📝 About This Recipe
Originating from the heart of Northern India, Chole Bhature is the undisputed king of Punjabi street food, offering a soul-satisfying contrast between spicy, tangy chickpeas and golden, balloon-like fried bread. This recipe captures the authentic 'Amritsari' essence, using a tea-infused dark gravy and a fermented yogurt-based dough for that signature tang. It is a celebration of textures and bold spices that turns a simple meal into a festive culinary experience.
🥗 Ingredients
For the Bhature (Dough)
- 2 cups All-purpose flour (Maida) (sifted)
- 1/4 cup Semolina (Sooji) (adds a slight crunch)
- 1/2 cup Yogurt (whisked, preferably slightly sour)
- 1 teaspoon Baking powder
- 1 teaspoon Sugar (helps with browning)
- 2 tablespoons Oil (plus extra for frying)
For the Chole (Chickpeas)
- 1.5 cups Dried Chickpeas (Kabuli Chana) (soaked overnight)
- 2 pieces Black Tea bags (for deep dark color)
- 2 large Onions (finely grated or pureed)
- 3 medium Tomatoes (pureed)
- 1 tablespoon Ginger-Garlic paste (freshly made)
- 3 pieces Green Chilies (slit lengthwise)
- 2 tablespoons Chole Masala powder (high quality store-bought or homemade)
- 1 teaspoon Dry Mango Powder (Amchur) (for tanginess)
- 1 set Whole Spices (1 bay leaf, 1 black cardamom, 2 green cardamoms, 1-inch cinnamon stick)
- 3 tablespoons Ghee (for authentic flavor)
👨🍳 Instructions
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1
Prepare the Bhature dough: In a large bowl, mix flour, semolina, sugar, salt, and baking powder. Add oil and yogurt, then gradually add lukewarm water to knead into a smooth, elastic dough. Cover with a damp cloth and let it rest in a warm place for 4-6 hours to ferment.
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2
Pressure cook the soaked chickpeas with 4 cups of water, salt, the whole spices (cardamom, cinnamon, bay leaf), and the tea bags. Cook for 6-8 whistles until the chickpeas are tender but not mushy.
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3
Once the pressure releases, remove the tea bags and whole spices. Reserve the dark cooking liquid along with the chickpeas.
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4
In a heavy-bottomed pan or kadai, heat 3 tablespoons of ghee. Add a pinch of cumin seeds and let them splutter.
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5
Add the onion puree and sauté on medium heat for 8-10 minutes until they turn a deep golden brown. This slow browning is crucial for the gravy's depth.
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6
Stir in the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw aroma disappears.
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7
Add the tomato puree and a pinch of salt. Cook until the oil begins to separate from the sides of the masala.
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8
Add the Chole masala, turmeric, and red chili powder. Mix well, then add the cooked chickpeas and their dark soaking water.
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9
Mash a handful of chickpeas against the side of the pot with your spatula; this releases starch and thickens the gravy beautifully. Simmer on low heat for 15 minutes.
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10
Finish the Chole by adding Amchur (mango powder) and a handful of chopped cilantro. The consistency should be thick and clinging to the chickpeas.
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11
Prepare for frying: Heat a generous amount of oil in a deep kadai until it is very hot (shimmering but not smoking).
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12
Knead the fermented Bhature dough briefly. Divide into lemon-sized balls. Grease your rolling pin and rolling board with a drop of oil.
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13
Roll a dough ball into an oval or circle about 5-6 inches in diameter. Do not roll it too thin.
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14
Gently slide the dough into the hot oil. Press down lightly with a slotted spoon until it puffs up like a balloon. Flip and fry until golden brown on both sides (about 30-45 seconds total).
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15
Drain on paper towels and serve immediately while piping hot with the spicy Chole.
💡 Chef's Tips
For the softest bhature, ensure your yogurt is at room temperature and the dough is rested in a truly warm spot. If you don't have tea bags, boil loose tea leaves in a cup of water, strain, and use that water to cook the chickpeas. Always fry bhature in very hot oil; if the oil is medium-hot, the bread will absorb too much oil and won't puff up. To get that 'street style' dark color without tea, you can use a dried amla (Indian gooseberry) during the boiling process. Don't skip the semolina (sooji); it provides the structural integrity that keeps the bhature puffed for longer.
🍽️ Serving Suggestions
Serve with a side of thinly sliced red onions soaked in lemon juice and a pinch of chaat masala. Pair with a tall glass of chilled sweet or salted Lassi to balance the heat of the spices. Include a spicy mango pickle or 'Achaar' and a few fried green chilies for an extra kick. Fresh mint-coriander chutney is a cooling accompaniment that cuts through the richness of the fried bread. A small bowl of cold yogurt on the side helps soothe the palate.