Chole Bhature Recipe – Crispy Bhature with Spicy Punjabi Chole
Chole Bhature is one of the most popular North Indian dishes, loved for its bold flavors and satisfying combination. Spicy, tangy Punjabi chole (chickpea curry) served with soft yet crispy bhature makes a perfect meal for weekends, parties, or special occasions.
In this detailed guide, you’ll learn how to make chole bhature at home step by step, with tips, variations, common mistakes, and FAQs to get restaurant-style taste every time.
Why This Chole Bhature Recipe Is Special
- Authentic Punjabi-style chole
- Soft inside & crispy outside bhature
- Perfect spice balance
- Beginner-friendly detailed method
This recipe focuses on slow-cooked chole and well-fermented dough, which are the secrets behind perfect chole bhature.
Ingredients for Chole Bhature
For Chole (Chickpea Curry)
- 1 cup dried chickpeas (soaked overnight)
- 2 medium onions (finely chopped)
- 2 medium tomatoes (pureed)
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1 black cardamom
- 1 tsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tbsp chole masala
- 1/2 tsp garam masala
- Salt to taste
- Water as required
- Fresh coriander leaves (chopped)
- Lemon wedges for serving
For Bhature
- 2 cups maida (all-purpose flour)
- 2 tbsp semolina (sooji)
- 1/2 cup curd (yogurt)
- 1 tsp sugar
- 1/2 tsp baking soda
- Salt to taste
- Water as needed
- Oil for deep frying
Step-by-Step Chole Bhature Recipe
Step 1: Cook the Chickpeas
Wash soaked chickpeas and pressure cook with salt and enough water until soft. Keep aside.
Step 2: Prepare Chole Masala Base
Heat oil in a pan. Add cumin seeds, bay leaf, and black cardamom. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and cook until raw smell disappears.
Add tomato puree and cook until oil separates. Add turmeric, red chili powder, chole masala, garam masala, and salt.
Step 3: Add Chickpeas & Simmer
Add cooked chickpeas along with some cooking water. Simmer on low heat for 15–20 minutes until gravy thickens and flavors blend well.
Finish with chopped coriander leaves and lemon juice.
How to Make Bhature
Step 4: Prepare the Dough
In a bowl, mix maida, sooji, salt, sugar, and baking soda. Add curd and knead into a soft dough using little water. Cover and rest for 2 hours.
Step 5: Roll & Fry Bhature
Divide dough into balls. Roll into oval shapes. Heat oil and deep fry bhature until puffed and golden brown on both sides.
Cooking Tips for Perfect Chole Bhature
- Soak chickpeas overnight for soft texture
- Cook chole slowly for deep flavor
- Rest dough properly for soft bhature
- Fry bhature on medium heat
Common Mistakes to Avoid
- ❌ Undercooked chickpeas
- ❌ Watery chole gravy
- ❌ Overheating oil for bhature
- ❌ Skipping dough resting time
Variations of Chole Bhature
- Amritsari Chole – Darker and spicier
- No-Onion Chole – Jain-style version
- Baked Bhature – Healthier option
- Paneer Chole – Add paneer cubes
Storage & Reheating Tips
- Store chole in fridge up to 2 days
- Reheat on low flame with little water
- Bhature should be made fresh
FAQs About Chole Bhature
Q1. Can I make bhature without baking soda?
Yes, but texture may be less fluffy.
Q2. Why are my bhature hard?
Dough was too tight or not rested enough.
Q3. Can I use canned chickpeas?
Yes, but rinse well before use.
Q4. Is chole bhature healthy?
It is best enjoyed occasionally due to frying.
Conclusion
Chole bhature is a classic Punjabi dish that brings together spicy chickpeas and crispy bhature for a satisfying meal. With the right spices, proper cooking, and soft dough, you can easily make restaurant-style chole bhature at home.
Try this recipe and enjoy a flavorful North Indian favorite!
Pav bhaji recipe on tadka masala
0 Comments