Chole Bhature
Hearty, spiced Punjabi chickpea curry paired with pillowy deep-fried bread (bhature) — the most indulgent North Indian brunch and a celebration of bold flavors.
20mPrep
35mCook
4Servings
490Calories
18gProtein
Ingredients
- 1 cupschickpeas, soaked overnight
- 1 cupsall-purpose flour (maida)
- 1 cupyogurt
- 1 tbspchole masala
- 1 mediumonion, blended
- 1 cuptomato puree
- 1 tbspgarlic-ginger paste
- 1 tspbaking powder
- 1 cupsoil for dough + frying
- 1 tspsalt
Ingredients
- 1.5 cups chickpeas, soaked overnight
- 2 cups all-purpose flour (maida)
- 0.5 cup yogurt
- 2.5 tbsp chole masala
- 2 medium onion, blended
- 1 cup tomato puree
- 2 tbsp garlic-ginger paste
- 0.5 tsp baking powder
- 2 cups oil for dough + frying
- 1.5 tsp salt
Instructions
- Pressure cook chickpeas with chole masala, salt, and a tea bag (for dark color) 25 minutes; remove tea bag.
- Cook onion base: sauté blended onion until deep golden; add garlic-ginger paste and tomato puree.
- Cook masala until oil separates; add chickpeas with cooking water; simmer 15 minutes.
- For bhature: mix maida, yogurt, baking powder, 1 tbsp oil, and salt; knead smooth; rest 1 hour.
- Roll into thick rounds; deep-fry in hot oil until puffed and golden.
- Serve chole and bhature hot with pickled onion, mango pickle, and green chili.