Chole Bhature Recipe

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Varagu Maavu Dosa, Wholewheat Blueberry Pancakes with Lemon Yoghurt, सबजी और चीज़ टोस्ट हिंदी में, Festive Adai

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  • For chole:
  • 250g - garbanzo beans or chickpeas
  • 2 - tea bags
  • 2 - cardamom, green and black, small pieces
  • cinnamon stick
  • 1/2 tbsp shahi jeera seeds/cumin
  • 1 clove - garlic (increase if you like more garlic)
  • 1 small piece - ginger (finely slit)
  • 2 diced - tomatoes
  • 1 - onion, finely diced
  • 1-2 - cloves
  • 1 - mace
  • 1-2 - bay leaves
  • 1/2 tsp - sugar
  • For masala: 2 - tomatoes
  • 2-3 cloves - garlic
  • A small piece of ginger
  • 1 onion
  • 1/2 tsp - saunf/fennel seeds
  • A small piece of dry crushed bread
  • 1/2 cup curd
  • Seasoning: 2-3 tbsp - chilli powder (reduce if you want it less spicy)
  • 1/2 tbsp - turmeric powder
  • 1.5 tbsp - cumin/jeera powder
  • 1 tbsp - saunf/fennel powder
  • 2 tbsp - coriander powder
  • 1 tbsp - amchur/mango powder (optional)
  • 1 tbsp - anardana/pomegranate powder (optional)
  • For bhature:
  • 3 cups - refined flour (maida)
  • 5 tbsp - semolina (rava)
  • Baking powder- 2 tbsp
  • 1 cup - curd (thick)
  • 1/2 cup - warm water
  • Oil - For deep frying
  • Salt - according to taste
  • For garnish:
  • Coriander - finely chopped
  • Spring Onions - finely chopped (optional)
  • Curd/cream - to swirl on chole
  • Accompaniments: Raita
  • Pickled green chilli or slit raw chilli
  • Shallots soaked in vinegar
  • Green chutney

How to Make Chole Bhature Recipe

  • For masala:
  • Add all the ingredients in the blender and grind to make a fine paste.
  • For chole:
  • Soak the garbanzo beans (chole) for at least eight hours or overnight.
  • When the beans are swollen and easy to break into half, pressure cook them till they are soft and easy to mash.
  • While pressure cooking the beans, add the tea bags, black salt, and green cardamom to get the beautiful tea stain on the beans.
  • In a heavy bottom wok or kadai, temper jeera seeds, mace, bay leaf, and black cardamom followed by ginger, garlic, and sliced onion.
  • Caramelize the onion by adding the sugar.
  • Once golden brown, add the diced tomatoes and cook till well mashed.
  • Add the masala paste and all the seasoning ingredients and let it cook for about a minute till you get the aroma of all the spices.
  • In a blender, add half of the beans and run till they are coarsely ground and not a fine paste.
  • Add the remaining beans and the mashed beans to the masala and stir till the spices are well incorporated in the beans.
  • Add the water and let it simmer for 10 to 15 minutes.
  • Once the oil layer is formed on the top, your chole is just about ready.
  • For bhature:
  • Sieve together maida, semolina, baking powder, and salt to remove any clumps.
  • Make a well and add the curd and oil.
  • Gradually bring the flour together and work toward kneading it into a dough.
  • Keep adding warm water to bring together the flour.
  • Knead the mixture well to form a dough and let it set for 15 to 20 minutes.
  • Cover it with a damp kitchen towel and leave it in a warm place.
  • After 15 to 20 minutes remove the dough and knead it well on an oiled surface to remove the air and make a clean, soft springy dough.
  • Let the dough sit for another 2 hours or you could leave it overnight.
  • Make small balls and roll them flat with a rolling pin.
  • You could use any round vessel with sharp surface to cut out perfect round bhaturas or just go with your rolling skills.
  • In a skillet, add the oil for deep frying.
  • The oil should be hot in order to have your bhaturas fluff well, else you might end up having bhaturas oozing oil and not cooked well.
  • Prepare bhaturas only when you are about to serve.
  • If the oil is hot enough, it will be fast and easy to have well-cooked bhaturas.
  • Serve hot with chole.
  • Swirl a spoon of fresh cream or ghee on your chole, if you'd like.
  • This dish is complete with the accompaniments mentioned, especially the pickled green chillies and vinegar-soaked shallot.