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A beautifully served plate of Chhole Bhature on a wooden dining table at home. The plate includes two puffed golden-brown bhature alongside a bowl of chhole

Chhole Bhature

Hot Chhole (chickpeas gravy cooked with Indian spices) served with freshly made Bhature (fried Indian bread). Add onion rings, lemon wedges, and a side of pickle for an authentic experience!
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Prep Time 20 minutes
Cook Time 30 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 2 persons
Calories 680 kcal

Equipment

  • 1 Pressure cooker to cook the chickpeas
  • 1 Pan to make bhature

Ingredients
  

For Chhole

  • 1 cup Chickpeas (चना) Soaked overnight or 6-8 hours
  • 1 no. onion Medium sized, finely chopped
  • 1 no. tomato Medium sized, pureed
  • 1 tsp Ginger Garlic Paste
  • 1 Green Chilly Slit
  • 1 tsp Cumin seeds (जीरा)
  • 1 Bay leaf (तेज पत्ता)
  • 1 tsp Dried Coriander Seeds (धनिया) Powder
  • ½ tsp Cumin (जीरा) Powder
  • ¼ tsp Turmeric Powder (हल्दी)
  • ½ tsp Red Chilly Powder Adjust to taste
  • ½ tsp Garam Masala
  • 1 tsp Chhole Masala
  • ½ tsp Dry Mango Powder (आमचूर)
  • salt to taste
  • 2 tbsp Oil
  • Coriander Leaves for garnish

For Bhature

  • 1 cup all-purpose flour (मैदा)
  • 1 tbsp Semolina (सूजी / रवा)
  • 2 tbsp Yogurt
  • Baking Soda a pinch
  • salt a pinch
  • 1 tsp Sugar
  • Water as needed to knead
  • Oil for deep frying

Instructions
 

To Make Chhole

  • Cook Chickpeas: Pressure cook the soaked chickpeas with salt and water (3 cups) for 4-5 whistles or until soft. Drain and reserve the water.

Prepare the Masala

  • Heat oil in a pan.
  • Add cumin seeds and bay leaf.
  • Add chopped onions and sauté until golden brown.
  • Add ginger-garlic paste and green chili, cook for 1-2 minutes.
  • Add tomato puree and cook until the oil separates.

Spice it Up:

  • Add turmeric, red chili powder, coriander powder, cumin powder, and chole masala. Mix well.
  • Add cooked chickpeas along with a cup of reserved water. Let it simmer for 10-15 minutes.

Finish

  • Add garam masala, amchur, and adjust salt. Garnish with coriander leaves.

To Make Bhature

  • Prepare Dough
  • In a bowl, mix flour, semolina, yogurt, salt, sugar, and baking soda. Gradually add water to make a soft, non-sticky dough.
  • Cover and rest for 1-2 hours.
  • Roll Bhature: Divide the dough into equal portions. Roll each portion into a thin, round shape (or oval).
  • Fry: Heat oil in a deep pan. Fry each bhatura until golden and puffed on both sides. Drain on paper towels.

Serve Hot

  • Pair the hot Chhole with freshly made Bhature. Add onion rings, lemon wedges, and a side of pickle for an authentic experience!

Notes

Serving Notes

This is a moderate-calorie dish that can be paired with a fresh salad or buttermilk to balance the meal.
Keyword chickpeas, north indian, Punjabi