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Chole Bhature

North Indian · Main

A classic North Indian comfort food featuring fluffy, deep-fried leavened bread served with a spicy, tangy, and aromatic chickpea curry.

IntermediateVegetarian
The EZdish collectionAI-created recipe
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Chole Bhature — recipe cover
3 hrA little patience, a lot of flavor
Prep time2 hr 15 min
Cook time45 min
Servings4 people
DifficultyIntermediate
The recipeTips & storage
Let's make something good

How to make it

6 steps. Take it one step at a time.

  1. Add soaked chickpeas, 3 cups of water, a black tea bag, salt, and whole spices

    In a pressure cooker, add soaked chickpeas, 3 cups of water, a black tea bag, salt, and whole spices (bay leaf, cinnamon, cardamom). Cook for 5-6 whistles until soft. Discard the tea bag.

    25 min

  2. Mix all-purpose flour, semolina, yogurt, a pinch of baking soda, sugar, and salt

    Mix all-purpose flour, semolina, yogurt, a pinch of baking soda, sugar, and salt. Knead into a smooth, firm dough using a little water. Apply oil, cover, and let it rest for 2 hours.

    2 hr

  3. Heat oil in a pan

    Heat oil in a pan. Sauté chopped onions until golden brown. Add ginger-garlic paste and sauté for a minute.

    10 min

  4. Add tomato puree, turmeric, chili powder, and chole masala

    Add tomato puree, turmeric, chili powder, and chole masala. Cook until oil separates from the masala.

    8 min

  5. Add the boiled chickpeas along

    Add the boiled chickpeas along with some of the cooking liquid. Mash a few chickpeas to thicken the gravy. Simmer for 10-15 minutes on low heat. Garnish with coriander and ginger juliennes.

    15 min

  6. Divide the dough

    Divide the dough into balls. Roll them into oval or round shapes. Deep fry in hot oil at 350°F (177°C) until they puff up and turn golden brown on both sides.

    10 min

A little kitchen wisdom

For the best flavor, use dried chickpeas soaked overnight rather than canned ones. The tea bag in the pressure cooker gives the chole its traditional dark color without affecting the taste.

What you'll need

Pressure cookerKadhai or deep frying panRolling pinMixing bowl
Keep the good going

For now. And for later.

Make it ahead

The chole curry can be made a day in advance as the flavors develop over time. The bhature dough can be refrigerated for up to 24 hours.

Store & enjoy

Store chole in an airtight container. Bhature are best eaten fresh but can be reheated in a pan. Reheat Chole in a microwave or on a stovetop with a splash of water. Warm Bhature in an oven or on a dry skillet.

Allergens

Contains wheat, gluten, milk.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Chole Bhature
Step 1 of 6

Add soaked chickpeas, 3 cups of water, a black tea bag, salt, and whole spices

In a pressure cooker, add soaked chickpeas, 3 cups of water, a black tea bag, salt, and whole spices (bay leaf, cinnamon, cardamom). Cook for 5-6 whistles until soft. Discard the tea bag.

25 min