Chole Bhature Thali

Ingredients

• 1 cup Kabuli Chickpeas (dried, washed 3‑4 times and soaked with a pinch of baking soda)
• 4 cups Water (for soaking) (room temperature)
• 2 tablespoons Ghee (for pressure‑cooking chickpeas)
• 3 medium Tomatoes (sliced thinly)
• 1 tablespoon Fresh Coriander (finely chopped)
• 1 teaspoon Red Chili Flakes (adjust to heat preference)
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Roasted Cumin Powder
• 2 Cloves
• 5 Whole Black Pepper
• 1/4 teaspoon Green Cardamom Pods (lightly crushed)
• 1 teaspoon Salt
• 1 tablespoon Kashmiri Red Chili Powder (for color, mild heat)
• 1 tablespoon Ginger Garlic Paste (homemade or store‑bought)
• 2 large Large Potatoes (boiled, peeled and grated or coarsely mashed)
• 1/4 teaspoon Baking Soda (helps soften chickpeas and adds fluffiness)
• 1/2 cup Plain Yogurt (full‑fat, well‑stirred)
• 2.5 cups Water (for curry)
• 3 Dried Red Chilies (whole) (for tempering)
• 3 tablespoons Ghee (for tempering) (use extra‑virgin ghee for best aroma)
• 5 Onions (thinly sliced)
• 1 cup Semolina (Suji) (fine grade)
• 1 cup Ghee (for Hawa) (for roasting semolina and sweetening)
• 1 cup Granulated Sugar
• 4.5 cups Water (for Hawa) (warm)
• a pinch Saffron Strands (optional, for color and aroma)
• 2 cups All‑Purpose Flour (sifted)
• 1 teaspoon Salt (for dough)
• 1 teaspoon Sugar (for dough)
• 1 tablespoon Oil (for dough, plus extra for deep‑frying)
• 1 cup Warm Water (for dough) (lukewarm, not hot)
• enough Oil for Deep Frying (vegetable oil or ghee, heat to 350°F)

Instructions

1. Soak the Kabuli Chickpeas

   Rinse 1 cup dried Kabuli chickpeas 3‑4 times, then place in a bowl with 4 cups water, a pinch of baking soda and let soak for 30 minutes.

   Time: PT30M

2. Pressure‑Cook Chickpeas with Spices

   Drain the soaked chickpeas and transfer to the pressure cooker. Add 2 tbsp ghee, sliced tomatoes, 1 tsp red chili flakes, 1/2 tsp turmeric, 1 tsp roasted cumin powder, 2 cloves, 5 whole black peppercorns, 1/4 tsp crushed green cardamom, 1 tsp salt, 1 tbsp Kashmiri red chili powder, and 1 tbsp ginger‑garlic paste. Add 2.5 cups water, close the lid and cook on high flame until the first whistle, then reduce heat and cook for 15 minutes.

   Time: PT15M

   Temperature: high flame

3. Prepare the Potato Base

   While the chickpeas cook, boil 2 large potatoes until tender (about 10 minutes). Drain, peel and grate or coarsely mash them. Mix in 1/4 tsp baking soda, 1/2 cup plain yogurt, 1 tsp salt, 1 tbsp Kashmiri red chili powder, 1 tsp roasted cumin powder, 1/2 tsp turmeric, 1 tbsp ginger‑garlic paste, and 2.5 cups water. Stir well.

   Time: PT15M

4. Make the Tempering (Tadka)

   In a separate pan heat 3 tbsp ghee over medium heat. Add 5 thinly sliced onions and sauté until deep brown. Add 3 whole dried red chilies and stir for 30 seconds.

   Time: PT5M

   Temperature: medium heat

5. Combine Tempering with Chickpea Curry

   Pour the hot tempering over the cooked chickpea mixture, stir gently, and let simmer for 5 minutes on low heat.

   Time: PT5M

   Temperature: low heat

6. Finish the Aloo‑Bole Curry

   Add the prepared potato base to the chickpea curry, mix well, and cook together for another 5 minutes until flavors meld. Garnish with fresh coriander.

