Chole Bhature Recipe
Chole Bhature is a famous North Indian dish consisting of spicy chickpea curry (chole) served with deep-fried fluffy bread (bhature). This iconic street food is rich, flavorful, and incredibly satisfying. Chole bhature is commonly enjoyed as a special breakfast or lunch and is loved for its bold spices and indulgent taste.
Origin of Chole Bhature
Chole Bhature originated in Punjab, India, and quickly became popular across the country as a beloved street food. Punjabi cooks perfected the combination of tangy, spicy chole with soft and fluffy bhature, making chole bhature a classic comfort meal enjoyed in restaurants and homes alike.
Why It’s Loved
This chole bhature dish is loved for its perfect balance of flavors and textures. The spicy chickpeas pair beautifully with the soft, airy bhature, creating a hearty and festive meal that feels both comforting and indulgent.
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Chole Bhature
4
servings30
minutes40
minutes350
kcalIngredients
2 cups chickpeas (soaked overnight)
1 onion, finely chopped
2 tomatoes, pureed
1 tbsp ginger-garlic paste
2 tbsp oil
1 tsp cumin seeds
1 tsp coriander powder
½ tsp turmeric powder
1 tsp red chili powder
1 tsp chole masala
Salt to taste
Fresh coriander for garnish
For Bhature
2 cups all-purpose flour (maida)
2 tbsp semolina (sooji)
½ cup yogurt
½ tsp baking powder
Salt to taste
Water as needed
Oil for deep frying
Directions
- Pressure cook soaked chickpeas with salt until soft.
- Heat oil in a pan and add cumin seeds.
- Add onion and sauté until golden.
- Add ginger-garlic paste and tomato puree; cook until oil separates.
- Add spices and cooked chickpeas with some cooking water.
- Simmer for 15–20 minutes until thick. Garnish with coriander.
- Prepare Bhature
- Mix flour, semolina, yogurt, baking powder, and salt.
- Add water and knead into a soft dough. Rest for 1 hour.
- Divide dough into balls and roll into oval shapes.
- Deep fry in hot oil until puffed and golden.
Notes
- Serving: Serve hot with onion salad, pickle, and lemon wedges.
- Storage: Chole can be refrigerated up to 3 days; bhature are best fresh.
