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{{Use dmy dates|date=August 2019}}
{{Use dmy dates|date=August 2019}}
{{More references|date=February 2013}}
{{short description|Dish from the Delhi region of the Indian subcontinent}}
{{short description|Dish from the Delhi  
region of the Indian subcontinent}}
{{Infobox prepared food
{{Infobox prepared food
| name            = Chhole  
| name            = Chhole  
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| alternate_name  = Bhatura chana, poori chole
| alternate_name  = Bhatura chana, poori chole
| national_cuisine = [[Indian cuisine|India]]
| national_cuisine = [[Indian cuisine|India]]
| region          = Uttar Pradesh,India  
| region          = Punjab,India  
| course          = [[Breakfast]], [[snack]]
| course          = [[Breakfast]], [[snack]]
| eaten_with      = Onions and [[Indian Pickles]]  
| eaten_with      = Onions and [[Indian Pickles]]  
| main_ingredient  = [[Chickpea]]s, [[maida flour]]
| main_ingredient  = [[Chickpea]]s, [[maida flour and sooji]]
| variations      = Paneer bhatura, [[puri bhaji]], chole kulche
| variations      = Paneer bhatura, [[puri bhaji]], chole kulche, Doubles (Trinidad)
}}
}}
{{Infobox food
{{Infobox food
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| caption          =  
| caption          =  
| alternate_name  =  
| alternate_name  =  
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]], [[Pakistani cuisine|Pakistan]]
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]], [[Pakistani cuisine|Pakistan]], Trinidad
| region          = [[Indian subcontinent]]
| region          = [[Indian subcontinent]]
| creator          =
| creator          =
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| other            =
| other            =
}}
}}
'''Chole bhature''' ({{Lang-hi|छोले भटूरे}}) is a food dish originating from [[northern India]].<ref>{{Cite web|last=Chanchal's|first=Kitchen|title=Chole Bhature recipe|url=https://chanchalskitchen.com/chole-bhature-recipe/}}</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=March 14, 2007}}</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. Some sources claim it to be originated in Delhi<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> while 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> The dish is also very popular in Pakistan as a breakfast meal.<ref>{{Cite web|author=Ritu Chaturvedi|title=6 Indo-Pak recipes that define cross-border foodie love|url=https://www.khaleejtimes.com/wknd/food-and-dining/6-indo-pak-recipes-that-define-cross-border-foodie-love|access-date=2020-06-15|website=Khaleej Times|language=en}}</ref>
'''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.  


Chhole 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>  
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>


'''Halwa Puri''' ([[Hindi]]: {{lang|sa|हलवा पूरी}}) is a similar dish which is served during [[Navaratri|Navratri]] festival in Hindu households.<ref>{{Cite web|title=Ayeza Khan cooks Halwa Puri for family with love|url=https://www.thenews.com.pk/latest/640829-ayeza-khan-cooks-halwa-puri-for-family-with-love|access-date=2020-06-15|website=www.thenews.com.pk|language=en}}</ref> However, this dish consists of [[Puri (food)|poori]] instead of [[Bhatoora|Bhature]] bread with [[Bengal gram|Bengal Gram]] bhaaji along with [[halwa]] or Laapsi.<ref>{{Cite web|title=Kanjak Special: The Festival Of Poori, Chana And Halwa That Every Little Girl Looks Forward To|url=https://food.ndtv.com/food-drinks/kanjak-special-the-festival-of-poori-chana-and-halwa-that-every-little-girl-looks-forward-to-1395355|access-date=2021-01-10|website=NDTV Food}}</ref> It is notably popular in [[Pakistani cuisine|Pakistani]], [[Indian cuisine|Indian]] and [[Bangladeshi cuisine]].<ref>{{Cite web|author=Ritu Chaturvedi|title=6 Indo-Pak recipes that define cross-border foodie love|url=https://www.khaleejtimes.com/wknd/food-and-dining/6-indo-pak-recipes-that-define-cross-border-foodie-love|access-date=2020-06-15|website=Khaleej Times|language=en}}</ref>
== Origin ==
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>


