Chole bhature is a beloved North Indian dish featuring spicy, tangy chickpea curry (chole) paired with deep-fried, puffy bread (bhature). Originating from the Punjab region of India and Pakistan, its exact origins are disputed, but it has become a iconic street food across India. This recipe delivers a restaurant-style chole with a rich, aromatic gravy and soft, fluffy bhature that puff up beautifully when fried.
Ingredients
- For the Chole:
- 1 cup (200 g) dried chickpeas (or 2 cans, 15 oz / 425 g each, drained and rinsed)
- 2 black tea bags or 1 black tea leaf pouch (for color and slight bitterness)
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 2 large tomatoes, pureed (about 1 cup / 240 ml)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) cumin seeds
- 1 tbsp (10 g) ginger-garlic paste
- 1-2 green chilies, slit (adjust to taste)
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (5 g) Kashmiri red chili powder (or regular chili powder, use less)
- 1 tsp (5 g) garam masala
- 1 tsp (5 g) amchur (dry mango powder) or 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) black salt (kala namak), optional
- Fresh coriander leaves, for garnish
- 1 tbsp (15 g) butter or ghee, for finishing
- For the Bhature:
- 2 cups (250 g) all-purpose flour (maida)
- 1/2 cup (120 g) plain yogurt, at room temperature
- 1/2 tsp (2.5 g) baking soda
- 1/2 tsp (2.5 g) baking powder
- 1 tsp (5 g) sugar
- 1/2 tsp (2.5 g) salt
- 2 tbsp (30 ml) vegetable oil, plus more for frying
- 3-4 tbsp (45-60 ml) lukewarm water, as needed
Instructions
- Soak the chickpeas: If using dried chickpeas, rinse them and soak in plenty of water overnight (8-12 hours). Drain and set aside. If using canned, skip to step 3.
- Cook the chickpeas: In a pressure cooker, add the soaked chickpeas, 3 cups (720 ml) water, the tea bags, and 1/2 tsp salt. Pressure cook for 15-20 minutes until soft but not mushy. Alternatively, simmer in a pot for 1-1.5 hours until tender. Once done, discard the tea bags and reserve the cooking water.
- Make the chole masala base: Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle. Add the chopped onions and sauté until golden brown, about 5-7 minutes. Add the ginger-garlic paste and green chilies, cook for 1 minute until fragrant.
- Add tomato and spices: Add the tomato puree, ground coriander, ground cumin, turmeric, red chili powder, and salt. Cook until the oil separates from the masala, about 5-6 minutes.
- Combine and simmer: Add the cooked chickpeas (or canned, drained) along with 1 cup (240 ml) of the reserved cooking water (or plain water if using canned). Stir well. Add garam masala and amchur (or lemon juice). Simmer on low heat for 15-20 minutes, allowing the flavors to meld and the gravy to thicken. Mash a few chickpeas against the side of the pan to thicken the gravy further. Adjust salt and spice. Finish with butter/ghee and garnish with fresh coriander.
- Make the bhature dough: In a large bowl, mix the flour, baking soda, baking powder, sugar, and salt. Add the yogurt and 2 tbsp oil. Mix with your fingers to form a crumbly mixture. Gradually add lukewarm water, a tablespoon at a time, and knead into a soft, pliable dough. It should be slightly sticky but not wet. Cover and let rest for at least 30 minutes.
- Divide and roll: After resting, knead the dough again briefly. Divide into 8 equal balls. Keep them covered with a damp cloth. Heat oil for deep frying in a wok or deep pan to 350°F (175°C).
- Fry the bhature: Take one dough ball and roll it into a 6-7 inch (15-18 cm) circle, about 1/8 inch (3 mm) thick. Gently slide it into the hot oil. It should sizzle and puff up within seconds. Press it lightly with a slotted spoon to encourage even puffing. Fry until golden brown on both sides, about 1-2 minutes total. Drain on paper towels. Repeat with remaining dough.
Tips
- Chickpea cooking: Soaking dried chickpeas overnight is essential for even cooking. If you’re short on time, use canned chickpeas—just reduce the simmering time to 10 minutes.
- Tea for color: The tea bags add a dark, rich color to the chole that is characteristic of street-style versions. If you don’t have tea, skip it; the dish will be lighter but still tasty.
- Bhature dough consistency: The dough should be soft and slightly tacky. If it’s too dry, the bhature will be hard. If too wet, they’ll absorb oil. Adjust with water or flour as needed.
- Oil temperature: Oil that is too hot will brown the bhature quickly but leave the inside raw. Too cool, and they’ll be greasy. Test with a small piece of dough—it should sizzle and rise to the surface immediately.
Serving Suggestions
Serve hot bhature with a generous ladle of chole. Traditionally, it’s accompanied by pickled onions (sliced red onions tossed with lemon juice and chaat masala), fresh green chilies, and a wedge of lemon. A side of cooling raita (yogurt with cucumber) or a simple salad balances the spice.
Variations
- Punjabi-style: Add a pinch of asafoetida (hing) to the oil before the cumin seeds, and use a bit more butter for a richer gravy.
- Spicier: Increase the green chilies and add 1 tsp of crushed black peppercorns along with the garam masala.
- Whole wheat bhature: Substitute half of the all-purpose flour with whole wheat flour for a heartier bread. The bhature will be slightly less puffy but more nutritious.
- Quick version: Use canned chickpeas and store-bought bhature mix (just add water and fry) to cut the time to under 30 minutes.
Storage and Reheating
The chole can be refrigerated in an airtight container for up to 4 days. It actually tastes better the next day as the flavors meld. Reheat on the stovetop over medium heat, adding a splash of water if too thick. Bhature are best eaten fresh, but you can store leftover fried bhature in a paper towel-lined container at room temperature for up to 1 day. Reheat in a preheated oven at 350°F (175°C) for 5 minutes to crisp them up. Do not microwave bhature—they become rubbery.
Frequently Asked Questions
Can I make chole without a pressure cooker? Yes, absolutely. Soak the chickpeas overnight, then simmer them in a pot with water and tea bags for 1 to 1.5 hours, or until tender. You may need to add more water as they cook.
Why are my bhature not puffing up? The most common reasons are: the dough is too stiff, the oil is not hot enough, or the dough hasn’t rested long enough. Ensure the dough is soft and rested for at least 30 minutes, and the oil is at 350°F (175°C). Also, roll them evenly—thick edges prevent puffing.
Can I use dried chickpeas without soaking? It’s not recommended. Unsoaked chickpeas take much longer to cook and may remain hard in the center. If you’re in a hurry, use canned chickpeas.
What is amchur and can I skip it? Amchur is dried mango powder, which adds a tangy, slightly fruity note. If you don’t have it, use lemon juice or even a teaspoon of tamarind paste. The dish will still be delicious.
How do I make the chole less spicy? Reduce the red chili powder and omit the green chilies. You can also add a tablespoon of heavy cream or yogurt at the end to mellow the heat.
Can I freeze chole? Yes, chole freezes well for up to 3 months. Cool completely, transfer to a freezer-safe container, and thaw overnight in the fridge before reheating. Do not freeze bhature.
Related
- Molly Yeh Stollen Bars: A Festive Twist
- Wiener Schnitzel Day: Recipe & Celebration Ideas
- Mr. Schnitzel Crispy Coating Recipe That Stays Crunchy
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).