Chole Bhature Recipe

Looking for a healthy Indian breakfast recipe that is both filling and delicious? Try this classic Chole Bhature recipe that combines protein-rich chickpeas with golden fried bhature. Chole Bhature is more than just food. With spicy, tangy chickpea curry served alongside leavened bhature, this dish is perfect for weekend brunches, family get-togethers, or whenever you crave Indian food at home.

Chole Bhature is a popular North Indian dish that combines spicy chickpea curry (chole) with soft, fluffy, deep-fried bread (bhature). This protein-rich recipe is a favorite traditional Indian breakfast and also one of the most loved Indian street foods. Often served on special occasions, Chole Bhature can also be paired with poori for variety. This easy Indian recipe can be made at home with basic ingredients. Follow this step-by-step guide to prepare authentic, restaurant-style Chole Bhature in your own kitchen.

Ingredients List for Chole (Chickpea Curry)

• Chickpeas (Kabuli Chana): Main base for chole. Use dried chickpeas soaked overnight for best taste. Substitute: canned chickpeas (2 cups), but reduce cooking time.
• Black Tea Bags (optional): Added while boiling to give the chole a dark, restaurant-style color. Substitute: 1–2 dried amla pieces or skip if not available.
• Onions: Provide sweetness and body to the curry. Substitute: shallots or white onions.
• Tomatoes: Balance the spices with tanginess. Substitute: tomato puree or 1 tablespoon tomato paste.
• Ginger-Garlic Paste: Adds depth and aroma. Substitute: freshly grated ginger and garlic.
• Cumin Seeds: Used for tempering to enhance flavor. Substitute: caraway seeds (shahi jeera).
• Oil or Ghee: Used for cooking the masala. Substitute: mustard oil or vegetable oil.
• Turmeric Powder: Adds color and health benefits. No real substitute, but you can skip if unavailable.
• Red Chili Powder: For heat and color. Substitute: paprika for mild spice.
• Coriander Powder: Earthy flavor balancing other spices. Substitute: ground cumin-coriander mix.
• Cumin Powder: Enhances smoky flavor. Substitute: roasted ground cumin.
• Chole Masala (or Garam Masala): Signature spice blend for authentic Punjabi taste. Substitute: a mix of garam masala + amchur (dry mango powder).
• Salt: Essential for seasoning.
• Fresh Coriander Leaves: For garnish and freshness. Substitute: parsley if coriander is unavailable.

Ingredients for Bhature (Fried Bread)

• All-Purpose Flour (Maida): The base of bhature. Substitute: whole wheat flour (atta) for a healthier version, but texture will differ.
• Semolina (Sooji/Rava): Helps make bhature crisp and fluffy. Substitute: rice flour or skip if not available.
• Yogurt (Curd): Adds softness and fermentation to the dough. Substitute: sour cream or buttermilk.
• Baking Powder: Leavening agent for puffiness. Substitute: increase baking soda slightly.
• Baking Soda: Helps the dough rise. Substitute: double-acting baking powder.
• Sugar: Balances flavors and aids fermentation. Substitute: honey or jaggery powder.
• Salt: For taste.
• Oil (for Frying): Used to deep-fry bhature. Substitute: ghee for richer flavor.

How to Make Authentic Punjabi Chole Bhature at Home

1. Wash 1 cup chickpeas (kabuli chana) and soak overnight. The next day, drain and pressure cook with 2–3 cups water, salt, and tea bags (optional) for 6–7 whistles until soft.

2. To prepare chole masala, heat 3 tablespoons oil in a pan. Add 1 teaspoon cumin seeds, 2 finely chopped onions, and sauté until golden brown.

3. Add tomatoes and cook until they soften. Mix in 1 teaspoon turmeric, red chili powder, coriander powder, cumin powder, and chole masala. Cook until the oil separates to make gravy for chole bhature.

