Classic Chole Bhature
Traditional dish · Indian
A beloved North Indian dish featuring spicy chickpea curry (Chole) served with fluffy, deep-fried leavened bread (Bhature). This is the quintessential version, rich in flavor and texture.
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Ingredients
- Chickpeas (Chana)2 cups, dried
- All-purpose flour (Maida)3 cups
- Yogurt1/4 cup
- Baking soda1/2 tsp
- Vegetable oil1/4 cup for dough + for deep frying
- Onions2 medium, finely chopped
- Tomatoes3 medium, pureed
- Ginger-garlic paste2 tbsp
- Green chilies2-3, slit
- Coriander powder2 tsp
- Cumin powder1 tsp
- Turmeric powder1/2 tsp
- Garam masala1 tsp
- Amchur powder (dried mango powder)1 tsp
- Chana masala powder1 tbsp
- Bay leaf1
- Cinnamon stick1 inch
- Cloves2-3
- Cardamom pods2
- Asafoetida (Hing)a pinch
- Fresh cilantrofor garnish
- Saltto taste
- Wateras needed
Steps
- 1
Soak dried chickpeas overnight. Drain and pressure cook with water and a pinch of salt until very soft. Reserve the cooking liquid.
- 2
For the Bhature dough: Mix maida, yogurt, baking soda, salt, and 1/4 cup vegetable oil. Knead into a soft, elastic dough using water as needed. Cover and let it rest for at least 30 minutes.
- 3
For the Chole masala: Heat oil in a pan. Add bay leaf, cinnamon, cloves, cardamom, and asafoetida. Sauté until fragrant.
- 4
Add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies, sauté for a minute.
- 5
Add pureed tomatoes and cook until oil separates. Add coriander powder, cumin powder, turmeric powder, chana masala powder, and salt. Cook for 2-3 minutes.
- 6
Add the cooked chickpeas and garam masala. Mash some chickpeas lightly to thicken the gravy. Add reserved chickpea cooking liquid or water to achieve desired consistency. Simmer for 10-15 minutes.
- 7
Add amchur powder and simmer for another 2 minutes. Garnish with fresh cilantro.
- 8
For the Bhature: Divide the rested dough into equal portions. Roll each portion into a thick oval shape.
- 9
Heat sufficient oil for deep frying in a kadai. Carefully slide the rolled bhature into the hot oil. Press gently with a slotted spoon to help them puff up. Fry until golden brown on both sides.
- 10
Drain excess oil and serve hot with the prepared Chole.
