Chole Bhature
Savor the irresistible flavors of Chole Bhature, a classic North Indian dish that combines fluffy, golden bhature (deep-fried bread) with a hearty and aromatic chickpea curry. This recipe features tender, pressure-cooked chickpeas simmered in a rich blend of spices, including chole masala, garam masala, and amchur—creating a tangy, spicy, and deeply satisfying gravy. The bhature dough, prepared with all-purpose flour, semolina, and yogurt, is expertly rolled and fried to perfection, resulting in soft yet crispy bread ideal for soaking up the robust curry. Ready in just over an hour, this crowd-pleasing meal is perfect for breakfast, brunch, or dinner and shines when paired with sliced onions, lemon wedges, and a refreshing yogurt-based side. Bring the vibrant tastes of Indian street food to your table with this iconic dish! Keywords: Chole Bhature recipe, North Indian dish, chickpea curry, fried bread, Indian street food, spicy curry.
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Recipe Information
Ingredients
- 1 cup chickpeas (chole)
- 4 cups water
- 2 black tea bags
- 2 teaspoons salt
- 4 tablespoons oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 2 medium tomatoes, pureed
- 2 tablespoons chole masala
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon amchur (dried mango powder)
- 2 tablespoons coriander leaves, chopped
- 2.5 cups all-purpose flour
- 2 tablespoons semolina
- 0.5 cup yogurt
- 0.5 teaspoon baking powder
- 1 teaspoon sugar
- 0.5 cup water, for dough
- 4 cups oil, for deep frying
Instructions
Rinse and soak chickpeas in water overnight or for at least 8 hours.
Drain the chickpeas and add them to a pressure cooker with 4 cups of water, tea bags, and 1 teaspoon of salt.
Pressure cook for 20 minutes until the chickpeas are soft. Remove the tea bags and set aside.
Heat 4 tablespoons of oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add minced garlic and grated ginger, sauté for a minute.
Stir in the tomato puree and cook until oil separates from the mixture.
Add chole masala, red chili powder, and remaining salt, stir well, and cook for 2-3 minutes.
Add the cooked chickpeas, mix well, and simmer for 10-15 minutes until the sauce thickens.
Add garam masala and amchur powder, adjust salt to taste, and garnish with coriander leaves.
For bhature, in a bowl, mix together all-purpose flour, semolina, baking powder, sugar, and a pinch of salt.
Add yogurt to the flour mixture and knead into a dough, adding water gradually as required.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Divide dough into equal portions and roll each into a ball.
Roll out each ball with a rolling pin into circular disks, about 6 inches in diameter.
Heat oil in a deep pan over medium heat for frying.
Fry the rolled-out bhature one at a time, pressing down with a spatula to puff up. Cook until golden brown and crispy on both sides.
Serve the hot and fluffy bhature with spicy chole, accompanied by sliced onions and lemon wedges.
Nutrition Facts
Calories |
2672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.1 g | 326% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 91.2 g | 33% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 10.2 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 130 mg | 10% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 650 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
