Chole Bhature

Spicy, tangy chickpeas piled next to puffy, golden bhature — Chole Bhature is Punjab's most beloved street food and weekend feast. It is bold, hearty, and impossible to eat just one plate of.

Prep time

25 mins

Cook time

45 mins

Total time

1 hr 10 mins

Servings

4 servings

Calories

720

Ingredients

• 2 cups dried chickpeas, soaked overnight
• 1 tea bag (for color)
• 2 cups all-purpose flour, 1/2 cup plain yogurt, 1 teaspoon baking soda, 1 teaspoon sugar, and 1/2 teaspoon salt
• 2 tablespoons oil, plus more for frying
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 3 medium tomatoes, pureed
• 2 teaspoons chole masala, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1/2 teaspoon red chili powder
• 1 green chili, slit
• 1 tablespoon ghee
• 1/2 teaspoon garam masala
• 2 tablespoons chopped fresh cilantro

Instructions

1. Drain the soaked chickpeas and pressure-cook with the tea bag and 4 cups water for 20 minutes until tender. Discard the tea bag and reserve the cooking liquid.
2. For the bhature dough, mix the flour, yogurt, baking soda, sugar, salt, and 2 tablespoons oil. Knead into a soft dough, cover, and rest for 2 hours.
3. Heat the ghee in a large pan. Cook the onion for 7 minutes until golden, then add the ginger-garlic paste and cook for 1 minute.
4. Add the tomato puree, chole masala, cumin, coriander, and chili powder. Cook for 8 minutes until the oil separates from the masala.
5. Add the cooked chickpeas with 1 cup of their cooking liquid and the green chili. Simmer for 12 minutes until the gravy thickens.
6. Mash a few chickpeas against the side of the pan to thicken the gravy naturally. Stir in the garam masala and cilantro.
7. Divide the dough into 8 balls. Roll each into a 6-inch oval, then deep-fry in hot oil for 30 seconds per side until puffed and golden.
8. Serve the hot chole with the bhature, sliced onions, and pickles on the side.

Pro tips

• The tea bag gives the chickpeas their signature dark color — a classic Punjabi trick.
• Rest the bhature dough properly; a well-rested dough puffs up beautifully.
• Mash a spoonful of chickpeas into the gravy for a thick, clinging sauce.
• Fry the bhature in very hot oil so they puff instantly — cool oil makes them greasy.

Frequently asked questions