Chole bhature is a beloved North Indian dish featuring spicy, tangy chickpea curry (chole) paired with deep-fried, fluffy leavened bread (bhature). It’s a hearty, satisfying meal often enjoyed for breakfast or lunch, and its bold flavors have made it a staple across India and beyond. This recipe delivers a restaurant-style chole with a aromatic masala base and soft, puffy bhature that you can easily make at home.
Ingredients
For the Chole (Chickpea Curry)
- 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 (optional, for color)
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 2 large tomatoes, pureed (about 1 cup / 240 ml)
- 2 tablespoons (30 ml) vegetable oil or ghee
- 1 tablespoon (6 g) ginger-garlic paste
- 1-2 green chilies, slit (adjust to taste)
- 1 teaspoon (5 g) cumin seeds
- 1 teaspoon (2 g) turmeric powder
- 1 tablespoon (6 g) ground coriander
- 1 teaspoon (2 g) red chili powder (adjust to taste)
- 1 teaspoon (2 g) garam masala
- 1 teaspoon (2 g) amchur (dry mango powder) or 1 tablespoon (15 ml) lemon juice
- 1 teaspoon (5 g) salt, or to taste
- 2 cups (480 ml) water (if using dried chickpeas)
- Fresh cilantro, chopped, for garnish
For the Bhature (Fried Bread)
- 2 cups (250 g) all-purpose flour (maida)
- 1/2 cup (120 g) plain yogurt, whisked
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (3 g) baking powder
- 1 teaspoon (5 g) sugar
- 1/2 teaspoon (3 g) salt
- 1 tablespoon (15 ml) vegetable oil, plus more for brushing and deep frying
- 3-4 tablespoons (45-60 ml) water, as needed
Instructions
Prepare the Chickpeas (if using dried)
- Rinse the dried chickpeas and soak them in plenty of water for at least 6 hours or overnight. Drain and rinse again.
- In a pressure cooker or large pot, add the soaked chickpeas, 2 cups (480 ml) fresh water, and the tea bags (if using). Cook until the chickpeas are soft but not mushy. In a pressure cooker, this takes about 15-20 minutes after the first whistle; in a pot, it may take 45-60 minutes. Drain, discard the tea bags, and set aside.
Make the Chole
- Heat oil in a large pan or Dutch oven over medium heat. Add cumin seeds and let them sizzle for 10 seconds.
- 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 the tomato puree and cook until the mixture thickens and oil starts to separate, about 5-6 minutes.
- Stir in turmeric, coriander, red chili powder, garam masala, amchur (or lemon juice), and salt. Cook for 1 minute.
- Add the cooked chickpeas (or canned ones) and 1 cup (240 ml) water (use less if using canned). Bring to a boil, then reduce heat and simmer for 10-15 minutes, allowing the flavors to meld. Mash a few chickpeas with the back of a spoon to thicken the gravy.
- Adjust seasoning and garnish with fresh cilantro. Keep warm while you make the bhature.
Make the Bhature
- In a large bowl, mix the flour, baking soda, baking powder, sugar, and salt.
- Add the whisked yogurt and 1 tablespoon oil. Mix until the mixture resembles coarse crumbs.
- Gradually add water, a tablespoon at a time, and knead into a soft, pliable dough. It should be slightly sticky but not too wet. Brush the surface with oil, cover with a damp cloth, and let rest for 30 minutes.
- After resting, knead the dough again for a minute. Divide into 8 equal portions and roll each into a smooth ball.
- Heat oil for deep frying in a wok or deep pan to 350°F (180°C).
- On a lightly oiled surface, roll each ball into an oval or circle, about 6-7 inches in diameter and 1/4-inch thick.
- Gently slide one bhatura into the hot oil. It should sizzle and puff up within seconds. Press gently with a slotted spoon to help it puff evenly. Fry until golden brown on both sides, about 1-2 minutes per side.
- Remove and drain on paper towels. Repeat with remaining dough.
Tips
- Chickpeas: If using canned chickpeas, skip the soaking and boiling. Just rinse them well and add directly to the masala. Reduce the water to 1/2 cup (120 ml) as they are already cooked.
- Tea bags: The tea gives the chickpeas a dark, rich color typical of street-style chole. If you don’t have tea, you can add a piece of dried amla or a pinch of baking soda (just a pinch) to darken the gravy.
- Bhature dough: The dough should be soft, not stiff. If it’s too dry, add a little water; if too sticky, add a little flour. Resting the dough is crucial for soft, puffy bhature.
- Frying temperature: Oil that is too hot will brown the bhature quickly but leave the inside doughy; oil that is not hot enough will make them greasy. Test with a small piece of dough—it should sizzle and rise to the surface immediately.
Serving Suggestions
Serve chole bhature hot with a side of pickled onions (thinly sliced red onion tossed with lemon juice and chaat masala), a wedge of lemon, and a few green chilies. It’s also delicious with a side of cooling raita (yogurt with cucumber) or a simple green salad. Traditionally, it’s enjoyed as a hearty breakfast or brunch, but it makes a great lunch or dinner too.
Variations
- Punjabi Chole: Add a teaspoon of dry pomegranate seeds (anardana) and a small piece of cinnamon to the masala for an authentic Punjabi flavor.
- Bhature with Whole Wheat: Substitute half the all-purpose flour with whole wheat flour for a heartier, slightly denser bhature. Add an extra tablespoon of yogurt to keep them soft.
- Stuffed Bhature: For a twist, stuff each dough ball with a spoonful of spiced mashed potato or paneer before rolling.
- Kulcha Style: Instead of frying, you can roll the dough and cook on a hot griddle (tawa) with a little oil, like a kulcha.
Storage and Reheating
Chole can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over medium heat, adding a splash of water if it has thickened too much. Bhature are best enjoyed fresh and hot, but you can store leftovers in an airtight container at room temperature for up to 1 day. To reheat, place them in a preheated oven at 350°F (175°C) for 5-7 minutes, or re-fry in hot oil for 30 seconds per side. They won’t be as puffy as fresh, but they’ll still be tasty.
Frequently Asked Questions
Who invented chole bhature?
The exact origin of chole bhature is disputed. It is widely believed to have originated in the Punjab region of the Indian subcontinent, but some food historians trace its roots to Delhi, where it became popular as a street food in the mid-20th century. The dish likely evolved from earlier chickpea and fried bread preparations, but there is no single documented inventor.
Can I make chole bhature without a pressure cooker?
Yes, you can boil the chickpeas in a regular pot. Soak them overnight, then simmer in plenty of water for 45-60 minutes, or until tender. You can also use canned chickpeas to save time.
Why are my bhature not puffing up?
Bhature may not puff if the dough is too stiff, if the oil is not hot enough, or if the dough wasn’t rested enough. Ensure the dough is soft and rested for at least 30 minutes, and the oil is at 350°F (180°C). Also, roll them evenly so they cook uniformly.
Can I use baking powder instead of baking soda?
Yes, you can substitute baking soda with baking powder, but use 1.5 teaspoons (7 g) of baking powder for every 1/2 teaspoon of baking soda. The texture may be slightly less airy, but it will still work.
How do I make the chole less spicy?
Reduce the amount of red chili powder and green chilies. You can also add a spoonful of cream or yogurt at the end to mellow the heat.
Can I freeze bhature dough?
Yes, you can freeze the dough for up to 1 month. Wrap it tightly in plastic wrap and thaw in the refrigerator overnight before rolling and frying.
Related
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- Pakora Recipe UK: Crispy Onion & Veg Fritters
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