Rozeena Panjawani Recipe – Chole Bhature

Growing up in India, food was always at the center of every gathering, celebration, and even simple family meals. My fondest memories are of our bustling kitchen, where my mother and grandmother would work together, carefully mixing spices, soaking lentils, and preparing meals that filled our home with warmth and love. One dish that stood out from my childhood, and remains close to my heart, is Chole Bhature. It’s more than just a meal—it’s a comfort food, a Sunday special, and a reminder of the rich culinary traditions of North India.

As a child, I remember watching the process with fascination. The chickpeas (chole) would be soaked the night before, and I’d often sneak a peek at the pot in the morning, curious to see how they had swollen and softened. The real magic, though, happened in the pan. The scent of cumin seeds crackling in hot oil, the onions turning golden brown, and the mixture of ginger, garlic, and chilies coming together to form the base of the dish—these were the aromas that filled our home and signaled that something truly delicious was about to be served.

I learned early on that the secret to a great chole lies in patience and attention to detail. Each step, from making the spice mix to allowing the chickpeas to simmer, is crucial in creating the perfect balance of flavors. The cumin, coriander, turmeric, and garam masala all play their part in bringing depth and warmth to the dish, while the fresh cilantro at the end adds a burst of brightness.

Then, there’s the bhature. Oh, how I loved watching the dough puff up in the hot oil, turning into golden, crispy pillows of bread. Bhature is the perfect partner to chole, soaking up all the rich, spicy gravy while offering a light, fluffy texture in every bite. The key is in letting the dough rest for a few hours, allowing it to rise just enough to create those air pockets when it hits the oil.

Now, as an adult, I take pride in preparing Chole Bhature for my own family, just as my mother and grandmother did for us. It’s become a dish that I reserve for special occasions, weekends, or whenever we need a reminder of home. There’s something so comforting about serving up a hot bowl of chole, garnished with fresh cilantro and accompanied by crispy, piping hot bhature—it’s a meal that brings people together.

So, if you’re ready to experience a taste of India, I invite you to try my recipe. It’s a dish that’s full of history, culture, and love, passed down through generations. I hope it brings as much joy to your table as it has to mine.

Rozeena’s Chole Bhature Recipe:

For the Chickpeas (Chole):

1 cup dried chickpeas (chole)
1 large onion, finely chopped
2 medium tomatoes, pureed
1 tablespoon ginger-garlic paste
2-3 green chilies, slit (adjust to taste)
2 teaspoons cumin seeds
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 tablespoon cumin powder
1-2 teaspoons garam masala
1-2 teaspoons chole masala (optional)
2 tablespoons oil (vegetable or ghee)
Salt, to taste
Fresh cilantro, for garnish
2-3 cups water (for cooking)

For the Bhature (Fried Bread):

2 cups all-purpose flour (maida)
1/2 cup yogurt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon oil (for the dough)
Water, as needed
Oil, for deep frying

Follow these steps, and you’ll create a dish that’s more than just a meal. It’s a connection to India’s vibrant culinary heritage, and I’m so excited for you to experience it. Serve the chole hot, alongside freshly fried bhature, and don’t forget a side of sliced onions and a sprinkle of fresh cilantro. This is a meal meant to be shared, enjoyed, and savored with those you love.