Chole Bhature is a beloved North Indian dish that combines spicy and tangy chickpea curry (chole) with fluffy deep-fried bread (bhature). This delicious and hearty meal is perfect for breakfast, lunch, or even a special weekend treat. Follow this simple yet flavorful recipe to make authentic Chole Bhature at home.

All Important Ingredients for Making Chole Bhature

For Making Bhature:

• 500 grams maida (all-purpose flour)
• 100 grams rawa (sooji) – optional
• 100 grams (1/2 cup) curd
• 3/4 tsp salt
• 1/2 tsp sugar
• 1 tsp baking powder
• Oil – for deep frying

For Making Chole:

• 150 grams (1 bowl) kabuli chana (chickpeas), soaked overnight
• 1/4 tsp baking soda
• 1 tea bag (or a small piece of white cloth tied with tea leaves)
• 3-4 tomatoes, pureed
• 3-4 green chilies, finely chopped
• 1-inch ginger, grated
• 2 tbsp refined oil
• 1/2 tsp cumin seeds
• 1/2 tsp dry pomegranate seeds
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• Salt – to taste
• 1/2 tsp chopped coriander leaves (for garnish)

How To Cook:

Preparing the Bhature Dough:

1. Take a mixing bowl and, combine maida, sooji (if using), curd, salt, sugar, and baking powder.
2. Knead the mixture into a soft dough using water as required.
3. Cover the dough with a damp cloth and let it rest for 2-3 hours to ferment.
4. After fermentation, knead the dough again and divide it into equal portions.
5. Roll each portion into a thick round shape using a rolling pin.

Frying the Bhature:

1. Heat enough oil in a wok or deep frying pan over medium heat.
2. Gently slide one rolled bhatura into the hot oil and fry until golden brown and puffed up.
3. Flip and cook the other side until evenly fried.
4. Remove the bhatura and place it on kitchen paper towels to drain excess oil.
5. Repeat the process with the remaining dough portions.

Preparing the Chole:

1. In a pressure cooker, add the soaked chanas along with 1 small glass of water, salt, baking soda, and the tea bag.
2. Close the lid and cook until one whistle, then lower the flame and let it simmer for another 5 minutes.
3. Turn off the heat and let the pressure release naturally.

Making the Gravy:

1. Heat 2 tbsp oil in a wok or pan.
2. Add cumin seeds and let them crackle.
3. Add dry pomegranate seeds, coriander powder, and red chili powder.
4. Stir in the tomato puree, green chilies, and grated ginger.
5. Cook the masala until the oil starts separating from the mixture at least.
6. Pour 1 cup of water and let it simmer for a few minutes.
7. Add the boiled chanas to the gravy and mix well.
8. Let it cook for another 2-3 minutes, then stir in garam masala and chopped coriander leaves.

How to Serve Chole Bhature

Serve the hot and spicy chole with crispy, golden bhature. Pair it with sliced onions, green chilies, and a wedge of lemon for an authentic touch. Enjoy this delicious meal with a refreshing glass of lassi or buttermilk!

 

Tips for Perfect Chole Bhature

• Use curd to make the bhature soft and fluffy.
• Adding a tea bag while boiling the chanas gives them a rich dark color and enhances flavor.
• Dry pomegranate seeds add a tangy taste to the chole.
• Allow the dough to rest properly for the best fermentation results.

Now that you have the perfect recipe, try making this restaurant-style Chole Bhature at home and enjoy a delicious feast with your family!

Go to Home page