Chole Bhature is a beloved North Indian meal that combines two elements: spicy, tangy chickpea curry (chole) and fluffy deep-fried bread (bhature). Often served as a breakfast or lunch in Punjabi households and street food stalls, it’s bold in flavor and incredibly filling. The chickpeas are cooked in a thick tomato-onion gravy flavored with warming spices, while the bhature are light, chewy, and slightly crisp. This recipe serves 4 people.
Ingredients
For the Chole (Chickpeas Curry):
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1½ cups dried chickpeas (soaked overnight) or 2 cans chickpeas (drained and rinsed)
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2 medium onions, finely chopped
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2 medium tomatoes, chopped or puréed
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1 teaspoon ginger-garlic paste
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2 tablespoons oil
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1 teaspoon cumin seeds
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1 black cardamom (optional)
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1 bay leaf
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1 teaspoon coriander powder
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½ teaspoon turmeric
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1 teaspoon garam masala
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1 teaspoon red chili powder (adjust to taste)
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1 teaspoon chole masala (optional, for extra flavor)
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Salt to taste
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Fresh coriander, chopped
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1 green chili (optional)
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Water as needed
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Lemon wedges, for serving
For the Bhature:
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2 cups all-purpose flour
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2 tablespoons semolina (sooji)
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2 tablespoons plain yogurt
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½ teaspoon sugar
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½ teaspoon salt
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½ teaspoon baking powder
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Warm water, as needed
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Oil, for deep frying
Instructions
1. Prepare the Chole
If using dried chickpeas, pressure cook them in water with a pinch of salt until soft (about 5–6 whistles). If using canned chickpeas, rinse and set aside.
Heat oil in a pan. Add cumin seeds, black cardamom, and bay leaf. Once aromatic, add onions and cook until golden brown. Stir in ginger-garlic paste and sauté for another minute. Add tomatoes and all the dry spices. Cook the masala until oil separates from the mixture.
Add cooked chickpeas and about a cup of water. Let it simmer for 15–20 minutes on low heat, mashing a few chickpeas with the back of the spoon for a thicker gravy. Adjust salt and garnish with chopped coriander and green chili.
2. Make the Bhature Dough
In a bowl, mix flour, semolina, salt, sugar, and baking powder. Add yogurt and mix well. Slowly add warm water and knead into a soft but firm dough. Cover and let it rest for 2 hours.
3. Fry the Bhature
Divide the dough into equal balls. Roll each into a circle or oval about ¼ inch thick. Heat oil in a deep frying pan. When hot, gently slide one bhatura at a time into the oil and press gently with a spatula to help it puff. Fry until golden on both sides. Remove and drain on paper towels.
4. Serve
Serve hot chole with puffed-up bhature, lemon wedges, and optionally sliced onions or green chutney.
Chole Bhature is rich, flavorful, and deeply satisfying. Whether you enjoy it at home or on a bustling street corner, this dish captures the essence of North Indian comfort food—warm, spicy, and perfect for sharing.
