Chole Bhature Recipe (Authentic Punjabi Street Style)

Chole Bhature is a classic North Indian dish featuring spicy, tangy chickpea curry (chole) served with deep-fried fluffy bread (bhature). This iconic combination is a staple of Punjabi cuisine and a favorite street food across India.

About This Chole Bhature Recipe

This authentic Chole Bhature recipe brings the bold flavors of Delhi and Punjabi street food right to your kitchen. The chole is slow-cooked with aromatic spices for a deep, rich taste, while the bhature are soft, airy, and perfectly golden. Perfect for weekend brunches or indulgent meals.

Ingredients

For Chole (Chickpea Curry)

• 1 cup chickpeas (soaked overnight)
• 2 cups water
• 1 onion (finely chopped)
• 2 tomatoes (pureed)
• 1 tbsp ginger-garlic paste
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp chole masala
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• 1 tsp amchur (dry mango powder)
• Fresh coriander for garnish

For Bhature

• 2 cups all-purpose flour (maida)
• 2 tbsp semolina (sooji)
• 1/2 cup curd (yogurt)
• 1/2 tsp baking soda
• 1 tsp sugar
• Salt to taste
• Water as needed
• Oil for deep frying

Step-by-Step Instructions

1. Prepare the chickpeas: Pressure cook soaked chickpeas with water and salt for 5–6 whistles until soft.
2. Make chole base: Heat oil in a pan, add cumin seeds, then sauté onions until golden brown. Add ginger-garlic paste and cook for a minute.
3. Add tomato and spices: Stir in tomato puree, turmeric, chili powder, coriander powder, and chole masala. Cook until oil separates.
4. Simmer chole: Add boiled chickpeas along with some cooking water. Mix well and simmer for 15–20 minutes. Add amchur at the end for tanginess.
5. Prepare bhature dough: Mix flour, sooji, curd, baking soda, sugar, and salt. Knead into a soft dough using water. Cover and rest for 2–3 hours.
6. Fry bhature: Divide dough into balls, roll into oval shapes, and deep fry in hot oil until puffed and golden.
7. Serve hot: Plate chole with freshly fried bhature, garnish with coriander, and add onion slices on the side.

Chef’s Tips for Perfect Chole Bhature

For authentic flavor, add a tea bag or dried amla while boiling chickpeas to get that dark Punjabi-style color. Let the chole simmer longer for richer taste, and ensure the oil is hot enough for bhature to puff properly.

Serving Suggestions

Serve hot with sliced onions, lemon wedges, and green chutney. A glass of chilled lassi on the side makes it a complete Punjabi meal.

FAQs

Can I make chole without soaking overnight?
Yes, you can use canned chickpeas or soak them in hot water for 3–4 hours.

Why are my bhature not fluffy?
Make sure the dough is well-rested and oil is hot enough before frying.

Tags

chole bhature recipe, punjabi chole, indian street food, chickpea curry, bhature recipe