Chole Bhature
An authentic vegetarian recipe from Punjab, India
Cook Time
60 mins
Servings
4 servings
Difficulty
HardCategory
VegetarianIngredients
For 4 servings
300g White chickpeas (kabuli chana)
300g All-purpose flour (maida)
100g Yogurt
3g Baking soda
250g Onions, finely chopped
200g Tomatoes, pureed
30g Ginger-garlic paste
3piece Green chillies
60ml Oil
20g Chole masala powder
3g Turmeric powder
8g Red chilli powder
5g Cumin seeds
1piece Dried amla (Indian gooseberry) or tea bag
5g Anardana (pomegranate seed powder)
20g Fresh coriander leaves
500ml Oil for deep frying
10g Salt
18 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Soak chickpeas overnight. Drain and pressure cook with a tea bag (for dark colour), salt, and water for 5–6 whistles until very soft. Discard the tea bag. Reserve the cooking liquid.
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Make bhature dough: combine maida, yogurt, baking soda, a pinch of salt, and 1 tablespoon of oil. Knead into a soft, smooth dough using minimal water. Cover with a damp cloth and rest for 30 minutes — the yogurt and baking soda will make the bhature puff up.
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Heat oil in a kadai over medium heat. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until deep golden brown, about 12 minutes.
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Add ginger-garlic paste and cook for 3 minutes. Add tomato puree and cook on medium heat until the oil separates — about 8 minutes.
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Add turmeric, red chilli powder, and chole masala. Stir well and cook for 3 minutes.
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Add the boiled chickpeas with 200 ml of their cooking liquid. Mash a few chickpeas against the side of the pan to thicken the gravy naturally.
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Add anardana powder and slit green chillies. Simmer on low heat for 15 minutes until the gravy is thick and dark. Taste and adjust salt.
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For bhature: divide the rested dough into 8 equal balls. Roll each into an oval about 15 cm long and 5 mm thick.
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Heat oil for deep frying to 180°C. Slide a bhatura into the hot oil and press gently with a slotted spoon — it will puff up dramatically. Fry for 1–2 minutes per side until golden. Drain on paper towels.
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Serve the hot, puffed bhature immediately with the chole, sliced onions, green chutney, and a wedge of lemon.
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Chef's Tips
Adding a tea bag or dried amla while pressure cooking the chickpeas gives them the characteristic dark colour of authentic Punjabi chole.
The bhature dough must rest for at least 30 minutes — this allows the gluten to relax and the baking soda to activate, ensuring maximum puffing.
Fry bhature one at a time in very hot oil and press gently with a spoon to encourage even puffing.
Chole bhature is best eaten immediately — bhature deflate and become chewy as they cool, so serve straight from the oil.
About This Dish
Chole Bhature is a traditional vegetarian dish from Punjab, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Adding a tea bag or dried amla while pressure cooking the chickpeas gives them the characteristic dark colour of authentic Punjabi chole. - The bhature dough must rest for at least 30 minutes — this allows the gluten to relax and the baking soda to activate, ensuring maximum puffing. - Fry bhature one at a time in very hot oil and press gently with a spoon to encourage even puffing. - Chole bhature is best eaten immediately — bhature deflate and become chewy as they cool, so serve straight from the oil.
Category
Vegetarian
Cook Time
60 mins
Servings
4 servings
Difficulty
Hard