The food originated in the Northern regions of the Indian subcontinent, mainly in [[Uttar Pradesh]]. The dish is also popular in the [[Terai]] region of lowland [[Nepal]], especially in the [[Madheshi]] community. It is served as [[prasada]] by [[Hindus]] and [[Sikhs]] in the [[India]]n states of [[Uttar Pradesh]], [[Haryana]], [[Punjab, India|Punjab]], [[Jammu Division|Jammu]], [[Himachal Pradesh]], [[Uttarakhand]], [[Bihar]], and [[Madhya Pradesh]]. Halwa Poori is eaten at all times, but it is usually a part of breakfast and brunch.
== Preparation ==
In [[Pakistan]] having [[Nihari]] and Halwa Poori in breakfast is famous among the people in [[Lahore]] and [[Karachi]].
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>
 
==Composition==
Halwa poori has developed into a traditional breakfast consisting of a deep fried bread ([[poori]]), served with [[halwa]] and curries mixed of [[chickpeas]] (known locally as 'choley') and potato. Traditional mango pickle and onion pickle are also served along with fresh yogurt.
 
A variety of bakeries often set up stalls of Halwa Poori for breakfast that offer dine in at the street scene or offer take away. It has become very popular among middle, upper middle and elite classes to enjoy a breakfast of Halwa Poori.


==References==
==References==
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[[Category:Punjabi cuisine]]
[[Category:Punjabi cuisine]]
[[Category:Chickpea dishes]]
[[Category:Chickpea dishes]]
[[Category:Bengali cuisine]]
[[Category:Bangladeshi cuisine]]


{{India-cuisine-stub}}
{{India-cuisine-stub}}
{{Pakistan-cuisine-stub}}
{{Pakistan-cuisine-stub}}
{{en-Wikipedia}}
{{Nepal-cuisine-stub}}
{{Bangladesh-cuisine-stub}}

Revision as of 21:31, 22 August 2021


Chhole
Alternative namesBhatura chana, poori chole
CourseBreakfast, snack
Region or statePunjab,India
Associated national cuisineIndia
Main ingredientsChickpeas, maida flour and sooji
VariationsPaneer bhatura, puri bhaji, chole kulche, Doubles (Trinidad)
Halwa poori
CourseBreakfast and Dessert
Place of originNorthern regions of the Indian subcontinent
Region or stateIndian subcontinent
Associated national cuisineIndia, Bangladesh, Pakistan, Trinidad

Chole bhature (Hindi: छोले भटूरे) is a food dish popular in the Northern areas of the Indian subcontinent.[1] It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a fried bread made from maida.[2][3] Although it is known as a typical Punjabi dish,[4] there are varied claims around the origin of dish.

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 achaar.[5]

Origin

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.[6][7] Others claim eastern Uttar Pradesh to be the place of origin.[8][9]

Preparation

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.[10]

References

  1. ↑ Chawla, Devika. Home, Uprooted. Fordham University Press. p. 126.
  2. ↑ Sharma, Samreedhi (14 March 2007). "Calorie watch: bhatura chole vs Puri bhaji".
  3. ↑ McCrohan, Daniel (2019). Lonely Planet Pocket Delhi & Agra. Lonely Planet Global Limited. ISBN 9781788687294.
  4. ↑ "Punjabi-style chole bhature recipe to make at home". Vogue India. 21 August 2020. Retrieved 27 April 2021.
  5. ↑ "North Indian Cuisine: Recipes, History And The Best Restaurants In Delhi, Nyc And London". 5 July 2013. Archived from the original on 4 September 2018. Retrieved 28 January 2017.
  6. ↑ Siciliano-Rosen, Laura (2014). Delhi Food and Travel Guide The inside scoop on the best North Indian foods in Delhi. Eat Your World.
  7. ↑ Bhagat, Mallika; Arora, Naina (26 July 2020). "Street food that's ruling the mind of Delhi-NCR foodies". Hindustan Times.
  8. ↑ Galanakis, Charis M. (22 September 2020). Gastronomy and Food Science. Academic Press. ISBN 978-0-12-820438-2.
  9. ↑ "Chole Bhature Sprinkled with Nostalgia". The New Indian Express. Retrieved 27 April 2021.
  10. ↑ Dalal, Tarla (2000). Chaat Cookbook. Sanjay & Company. pp. 20–21. ISBN 9788186469620.


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