Chole Bhature

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A beloved North Indian street food classic from Punjab, Chole Bhature pairs a robust, tangy chickpea curry with pillowy, deep-fried leavened bread. The bhature puff up golden and crisp on the outside while staying tender within, perfect for scooping up the warmly spiced chole. Best enjoyed hot off the stove with sliced onions and a squeeze of lemon.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 28 gFat
• 5 gSaturated Fat
• 75 gCarbs
• 12 gFiber
• 9 gSugar
• 18 gProtein
• 580 mgSodium
• 720 mgPotassium
• 135 mgCalcium
• 6 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Chole (Spiced Chickpea Curry)

• 2 cups dried chickpeas, soaked overnight (or 3 cups canned, drained)
• 3 tablespoons mustard oil or vegetable oil
• 1 large onion, finely chopped
• 2 large tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2 teaspoons coriander powder
• 1 teaspoon Kashmiri red chili powder
• 1/2 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon amchur (dry mango powder)
• 1/2 teaspoon anardana (pomegranate seeds), lightly crushed
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 1 black tea bag (for color)
• 1 teaspoon salt, or to taste
• 3 cups water

For the Bhature (Fried Leavened Bread)

• 2 cups maida (all-purpose flour)
• 1/4 cup fine semolina (sooji)
• 1/2 cup plain yogurt
• 1 teaspoon sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• About 3/4 cup warm water
• Oil for deep frying

For Garnish and Serving

• 1 large red onion, sliced into rings
• 1 lemon, cut into wedges
• 2 green chilies, slit
• A handful of fresh cilantro, chopped

Directions

1. Pressure-cook the soaked chickpeas with 1 teaspoon salt and enough water to cover for 12-15 minutes (or simmer covered for 1 to 1.5 hours) until very tender but not mushy; drain and reserve the cooking liquid.
2. Heat the oil in a heavy pan over medium heat. Add the cumin seeds and bay leaf, then the chopped onion, and sauté for 6-8 minutes until deeply golden. Stir in the ginger-garlic paste and green chilies and cook 1 minute until fragrant.
3. Add the tomato puree, coriander powder, red chili powder, and turmeric. Cook, stirring often, for 8-10 minutes until the oil begins to separate from the masala. Add the cooked chickpeas, the tea bag, and 2 cups of the reserved cooking liquid.
4. Season with salt, bring to a boil, then reduce heat and simmer uncovered for 10 minutes. Crush a few chickpeas against the side of the pan to thicken the gravy. Stir in the garam masala, amchur, anardana, and crushed kasuri methi; remove the tea bag.
5. Meanwhile, make the bhature dough: whisk together flour, semolina, sugar, baking powder, baking soda, and salt. Add the yogurt and 2 tablespoons oil and rub into the flour with your fingertips until crumbly. Gradually add warm water and knead for 8-10 minutes into a soft, pliable dough. Coat with a teaspoon of oil, cover, and rest at room temperature for 2-3 hours.
6. Divide the rested dough into 8 equal balls. Roll each into a smooth oval about 6 inches long and 1/4 inch thick, dusting lightly with flour so it doesn't stick.
7. Heat 2-3 inches of oil in a deep pan to about 350°F (175°C). Slip in a rolled bhature and gently press the surface with a slotted spoon so it puffs up; fry 2-3 minutes, flipping once, until puffed and deep golden. Drain on paper towels.
8. Mash a few chickpeas into the chole for a thicker gravy if desired, and taste for seasoning. Pile the hot chole into bowls and serve immediately with the freshly fried bhature, garnished with onion rings, lemon wedges, green chilies, and cilantro.

Cook’s Notes

• Soak the chickpeas overnight with a pinch of baking soda to soften the skins and shorten the cooking time.
• The tea bag is a traditional Delhi-style trick that gives chole its signature deep brown color without making the curry taste of tea; remove it before serving.
• Bhature dough must rest at least 2 hours so the baking soda and yogurt can develop the leavening needed for a dramatic puff when fried.
• Maintain frying oil at around 350°F – too cool makes the bhature greasy, too hot browns the outside before the inside cooks through.
• For a lighter version, shallow pan-fry the bhature on a griddle with a little oil instead of deep frying; they will be denser but still delicious.

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