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]
See also
Doubles, a Caribbean dish inspired by chole bhature
References
^Chawla, Devika. Home, Uprooted. Fordham University Press. p. 126.