Civil Lines Chole Bhature Recipe

Civil Lines Chole Bhature Recipe: A Taste of Delhi’s Legacy

Delhi, the heart of India, is known not only for its rich history and vibrant culture but also for its unforgettable street food. One such iconic dish is Chole Bhature, and when we talk about the most authentic and flavorful version, nothing beats the legendary Civil Lines Chole Bhature.

Whether it’s a weekend brunch or a festival morning, this dish brings joy to every food lover. In this article, we’ll explore the history, ingredients, and step-by-step method to recreate this classic dish in your own kitchen.

Why Civil Lines Chole Bhature is Special

The Civil Lines area in Delhi is known for its colonial charm and culinary delights. Over the years, it has become a hotspot for foodies searching for the best Chole Bhature. What sets this style apart is the perfect blend of spices, soft yet spicy chickpeas (chole), and perfectly puffed, crispy-on-the-outside, soft-on-the-inside bhature. The balance of tangy, spicy, and savory flavors is unmatched.

Ingredients

For the Chole (Spiced Chickpeas):

• 1 cup Kabuli chana (white chickpeas), soaked overnight
• 2 medium tomatoes, finely chopped or blended
• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 bay leaf
• 2-3 cloves
• 1 small cinnamon stick
• 2-3 black peppercorns
• 2 tsp chole masala (store-bought or homemade)
• 1 tsp red chili powder
• ¼ tsp turmeric powder
• 1 tbsp coriander powder
• ½ tsp dry mango powder (amchur)
• Salt to taste
• Water as required
• Fresh coriander for garnish

For the Bhature (Fried Bread):

• 2 cups all-purpose flour (maida)
• 2 tbsp semolina (suji/rava)
• ½ cup yogurt (curd)
• ½ tsp salt
• 1 tsp sugar
• ¼ tsp baking powder
• Warm water (as needed)
• Oil for deep frying

Step-by-Step Method

Step 1: Prepare the Dough for Bhature

1. In a large mixing bowl, combine all-purpose flour, semolina, salt, sugar, and baking powder.
2. Add yogurt and begin mixing. Gradually add warm water and knead the mixture into a soft, smooth dough.
3. Cover the dough with a damp cloth and let it rest for at least 3 to 4 hours for fermentation. This resting time is crucial for fluffy and well-risen bhature.   

Step 2: Cook the Chickpeas

1. Drain the soaked chickpeas. Transfer to a pressure cooker with enough water and a pinch of salt.
2. Pressure cook for 5–6 whistles or until the chickpeas are soft and cooked through. Set aside.             

Step 3: Make the Chole Masala

1. Heat oil in a heavy-bottomed pan or kadai.
2. Add cumin seeds, bay leaf, cloves, cinnamon, and black pepper. Sauté for a few seconds.
3. Add chopped onions and sauté till golden brown.
4. Stir in ginger-garlic paste and cook until the raw smell disappears (about 1 minute).
5. Add the chopped or pureed tomatoes and cook till the oil separates.
6. Add turmeric powder, red chili powder, coriander powder, and chole masala. Cook the spices for 2-3 minutes.
7. Add the boiled chickpeas along with ½ to 1 cup of their cooking water. Mix well.
8. Let the chole simmer on low flame for 10–15 minutes so that the spices are fully absorbed.
9. Add amchur powder and mix. Adjust salt and thickness as desired.
10. Garnish with chopped coriander leaves.                               

Step 4: Fry the Bhature

1. After the dough has rested, knead it once more and divide it into equal-sized balls.
2. Roll out each ball into a medium-sized round or oval disc (don’t make it too thin).
3. Heat oil in a deep pan or kadai. Once hot, gently slide in the rolled-out dough.
4. Press gently with a slotted spoon so it puffs up. Flip and fry both sides until golden brown.
5. Drain on paper towels.                                                             

Serving Suggestion

Serve the hot puffed bhature with the rich and spicy chole. Accompany with:

• Sliced onions
• Lemon wedges
• Green chili
• A dollop of butter or ghee (optional)
• A side of boondi raita or pickle                                                                                                                 

Tips for Perfect Chole Bhature

• Soak chickpeas overnight to ensure even cooking and soft texture.
• Let the dough ferment well for soft and fluffy bhature.
• Use a good quality chole masala for authentic flavor.
• Make sure the oil is hot before frying bhature.

Conclusion

Chole Bhature from Civil Lines isn’t just food – it’s an experience. A plate full of fluffy bhature, spicy chole, and a squeeze of lime can transport anyone to the buzzing streets of Delhi. Recreating this dish at home is not only possible but extremely rewarding. Whether it’s a special family lunch or just to satisfy a street food craving, this recipe will bring joy to your kitchen.

Try it out and let the magic of Delhi’s most loved dish fill your home. Happy cooking!