Chole Bhature is a classic dish that represents the heart of North Indian cuisine. This vibrant meal has two main components: Chole, a flavorful chickpea curry packed with spices, and Bhature, a deep-fried, fluffy bread that’s crispy on the outside and soft on the inside. Together, they create a satisfying combination of flavors and textures that are both hearty and comforting.
The chickpeas in Chole are cooked in a rich, aromatic gravy made with spices like cumin, coriander, turmeric, and garam masala. This gives the dish a bold, savory flavor that’s full of depth.
The Bhature, on the other hand, is light and airy, fried to a golden crisp, which complements the spicy chickpeas perfectly.
Chole Bhature is more than just food—it’s a part of Indian culture. This dish is often served at family gatherings, festive celebrations, or at lively street food stalls.
The aroma of the meal brings back memories of happy times, with friends and family coming together to enjoy good food and each other’s company.
This Chole Bhature recipe is one of the most frequently cooked dishes in our home. Whether it's a festive celebration, a casual get-together, or a party, it’s always our first choice when we need a delicious vegetarian dish to cook and serve.
The best part? Despite being a special recipe, I don’t always need a reason or special occasion to cook it. It's simple to prepare and brings so much joy to the table, so we enjoy it as often as we can.
The aroma of the chickpeas simmering and the bhature frying fills the house with warmth, making it a dish that’s loved by everyone, no matter the occasion.
In this post, I’ll guide you through every step of making this beloved dish—so you can bring the authentic flavors of India to your own kitchen and share it with your loved ones.
I cook Chole Bhature using our homemade spice paste and onion gravy, where the onion and spice paste create the foundation for the sumptuous Chole. Additionally, I prepare Chole Bhature without boiling the chickpeas at the start. Instead, I pressure cook them at the end, which preserves the flavor of all the spices.
Let’s dive into the world of Chole Bhature and create something unforgettable together!
Soak the chickpeas overnight in enough water. Just before cooking, drain the water and keep it aside.
Mix coriander powder, cumin powder, turmeric powder, and chole masala in a bowl. Also, add a little ginger-garlic paste.
Add a small amount of water to the bowl and prepare a thick paste of the chole masala.
Heat oil in a pressure cooker over medium heat. Then add the dry spices, including star anise, red chili, green cardamom, bay leaf, and a cinnamon stick. Stir for a few seconds until the spices release their aroma. Next, add grated ginger and chopped garlic, and sauté until fragrant and the raw smell disappears.
After sautéing the ginger and garlic, add the chopped onions to the pressure cooker. Stir well and cook on medium heat.
Keep stirring occasionally, until the onions turn golden brown and caramelize. This process enhances the flavor and forms a rich base for the dish.
Once the onions are golden brown and caramelized, add the spice paste you prepared earlier. Stir well to combine it with the onions and cook on medium heat. Keep stirring occasionally until the paste releases its oil and becomes aromatic, ensuring the spices are fully cooked and blended into the mixture.
Add the chopped tomatoes to the spice mixture in the pressure cooker. Stir well and cook on medium heat, stirring occasionally, until the tomatoes become soft and fully blend into the spices. This step helps create a thick, flavorful base for the chole. Cook until the oil starts separating from the mixture, indicating that the tomatoes and spices are well-cooked.
Now add the soaked chole (chickpeas) to the mixture in the pressure cooker. Stir well to coat the chickpeas evenly with the spice mixture. Ensure that the chole is fully combined with the rich, aromatic masala.
Cook for 5 to 10 minutes on medium heat, allowing the spices to infuse into the chickpeas. Stir occasionally to ensure the chole is well-coated with the masala and that the flavors meld together.
Now, add a little water to adjust the consistency of the curry. Stir well to combine.
Close the lid of the pressure cooker. If you're using a whistle pressure cooker, let it cook for 7 to 8 whistles. If you're using a pressure cooker without a whistle, cook for 10 to 15 minutes on medium heat with the lid closed. This will allow the spices to fully blend with the chickpeas and ensure a rich, flavorful curry.
Once done, garnish the chole with freshly chopped coriander leaves and set aside. This adds a burst of freshness and color to the dish, enhancing both its flavor and presentation.
In a large mixing bowl, combine all-purpose flour, semolina, sugar, salt, baking powder, and baking soda.
Add yogurt to the dry ingredients and begin kneading the mixture into a soft dough. Gradually add water as needed to achieve the desired consistency. The dough should be smooth and slightly pliable, not too stiff or too soft.
Once kneaded and bhature dough is ready, cover it with cling wrap and let it rest for 1 to 2 hours.
Divide the dough into small portions and roll them into balls. Flatten each ball with a rolling pin into circular or oval shapes (not too thin).
Heat oil in a deep pan over medium-high heat. To test the oil, drop a small piece of dough into the oil; it should rise quickly to the surface. Once the oil is ready, carefully slide each rolled-out bhatura into the hot oil. Fry until they puff up and turn golden brown on both sides. Use a slotted spoon to remove the bhaturas and drain any excess oil on paper towels.
Serve the hot and fluffy Bhature with the spicy and tangy Chole. Pair with onion rings, green chutney, or pickle for an authentic experience!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Pro Tips To Cook Authentic Chole Bhature
Hey there! I’m Nita, the heart and soul behind Nita's Platter. By profession, I’m an HR professional, but my passion for cooking pulls me into the kitchen to create a beautiful mess where something delicious is always in the works. I believe food is more than just nourishment; it’s a way to connect, share stories, and create.
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