Go Back
Perfect Chole Bhature Recipe

Chole Bhature Recipe

Chole Bhature is a classic North Indian dish that combines spicy chickpea curry (chole) with soft, fluffy, deep-fried bread (bhature). This Perfect Chole Bhature Recipe delivers an authentic and flavorful meal, ideal for lunch, dinner, or festive occasions. The spicy, tangy chickpeas are cooked in a tomato-based gravy infused with aromatic spices like cumin, coriander, and garam masala. Paired with golden, puffed bhature, the dish offers a perfect contrast of textures and flavors, making it a satisfying and hearty meal. Chole Bhature is often served with pickles, onions, and lemon wedges, making it a popular street food and restaurant favorite across India. Whether for a weekend meal or a festive gathering, this recipe ensures an unforgettable culinary experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian, North Indian
Servings 4
Calories 450 kcal

Equipment

  • Large mixing bowl
  • Pressure cooker or large pot
  • Rolling Pin
  • Frying pan
  • Spatula

Ingredients
  

For the Chole (Spicy Chickpeas):

  • 1 1/2 cups dried chickpeas (soaked overnight)
  • 2 large onions (finely chopped)
  • 2 tomatoes (pureed)
  • 1 tbsp ginger-garlic paste
  • 2 green chilies (slit)
  • 2 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 black cardamom
  • 1 cinnamon stick
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tbsp chole masala (store-bought or homemade)
  • 1 tsp garam masala
  • Salt to taste
  • Fresh coriander leaves (for garnish)
  • Water (as needed)

For the Bhature (Fried Bread):

  • 2 cups all-purpose flour (maida)
  • 1/2 cup semolina (rava)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tbsp yogurt
  • 1 tsp sugar
  • 1 tsp salt
  • Warm water (as needed)
  • oil (for frying)

Instructions
 

  • 1. Prepare the Chole (Chickpea Curry)
    Soak the dried chickpeas overnight in water. Drain and rinse them before cooking.In a pressure cooker or large pot, add the soaked chickpeas, salt, and enough water to cover them. Pressure cook for 3-4 whistles or until the chickpeas are tender. If using a pot, cook for 30-40 minutes until soft. Set aside.
    In a separate pan, heat oil or ghee over medium heat. Add cumin seeds, bay leaf, black cardamom, and cinnamon stick. Sauté for a few seconds until fragrant.
    Add the chopped onions and sauté until golden brown. Then, add the ginger-garlic paste and green chilies and cook for 1-2 minutes until the raw smell disappears.
    Stir in the tomato puree and cook until the oil begins to separate from the masala (about 5-7 minutes).Add turmeric powder, red chili powder, chole masala, and salt. Mix well and cook for another 2 minutes.Add the boiled chickpeas along with some of the cooking water. Let the chole simmer for 10-15 minutes until the gravy thickens and the chickpeas are well coated with the masala.
    Finally, stir in the garam masala and garnish with fresh coriander leaves. Set aside.
    2. Prepare the Bhature (Fried Bread)
    In a large mixing bowl, combine the all-purpose flour, semolina, baking powder, baking soda, sugar, and salt. Mix well.Add the yogurt and start kneading the dough by gradually adding warm water. Knead until the dough is soft and smooth.
    Cover the dough with a damp cloth and let it rest for 1 hour.
    Once rested, divide the dough into small balls. Roll each ball into a round or oval shape, ensuring it's not too thin.
    Heat oil in a frying pan over medium heat. Once hot, fry each bhatura one at a time, pressing gently with a spatula to puff them up. Fry until golden brown on both sides.
    Remove from the oil and drain on paper towels.
    3. Serve the Chole Bhature
    Serve the hot, puffed bhature with the spicy chickpea curry (chole). Garnish with fresh coriander and slices of onion, along with a side of lemon wedges or pickle.

Notes

  • Spice Adjustment: You can adjust the spice level of the chole by adding more or less red chili powder or green chilies.
  • Soft Bhature: Resting the bhature dough for at least an hour is key to making soft and fluffy bhature. You can also add a little more yogurt for extra softness.
  • Make-Ahead Tip: You can prepare the chole in advance and store it in the refrigerator. Reheat before serving with fresh bhature.
  • Gluten-Free Option: You can make gluten-free bhature using chickpea flour or a gluten-free flour mix, though the texture may differ slightly.
  • Accompaniments: Chole Bhature is often served with sliced onions, lemon wedges, and a side of pickles or raita.
QR Code linking back to recipe