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Chole Bhature
Spiced chickpeas meet pillowy fried bread in this beloved North Indian comfort classic, where aromatic garam masala and ginger-garlic infuse tender chole with warmth and depth. The contrast between crispy, golden bhature and soft, tangy chickpeas makes every bite utterly satisfying. Perfect for weekend brunches or when you crave bold, street-food flavors at home.
Prep time
8 hours
Cook time
1 hour
Total time
9 hours
Servings
4
Ingredients
- 2 cups chickpeas, soaked overnight
- 2 onions, chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 2 tsp garam masala
- 1 tsp chili powder
- Salt to taste
- 2 cups all-purpose flour
- 1/2 cup yogurt
- Water as needed
- Oil for frying
Instructions
- Drain the soaked chickpeas and boil in fresh water until tender, about 45 minutes to 1 hour.
- In a large pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and cook for 1-2 minutes until fragrant.
- Add chopped tomatoes, garam masala, chili powder, and salt. Cook until tomatoes break down and oil separates.
- Add the boiled chickpeas with some cooking liquid and simmer for 15-20 minutes until the sauce thickens.
- For bhature, combine flour, yogurt, a pinch of salt, and enough water to form a soft dough. Knead well and rest covered for 1 hour.
- Divide the dough into balls and roll each into an oval shape.
- Heat oil in a deep pan and fry each bhatura until puffed and golden on both sides.
- Serve hot chole with bhature, sliced onions, and lemon wedges.
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