Craving a delicious and filling North Indian meal? Chole Bhature is a classic combination of spicy, flavorful chickpea curry served with soft, fluffy, and crispy bhature. This restaurant-style recipe is easy to make at home and perfect for breakfast, lunch, or a weekend meal.
Recipe Information
- Prep Time: 20 minutes + soaking time
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 4
- Cuisine: North Indian
- Course: Main Course
- Difficulty: Medium
Ingredients
For Chole
- 1½ cups dried chickpeas (kabuli chana)
- 2 medium onions, finely chopped
- 3 medium tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 2 green chilies, chopped
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1½ teaspoons red chili powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 1½ tablespoons chole masala
- 1 teaspoon amchur powder
- Salt to taste
- 2 cups water
- Fresh coriander for garnish
For Bhature
- 2 cups all-purpose flour (maida)
- ½ cup semolina (suji)
- ½ cup plain yogurt
- 1 teaspoon sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon oil
- Water as required
- Oil for deep frying
How to Make Chole
Step 1: Soak the Chickpeas
Wash the chickpeas thoroughly and soak them in plenty of water for 8–10 hours or overnight.
Step 2: Cook the Chickpeas
Drain the soaked chickpeas and pressure cook them with water and a little salt until they become soft.
Set the cooked chickpeas aside along with some of their cooking water.
Step 3: Prepare the Masala
Heat oil in a pan and add cumin seeds.
Once they crackle, add chopped onions and cook until golden brown.
Add ginger-garlic paste and green chilies. Sauté for 1–2 minutes.
Add tomato puree and cook until the oil begins to separate from the masala.
Step 4: Add the Spices
Add:
- Turmeric powder
- Red chili powder
- Coriander powder
- Chole masala
- Garam masala
- Amchur powder
- Salt
Mix well and cook for 2–3 minutes.
Step 5: Add Chickpeas
Add the cooked chickpeas and mix everything together.
Add some reserved cooking water and simmer for 10–15 minutes until the gravy thickens and the flavors combine.
Garnish with fresh coriander.
How to Make Bhature
Step 1: Prepare the Dough
Mix flour, semolina, yogurt, sugar, baking powder, salt, and oil in a large bowl.
Add water gradually and knead into a soft, smooth dough.
Step 2: Rest the Dough
Cover the dough and let it rest for 30–60 minutes.
Step 3: Shape the Bhature
Divide the dough into equal-sized balls.
Roll each ball into a round or oval shape using a little oil.
Step 4: Fry
Heat oil in a deep pan.
Carefully slide the rolled bhatura into the hot oil and gently press it with a spoon so that it puffs up.
Flip and fry until golden and crisp.
Remove and drain on paper towels.
How to Serve
Serve hot bhature with spicy chole.
You can also serve it with:
- Sliced onions
- Green chutney
- Pickle
- Lemon wedges
- Fresh coriander
Recipe Tips
- Soaking the chickpeas overnight helps them cook faster and become softer.
- Cook the chickpeas until they are completely tender for the best texture.
- For darker restaurant-style chole, you can add a tea bag while pressure cooking the chickpeas and remove it before serving.
- The bhature dough should be soft but not sticky.
- Make sure the oil is sufficiently hot before frying the bhature.
Frequently Asked Questions
Can I use canned chickpeas?
Yes. Canned chickpeas can be used when you want to save time. Drain and rinse them before adding them to the masala.
Why is my bhatura not puffing?
The oil may not be hot enough, or the dough may have been rolled too thin. Make sure the oil is properly heated and roll the bhatura evenly.
Can I make bhature without yogurt?
Yes. Yogurt can be replaced with a little lemon juice and water, although yogurt gives the dough a softer texture.
Final Thoughts
Homemade Chole Bhature is a satisfying North Indian classic that brings together spicy chickpea curry and freshly fried fluffy bhature. With a few simple ingredients and the right technique, you can recreate the flavors of your favorite restaurant right in your kitchen.