Chole Bhature is one of the most loved North Indian dishes, known for its bold flavors, rich spices, and indulgent texture. Originating from Punjab, this iconic combination of spicy chickpea curry (chole) and deep-fried fluffy bread (bhature) is a staple in Indian households, restaurants, and street food culture.
This recipe walks you through step-by-step preparation, ensuring restaurant-style taste at home.
Chole Bhature Recipe Overview
- Cuisine: North Indian / Punjabi
- Course: Main Course
- Servings: 4
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
Ingredients
For Chole
- 1 cup dried white chickpeas (kabuli chana)
- 3 cups water (for pressure cooking)
- 2 medium onions, finely chopped
- 2 medium tomatoes, finely chopped or pureed
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 bay leaf
- 1 black cardamom
- 2 cloves
- 1 inch cinnamon stick
Spice Powders
- 1 tsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 1½ tsp chole masala
- Salt to taste
Other
- 1 tsp dried amla or 1 black tea bag (for color, optional)
- 1 tsp kasuri methi (crushed)
- 1 tsp garam masala
- Fresh coriander leaves for garnish
- Lemon wedges (optional)
For Bhature
- 2 cups maida (all-purpose flour)
- 2 tbsp semolina (sooji)
- ½ cup thick curd (yogurt)
- 1 tsp sugar
- ½ tsp salt
- ½ tsp baking soda
- 1 tbsp oil
- Water (as needed for kneading)
- Oil for deep frying
Step-by-step Instructions
Step 1: Preparing the Chickpeas
- Wash chickpeas thoroughly and soak them overnight (8–10 hours).
- Drain the water and transfer chickpeas to a pressure cooker.
- Add fresh water, dried amla or tea bag, and pressure cook for 5–6 whistles until soft.
- Discard amla or tea bag and set chickpeas aside.
Step 2: Making the Chole Masala
- Heat oil or ghee in a heavy-bottom pan.
- Add cumin seeds, bay leaf, cloves, cinnamon, and black cardamom. Sauté until aromatic.
- Add chopped onions and cook until golden brown.
- Stir in ginger-garlic paste and cook until raw smell disappears.
- Add tomatoes and cook until oil separates from the masala.
- Add turmeric, red chili powder, coriander powder, cumin powder, chole masala, and salt. Mix well.
- Add boiled chickpeas along with some cooking water.
- Simmer for 15–20 minutes on low heat, mashing a few chickpeas for thick gravy.
- Finish with garam masala and crushed kasuri methi.
- Garnish with fresh coriander leaves.
Step 3: Preparing the Bhature Dough
- In a large bowl, mix maida, semolina, salt, sugar, and baking soda.
- Add curd and oil; mix well.
- Knead into a soft, smooth dough using water as required.
- Cover and rest the dough for 2 hours.
Step 4: Frying the Bhature
- Divide dough into medium-sized balls.
- Roll each ball into an oval or round disc (not too thin).
- Heat oil in a deep pan.
- Fry bhature on medium-high heat, gently pressing until they puff up.
- Fry until golden brown on both sides.
- Remove and drain excess oil on paper towels.
Serving Suggestions
Serve hot Chole Bhature with:
- Sliced onions
- Green chilies
- Pickle
- Lemon wedges
- A glass of chilled lassi
Tips for Perfect Chole Bhature
- Soaking chickpeas overnight ensures soft texture and better digestion.
- Tea bag or amla gives chole a deep brown restaurant-style color without altering taste.
- Do not overcrowd oil while frying bhature for proper puffing.
- Bhature taste best when served hot and fresh.