Chole Bhature Recipe

Hi. Foodies.

Thank you for the huge response on my Chole Bhature Recipe on instagram, i am sarong the recipe here. I often get asked how a chocolatier came into making Indian dishes. I do not reveal it often but these indian recipes are passed by my grandma to me. So happy to share this with you all. Lets begin with ingredients :

Ingredients for Chole (Chickpea Curry):

– 1 cup dried chickpeas (or 2 cans of chickpeas)

– 2 medium-sized onions, finely chopped

– 2 medium-sized tomatoes, finely chopped

– 2-3 cloves of garlic, minced

– 1-inch piece of ginger, minced

– 2-3 green chilies, slit

– 1 teaspoon cumin seeds

– 1 teaspoon coriander powder

– 1/2 teaspoon turmeric powder

– 1 teaspoon red chili powder (adjust to taste)

– 1 teaspoon garam masala

– Salt to taste

– 2 tablespoons cooking oil

– Fresh coriander leaves for garnish

– Lemon wedges for serving

Ingredients for Bhature (Fried Bread):

– 2 cups all-purpose flour

– 1/4 cup semolina (sooji)

– 1/4 cup yogurt

– 1 teaspoon sugar

– 1/2 teaspoon baking powder

– 1/2 teaspoon baking soda

– Salt to taste

– Water (as needed for kneading)

– Cooking oil (for deep frying)

Instructions For Chole:

  1. If using dried chickpeas, soak them overnight in plenty of water. Drain and rinse the soaked chickpeas.
  2. Heat the cooking oil in a pressure cooker or a large pot over medium heat. Add cumin seeds and allow them to sizzle.
  3. Add finely chopped onions and sauté until they turn golden brown.
  4. Stir in the minced garlic, ginger, and green chilies. Sauté for a couple of minutes until the raw aroma dissipates.
  5. Add the finely chopped tomatoes and cook until they become soft and the oil begins to separate.
  6. Incorporate the dry spices – coriander powder, turmeric powder, red chili powder, and salt. Stir well and cook for a few more minutes until the oil starts to separate from the mixture.
  7. Add the soaked (or canned) chickpeas and mix them with the spice mixture.
  8. For a pressure cooker, add approximately 1.5 to 2 cups of water, depending on your desired consistency. Seal the cooker and cook for 3-4 whistles or until the chickpeas are tender. If using a regular pot, add enough water to cover the chickpeas and simmer, covered, until they are soft and the gravy thickens.
  9. Once the chole are cooked, sprinkle garam masala and garnish with fresh coriander leaves.

For Bhature:

  1. In a mixing bowl, combine all-purpose flour, semolina, yogurt, sugar, baking powder, baking soda, and salt.
  2. Gradually add water and knead the mixture into a smooth, elastic dough. Cover the dough with a damp cloth and let it rest for 2-3 hours.
  3. Divide the dough into small equal-sized balls and roll them into smooth balls between your palms.
  4. Roll each ball into a circle of about 6-7 inches in diameter using a rolling pin. Bhature should not be too thick.
  5. Heat oil in a deep pan or wok. The oil should be hot, but not smoking.
  6. Carefully slide the rolled bhature into the hot oil and gently press down with a slotted spoon to help them puff up.
  7. Fry the bhature until they turn golden brown and puffed up. Flip them once to ensure even cooking.
  8. Remove the bhature from the oil and drain them on paper towels to remove excess oil.

To Serve:

Serve the hot and puffy bhature with the flavorful chole. Garnish with fresh coriander leaves and serve with lemon wedges for that extra zing. Enjoy the burst of flavors in every bite!


Chole Bhature is best enjoyed with a side of pickles or yogurt or green chillies,onion and dahi (yogurt) for a complete culinary experience. Bon appétit!

Zeba Kohli

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