Authentic Indian Chole Bhature: A Step-by-Step Recipe Guide

Ingredients

  • 2 cups Chickpeas (Kabuli chana)
  • 2 Bay leaves (Tej patta)
  • 2 Green cardamom (Elaichi)
  • 1 Black cardamom (Badi elaichi)
  • 1-inch Cinnamon stick (Dalchini)
  • 3-4 Cloves (Laung)
  • 4 cups Water
  • 2 tablespoons Vegetable oil
  • 1 teaspoon Cumin seeds (Jeera)
  • 2 medium Onions (chopped)
  • 2 teaspoons Ginger garlic paste
  • 2 Green chillies (chopped)
  • 2 medium Tomatoes (chopped)
  • 2 teaspoons Coriander powder (Dhaniya)
  • 1 teaspoon Turmeric powder (Haldi)
  • 2 teaspoons Chole masala
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Garam masala powder
  • Salt to taste
  • Fresh coriander leaves for garnish
  • 2 cups Maida (All-purpose flour)
  • 1/2 cup Suji (Semolina)
  • 1/2 cup Yogurt
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • Salt to taste
  • 1 tablespoon Oil
  • Vegetable oil for deep frying

Steps and instructions

  1. Soak the chickpeas in 4 cups of water overnight. Next day, drain the water.
  2. In a pressure cooker, add the soaked chickpeas, 2 cup of water, bay leaves, green cardamoms, black cardamom, cinnamon stick, and cloves. Pressure cook until chickpeas are cooked.
  3. Heat oil in a pan. Once the oil is hot, add cumin seeds and let them sizzle for a few seconds.
  4. Add onions and fry until they turn golden brown. Now add ginger garlic paste and green chillies and fry till onions are nicely browned.
  5. Add tomatoes and cook for 2-3 minutes. Now add coriander powder, turmeric powder, chole masala, red chilli powder, garam masala powder and salt to taste and cook for a minute.
  6. Add the cooked chickpeas along with the water they were cooked in. Mash a few chickpeas with the back of a ladle. This will make the gravy thick. Cook for 10-15 minutes on low heat.
  7. Garnish with fresh coriander. Chole is ready to serve.
  8. For the Bhature, mix maida, suji, yogurt, baking powder, baking soda, salt and oil in a bowl. Add little water and knead to make a soft dough. Cover the dough and keep aside for 2 hours.
  9. Divide the dough into small balls. Take one ball and roll to make a big poori.
  10. Heat oil for frying in a pan. When the oil is hot, slide the bhature into the hot oil and press gently with a slotted spoon. This will puff up the bhature. Flip and cook until golden brown from both sides. Drain on a plate lined with kitchen towel.
  11. Repeat the same process for the remaining dough. Serve hot with Chole.

Tools for making

  • Pressure cooker - Used to cook the soaked chickpeas quickly and efficiently.
  • Pan - Used to sauté the onions, tomatoes, and spices for the chole.
  • Ladle - Used to mash some of the chickpeas while cooking the chole.
  • Mixing Bowl - Used to mix the ingredients for the bhature dough.
  • Rolling Pin - Used to roll the bhature dough into flat circles.
  • Slotted Spoon - Used to gently press and flip the bhature while frying.
  • Frying Pan - Used to deep fry the bhature.
  • Kitchen Towel - Used to drain the fried bhature and absorb excess oil.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour to make whole wheat bhature.
  • Add a pinch of ajwain (carom seeds) to the bhature dough for a unique flavor.
  • Add finely chopped spinach or fenugreek leaves to the bhature dough to make it more nutritious.
  • For a gluten-free option, use chickpea flour (besan) instead of all-purpose flour to make the bhature.
  • Add boiled and mashed potatoes to the chole gravy for a creamier texture.
  • Add a teaspoon of amchur (dry mango powder) or a squeeze of lemon juice to the chole for a tangy twist.
  • Add a teaspoon of kasuri methi (dried fenugreek leaves) to the chole gravy for an earthy flavor.
  • For a spicier version, increase the amount of red chilli powder or add a finely chopped green chilli to the chole.
  • Add a tablespoon of ghee (clarified butter) to the chole gravy for a richer taste.
  • For a meat-free option, replace the chickpeas with boiled and cubed potatoes to make Aloo Bhature.

Recipe overview

Chole Bhature is a popular traditional dish from the Punjabi cuisine. The recipe consists of two main components: Chole, a spicy and hearty chickpea curry, and Bhature, a type of fried bread made from maida flour. This delectable dish is typically enjoyed as a hearty breakfast or lunch and is a staple in many North Indian households as well as restaurants. The recipe involves making the Chole by soaking chickpeas and cooking them with a flavorful blend of spices. On the other hand, making the Bhature involves kneading a dough and deep-frying it to achieve a fluffy and golden finish. While the process might seem a bit lengthy, the result is truly worth the effort. The spicy and tangy Chole paired with soft Bhature creates a combination that is simply irresistible. So, prepare yourself for a delightful culinary experience as you embark on the journey of cooking Chole Bhature. Enjoy!

Common questions

  1. How long do I need to soak the chickpeas? Soak the chickpeas in 4 cups of water overnight.
  2. How do I cook the chickpeas if I don't have a pressure cooker? If you don't have a pressure cooker, you can cook the chickpeas in a regular pot. Simmer them in water for about 1-2 hours or until they are tender.
  3. Can I use canned chickpeas instead of soaking and cooking them? Yes, you can use canned chickpeas. Just make sure to rinse them well before using.
  4. Can I use any other type of flour for the Bhature? Traditionally, all-purpose flour (maida) is used for Bhature. However, you can experiment with other flours like whole wheat flour or a combination of flours for a healthier version.
  5. Can I skip the yogurt in the Bhature dough? Yogurt adds softness and flavor to the Bhature. However, if you don't have yogurt, you can replace it with water, but the texture and taste may slightly differ.
  6. How long should I let the dough rest? Let the dough rest for at least 2 hours. This helps in gluten development and makes the Bhature soft and fluffy.
  7. How do I know when the Bhature is cooked? The Bhature will puff up and become golden brown when they are cooked. Make sure to cook them on medium-high heat to achieve the desired texture.
  8. Can I bake the Bhature instead of deep-frying? Bhature is traditionally deep-fried for the best taste and texture. Baking may result in a different texture and taste.
  9. Can I make the Chole ahead of time? Yes, you can make Chole ahead of time and reheat it before serving. It actually tastes even better the next day as the flavors develop.
  10. What can I garnish the Chole with? Fresh coriander leaves make a great garnish for Chole. You can also add some chopped onions, lemon wedges, or ginger julienne for extra flavor.

Serving dishes and utensils

Origin stories

Chole Bhature, a heartwarming delight from the Punjabi cuisine, has been winning hearts across India and even beyond. It was originally a staple in the Northern Indian regions, particularly in Punjab, but its irresistible taste and the comforting warmth it brings with each bite quickly popularized it across the country. It's said that Chole Bhature, known for its spicy chickpea curry (chole) and fried bread (bhature), was a hearty meal for Punjab's agricultural community, providing the much-needed energy for their long, laborious days in the fields. The dish is typically served with a side of pickles and yogurt, providing a perfect balance to the spiciness of the curry. It's not just a meal, it's a celebration of Indian culture and diversity, a testament to the country's love for vibrant, flavorful food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.