Homemade Chole Bhature Recipe – A North Indian Delight

If you’ve ever walked through the bustling streets of Delhi or Punjab, you’ve likely caught a whiff of spicy, aromatic chole being served with piping hot, puffed-up bhature. Chole Bhature is a beloved North Indian dish that's rich, indulgent, and perfect for breakfast or brunch on a weekend. The spicy chickpea curry pairs beautifully with the soft, deep-fried bread, making every bite a flavorful experience. This homemade version is easier than you think and brings restaurant-quality flavor right into your kitchen.

Ingredients

For the Chole (Chickpea Curry)
1 cup dried chickpeas (or 2 cups canned chickpeas)
2 medium onions, finely chopped
2 medium tomatoes, pureed
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 teaspoon cumin seeds
1 black tea bag (for color, optional)
2 tablespoons oil
1 teaspoon turmeric powder
1 teaspoon red chili powder (optional)
1½ teaspoons coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon amchur (dry mango) powder or a squeeze of lemon
Salt to taste
Fresh coriander leaves for garnish

For the Bhature

2 cups all-purpose flour (maida)
2 tablespoons semolina (sooji/rava)
2 tablespoons plain yogurt
½ teaspoon baking powder
A pinch of baking soda
Salt to taste
Warm water as needed for kneading
Oil for deep frying

Method

To begin, if you're using dried chickpeas, rinse and soak them in water overnight or for at least 8 hours. Drain and pressure cook them with enough water, a pinch of salt, and a tea bag for that deep color, some diced onion, a bay leaf. Cook until the chickpeas are soft and tender. If you’re using canned chickpeas, rinse and drain them thoroughly and skip the tea bag.

In a heavy-bottomed pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown. Add the ginger-garlic paste and green chilies, cooking until the raw smell disappears. Now stir in the tomato puree and cook the mixture until the oil begins to separate from the masala. Add turmeric, red chili, coriander, and cumin powder and cook this spice blend for a minute, then toss in the cooked chickpeas. Mix well and let the flavors marry for about 10–15 minutes on a low flame. Use a ladle to gently mash a few chickpeas in the curry to thicken the gravy naturally. Finally, add garam masala, amchur or lemon juice, adjust salt, and simmer for another five minutes before garnishing with chopped coriander leaves.

For the bhature, combine flour, semolina, baking powder, baking soda, and salt in a mixing bowl. Add yogurt and mix it into the dry ingredients. Slowly add warm water and knead it into a soft, smooth dough. Cover the dough with a damp cloth and let it rest in a warm place for about 2 hours. Once rested, divide the dough into small balls and roll each ball into an oval or round disc using a lightly greased rolling pin and surface. Make sure they are not too thick.

Heat oil in a deep frying pan until moderately hot. To test, drop a small piece of dough into the oil – it should rise steadily to the top. Slide one bhatura at a time into the hot oil, pressing it gently with a slotted spoon until it puffs up. Flip and fry until golden brown on both sides. Remove and drain on paper towels.

Serve your fluffy bhature with hot chole, a side of sliced onions, lemon wedges, and green chilies. For a complete experience, add a glass of chilled lassi or masala chai on the side. This hearty and satisfying meal is perfect for sharing with loved ones.

Enjoy!