Chole Bhature is a beloved North Indian dish made of spicy chickpeas (chole) and deep-fried bread (bhature). Here’s a simple, authentic recipe you can try at home:
Ingredients
For Chole (Chickpeas):
- 1 cup dried chickpeas (or 2 cups canned chickpeas)
- 1 large onion (finely chopped)
- 2 tomatoes (pureed or finely chopped)
- 1 tbsp ginger-garlic paste
- 2 green chilies (slit)
- 2 tsp chole masala (or garam masala)
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- Salt to taste
- 1 black tea bag (optional, for darker color)
- 2 tbsp oil
- Fresh coriander for garnish
- Lemon wedges and sliced onions (for serving)
For Bhature:
- 2 cups all-purpose flour (maida)
- 2 tbsp semolina (sooji) – optional for crispiness
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup curd (yogurt)
- Salt to taste
- Warm water (as needed)
- Oil (for deep frying)
Instructions
Step 1: Soak & Cook Chickpeas
- Soak chickpeas overnight or for 8 hours.
- Pressure cook them with salt and the tea bag (optional) until soft (3-4 whistles).
- Discard the tea bag once cooked.
Step 2: Make Chole
- Heat oil in a pan. Add cumin seeds.
- Add onions and sauté till golden brown.
- Add ginger-garlic paste and green chilies, sauté for a minute.
- Add tomato puree and cook till oil separates.
- Add turmeric, red chili, coriander, and chole masala.
- Add the cooked chickpeas and some of their water.
- Simmer for 15-20 minutes until gravy thickens.
- Garnish with coriander.
Step 3: Make Bhature Dough
- Mix flour, semolina, salt, baking powder, and baking soda.
- Add curd and mix.
- Knead into a soft dough using warm water.
- Cover and let it rest for 2-3 hours.
Step 4: Fry Bhature
- Divide the dough into balls.
- Roll each into a round or oval shape.
- Deep fry in hot oil until golden and puffed.
Serve Hot!
Plate the chole with hot, puffed bhature, sliced onions, and lemon wedges.
Want a quicker version using canned chickpeas and instant dough?
