Chole Bhature Recipe (Delhi Style)

 Chole Bhature Recipe (Delhi Style)

About Chole Bhature

Chole Bhature is a legendary dish from North India, especially popular in Delhi and Punjab. You’ll find it served in street stalls, family kitchens, and upscale restaurants. The chole is made with chickpeas simmered in a spicy, tangy, and aromatic tomato-based gravy. Bhature, on the other hand, are puffy, golden, deep-fried breads made from a fermented dough.

It’s a powerhouse of flavor and texture: spicy and tangy chole paired with soft, fluffy bhature—perfect with pickles, onions, and a glass of lassi!

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🧂 Ingredients

For the Chole (Spiced Chickpeas):

• White chickpeas (kabuli chana) – 1 cup (soaked overnight)

• Onion – 2 medium, finely chopped

• Tomatoes – 2 large, pureed

• Green chilies – 2, slit

• Garlic – 6 cloves, minced

• Ginger – 1-inch piece, grated

• Bay leaf – 1

• Cumin seeds – 1 tsp

• Coriander powder – 2 tsp

• Cumin powder – 1 tsp

• Turmeric powder – ½ tsp

• Red chili powder – 1 tsp (adjust to taste)

• Garam masala – 1 tsp

• Chole masala – 2 tsp (optional but recommended)

• Tea bag or dried amla (for dark color) – 1

• Salt – to taste

• Oil or ghee – 3 tbsp

• Fresh coriander leaves – for garnish

• Lemon wedges & onion rings – for serving

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For the Bhature:

• All-purpose flour (maida) – 2 cups

• Semolina (suji) – 2 tbsp

• Yogurt (curd) – ½ cup

• Baking soda – ½ tsp

• Salt – ½ tsp

• Sugar – 1 tsp

• Warm water or milk – as needed to knead

• Oil – for deep frying

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🧑‍🍳 Instructions

🌶️ Making the Chole

1. Soak the chickpeas overnight or for at least 8 hours.

2. Boil the chole with a tea bag or dried amla, salt, and water in a pressure cooker (3–4 whistles). Discard the tea bag after boiling.

3. In a heavy-bottomed pan, heat oil or ghee. Add cumin seeds and bay leaf. Let them sizzle.

4. Add chopped onions, cook until golden brown.

5. Add garlic, ginger, and green chilies. Sauté till the raw smell disappears.

6. Add tomato puree. Cook on medium heat until oil separates.

7. Add all dry spices: turmeric, red chili, coriander, cumin powder, chole masala, and salt.

8. Stir in the cooked chickpeas with some of the reserved water. Simmer for 15–20 minutes.

9. Mash a few chickpeas for thickness, and cook until you get the desired consistency.

10. Sprinkle garam masala and stir well.

11. Garnish with coriander leaves.

    
    
    

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🍞 Making the Bhature

1. In a large mixing bowl, combine flour, semolina, salt, sugar, and baking soda.

2. Add yogurt and mix to form a dough.

3. Gradually add warm water or milk and knead into a soft, smooth dough.

4. Cover with a damp cloth and let it rest for 2–3 hours (for slight fermentation).

5. Divide into equal-sized balls and roll out into 6–7 inch circles.

6. Heat oil in a deep pan until hot. Fry one bhatura at a time.

7. Press gently with a ladle while frying to puff it up. Flip and fry till golden brown.

8. Drain on paper towels.

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🍽️ Serving Suggestions

Serve hot Chole Bhature with:

• Sliced onions and lemon wedges

• Green chili pickle or mango pickle

• A glass of chilled sweet lassi

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🔥 Pro Tips for the Best Chole Bhature

• Add a pinch of baking soda while soaking chickpeas for extra softness.

• Use a tea bag for that authentic dark color in chole.

• Let the bhature dough ferment for at least 2 hours for fluffier bread.

• Fry bhature in hot oil; lukewarm oil won’t let them puff properly.

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🕰️ Make Ahead & Storage

• Chole can be made a day ahead—it actually tastes better the next day!

• Bhature are best fresh, but you can store the dough in the fridge for a day.

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🌿 Variations

• Paneer-stuffed Bhature – Add grated paneer to the dough for a twist.

• No onion/no garlic chole – Perfect for religious fasting or simple meals.

• Whole wheat Bhature – A slightly healthier version using atta instead of maida.

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❤️ Why We Love This Dish

Chole Bhature is comfort food at its finest. It’s hearty, indulgent, and hits all the right notes—spice, texture, tang, and warmth. Whether it's a Sunday brunch or a special treat, this dish never disappoints.