A concoction of spicy and creamy Chole chickpeas along with puffy scorching Bhature is the ultimate indulgence when monsoon comes knocking. Particularly in Delhi, this Punjabi delicacy has taken its food lovers via storm. In most cases accompanied through some tangy pickled carrots or radish and onion, this iconic dish has its die-rough fan following. But why is it loved a lot? The reasons are well embedded in our Indian roots. The chickpeas are cooked with a bunch of earthy spices together with cumin jeera coriander dhania and anardana which lends it a tart flavour in a hearty mixture of a tomato and onion gravy
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