A classic North Indian dish consisting of spicy chickpea curry (chole) and deep-fried bread (bhature).
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Ingredients
For the Chole (Chickpea Curry)
dried chickpeas1cup- canned chickpeas2cups
tea bag1piece
oil2tbsp
large onion, finely chopped1piece
tomatoes, pureed2piece
green chilies, slit3piece
ginger-garlic paste1tbsp
cumin seeds1tsp
bay leaf1piece
chole masala2tsp
turmeric powder1/2tsp- cumin powder1tsp
coriander powder1tsp
garam masala1tsp
red chili powder1tsp
Salt to taste
chopped cilantro2tbsp
Lemon wedges
For the Bhature (Fried Bread)
all-purpose flour (maida)2cups
semolina (sooji or rava)2tbsp
plain yogurt1/4cup
sugar1tsp- salt1/2tsp
baking powder1/2tsp
baking soda1/4tsp
Water as needed- Oil for deep frying
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Nutrition (per serving)
Calories
465.0kcal (23.25%)
Protein
21.8g (43.5%)
Carbs
72.5g (26.36%)
Sugars
2.5g (5%)
Healthy Fat
6.4g
Unhealthy Fat
1.3g
% Daily Value based on a 2000 calorie diet
How to make Chole Bhature
For the Chole (Chickpea Curry)
- Step 1
If using dried chickpeas, soak them overnight in water. The next day, drain and rinse.
- Step 2
In a pressure cooker or large pot, cook the chickpeas with enough water, salt, and the tea bag (optional) until tender. If using a pressure cooker, cook for about 6-7 whistles. If using canned chickpeas, rinse and set aside.
- Step 3
Heat oil in a large pan. Add cumin seeds and bay leaf, and let them crackle.
- Step 4
Add the chopped onions and cook until golden brown.
- Step 5
Add the ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw smell disappears.
- Step 6
Add the tomato puree and cook until the oil separates from the masala.
- Step 7
Add the turmeric, cumin powder, coriander powder, red chili powder, and chole masala. Cook for a few more minutes.
- Step 8
Add the cooked chickpeas to the masala. If needed, add some of the water used to boil the chickpeas to get the desired consistency.
- Step 9
Simmer for 15-20 minutes on low heat, allowing the flavors to meld.
- Step 10
Add garam masala and adjust salt as needed.
- Step 11
Garnish with chopped cilantro and serve with lemon wedges.
For the Bhature (Fried Bread)
- Step 1
In a large mixing bowl, combine the flour, semolina, salt, sugar, baking powder, and baking soda.
- Step 2
Add the yogurt and mix.
- Step 3
Gradually add water and knead into a soft dough. It should be smooth but not sticky.
- Step 4
Cover the dough with a damp cloth and let it rest for 2-3 hours.
- Step 5
After the dough has rested, divide it into small balls.
- Step 6
Roll each ball into a circle (like a tortilla or chapati), about 4-5 inches in diameter.
- Step 7
Heat oil in a deep pan or wok for frying.
- Step 8
Once the oil is hot, fry the bhature one at a time. Press gently with a slotted spoon to help them puff up.
- Step 9
Fry until golden brown and puffed, then remove and drain on paper towels.
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Nutrition (per serving)
Nutrition (per serving)
Calories
465.0kcal (23.25%)
Protein
21.8g (43.5%)
Carbs
72.5g (26.36%)
Sugars
2.5g (5%)
Healthy Fat
6.4g
Unhealthy Fat
1.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
If you prefer a darker color for the chickpeas, use a tea bag while boiling them.
Ensure the oil is hot enough before frying the bhature to get the perfect puff.
FAQS
How do I make Chole Bhature using canned chickpeas?
To make Chole Bhature with canned chickpeas, simply rinse the canned chickpeas and set them aside. In a large pan, heat oil and add cumin seeds and bay leaf. Once they crackle, add chopped onions and cook until golden brown. Then, add ginger-garlic paste and green chilies, followed by tomato puree and spices. Finally, mix in the canned chickpeas and simmer for 15-20 minutes to allow the flavors to meld.
What are some good substitutions for ingredients in Chole Bhature?
If you don't have all-purpose flour for the bhature, you can use whole wheat flour for a healthier option. For the yogurt, a dairy-free alternative like coconut yogurt can work well. If you want to reduce the spice level, you can use fewer green chilies or substitute them with bell peppers for a milder flavor.
How can I store leftover Chole Bhature?
To store leftover Chole Bhature, let the chickpea curry cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For the bhature, it's best to store them in a separate container at room temperature for a day or two. To reheat, you can warm the bhature in a pan or microwave, and the chole can be reheated on the stove.
What can I serve with Chole Bhature for a complete meal?
Chole Bhature is often served with a side of pickles, yogurt, or raita to balance the spices. You can also pair it with a fresh salad made of onions, cucumbers, and tomatoes, or serve it with a tangy mint chutney for added flavor.
How long should I soak dried chickpeas for Chole Bhature?
Dried chickpeas should be soaked overnight in water, ideally for at least 8 hours. This helps them soften and reduces cooking time. After soaking, drain and rinse them before cooking in a pressure cooker or pot until tender.
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