Ingredients
For Chole (Chickpea Curry)
- 1 cup dried chickpeas (or 2 cups canned)
- 1 large onion (finely chopped)
- 2 tomatoes (pureed)
- 1 green chili (optional)
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1-2 tsp chole masala (or a mix of garam masala, cumin, coriander, and amchur)
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- Fresh coriander leaves for garnish
- 1 tbsp oil or ghee
For Bhature
- 2 cups all-purpose flour (maida)
- 2 tbsp semolina (rava/sooji) – optional for crispiness
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 cup curd (plain yogurt)
- 1/2 tsp baking powder or 1/4 tsp baking soda
- Water (as needed)
- Oil for deep frying
Directions
Chole Bhature is a quintessential North Indian dish loved across India and beyond. It consists of two main elements: spicy, tangy chickpea curry (chole) and fluffy, deep-fried bread (bhature). The chickpeas are cooked in a fragrant blend of spices like cumin, turmeric, and chole masala, giving it a rich and flavorful taste. The bhature, made from all-purpose flour and yogurt, are deep-fried to a perfect golden brown, puffing up beautifully as they cook. This hearty meal is often enjoyed for breakfast, lunch, or even as a satisfying street food snack. Whether served with onions, lemon wedges, or a side of pickle, Chole Bhature is sure to leave you craving for more.
Here’s an approximate nutritional breakdown for Chole Bhature (per serving of one bhature with one cup of chole):
| Calories | 450–500 kcal |
| Carbohydrates | 70–75 g |
| Protein | 12–15 g |
| Fat | 15–18 g |
| Fiber | 10–12 g |
| Sugar | 5–7 g |
| Sodium | 600–700 mg |
| Cholesterol | 0 mg (if vegan) |
Disclaimer: The nutritional information provided for this recipe is an approximation based on typical ingredients and serving sizes. Actual values may vary depending on the specific brands and measurements used. This information is intended for general guidance and should not be considered a substitute for professional dietary advice.
Steps
1 Done | Chole1. Soak chickpeas overnight, then pressure cook until soft (or use canned). 2. Heat oil, add cumin seeds, then sauté onions until golden. 3. Add ginger-garlic paste and green chili. Cook briefly. 4. Add tomato puree, turmeric, chili powder, and chole masala. Cook until oil separates. 5. Add cooked chickpeas and some water. Simmer for 15–20 minutes. 6. Mash a few chickpeas for thickness. Adjust salt and spices. 7. Garnish with coriander leaves. |
2 Done | Bhature1. Mix flour, semolina, salt, sugar, and baking powder. 2. Add yogurt and knead to a soft dough, adding water as needed. 3. Cover and let it rest for 2–3 hours. 4. Divide into balls, roll out into medium discs. 5. Heat oil and deep-fry until puffed and golden. |
3 Done | Serving SuggestionServe hot chole with freshly fried bhature, sliced onions, lemon wedges, and green chutney or achar (pickle). |
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