If there is ever a national dish of India, can anything possibly compete with a plate of Chole Bhature? Find out why all of India loves this beloved Punjabi dish, and what it traditionally consists of.
There’s no denying the power of North Indian food globally, and Punjabi foods consist of a large portion of that. At this point, Chole Bhature might as well be the cultural emblem of India, as not many foods are as universally known or associated with India. It is a dish that encapsulates the rich and diverse land that is India.
At Oye Kake, our Chole Bhature doesn’t just represent Punjab; it represents the farmers, and the ingredients that they work hard to grow. It represents the history of Amritsar, and the work of the chefs who make Chole Bhature there. While Chole Bhature might have only become popular in the 20th century, the people of Punjab worked hard long before that to be known as the breadbasket of India.
The fertile plains of Punjab are known for their strong agricultural output, today and historically. They have always provided an abundance of wheat and even chickpeas, which are the primary ingredients for bhature and chole. The dish was initially a breakfast staple for farmers, providing them with enough protein and carbohydrates to work the fields throughout the day. Over time, however, it went from the homes of farmers to the streets of Amritsar, eventually spreading throughout India.
Today, Chole Bhature is a permanent fixture not just throughout the streets of India, but in restaurants globally too. Chole is made from overnight soaked chickpeas, and then cooked along with a medley of spices for some time (to let the flavours come together). The key to perfect Amritsari chole is the medley of spices being used, and usually consists of cumin, coriander, turmeric, garam masala, and amchur. This leaves the chole with a spicy yet tangy flavour. The dish also includes tomatoes, onions, ginger, and garlic.
Bhature, on the other hand, is a deep-fried bread traditionally made from leavened dough. The bread is crisp on the outside yet soft on the inside. Many also prefer to switch out the bhature with kulcha with chole, and that also tastes similar (minus the texture). Regional variations also exist with Chole Bhature, where the chole may be topped off with chopped chillies, tomatoes and onions (like it is in Delhi), or finished off with a squeeze of lemon juice. In Amritsar, bhature can also be found stuffed with aloo or paneer to make it extra rich. All in all, Chole Bhature is the perfect dish to eat when you’re looking for something hearty, filling and rich for the soul.
When you’re looking for an authentic taste of North India, Amritsar or Punjab in particular, it’s time to head to Oye Kake. Our fully vegetarian menu makes it the ideal destination for everyone, and besides our amazing North Indian cuisine, we also have special drinks and desserts! Try our famous lassies or hand-churned ice-creams today to get a taste that we guarantee you’re never going to forget.