4. Add boiled chickpeas with cooking liquid. Mash a few chickpeas for thickness. Let the curry simmer on medium heat for 15–20 minutes until rich and flavorful. Garnish with coriander leaves.

Steps to Make Fluffy Bhature

1. Start by preparing the dough in a large bowl, mix all these ingredients:

• 2 cups all-purpose flour (maida)
• 2 tablespoons semolina (sooji)
• 2 tablespoons yogurt (curd)
• ½ teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda

Add water gradually and knead into a soft dough. Then grease the dough with a little oil, cover with a clean cloth, and let rest for 2–3 hours.

2. Divide the dough into equal portions. Roll each into a round or oval disc, slightly thicker than chapati.

3. Heat cooking oil in a deep fry pan. I usually fry one bhatura at a time, just slide the bhature in hot oil and press gently with a slotted spoon until it puffs up. Flip and cook both sides until golden. Drain on paper towels to remove excess oil.

Frequently asked questions

Recipe Card

Chole Bhature Recipe

Chole Bhature is a North Indian dish that combines spicy chickpea curry (chole) with soft, fluffy, deep-fried bread (bhature). Popular as a street food, this recipe gives you authentic flavors right in your own kitchen.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 2 hours hrs

Total Time 3 hours hrs

Course Breakfast, Main Course

Cuisine Indian

Servings 4 people

Calories 750 kcal

Equipment

• 1 Pressure Cooker
• 1 Deep pan
• 1 Slotted spoon
• 2 Mixing bowl

Ingredients

  

• 1 cup chickpeas kabuli chana, soaked overnight
• 3 cups water for boiling
• 2 black tea bags optional, for dark color
• 2 medium onions finely chopped
• 2 medium tomatoes chopped or pureed
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• 3 tbsp oil or ghee
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 2 tsp chole masala or garam masala
• Salt to taste
• 2 tbsp fresh coriander leaves chopped (for garnish)
• 2 cups all-purpose flour maida
• 2 tbsp semolina sooji/rava
• 2 tbsp yogurt curd
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp sugar
• ½ tsp salt
• Water as needed for kneading
• Oil for deep frying

Instructions

 

• Soak 1 cup of chickpeas (kabuli chana) overnight in plenty of water.
• The next day, drain and pressure cook them with 2–3 cups of water, salt, and 1–2 black tea bags (optional) for 6–7 whistles until soft. Remove the tea bags once cooked.
• Heat 3 tablespoons of oil in a pan, add 1 teaspoon of cumin seeds, and let them splutter. Add 2 finely chopped onions and sauté until golden brown, then stir in 1 teaspoon of ginger-garlic paste and cook for a minute.
• Add 2 chopped or pureed tomatoes and cook until softened. Mix in 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, and 1–2 teaspoons chole masala. Cook until the oil separates from the masala.
• Now add the boiled chickpeas along with their cooking liquid, mash a few chickpeas for thickness, and simmer on medium heat for 15–20 minutes until the curry becomes rich and flavorful. Garnish with fresh coriander leaves.
• In a mixing bowl, combine 2 cups all-purpose flour, 2 tablespoons semolina, 2 tablespoons yogurt, ½ teaspoon sugar, ½ teaspoon salt, ½ teaspoon baking powder, and ¼ teaspoon baking soda.
• Add water gradually and knead into a smooth dough. Grease the dough lightly with oil, cover, and let it rest for 2–3 hours.
• After resting, divide the dough into equal portions and roll each portion into a disc, slightly thicker than a chapati. Heat oil in a kadhai for deep frying.
• Fry one bhatura at a time, gently pressing it with a slotted spoon until it puffs up. Flip and fry until golden brown on both sides. Drain on paper towels and serve hot with spicy chole, sliced onions, and lemon wedges.

Notes

• Always soak the chickpeas overnight (8–10 hours). This reduces cooking time and makes them softer and easier to digest.
• If you want dark Punjabi-style chole, add tea bags or dried amla (Indian gooseberry) while boiling chickpeas. Remove before cooking the curry.

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