How to Make Chole Bhature: A Complete Guide to the Classic North Indian Dish

 

Chole Bhature is one of North India's most beloved and iconic dishes. A mouth-watering combination of spicy chickpea curry (chole) served with deep-fried, puffed bread (bhature), it’s a popular breakfast and street food that has won hearts across India and beyond. Whether you're craving it for a weekend brunch or want to impress guests with authentic Indian flavours, this step-by-step recipe will teach you how to make Chole Bhature at home using everyday ingredients.

In this blog post, written in clear British English and optimised for Google SEO, you’ll discover the full recipe, expert tips, variations, and all the information you need to perfect this delightful dish.

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📌 What is Chole Bhature?

Chole Bhature is a classic Punjabi dish combining two main components:

Chole: A spicy, tangy chickpea curry made using white chickpeas, onions, tomatoes, and a medley of Indian spices.

Bhature: Soft, fluffy, and slightly tangy deep-fried bread made from refined flour (maida), often enjoyed hot and puffed straight from the frying pan.

This hearty dish is especially popular in Delhi, Punjab, and other parts of Northern India. It is commonly served in street food stalls, restaurants, and even households during festive occasions.

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🛒 Ingredients for Chole Bhature

🌶 For Chole (Chickpea Curry):

1 cup dried white chickpeas (or 2 cups canned chickpeas)

2 tablespoons oil or ghee

1 large onion, finely chopped

2 tomatoes, pureed

1 tablespoon ginger-garlic paste

2 green chillies, slit

1 black tea bag (for colour, optional)

Salt to taste

Fresh coriander for garnish

Water as needed

🌿 Spices for Chole:

1 teaspoon cumin seeds

1 bay leaf

½ teaspoon turmeric powder

1 teaspoon red chilli powder

1½ teaspoons coriander powder

½ teaspoon garam masala

½ teaspoon amchur (dry mango powder)

½ teaspoon chole masala (optional, for added flavour)

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🫓 For Bhature (Deep-Fried Bread):

2 cups plain flour (maida)

2 tablespoons semolina (sooji)

¼ cup plain yoghurt

½ teaspoon sugar

½ teaspoon salt

½ teaspoon baking powder

Water (as needed for kneading)

Oil (for deep frying)

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

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🥣 Step 1: Preparing the Chickpeas (Chole)

If using dried chickpeas:

1. Soak 1 cup of chickpeas overnight (8–10 hours) in plenty of water.

2. Drain, rinse, and transfer to a pressure cooker. Add 3 cups of water and a tea bag (optional for dark colour).

3. Cook for 6–7 whistles or until soft. Discard the tea bag and set aside.

If using canned chickpeas:

Rinse thoroughly and proceed directly with cooking (skip the pressure cooking step).

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🍛 Step 2: Making the Chole Curry

1. Heat oil or ghee in a pan. Add cumin seeds and bay leaf. Let them crackle.

2. Add chopped onions and sauté until golden brown.

3. Stir in ginger-garlic paste and green chillies. Cook until the raw smell disappears.

4. Add tomato puree, then cook until oil starts to separate.

5. Mix in all the spices: turmeric, red chilli powder, coriander powder, and chole masala. Cook for 1–2 minutes.

6. Add boiled (or canned) chickpeas along with some cooking water. Mash a few chickpeas to thicken the curry.

7. Simmer for 15–20 minutes on low heat until the gravy thickens and becomes flavourful.

8. Finish with garam masala and amchur powder. Garnish with fresh coriander.

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🍞 Step 3: Making the Bhature Dough

1. In a mixing bowl, combine plain flour, semolina, salt, sugar, and baking powder.

2. Add yoghurt and mix well. Gradually add water and knead into a soft, pliable dough.

3. Cover the dough with a damp cloth and let it rest for at least 2 hours (longer resting = better fluffiness).

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🔥 Step 4: Frying the Bhature

1. Divide the dough into equal portions and roll into smooth balls.

2. Roll each ball into a round disc (not too thin).

3. Heat oil in a deep frying pan. The oil should be medium hot.

4. Gently slide the rolled-out bhature into the oil. Press gently with a slotted spoon to help it puff.

5. Flip and cook until golden brown on both sides.

6. Drain on kitchen paper.

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🍽 How to Serve Chole Bhature

Serve hot chole with puffed bhature, along with:

Sliced onions

Green chillies

Lemon wedges

A glass of chilled lassi (for the full North Indian experience!)

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🌟 Tips for the Best Chole Bhature

Yoghurt in bhature dough helps in fermentation and gives fluffiness.

Rest the dough properly for light and airy bhature.

Use tea bag while boiling chickpeas for a restaurant-style deep colour.

Adjust spice levels to suit your preference.

Add a pinch of baking soda to the dough for quicker puffing (optional).

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🥄 Variations You Can Try

Paneer Bhature: Add grated paneer inside bhature for a stuffed version.

Kulcha and Chole: A lighter version using oven-baked or tawa-cooked kulchas.

Chole with Rice: Popular in Indian homes as a simpler alternative to bhature.

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🧊 Storage & Reheating

Chole can be stored in the fridge for 2–3 days and reheated on the stove or in a microwave.

Bhature are best enjoyed fresh but can be stored in foil and reheated in a hot pan or oven.

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📝 Final Thoughts

Learning how to make Chole Bhature at home may take a bit of preparation, but the end result is well worth it. This rich and satisfying North Indian dish offers a balance of flavour, spice, and texture that is hard to resist.

Whether you're serving it for a special Sunday brunch, a festive meal, or sim

ply indulging in comfort food cravings, Chole Bhature never disappoints.

Try this recipe, enjoy the process, and experience the joy of homemade Indian street food. 🇮🇳✨

--- write ✍️ by foodie Parmod.