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<div>{{Use dmy dates|date=August 2019}}<br />
{{short description|Dish from the Delhi region of the Indian subcontinent}}<br />
{{Infobox prepared food<br />
| name = Chhole <br />
| image = Chole Bhature on the street.jpg<br />
| image_size = 300px<br />
| caption = <br />
| alternate_name = Bhatura chana, poori chole<br />
| national_cuisine = [[Indian cuisine|India]]<br />
| region = Punjab,India <br />
| course = [[Breakfast]], [[snack]]<br />
| eaten_with = Onions and [[Indian Pickles]] <br />
| main_ingredient = [[Chickpea]]s, [[maida flour and sooji]]<br />
| variations = Paneer bhatura, [[puri bhaji]], chole kulche, Doubles (Trinidad)<br />
}}<br />
{{Infobox food<br />
| name = Halwa poori<br />
| image = File:Chole puri halwa.jpg<br />
| caption = <br />
| alternate_name = <br />
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]], [[Pakistani cuisine|Pakistan]], Trinidad<br />
| region = [[Indian subcontinent]]<br />
| creator =<br />
| course = Breakfast and Dessert<br />
| served =<br />
| country = Northern regions of the Indian subcontinent<br />
| main_ingredient = <br />
| variations = <br />
| calories =<br />
| other =<br />
}}<br />
'''Chole bhature''' ({{Lang-hi|छोले भटूरे}}) is a food dish popular in the Northern areas of the [[Indian subcontinent]].<ref>{{Cite book|last=Chawla|first=Devika|title=Home, Uprooted|publisher=Fordham University Press|pages=126}}</ref> It is a combination of [[chana masala]] (spicy white chickpeas) and [[bhatura]]/[[Puri (food)|puri]], a fried bread made from [[Flour|maida]].<ref>{{cite web|url=http://in.rediff.com/getahead/2007/mar/14cal.htm|title=Calorie watch: bhatura chole vs Puri bhaji|last=Sharma|first=Samreedhi|date=14 March 2007}}</ref><ref>{{Cite book|last=McCrohan|first=Daniel|title=Lonely Planet Pocket Delhi & Agra|publisher=Lonely Planet Global Limited|year=2019|isbn=9781788687294}}</ref> Although it is known as a typical Punjabi dish,<ref>{{Cite web|date=2020-08-21|title=Punjabi-style chole bhature recipe to make at home|url=https://www.vogue.in/vogue-cookbook/collection/punjabi-style-chole-bhature-recipe-to-make-at-home/|access-date=2021-04-27|website=Vogue India|language=en-IN}}</ref> there are varied claims around the origin of dish. <br />
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Chole bhature is often eaten as a breakfast dish, sometimes accompanied with [[lassi]]. It can also be street food or a complete meal and may be accompanied with onions, pickled carrots, green chutney or [[Indian pickle|achaar]].<ref>{{cite web |url=http://www.thecultureist.com/2013/07/05/north-indian-cuisine-recipes-history-best-restaurants-in-delhi-nyc-london/ |title=North Indian Cuisine: Recipes, History And The Best Restaurants In Delhi, Nyc And London |date=5 July 2013 |access-date=28 January 2017 |archive-url=https://web.archive.org/web/20180904230036/https://www.thecultureist.com/2013/07/05/north-indian-cuisine-recipes-history-best-restaurants-in-delhi-nyc-london/ |archive-date=4 September 2018 |url-status=dead }}</ref><br />
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== Origin ==<br />
There is debate over the place of origin for chole bhature. Some sources claim the dish to have originated in Delhi, where it is very popular.<ref>{{Cite book|last=Siciliano-Rosen|first=Laura|title=Delhi Food and Travel Guide The inside scoop on the best North Indian foods in Delhi|publisher=Eat Your World|year=2014}}</ref><ref>{{Cite news|last=Bhagat|first=Mallika|last2=Arora|first2=Naina|date=26 July 2020|title=Street food that’s ruling the mind of Delhi-NCR foodies|work=Hindustan Times|url=https://www.hindustantimes.com/delhi-news/street-food-that-s-ruling-the-mind-of-delhi-ncr-foodies/story-z94IahYjnt2oBac4hNT6UO.html}}</ref> Others claim eastern Uttar Pradesh to be the place of origin.<ref>{{Cite book|last=Galanakis|first=Charis M.|url=https://books.google.com/books?id=-bvbDwAAQBAJ&q=Bhature+uttar&pg=PA214|title=Gastronomy and Food Science|date=2020-09-22|publisher=Academic Press|isbn=978-0-12-820438-2|language=en}}</ref><ref>{{Cite web|title=Chole Bhature Sprinkled with Nostalgia|url=https://www.newindianexpress.com/lifestyle/food/2016/jan/30/Chole-Bhature-Sprinkled-with-Nostalgia-875493.html|access-date=2021-04-27|website=The New Indian Express}}</ref><br />
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== Preparation ==<br />
Chole is prepared by cooking chickpeas and adding spices such as cumin, coriander seeds, turmeric powder, and chili powder. Onion, garlic, and ginger are also added for additional flavor. Bhature is prepared by combining flour, salt, and oil, and kneading the dough. The dough is rolled out into circles and deep-fried until the bhature puff up.<ref>{{Cite book|last=Dalal|first=Tarla|title=Chaat Cookbook|publisher=Sanjay & Company|year=2000|isbn=9788186469620|pages=20-21}}</ref><br />
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==References==<br />
{{Reflist}}<br />
<br />
{{Indian Dishes}}<br />
{{Pakistani dishes}}<br />
<br />
[[Category:Indian cuisine]]<br />
[[Category:Indian fast food]]<br />
[[Category:Indian wheat dishes]]<br />
[[Category:Legume dishes]]<br />
[[Category:Nepalese cuisine]]<br />
[[Category:Pakistani cuisine]]<br />
[[Category:Punjabi cuisine]]<br />
[[Category:Chickpea dishes]]<br />
[[Category:Bengali cuisine]]<br />
[[Category:Bangladeshi cuisine]]<br />
<br />
<br />
{{India-cuisine-stub}}<br />
{{Pakistan-cuisine-stub}}<br />
{{Nepal-cuisine-stub}}<br />
{{Bangladesh-cuisine-stub}}</div>106.51.24.167