The quintessential North Indian dish, chhole bhature is now one of the most popular breakfast dishes around the world. Whoever invented bhature, he may not have known but when he first time kneaded the dough and deep-fried to make drool-worthy bhaturas, he was creating a magic in his kitchen. And when he was adding a host of spices to chhole, he was making the tangiest and yummiest tantaliser ever. We are sure even he wouldn't have imagined that this Punjabi delight would be loved by hundreds and thousands of people across the globe. In gastronomic world, chhole bhature has hailed as one of the best street foods of India.
There are many places in Delhi where you can relish masaledar chhole bhature; from street side shops to classy fine dine restaurants. And it's not just Delhi that offers amazing chhole bhature, cities like Mumbai, Chandigarh, Jaipur and Lucknow also boast of some amazing places that serve this mouth-watering dish.
(Also Read: 13 Best Street Food Places In Old Delhi)
But have you ever wondered why do you feel full or bloated after eating a plate of chhola bhatura or a single bhatura? Of course, bhatura is made of refined flour (maida) and chickpea is full of fibre (that takes long to digest), but also because your bhatura has a secret ingredient, which makes you feel bloated when consumed - baking soda! Yes, most of the times, many eateries add soda to the bhaturas (and chhole) so that they can turn into full-bodied beauty. We are not saying that eating baking soda is harmful or one must steer clear of soda, but one can definitely use more natural ways to give their beloved bhaturas the look and shape they are supposed to have.
As per various culinary maestros, adding curd, or dahi, to bhaturas instead of baking soda gives bhaturas the same look and shape. Adding curd in bhaturas will not make you feel bloated and will also help in digestion. Famous food YouTuber Alpa Modi has laid down the easiest recipe of chhole bhature that you can make at home without putting any extra effort. So, without much ado, learn the art of making feather-soft bhaturas served with tangy chhole cooked in a pool of country spices.