Authentic Chole Bhature with Kachumber and Raita

Name: Authentic Chole Bhature with Kachumber and Raita
Prep time: 40 min
Cook time: 80 min
Total time: 120 min
Yield: 8
Ingredients: 1 kg self-raising flour; 4 can cans chickpeas rinsed and drained; 500 ml natural yogurt; 500 ml milk; 400 g canned chopped tomatoes; 4 pcs medium onions finely chopped; 3 pcs tomatoes diced; 9 clove garlic cloves, finely sliced; 4 pcs green chillies, finely chopped; 1 pcs large red onion diced; 175 g cucumber, grated; 1/4 pcs cucumber diced; 100 ml flavourless oil plus a little extra; 50 g salted butter; 2 tbsp powdered potato; 2 tsp garam masala; 2 tsp paprika; 2 tsp ajwain; 2 tsp kalonji; 2 tsp mint sauce; 1 tsp methi; 1 tsp sugar; 1 tsp baking powder; 1 pcs lemon; 1.5 tbsp olive oil; 1 pcs thumb-sized piece of ginger grated; 2 tbsp fresh coriander, chopped

Experience the ultimate Indian street food comfort with this complete Chole Bhature recipe. Spiced chickpea curry is served alongside fluffy, golden-fried bread, cooling raita, and a zesty kachumber salad for a perfect balance of flavors.

Servings8 Portions

Prep Time40 Mins

Cook Time80 Mins

Difficulty

Intermediate

Ingredients

self-raising flour
1 kg
cans chickpeas rinsed and drained
4 can
natural yogurt
500 ml
milk
500 ml
canned chopped tomatoes
400 g
medium onions finely chopped
4 pcs
tomatoes diced
3 pcs
garlic cloves, finely sliced
9 clove
green chillies, finely chopped
4 pcs
large red onion diced
1 pcs
cucumber, grated
175 g
cucumber diced
0.3 pcs
flavourless oil plus a little extra
100 ml
salted butter
50 g
powdered potato
2 tbsp
garam masala
2 tsp
paprika
2 tsp
ajwain
2 tsp
kalonji
2 tsp
mint sauce
2 tsp
methi
1 tsp
sugar
1 tsp
baking powder
1 tsp
lemon
1 pcs
olive oil
1.5 tbsp
thumb-sized piece of ginger grated
1 pcs
fresh coriander, chopped
2 tbsp

Step-by-Step Instructions

Prepare the kachumber salad by mixing the diced cucumber, diced tomatoes, diced red onion, mint sauce, and lemon juice in a large bowl. Set aside to let the flavors meld.

To make the raita, combine the grated cucumber, garam masala, natural yogurt, and milk in a separate bowl. Mix well and refrigerate. Add salt only just before serving to prevent the cucumber from releasing too much water.

For the chole (chickpea curry), heat olive oil in a large saucepan over low-medium heat. Sauté the finely chopped medium onions for 8-10 minutes until softened. Stir in the garlic, ginger, and green chillies, cooking for another 2-3 minutes. Add a splash of water if the aromatics begin to stick.

Add the canned chopped tomatoes and another splash of water. Cook for 5-10 minutes until the mixture is well combined. Stir in 2 tsp of salt, paprika, and methi (dried fenugreek). Continue cooking for 10 minutes until the oil begins to separate from the masala base.