Kitchen Recipe Collection
Indian Chole Bhature
A classic North Indian and Punjabi breakfast combination of spicy chickpea curry (Chole) and puffy, fermented deep-fried bread (Bhature).
- Prep
- 480 min
- Cook
- 45 min
- Total
- 525 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- chickpeas (kabuli chana)
- tea bags
- all-purpose flour (maida)
- yogurt
- semolina (sooji)
- onions
- tomatoes
- chole masala
- amchur (dry mango powder)
- oil for frying
Equipment
- Pressure cooker
- Deep wok (kadai)
- Rolling pin
Instructions
- 1
Soak Chickpeas
Wash and soak the dried chickpeas in plenty of water overnight (at least 8 hours).
- 2
Boil Chickpeas
Pressure cook the soaked chickpeas with salt, a pinch of baking soda, and 2 black tea bags. The tea bags give Chole their signature dark color.
- 3
Prepare Bhatura Dough
In a large bowl, mix all-purpose flour, a tablespoon of semolina (for crispness), salt, a pinch of sugar, and baking powder.
- 4
Knead Dough
Add yogurt and a little warm water to knead a soft, smooth dough. Cover with a damp cloth and let it rest/ferment in a warm place for 2-3 hours.
- 5
Make Chole Masala
Heat oil in a pan, add cumin seeds, and finely chopped onions. Fry until deep brown.
- 6
Add Aromatics
Add ginger-garlic paste and slit green chilies. Sauté until the raw smell disappears.
- 7
Add Tomatoes & Spices
Add pureed tomatoes, chole masala powder, red chili powder, and amchur. Cook until oil separates from the masala.
- 8
Simmer Chole
Remove the tea bags from the boiled chickpeas. Add the chickpeas along with their dark cooking water to the masala pan. Simmer for 15 minutes.
- 9
Mash for Thickness
Lightly mash a few chickpeas with the back of the spoon to thicken the gravy.
- 10
Roll Bhature
Pinch a lemon-sized ball of dough and roll it into an oval or circle using a little oil. Do not use dry flour.
- 11
Fry Bhature
Heat oil in a deep kadai until very hot. Carefully slide the rolled dough into the oil. Press gently with a slotted spoon until it balloons up.
- 12
Serve
Flip and fry until golden on both sides. Serve hot immediately with the spicy Chole, sliced onions, and a wedge of lemon.
Cooking Tips
- The oil must be smoking hot for the Bhature to puff up instantly. If it's too cool, they will absorb oil and become flat and chewy.
- Adding a little semolina to the maida ensures the Bhatura remains puffed for a longer time.
Variations
- Paneer Bhature: Stuff the dough balls with spiced, grated paneer before rolling.
Chef's Notes & Storage
- A very heavy and indulgent breakfast, typically reserved for Sunday mornings or special occasions.
Nutrition Estimate
580 calories · 16g protein · 75g carbs · 24g fat · 12g fiber per serving
