Chole Bhature

Chole Bhature is one of North India's most beloved comfort foods - a hearty combination of spicy chickpea curry (chole) and fluffy deep-fried bread (bhature). This iconic Punjabi dish transforms simple ingredients into something extraordinary with aromatic spices and traditional cooking techniques.

Perfect for weekend breakfasts or special occasions, this recipe delivers the authentic flavors you'd find at the best street vendors in Delhi. The secret lies in properly cooking the chickpeas with tea bags for that signature dark color and building layers of flavor in the masala.

Expect bold, warming spices and the satisfying contrast of crispy, pillowy bhature with rich, tangy chole. Pure comfort food that brings people together.

Prep Time

30 min

Cook Time

45 min

Serving

6 Serving

Tags:

Paneer Dishes Dal & Curries Rice & Biryani Snacks and Appetizers

Instructions

Step 1

Soak 1 cup dried chickpeas overnight in plenty of water. Drain and pressure cook with 2 cups fresh water, 1 tea bag, 1 bay leaf, and salt for 15-20 minutes until tender. Reserve the cooking liquid.

Step 2

Heat 3 tablespoons oil in a heavy-bottomed pan. Add 1 teaspoon cumin seeds, 2-3 green cardamom, 1 bay leaf, and 1 cinnamon stick. When fragrant, add 2 finely chopped onions and cook until golden brown.

Step 3

Add 1 tablespoon ginger-garlic paste, cook for 2 minutes. Add 3 chopped tomatoes, 1 teaspoon each of coriander powder, cumin powder, red chili powder, and ½ teaspoon garam masala. Cook until tomatoes break down completely.

Step 4

Add the cooked chickpeas with their liquid. Add 1 teaspoon amchur (dry mango powder), salt to taste, and simmer for 20-25 minutes until the gravy thickens. Garnish with fresh coriander and ginger julienne.

Step 5

Mix 2 cups all-purpose flour, ¼ cup semolina, 1 teaspoon sugar, ½ teaspoon salt, ¼ teaspoon baking soda, and 2 tablespoons yogurt. Add water gradually to form a soft, pliable dough. Rest for 30 minutes.

Step 6

Divide dough into 6-8 portions. Roll each into 6-7 inch circles. Heat oil to 180°C (350°F). Gently slide bhature into hot oil, press lightly with a slotted spoon to puff up. Fry until golden and crispy.

Step 7

Drain bhature on paper towels. Serve immediately with hot chole, sliced onions, green chutney, and pickles.