Choley Bhaturey Recipe
Punjabi-style. A samosa, chick pea curry and a deep-fried bread.
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Ingredients
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Bhature (deep-fried leavened bread)
Choley (Punjabi chickpea curry)
Samosa (potato-pea stuffed pastries)
Garnish & Chutney
Method
Bhature (deep-fried leavened bread)
- 1
Proof the yeast
In a small bowl combine 0.25 cups warm water (about 38–43°C / 100–110°F), 1 tsp sugar and 1 tsp instant dry yeast. Stir and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive — use fresh yeast.
- 2
Make the dough
In a large mixing bowl combine 2 cups all-purpose flour, 0.5 tbs semolina (optional), 1 tsp salt and 1 tsp baking powder. Add 0.5 cups plain yogurt, 2 tbs vegetable oil and the proofed yeast mixture. Mix and add extra warm water by tablespoon if needed to form a soft, slightly sticky dough. Knead 6–8 minutes until smooth and elastic.
- 3
Rest and rise
Lightly oil the bowl, place the dough inside, cover with a damp cloth or plastic wrap and let rise in a warm place for 60–90 minutes, until roughly doubled in size. (If short on time, let rest 30 minutes — bhature will be less airy.)
- 4
Shape bhature
Punch down the dough and divide into 4 equal pieces for large bhature (or 6 for medium). Roll each piece into a smooth ball and let rest 10 minutes. On a lightly floured surface, roll each ball into a 6–8 inch disc (slightly thicker than a tortilla). Keep rolled discs covered to prevent drying.
- 5
Heat oil and fry
Heat 3 cups neutral cooking oil in a deep heavy-bottomed pan to medium-high heat (ideal 180–190°C / 350–375°F). To test, drop a small piece of dough — it should rise quickly and puff without browning immediately. Slide one disc carefully into hot oil; press gently with a slotted spoon so the bhatura puffs. Fry until golden brown on both sides, 30–60 seconds per side. Remove and drain on paper towels. Repeat with remaining discs. Serve hot alongside choley and samosas.
Choley (Punjabi chickpea curry)
- 6
Soak and cook chickpeas
Rinse 1 cup dried chickpeas and soak in plenty of cold water overnight (8–12 hours). Drain, then place soaked chickpeas in a pressure cooker with 4 cups fresh water and 1 bay leaf; pressure cook for 15–20 minutes on medium heat (approx. 5–6 whistles) until very tender. If using a pot, simmer 60–90 minutes until soft. Reserve 1 cup of the cooking liquid and drain the rest. (If using canned chickpeas, use ~2 cups drained and reserve 1 cup water.)
- 7
Prepare base masala
Heat 2 tbs vegetable oil in a wide pan over medium heat. Add 0.125 tsp asafoetida and 1 tsp cumin seeds; let sizzle 10 seconds. Add 1 finely chopped onion and sauté until soft and translucent, about 5–6 minutes. Add 1.5 tbs ginger-garlic paste and 1 slit green chili; cook 1–2 minutes until raw aroma reduces.
- 8
Tomato and spice cooking
Add 2 tomatoes (chopped or pureed) to the pan. Stir and cook until the tomatoes break down and the oil starts to separate, about 8–10 minutes. Add 0.5 tsp turmeric, 1 tsp coriander powder, 1 tsp cumin powder, 0.75 tsp red chili powder and 2 tbs chole masala. Cook 2–3 minutes, stirring so spices release their aroma.
- 9
Simmer chickpeas in gravy
Add the cooked chickpeas to the tomato-spice base along with 1 cup reserved cooking liquid (or 1 cup water). Stir, bring to a gentle boil, then reduce heat and simmer uncovered 12–15 minutes so flavors meld and gravy thickens. Mash a few chickpeas lightly against the side of the pan with the back of a spoon to thicken the sauce.
- 10
Finish and garnish
Stir in 0.5 tsp garam masala and 1 tsp amchur (or 1 tbs lemon juice) and 1.5 tsp salt (adjust to taste). Simmer 1–2 more minutes. Turn off heat and garnish with 2 tbs chopped fresh cilantro. Keep covered and warm for serving with bhature and samosas.
Samosa (potato-pea stuffed pastries)
- 11
Make samosa dough
In a bowl combine 1 cup all-purpose flour, 0.25 tsp salt and 2 tbs vegetable oil. Rub the oil into the flour until crumbly. Gradually add about 0.25 cups warm water and knead to form a stiff, smooth dough. Cover with a damp cloth and rest 20–30 minutes.
- 12
Prepare filling
Heat 2 tbs oil in a skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle. Add 0.5 chopped onion and sauté until translucent. Add 3 boiled mashed potatoes and 0.5 cups peas (if frozen, thaw first). Stir to combine. Add 0.25 tsp turmeric, 0.5 tsp garam masala, 0.5 tsp amchur (or chaat masala), 1 tsp salt and 1 chopped green chili (optional). Cook 3–4 minutes to blend flavors. Add 1 tbs chopped cilantro. Taste and adjust seasoning. Remove from heat and let cool.
- 13
Shape samosas
Divide rested dough into 6 equal portions. Roll each portion into a small ball and flatten into a 4–5 inch circle. Cut each circle in half to form two semi-circles. Take one semi-circle, brush the straight edge with water, form into a cone by overlapping straight edges and sealing. Fill the cone with about 2 tbs of the potato-pea mixture, press top edges together and seal tightly with water. Repeat for remaining dough and filling.
- 14
Fry samosas
Heat 2 cups neutral oil in a deep pan to medium heat (approx. 170–180°C / 340–355°F). Test by dropping a small piece of dough — it should sizzle slowly and rise. Fry samosas in batches, keeping the heat moderate so the pastry cooks through without burning (about 6–8 minutes per batch), turning so all sides become golden brown. Remove to paper towels to drain. Serve hot alongside choley and bhature.
Garnish & Chutney
- 15
Mint-coriander chutney (optional quick blend)
Combine 0.25 cups mint-coriander chutney (store-bought) or make fresh by blending 0.5 cup fresh cilantro, 0.25 cup fresh mint, 1 green chili, 1 tbs lemon juice, 0.25 tsp salt and 1–2 tbs water until smooth. Adjust salt and lemon to taste.
- 16
Plate and serve
On each plate place 1–2 hot bhature, a generous ladle of choley, and 2 samosas. Garnish with chopped cilantro, thinly sliced onion and lemon wedges. Serve immediately so bhature stay puffed and samosas remain crisp. Offer mint-coriander chutney and, if desired, tamarind chutney or sliced onions on the side.
