Savour every bite of the heavenly chole bhature

Last Updated : 29 Apr 2016


Recipes 23
  • Servings
  • 3
  • Cook Time
  • 60min
  • Prep Time
  • 40min

Upload Your Favourite Recipes & Win Rewards

Upload Recipe



Call it the Indian fast food, popular street food, the absolute meal, or heavy breakfast - chole bhature is that all purpose dish. This delicious North Indian recipe is an essential part of Indian cuisine and is pretty popular in other countries in the sub-continent. A recipe that was invented in the present day capital of the country, Delhi, chole bhature is the combination of two delicious dishes, namely a spicy chickpeas curry combined with golden fried Indian bread. This a decadent treat not just to your taste buds but your soul and that is the reason of finding this recipe in the menu list of some of the posh restaurants and at the same time at the carts of street-vendors and food stalls. Chole bhature is delicious no doubt but you should also know that it is a time consuming recipe so try to prepare it in your weekends or when you have time in your hand for this unique experience. Chole bhature recipe can tickle many taste buds of yours with its bags of flavours. You can enjoy this heavy breakfast recipe with fresh salad, pickle, and lassi.


  • 250 gm chickpeas (Kabuli channas)
  • 1 inch long ginger piece
  • 5 to 6 cloves of garlic
  • 1 finely chopped onion
  • 1 tomato
  • 4 to 5 green chillies
  • 1 teaspoon dried mango powder (aamchur powder)
  • ½ teaspoon cumin seeds (jeera)
  • 2 teaspoon red chilli powder
  • 1 teaspoon coriander powder (daniya powder)
  • 1/2 teaspoon cumin powder (jeera powder)
  • 2 teaspoon chole masala
  • ¼ teaspoon turmeric powder
  • 2 tablespoon oil
  • Handful of chopped coriander leaves (optional)
  • Salt to taste
  • Ingredients for bhature: 1/2 cup all purpose flour (maida)
  • 1 tablespoon semolina (sooji)
  • Salt to taste
  • Oil to fry
  • 1 teaspoon sugar
  • 1 pinch of baking soda
  • 1 tablespoon yogurt
  • Water to bind the dough


  • Soak the channa over-night
  • Next day cook the same channa with a little salt and 2 cups water in a pressure cooker for 4-5 whistles and keep it aside
  • Meanwhile make a paste of tomato along with onion, chillies, and ginger-garlic
  • Heat oil in a kadai/pan and add cumin seeds along with the aromatics
  • Saute it well to fry the spices properly
  • At this point add all the dry masala powder and sauté for a few more minutes
  • Finally add the channa along with the water that you had used while cooking it in pressure cooker
  • Cook on low to medium heat until the gravy thickens and gets a gorgeous bright colour to it
  • Instructions to prepare Bhature: Mix plain flour, semolina, baking soda, and salt in a bowl
  • Now in the flour mix add yogurt and knead to get a firm dough (add a little if it is needed)
  • Cover it with a kitchen towel/muslin cloth and keep it for 4-5 hours
  • Take a small portion of the dough to roll it into a big size poori (4 inches diameter) with the help of rolling pin
  • Deep fry the pooris till it turns golden color on both sides and puffs up
  • Serve this with onions, coriander leaves, and lemon pieces



Comments (0)