   Time: PT5M

   Temperature: medium heat

7. Prepare Suji Hawa (Semolina Halwa)

   In a heavy pan heat 1 cup ghee until melted. Add 1 cup fine semolina and roast on medium flame, stirring continuously, until it turns golden and absorbs the ghee (about 4 minutes). Add 4.5 cups warm water, 1 cup sugar and a pinch of saffron; stir until the mixture thickens and the water evaporates, about 5 minutes.

   Time: PT9M

   Temperature: medium flame

8. Make the Puri Dough

   In a mixing bowl combine 2 cups sifted all‑purpose flour, 1 tsp salt, 1 tsp sugar, 1 tbsp oil and 1 cup warm water. Knead into a smooth, non‑sticky dough (about 5 minutes). Cover with a damp cloth and let rest for 10 minutes.

   Time: PT15M

9. Roll and Fry Puris

   Divide the rested dough into equal balls (≈30 g each). Roll each ball into a 3‑inch circle, keeping edges thin. Heat oil in a deep pan to 350°F. Fry each puri until it puffs up and turns golden (about 30‑45 seconds per puri). Drain on paper towels.

   Time: PT10M

   Temperature: 350°F

10. Serve the Full Breakfast Platter

    Arrange hot puris on a plate, spoon generous portions of the Bole‑Aloo curry alongside, and place a serving of Suji Hawa. Garnish with extra coriander and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

12 g

Carbohydrates

85 g

Fat

28 g

Fiber

9 g

Ingredient Substitutions

• Instead of Kabuli Chickpeas: canned chickpeas (drained)
• Instead of Ghee: unsalted butter, vegetable oil
• Instead of Tomatoes: canned diced tomatoes
• Instead of Fresh Coriander: dried coriander leaves
• Instead of Red Chili Flakes: fresh green chilies, finely chopped
• Instead of Roasted Cumin Powder: ground cumin
• Instead of Whole Black Pepper: ground black pepper
• Instead of Kashmiri Red Chili Powder: regular red chili powder (use less)
• Instead of Ginger Garlic Paste: fresh ginger and garlic minced
• Instead of Large Potatoes: 5 medium potatoes
• Instead of Plain Yogurt: curd, Greek yogurt
• Instead of Dried Red Chilies (whole): fresh red chilies
• Instead of Ghee (for tempering): clarified butter, vegetable oil
• Instead of Semolina (Suji): coarse semolina
• Instead of Ghee (for Hawa): unsalted butter
• Instead of Granulated Sugar: jaggery, honey (reduce water)
• Instead of Saffron Strands: turmeric for color
• Instead of All‑Purpose Flour: whole wheat flour (will change texture)
• Instead of Oil: ghee
• Instead of Oil for Deep Frying: peanut oil

Equipment Needed

• Pressure Cooker
• Large Saucepan
• Frying Pan / Deep Fryer
• Mixing Bowls
• Grater or Food Processor (optional)
• Spatula / Ladle
• Rolling Pin (optional)
• Fine Mesh Sieve (optional)
• Kitchen Scale (optional)

Critical Steps — Do Not Skip

• Soaking and pressure‑cooking the Kabuli chickpeas
• Preparing the tempering (tadka) with perfectly browned onions
• Roasting the semolina for Suji Hawa without burning
• Rolling and deep‑frying puris to achieve full puff

Chef Tips from the Video

• Use extra‑virgin ghee for the most authentic aroma.
• Add a pinch of asafoetida (hing) to the tempering for deeper flavor.
• For extra color in the curry, a tiny pinch of turmeric can be added without altering taste.

Troubleshooting

Storage

Refrigerator: Store chickpea curry and Suji Hawa in airtight containers for up to 3 days.

Freezer: Freeze the curry (without puris) for up to 1 month; reheat gently.

Room temperature: Puris are best eaten fresh; can stay at room temperature for up to 2 hours.

Make-Ahead Tips

• Cook the chickpea‑potato curry a day ahead; reheat on low flame before serving.
• Suji Hawa can be prepared 2‑3 hours ahead and kept warm in a covered pot.
• Puris are best fresh; if needed, store fried puris in a paper‑towel‑lined container and re‑heat briefly in a hot pan.

Frequently Asked Questions