Chole bhature

Chole bhature (Hindi: छोले भटूरे) is a food dish originating from northern India. However, in India, Delhi Chole Bhature is very popular.,[1] it is a combination of chana masala (spicy white chickpeas) and bhatura/Puri, a fried bread made from maida.[2] The origin of dish lies in Eastern Uttar Pradesh.[3] The dish is also very popular in Pakistan as a breakfast meal.[4]

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

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 achaar.[5]

Halwa Puri (Hindi: हलवा पूरी) is a similar dish which is served during Navratri festival in Hindu households.[6] However, this dish consists of poori instead of Bhature bread with Bengal Gram bhaaji along with halwa or Laapsi.[7] It is notably popular in Pakistani, Indian and Bangladeshi cuisine.[8]

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 Indian states of Uttar Pradesh, Haryana, Punjab, 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. In Pakistan having Nihari and Halwa Poori in breakfast is famous among the people in Lahore and Karachi.

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
  1. Chanchal's, Kitchen. "Chole Bhature recipe".
  2. Sharma, Samreedhi (14 March 2007). "Calorie watch: bhatura chole vs Puri bhaji".
  3. Galanakis, Charis M. (22 September 2020). Gastronomy and Food Science. Academic Press. ISBN 978-0-12-820438-2.
  4. Ritu Chaturvedi. "6 Indo-Pak recipes that define cross-border foodie love". Khaleej Times. Retrieved 15 June 2020.
  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. "Ayeza Khan cooks Halwa Puri for family with love". www.thenews.com.pk. Retrieved 15 June 2020.
  7. "Kanjak Special: The Festival Of Poori, Chana And Halwa That Every Little Girl Looks Forward To". NDTV Food. Retrieved 10 January 2021.
  8. Ritu Chaturvedi. "6 Indo-Pak recipes that define cross-border foodie love". Khaleej Times. Retrieved 15 June 2020.
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