Chole Bhature
A beloved North Indian breakfast and street food classic, featuring tender, spiced chickpeas (chole) served alongside fluffy, deep-fried leavened bread (bhature).
🧂 Ingredients
- 250 g Dried chickpeas(Rinsed and picked over for any debris)
- 2 Black tea bags(To impart a dark, authentic color to the chole)
- 1 Bay leaf
- 2 Green cardamom pods(Lightly crushed)
- 2 Cloves
- 1 inch Cinnamon stick
- 2 Onions(Medium-sized, finely chopped)
- 1 tbsp Ginger-garlic paste
- 3 Tomatoes(Medium-sized, pureed or finely chopped)
- 1-2 Green chilies(Finely chopped, adjust to spice preference)
- 2 tbsp Chole masala powder
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chili powder(Optional, for extra heat)
- 1 tsp Amchur (dried mango powder)
- 1/2 tsp Garam masala
- to taste Salt
- 2 tbsp Fresh cilantro(Chopped, for garnish)
- 2 cups All-purpose flour (Maida)
- 60 ml Yogurt(Plain, full-fat, at room temperature)
- 2 tbsp Semolina (Sooji)
- 1/2 tsp Baking powder
- 1 tsp Sugar
- 1/4 tsp Salt
- as needed Water(Lukewarm)
- for deep frying Oil
👨🍳 Instructions
- 1
Rinse the dried chickpeas thoroughly and soak them in plenty of water overnight, or for at least 8 hours. Drain and rinse again.
⏱️ 8 hours (soaking) - 2
Place the soaked chickpeas in a pressure cooker. Add the tea bags (tied in a muslin cloth or placed directly), bay leaf, crushed cardamom pods, cloves, cinnamon stick, and enough water to cover the chickpeas by about 2 inches. Add 1/2 tsp salt. Pressure cook on high heat until the first whistle, then reduce heat to medium-low and cook for about 15-20 minutes (or 6-8 whistles, depending on your cooker). Let the pressure release naturally. The chickpeas should be very tender and easily mashable.
⏱️ 30-40 minutes (including pressure release) - 3
While the chickpeas cook, prepare the bhature dough. In a large bowl, combine the all-purpose flour, semolina, baking powder, sugar, and salt. Make a well in the center and add the yogurt. Gradually add lukewarm water, mixing and kneading until a soft, pliable, and slightly sticky dough forms. Knead for about 8-10 minutes until smooth. Cover the dough with a damp cloth and let it rest in a warm place for at least 2-3 hours.
⏱️ 10 minutes prep + 2-3 hours resting - 4
Once the chickpeas are cooked and tender, remove the tea bags and whole spices. Reserve the cooking liquid. Lightly mash about 1/4 of the chickpeas against the side of the pot or with a masher to thicken the gravy. If the chickpeas are too dry, add some of the reserved cooking liquid.
⏱️ 5 minutes - 5
Heat 2-3 tablespoons of oil or ghee in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onions and sauté until they turn golden brown and fragrant, about 8-10 minutes. Stir in the ginger-garlic paste and green chilies and cook for another minute until the raw smell disappears.
⏱️ 10-12 minutes - 6
Add the tomato puree (or finely chopped tomatoes) to the pan. Cook, stirring occasionally, until the oil starts to separate from the masala, indicating the tomatoes are well-cooked, about 5-7 minutes. Stir in the chole masala powder, coriander powder, cumin powder, turmeric powder, and red chili powder (if using). Cook for 1-2 minutes until the spices are fragrant.
⏱️ 7-10 minutes - 7
Add the cooked and partially mashed chickpeas to the masala. Stir well to coat. Add the amchur powder, garam masala, and salt to taste (remembering salt was added during cooking). Add about 1 cup of the reserved chickpea cooking liquid (or water if needed) to achieve your desired gravy consistency. Bring to a simmer, cover, and cook on low heat for at least 15-20 minutes, allowing the flavors to meld. The gravy should thicken nicely.
⏱️ 20-25 minutes - 8
While the chole simmers, prepare the bhature. Heat sufficient oil for deep frying in a kadai or deep pan over medium-high heat. The oil should reach approximately 175°C (350°F). Test by dropping a tiny piece of dough; it should sizzle and rise immediately.
⏱️ 10 minutes - 9
Divide the rested dough into equal-sized balls (about 6-8). Lightly grease your hands and roll each ball into a smooth disc. Roll out each disc into an oval or round shape, about 6-7 inches in diameter and 1/4 inch thick. Avoid making them too thin, or they might not puff.
⏱️ 10 minutes - 10
Carefully slide one rolled bhatura into the hot oil. Gently press down on the center with a slotted spoon to encourage it to puff up. Flip it over once it starts to puff and turn golden brown on both sides. Fry for about 1-2 minutes per side until evenly golden and puffed. Drain on paper towels.
⏱️ 1-2 minutes per bhatura - 11
Garnish the finished chole with fresh cilantro. Serve hot chole immediately with freshly fried bhature.
⏱️ 2 minutes
💡 Pro Tips
- ✓Soaking chickpeas overnight is crucial for even cooking and digestibility.
- ✓Using tea bags in the cooking water gives the chole an authentic dark brown color, reminiscent of street food style.
- ✓Ensure the oil is hot enough for frying the bhature; if it's too cool, they will absorb oil and become greasy instead of puffing.
- ✓For extra flavor, you can add a pinch of kasoori methi (dried fenugreek leaves) to the chole in the last few minutes of simmering.
- ✓Serve with sliced onions, lemon wedges, and green chilies for an authentic experience.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a quicker version, use canned chickpeas, but the texture and flavor might differ.
- Add a pinch of asafoetida (hing) to the chole masala for digestive benefits and a unique flavor.
- Serve with puri (unleavened fried bread) as an alternative to bhature.
- Garnish with finely chopped tomatoes, onions, and a drizzle of tamarind chutney for a chaat-like variation.