Skip to content

How to Make Chole Bhature

Chole Bhature (छोले भटूरე) — Chickpea Curry with Fried Bread

Chole Bhature is one of the most popular classic street foods and breakfast items in North India, especially beloved in Delhi and Punjab. "Chole" refers to chickpeas stewed in a rich spice blend, while "Bhature" are soft, fluffy fried breads. Together, they offer a rich textural experience—the fluffiness of the bread complements the robust flavor of the chickpeas perfectly. Total time: approximately 50 minutes (chickpeas must be soaked for 8 hours in advance).

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

  • Chickpeas (dried)
  • All-purpose flour
  • Yogurt
  • Onions
  • Tomatoes
  • Ginger
  • Garlic
  • Green chilies
  • Cilantro (coriander leaves)
  • Black tea bags (for coloring the chickpeas)
  • Cooking oil
  • Turmeric powder
  • Red chili powder
  • Coriander powder
  • Cumin powder
  • Garam Masala
  • Amchur (dried mango powder) — can be substituted with lemon juice
  • Salt
  • Baking soda
  • Deep pot (for frying the bhature)

Calculation

Before each preparation, determine how many servings you want to make. One serving is sufficient for 2–3 people.

Per serving:

Chole (Chickpea Curry) portion:

  • Dried chickpeas 200g (soaked for 8 hours in advance)
  • Onions 2 (approx. 200g), finely chopped
  • Tomatoes 3 (approx. 300g), finely chopped
  • Ginger 10g, grated
  • Garlic 4 cloves (approx. 12g), minced
  • Green chilies 2, slit
  • Cooking oil 30ml
  • Black tea bag 1
  • Turmeric powder 3g
  • Red chili powder 5g
  • Coriander powder 8g
  • Cumin powder 5g
  • Garam Masala 5g
  • Amchur 3g (or lemon juice 15ml)
  • Salt 6g
  • Water 500ml

Bhature (Fried Bread) portion:

  • All-purpose flour 250g
  • Yogurt 60ml
  • Cooking oil 15ml (for kneading the dough)
  • Baking soda 2g
  • Salt 3g
  • Warm water approx. 60ml
  • Cooking oil 500ml (for frying)

Instructions

Preparation (8 hours in advance)

  • Soak the dried chickpeas in clean water overnight (at least 8 hours). They will expand to about twice their original volume after soaking.

Cooking the Chickpeas

  • Drain the soaked chickpeas.
  • Place them in a pot, add 500ml of water and 1 black tea bag (for coloring).
  • Bring to a boil over high heat, then reduce to medium heat. Simmer for 25–30 minutes until the chickpeas can be easily crushed between your fingers.
  • Remove the tea bag and reserve the chickpea cooking liquid for later use.

Preparing the Curry Base

  • Pour 30ml of cooking oil into a wok and heat over medium heat.
  • Add the chopped onions and sauté until golden brown (about 6-8 minutes).
  • Add the grated ginger and garlic, and sauté for 1 minute.
  • Add the chopped tomatoes and sauté until the tomatoes are completely soft and release their oils (about 5 minutes).
  • Add 3g of turmeric powder, 5g of red chili powder, 8g of coriander powder, 5g of cumin powder, and 6g of salt.
  • Sauté for 2 minutes to allow the spices to fully release their aroma.
  • Add the cooked chickpeas along with their cooking liquid to the pan.
  • Add green chilies and stir well.
  • Bring to a boil over high heat, then reduce to low heat and simmer for 15-20 minutes. During this time, you can use the back of a spatula to mash some of the chickpeas to thicken the sauce.
  • Add 5g of garam masala and 3g of pomegranate powder (or 15ml of lemon juice).
  • Stir well, then turn off the heat and set aside.

Making the Purée Dough

  • In a large bowl, mix 250g of all-purpose flour, 2g of baking soda, and 3g of salt.
  • Add 60ml of yogurt and 15ml of cooking oil.
  • Gradually add warm water while kneading until a smooth and soft dough forms (the dough should be slightly softer than usual).
  • Cover the dough with a damp cloth and let it rest for 30 minutes.

Frying the Purées

  • Divide the dough into 8 equal portions.
  • Take one portion, lightly oil your hands, and roll it out into a round flatbread about 15cm in diameter and 3mm thick.
  • Pour 500ml of cooking oil into a deep pot and heat over medium-high heat to approximately 180°C.
  • Gently slide the flatbread into the hot oil and press it lightly with a slotted spoon to help it puff up.
  • Fry for 1-2 minutes, flipping to fry until golden brown on both sides.
  • Remove from the oil and blot with paper towels to remove excess oil.

Serving

  • Reheat the chickpea curry.
  • Serve the purées hot, paired with the chickpea curry.
  • Optionally serve with sliced onions, green chilies, and lemon wedges.

Additional Notes

  • Soaking the chickpeas beforehand is a mandatory step; otherwise, they will not soften properly. If time is short, you can use a pressure cooker to cook unsoaked chickpeas for 20 minutes.
  • The black tea bag is used to color the chickpeas, giving them a deep brown hue. This is a secret trick used in Indian restaurants.
  • The yogurt and baking soda in the purée dough are key to its soft and fluffy texture. The dough should not be too stiff.
  • This dish is a national favorite for brunch in India, available from street stalls to high-end restaurants. In Indian restaurants in China, it is often referred to as "Chickpea Curry with Purées."

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.