MM1 Spices Recipe
Street Style Chole Bhature
Few dishes capture the soul of North Indian street food like a hot plate of chole bhature. The fluffy, golden bhature paired with spicy, slow-cooked chickpeas is the kind of meal that instantly takes you to bustling Delhi streets and Sunday family brunches. Made with MM1 Chana Masala, this recipe brings that bold, chatpata street-style flavour right to your kitchen.
Ingredients
Serves 3–4 people
- 1 cup chickpeas (chana), soaked overnight
- 2 medium onions, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger garlic paste
- 1 tsp MM1 Jeera Sabut
- 1 tbsp MM1 Chana Masala
- ½ tsp MM1 Kesari Haldi
- 1 tsp MM1 Kashmiri Laal Mirch
- ½ tsp MM1 Amchur Powder
- ½ tsp MM1 Garam Masala
- Salt to taste
- 2 tbsp oil
- Fresh coriander for garnish
- 2 cups maida
- 2 tbsp curd
- ½ tsp baking soda
- Salt
- Water as needed
- Oil for frying
Method
Follow these steps for the best results
Pressure cook the soaked chickpeas until soft and tender. Set aside with the cooking water.
Heat oil in a pan and add MM1 Jeera Sabut. Once aromatic, add the onions and sauté until deep golden brown. Stir in the ginger garlic paste and cook for a minute.
Add the tomato puree and let it cook slowly until the oil begins to separate. Mix in MM1 Chana Masala, MM1 Kesari Haldi, MM1 Kashmiri Laal Mirch, MM1 Amchur Powder, and salt. Let the masala roast gently so the flavours deepen beautifully.
Add the boiled chickpeas along with a little cooking water and simmer on low flame for 8 to 10 minutes until the gravy turns thick, rich, and perfectly spiced. Finish with MM1 Garam Masala and fresh coriander.
For the bhature, knead maida with curd, baking soda, salt, and enough water into a soft dough. Rest for 1 hour, roll into discs, and deep fry until beautifully puffed and golden.
Every bite brings the unmistakable charm of classic Delhi street-side chole bhature.