Chole bhature is a beloved street food classic from northern India that pairs intensely spiced chickpeas with a light, airy deep-fried bread. Making it at home gives you full control over the flavors and helps you achieve that irresistible crispy exterior and soft, pillowy interior.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 250 g all-purpose flour
- 150 ml warm water
- 100 g plain yogurt
- 1/2 tsp baking soda
- 1/2 tsp salt
- oil for frying
- 2 cans (400 g) cooked chickpeas
- 2 medium onions diced
- 2 ripe tomatoes diced
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp red chili powder
- 2 cloves garlic minced
- 1 inch fresh ginger grated
- 1 tbsp tomato paste
- 1 tbsp lime juice
- salt to taste
- mustard or vegetable oil
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Mix 5 min
In a large bowl, combine flour, yogurt, salt and warm water gradually until you get a smooth, non-sticky dough. Knead for 5 minutes until elastic, sprinkle baking soda over the surface, cover with a damp cloth and let rest for 30 minutes; the moisture and warmth activate the leavening agent for a lighter bread.
- Step 2 Rest 30 min
In a large bowl, combine flour, yogurt, salt and warm water gradually until you get a smooth, non-sticky dough. Knead for 5 minutes until elastic, sprinkle baking soda over the surface, cover with a damp cloth and let rest for 30 minutes; the moisture and warmth activate the leavening agent for a lighter bread.
- Step 3 Pan 5 min
Meanwhile, heat oil in a heavy pot and sauté diced onion until translucent; add minced garlic and grated ginger, cooking for 1 minute until fragrant while stirring constantly to prevent burning.
- Step 4 Pot / simmer 10 min
Add cumin, turmeric, red chili powder and garam masala; toast spices for 30 seconds before stirring in diced tomatoes and tomato paste. Cook for 10 minutes, stirring until oil separates from the mixture, indicating a well-cooked base.
- Step 5 Cook 15 min
Fold in drained chickpeas and 400 ml water; bring to a boil then reduce heat to medium. Cover and simmer for 15 minutes so the chickpeas absorb the spices and soften slightly.
- Step 6 Pan 8 min 180 °C
Divide dough into 4 portions, roll each into a 1 cm thick disc and fry in abundant oil at 180 °C until puffed like a balloon, turning until golden on both sides, then drain on paper towels.
- Step 7 Serve
Gently tap each bhature with a spatula handle to redistribute the internal air; serve immediately with tamarind chutney, raw onion rings and a squeeze of lemon to cut through the richness.