold-Pressed Mustard Oil, you can rest assured that each bite of your Chole Bhature made at home is not just yummy but healthy too. So go ahead and relish your delicious meal!

Also try: Masala Dosa Recipe with Cold-Pressed Groundnut Oil