Name of the dish and origin:
Chole Bhature - Indian dish coming from the northern regions. This fried flatbread (bhature) and chickpea curry (chole) are such a classic combo that the dish is just both these names put together "Chole bhature". What inspired you to make the dish:
This is a step up in difficulty to the eggplant and flatbread Indian dish (Baingan Bharta & Chapati). This required the bhature dough to ferment and the chole took several hours to cook because I did not have a pressure cooker. I took this as a challenge because the dish looked really fun to make and eat.
What did you like about the food:
The food turned out very tasty of course. The crunchy fried nature of the bhature complemented the soft chickpea curry very well. What would you have done differently or how did you modify the recipe:
The bhature did not puff out exactly as I was expecting. It should have puffed up like a balloon if the dough was done correctly. Mine sort of puffed up like a pillow but not quite as much as I expected. This could be because of the moisture content of the dough was not enough. Also, despite my 2 week search for the correct spices for the chole, I could not find everything I needed in time. I ordered the correct spices from online to cook the dish correctly next time. What recipe did you use:
Chole
Bhature:
Authors: Sara Mahini, Kian Mahini
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