Chole Bhature Recipe – Indian Special
This Chole Bhature recipe brings together two iconic North Indian classics: spicy, tangy chickpea curry and deep-fried, fluffy leavened bread. Popular across Delhi and Punjab, this dish is a street food staple and a festive breakfast often served with onions, pickles, and a glass of chilled lassi. Bold, flavorful, and deeply satisfying, Chole Bhature is the ultimate expression of Indian comfort food indulgence.
- Prep Time20 min
- Cook Time45 min
- Perform Time1 hr 5 min
- Total Time2 hr 10 min
Chole Ingredients:
- 1 cup dried chickpeas (or 2 cups canned)
- 2 tbsp oil or ghee
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tsp ginger-garlic paste
- 2–3 green chilies (optional)
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 1 tsp amchur (dry mango powder) or 1 tbsp lemon juice
- Salt to taste
- Fresh coriander leaves (for garnish)
- Optional: 1 black tea bag (for dark color, used when boiling chickpeas)
Bhature Ingredients:
- 2 cups all-purpose flour (maida)
- 2 tbsp semolina (sooji/rava) – for light crunch
- 2 tbsp plain yogurt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- Warm water (as needed to knead dough)
- 1 tsp sugar
- 1 tbsp oil (plus more for deep frying)
Prepare the Chole:
Soak chickpeas overnight, then pressure cook until soft (or use canned, rinsed).
In a pan, heat oil and add cumin seeds. Once they splutter, sauté onions until golden.
Add ginger-garlic paste and cook until aromatic.
Stir in all dry spices and cook for 1 minute.
Add tomato puree and green chilies. Cook until oil separates (~8–10 mins).
Add boiled chickpeas and about 1 cup water. Simmer for 15–20 mins to let flavors blend.
Mash some chickpeas for a thicker gravy. Adjust seasoning.
Make Bhature Dough:
Finish with amchur or lemon juice. Garnish with coriander.
In a large bowl, mix flour, semolina, baking soda, baking powder, salt, sugar, and yogurt.
Add warm water gradually and knead into a soft, smooth dough.
Add 1 tbsp oil and knead again.
Cover and rest for 1.5–2 hours (until slightly risen).
Fry the Bhature:
Divide dough into equal balls. Roll each into a 6–7 inch oval or round shape.
Heat oil in a deep pan. Test with a small dough piece—it should rise immediately.
Fry each bhatura until puffed and golden on both sides. Drain on paper towels.
Serve:
Serve hot bhature with spicy chole, sliced onions, lemon wedges, and pickle.
Optional sides: lassi, boondi raita, or green chutney.
Recipe Notes :
Chole Shortcut: Use canned chickpeas to cut down cooking time while keeping flavor intact.
Flavor Boost: Add whole spices or a tea bag while boiling chickpeas for a rich, dark color.
Soft Bhature Tip: Rest the dough well and fry in medium-hot oil for perfect puffing.
Make Ahead: Prepare the chickpea curry in advance—flavors deepen and improve overnight.
Serving Suggestion: Pair with boondi raita, green chutney, or a sweet lassi for a complete meal.
