Blog: Recipe for Homemade Chole Bhature

Craving a plate of spicy, tangy chole served with fluffy, hot bhature? Chole Bhature is a North Indian classic that's a favorite across the country. Whether it’s a weekend treat or a festive meal, this hearty dish never fails to impress. Here’s how you can make delicious Chole Bhature at home from scratch.

Ingredients
For Chole (Chickpea Curry):

● 1 cup dried white chickpeas (kabuli chana)

● 2 medium onions, finely chopped

● 2 medium tomatoes, pureed

● 1 tbsp ginger-garlic paste

● 2 green chilies, slit

● 1 tsp cumin seeds

● 1 bay leaf

● 1 tsp red chili powder

● 1 tsp coriander powder

● 1 tsp garam masala

● ½ tsp turmeric powder

● 1 tsp amchur (dry mango powder) or 1 tsp lemon juice

● Salt to taste

● 2 tbsp oil

● Fresh coriander for garnish

● Tea bag or 1 tsp tea leaves tied in muslin cloth (optional for dark color)

For Bhature (Fried Bread):
● 2 cups all-purpose flour (maida)

● 2 tbsp semolina (sooji)

● ½ cup curd (yogurt)

● 1 tsp sugar

● 1 tsp salt

● ½ tsp baking powder

● ¼ tsp baking soda

● 1 tbsp oil

● Water as needed for kneading

● Oil for deep frying


Instructions
Step 1: Prepare the Chole
1. Soak the Chickpeas
Rinse and soak the chickpeas overnight in plenty of water. Drain before cooking.

2. Cook the Chickpeas
Pressure cook the soaked chickpeas with salt and a tea bag (for color) in enough water for about 5–6 whistles or until soft. Discard the tea bag once done.

3. Prepare the Masala
In a pan, heat oil. Add cumin seeds and bay leaf. Sauté for a few seconds. Add chopped onions and cook until golden brown. Add ginger-garlic paste and green chilies, and cook till the raw smell disappears.

4. Add Spices and Tomatoes
Add turmeric, red chili, coriander powder, and cook for a few seconds. Add tomato puree and cook until oil separates from the masala.

5. Combine and Simmer
Add the cooked chickpeas to the masala along with some of the reserved water from the pressure cooker. Simmer for 15–20 minutes. Add garam masala and amchur. Garnish with coriander leaves.


Step 2: Prepare the Bhature
1. Make the Dough
In a mixing bowl, combine maida, sooji, salt, sugar, baking powder, and baking soda. Add yogurt and oil. Mix well. Slowly add water and knead into a soft dough. Cover with a damp cloth and let it rest for 2–3 hours.

2. Roll and Fry
Divide the dough into small balls. Roll out into circles (not too thin). Heat oil in a deep pan. Fry one bhatura at a time by gently sliding into the hot oil. Press gently with a slotted spoon to puff it up. Fry until golden brown on both sides. Drain on paper towels.


Serving Suggestion
Serve the hot chole with piping hot bhature, sliced onions, lemon wedges, and a side of pickle or raita. This combination makes for a hearty and soul-satisfying meal.

Final Tip
If you're short on time, canned chickpeas can be used for chole. However, the flavor of traditionally soaked and pressure-cooked chickpeas is far superior.
So, roll up your sleeves and treat your tastebuds to this indulgent homemade delight. Chole Bhature is not just a dish—it’s an experience.