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
Chole bhature's place of origin is debated. Some sources claim it originated in Delhi, where it is very popular.[6][7] Others claim it originated in eastern Uttar Pradesh.[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
^Chawla, Devika. Home, Uprooted. Fordham University Press. p. 126.
