How to Make Chole Bhature at Home – A Complete Indian Street Food Guide

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Introduction: What is Chole Bhature?

Chole Bhature is one of the most beloved North Indian dishes, especially popular in Punjab and Delhi. This dish is a combination of spicy chickpea curry (chole) served with deep-fried puffed bread (bhature). It’s a staple in Indian street food culture, and a must-have breakfast or brunch option across many parts of India.

In this blog article, you’ll learn how to make authentic Chole Bhature at home, step-by-step, using ingredients that are easily available in the UK. Whether you're a food enthusiast or new to Indian cuisine, this guide will help you prepare the perfect restaurant-style Chole Bhature from scratch.

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⭐ Why This Chole Bhature Recipe is Worth Trying

Authentic dhaba-style taste

Great for weekends and festive meals

Vegetarian and protein-rich

Perfect for family gatherings

All ingredients are available in British supermarkets or Indian grocery stores

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🛒 Ingredients for Chole Bhature

🫘 Ingredients for Chole (Chickpea Curry):

Dried chickpeas (kabuli chana) – 1 cup (or 2 cups canned)

Onions – 2 medium, finely chopped

Tomatoes – 2 large, pureed or finely chopped

Garlic cloves – 4, minced

Ginger – 1 inch, grated

Green chilli – 1, chopped (optional)

Cumin seeds – 1 tsp

Bay leaf – 1

Tea bag – 1 (optional, for darker colour)

Salt – to taste

Water – for pressure cooking

Spice Powders:

Turmeric powder – ½ tsp

Coriander powder – 2 tsp

Red chilli powder – ½ tsp

Chole masala – 2 tsp (store-bought or homemade)

Garam masala – 1 tsp

Dry mango powder (amchur) – ½ tsp

Kasuri methi (dried fenugreek leaves) – 1 tsp (crushed)

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🍞 Ingredients for Bhature (Fried Bread):

Plain flour (maida) – 2 cups

Semolina (sooji) – 2 tbsp (optional for crunch)

Yoghurt (curd) – ½ cup

Baking powder – ½ tsp

Baking soda – ¼ tsp

Sugar – 1 tsp

Salt – ½ tsp

Oil – 1 tbsp (for kneading) + for deep frying

Water – as needed to make dough

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👩‍🍳 How to Make Chole Bhature – Step-by-Step Recipe

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🥣 Step 1: Prepare the Chole (Chickpea Curry)

1. Soak and Cook Chickpeas

Soak 1 cup dried chickpeas in water overnight.

Rinse and pressure cook with 3 cups water, 1 tsp salt, 1 bay leaf, and 1 tea bag (for colour).

Cook until soft (6–8 whistles in a pressure cooker or 25–30 minutes in an Instant Pot).

Discard the tea bag and bay leaf. Keep the chickpeas and cooking water aside.

> 💡 You can also use 2 cups of canned chickpeas – just rinse and simmer for 15 minutes instead of pressure cooking.

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2. Make the Masala

Heat 2 tbsp oil in a pan. Add 1 tsp cumin seeds and let them splutter.

Add chopped onions and sauté until golden brown.

Add ginger, garlic, and green chilli. Cook for 2 minutes.

Stir in chopped or pureed tomatoes and cook until oil separates.

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3. Add the Spices

Add:

½ tsp turmeric

2 tsp coriander powder

½ tsp red chilli powder

2 tsp chole masala

Sauté for a couple of minutes until fragrant.

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4. Combine and Simmer

Add cooked chickpeas along with some of the reserved water.

Simmer for 15–20 minutes on low heat, lightly mashing a few chickpeas to thicken the gravy.

Finish with:

1 tsp garam masala

½ tsp amchur

Crushed kasuri methi

Garnish with coriander and a squeeze of lemon juice.

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🧂 Step 2: Prepare the Bhature Dough

1. Mix the Dry Ingredients

In a large bowl, combine:

2 cups plain flour

2 tbsp semolina

½ tsp salt

½ tsp baking powder

¼ tsp baking soda

1 tsp sugar

2. Add Wet Ingredients

Mix in:

½ cup yoghurt

1 tbsp oil

3. Knead the Dough

Add water gradually and knead into a soft, smooth dough.

Cover with a damp cloth and let it rest for 2 hours at room temperature.

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🍳 Step 3: Fry the Bhature

Divide the rested dough into lemon-sized balls.

Roll out each ball into a 6–7 inch round or oval, not too thin.

Heat oil in a deep frying pan or kadhai.

Once hot, gently slide the bhature in and press with a slotted spoon so it puffs up.

Fry until golden brown on both sides. Remove and drain on paper towels.

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🍽 How to Serve Chole Bhature

Serve hot with:

Sliced onions and green chutney

Aachar (pickle)

Fresh curd or lassi on the side

A wedge of lemon for a citrusy finish

> 🥗 Some even add a side of aloo sabzi or paneer for a festive platter!

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❄️ Storage and Reheating Tips

Chole can be refrigerated for 3–4 days and frozen for up to a month.

Reheat gently with a splash of water before serving.

Bhature is best served fresh, but you can half-fry and re-fry just before serving for a similar effect.

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🧘‍♀️ Health Tips & Variations

Use whole wheat flour for a healthier version of bhature.

Add boiled potatoes or paneer to the chole for more protein.

Skip semolina for a softer bhature texture.

Reduce oil and skip frying for baked bhature (though flavour will differ).

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🛍 Where to Buy Ingredients in the UK

Dried chickpeas, maida, and spices are available at:

Tesco, Asda, Sainsbury’s (World Food aisle)

Patel Brothers, Spices of India, Amazon UK

Local Indian or South Asian grocery shops

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📝 Recipe Card – Quick Summary

Component Ingredients Key Steps

Chole Chickpeas, onion, tomato, spices Soak, cook, sauté masala, simmer

Bhature Flour, semolina, yoghurt, baking agents Knead, rest, roll, deep fry

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🙋 FAQs About Chole Bhature

Q1. Can I make bhature without yeast?

Yes! This recipe uses baking powder and yoghurt instead of yeast.

Q2. What can I use instead of maida?

Whole wheat flour or a 50/50 mix with maida works well.

Q3. Is Chole Bhature vegan?

Chole is vegan-friendly. For bhature, use plant-based yoghurt and avoid dairy-based curd.

Q4. Can I use canned chickpeas?

Absolutely. Rinse well and reduce cooking time since they’re already soft.

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✅ Final Thoughts

Chole Bhature is the kind of dish that brings people together – full of flavour, culture, and warmth. With this easy recipe, you can recreate the taste of Indian street food right in your British kitchen. Whether it’s for a weekend brunch or a festive treat, this dish will always impress.

So roll up your sleeves, heat that oil, 

and enjoy the soul-satisfying joy of homemade Chole Bhature!

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--- write ✍️ by foodie Parmod.