📖 About Chole Bhature

Chole Bhature is one of North India’s most iconic dishes, especially popular in Delhi and Punjab. It consists of two elements:

• Chole – spicy, tangy, and flavorful chickpea curry, simmered with aromatic whole spices and amchur (dry mango powder).

• Bhature – large, puffy, deep-fried fermented flatbreads made from maida (refined flour).

This indulgent combo is often served with sliced onions, green chutney, and sometimes sweet or spicy pickles. It’s a favorite in Indian households for breakfast or lunch and a must-have street food delicacy.

🧾 Chole Bhature Recipe – Delhi Style Street Food at Home

Prep Time: 8 hours (includes soaking)
Cook Time: 1 hour
Total Time: 9 hours
Serves: 4
Cuisine: North Indian
Course: Breakfast / Main Course
Keywords: Chole Bhature Recipe, How to make chole bhature, Punjabi chole bhature, Delhi street food

🧂 Ingredients

For Chole (Chickpea Curry):

• Dried white chickpeas – 1 cup (soaked overnight)

• Tea bag – 1 (for color, optional)

• Onions – 2 medium (finely chopped)

• Tomatoes – 2 medium (pureed)

• Ginger-garlic paste – 1 tbsp

• Green chilies – 2 (slit)

• Chole masala – 2 tbsp

• Red chili powder – 1 tsp

• Turmeric – ½ tsp

• Amchur powder – 1 tsp

• Cumin seeds – 1 tsp

• Bay leaf – 1

• Black cardamom – 1

• Cinnamon stick – 1-inch piece

• Salt – to taste

• Oil – 2 tbsp

• Fresh coriander – for garnish

For Bhature:

• Maida (all-purpose flour) – 2 cups

• Suji (semolina) – 2 tbsp

• Curd (yogurt) – ½ cup

• Baking soda – ¼ tsp

• Salt – ½ tsp

• Sugar – 1 tsp

• Warm water – as needed for kneading

• Oil – for deep frying

👨‍🍳 Step-by-Step Instructions

🔹 Step 1: Soak and Boil Chickpeas

1. Wash and soak 1 cup of chickpeas in water overnight or for 8 hours.

2. Pressure cook with 1 tea bag (for color), salt, a bay leaf, and 3 cups water for 5–6 whistles or until soft.

3. Discard the tea bag and bay leaf after boiling.

🔹 Step 2: Prepare Chole Masala

1. Heat oil in a pan. Add cumin seeds, black cardamom, and cinnamon stick.

2. Add chopped onions and sauté till golden brown.

3. Stir in ginger-garlic paste and green chilies, cook for 1 minute.

4. Add tomato puree, cook until oil separates.

5. Mix in chole masala, red chili, turmeric, and salt.

6. Add the boiled chickpeas with water. Simmer for 15–20 minutes.

7. Finish with amchur powder and garnish with coriander.

🔹 Step 3: Make Bhature Dough

1. In a bowl, mix maida, suji, salt, sugar, and baking soda.

2. Add curd and start kneading. Use warm water as needed to form a soft, elastic dough.

3. Cover and let it ferment for 2–3 hours in a warm place.

🔹 Step 4: Roll and Fry Bhature

1. Divide dough into equal balls. Roll into 6–7 inch circles (not too thin).

2. Heat oil in a deep kadai. Drop bhature one at a time and fry till puffed and golden.

3. Drain on paper towels.

🔹 Step 5: Serve

Serve hot Bhature with spicy Chole, sliced onions, lemon wedges, and pickle.

💡 Expert Tips

• Add a pinch of baking powder for extra puff in Bhature.

• Simmer chole long enough to absorb flavors.

• You can replace tea bag with amla (gooseberry) for dark chole color.

• For extra richness, add a few spoons of butter or ghee to chole at the end.

❓ Frequently Asked Questions

Q. Can I use canned chickpeas?
Yes, but boil them for 10 minutes with a tea bag to infuse flavor.

Q. Can I make bhature without fermentation?
Yes, but fermenting gives softness and helps in puffing.

Q. Is Chole Bhature vegan?
Chole is vegan. For bhature, use plant-based yogurt or omit curd.