Chole Bhature

Spicy chickpea curry served with deep-fried puffed bread — a legendary North Indian street food combination.

Nutrition per serving

• 2 cupsChickpeas (dried)
• 2 largeOnions
• 3 largeTomatoes
• 2 inchesGinger
• 6 clovesGarlic
• 2Tea bags
• 2 tbspChole masala
• 1 tspPomegranate powder
• 3 cupsAll-purpose flour
• 1/4 cupYogurt
• for fryingOil
• 1/2 tspBaking soda

1. 1

   Soak chickpeas overnight. Boil with tea bags and salt until tender (or use pressure cooker for 20 minutes). Discard tea bags.

2. 2

   Sauté finely chopped onions in oil until deep golden brown.

3. 3

   Add ginger-garlic paste, cook 2 minutes. Add chopped tomatoes, cook until oil separates.

4. 4

   Add chole masala, pomegranate powder, salt, and a splash of chickpea cooking water.

5. 5

   Add boiled chickpeas. Mash a few for thickness. Simmer 15 minutes.

6. 6

   For bhature: mix flour, yogurt, baking soda, salt, sugar, and oil. Knead soft dough, rest 2 hours.

7. 7

   Roll dough into oval shapes. Deep-fry in hot oil until puffed and golden on both sides.

8. 8

   Serve chole in bowls topped with onion rings, green chili, and lemon wedge alongside hot bhature.

💡 Tips for Chole Bhature

• • This recipe packs well for meal prep — store in airtight containers.
• • Don't let garlic burn — add it after other aromatics and cook briefly.

Frequently Asked Questions

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