How To Cook Chole Bhature At Home: Make Chole Bhature In 2 Simple Steps

Chole Bhature


Indulge in the rich and vibrant flavors of Chole Bhature, a beloved North Indian dish that brings together spicy chickpea curry (chole) and fluffy deep-fried bread (bhature). This iconic combination is a favorite street food and is widely enjoyed as a hearty meal(Let’s move forward…)..

If you’re craving the authentic taste of Chole Bhature in the comfort of your own home, you’re in for a treat! In this blog, we’ll guide you through the step-by-step process of cooking this delightful dish, from preparing the flavorful chole to creating the perfectly puffed bhature. Get ready to embark on a gastronomic adventure(Let’s move forward…)..

About the Dish:

Chole Bhature is a classic Punjabi dish that showcases the dynamic flavors of chickpea curry and fluffy, deep-fried bread. The chole, a spiced chickpea curry, is made with a medley of aromatic spices, onions, tomatoes, and ginger-garlic paste(Let’s move forward…)..

It offers a harmonious blend of tangy, spicy, and savory notes. The bhature, on the other hand, is a soft and puffy deep-fried bread made from fermented dough, usually enriched with yogurt or curd. Together, Chole Bhature is a delightful combination that will tantalize your taste buds and leave you craving for more(Let’s move forward…)..


For the Chole:

  • 1 cup chickpeas (chole), soaked overnight
  • 2 medium-sized onions, finely chopped
  • 2 medium-sized tomatoes, finely chopped
  • 2 teaspoons ginger-garlic paste
  • 2 teaspoons chole masala
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • Salt, to taste
  • Fresh coriander leaves, for garnish
  • Vegetable oil, for cooking

For the Bhature:

  • 2 cups all-purpose flour
  • ½ cup semolina (sooji/rava)
  • ½ cup yogurt (curd)
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Salt, to taste
  • Vegetable oil, for deep-frying

How to Cook Chole Bhature (Step-by-Step):

Step 1: Cooking the Chole:

  • Drain and rinse the soaked chickpeas. In a pressure cooker, add the chickpeas, enough water to cover them, and a pinch of salt. Cook for about 4-5 whistles or until they become soft and tender.
  • Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
  • Add ginger-garlic paste and sauté for a minute.
  • Add the chopped tomatoes and cook until they turn mushy.
  • Add turmeric powder, red chili powder, coriander powder, and chole masala. Mix well and cook for a couple of minutes.
  • Drain the cooked chickpeas and add them to the pan. Stir to coat the chickpeas with the masala.
  • Add salt and a little water. Mix well and let it simmer for 10-15 minutes on low heat, allowing the flavors to meld together.
  • Garnish with fresh coriander leaves. The delicious chole is ready!

Step 2: Making the Bhature:

  • In a mixing bowl, combine all-purpose flour, semolina, yogurt, sugar, baking powder, baking soda, and salt.
  • Gradually add water and knead the mixture into a soft and smooth dough. Adjust the water as needed to achieve the right consistency.
  • Cover the dough with a damp cloth and let it rest for about 1-2 hours, allowing it to ferment and rise.
  • After the resting period, divide the dough into small portions and roll them into smooth balls.
  • Heat oil in a deep pan or kadhai for deep-frying the bhature.
  • Take a portion of the dough and roll it into a circular shape, similar to a puri, using a rolling pin.
  • Carefully place the rolled bhature into the hot oil and fry until it puffs up and turns golden brown on both sides.
  • Remove the bhature from the oil using a slotted spoon and place them on a kitchen towel to absorb excess oil.
  • Repeat the process with the remaining dough portions, ensuring each bhature is cooked to perfection.

Recipe Card:

For the Chole:

  1. Soak chickpeas overnight and cook until tender.
  2. Sauté onions and ginger-garlic paste, then add tomatoes and spices.
  3. Add cooked chickpeas, salt, and water. Simmer for 10-15 minutes.
  4. Garnish with fresh coriander leaves.

For the Bhature:

  1. Mix all-purpose flour, semolina, yogurt, sugar, baking powder, baking soda, and salt.
  2. Knead into a soft dough, let it ferment for 1-2 hours.
  3. Divide the dough, roll into balls, and flatten into circular shapes.
  4. Deep-fry until golden brown and puffed.


Congratulations! You have successfully embarked on a flavorful journey of cooking Chole Bhature, the iconic Punjabi dish. The aromatic chole, bursting with spices and tender chickpeas, perfectly complements the fluffy and golden-brown bhature. Serve this delightful combination with a side of pickle, sliced onions, and yogurt for a truly authentic experience(Let’s move forward…)..

Don’t forget to savor the medley of flavors and textures that make Chole Bhature an all-time favorite. Enjoy the satisfaction of creating this beloved dish in your own kitchen(Let’s move forward…)..

FAQs (Frequently Asked Questions):

Q1: Can I use canned chickpeas instead of soaking and cooking them from scratch?

Yes, you can use canned chickpeas as a time-saving alternative. Just make sure to rinse them well before using and adjust the cooking time accordingly.

Q2: Can I substitute all-purpose flour with whole wheat flour for the bhature?

Yes, you can use whole wheat flour to make healthier variations of bhature. The texture and flavor may differ slightly, but it will still be delicious.

Q3: What are some popular accompaniments for Chole Bhature?

Chole Bhature is typically served with pickles, sliced onions, yogurt, and a side salad. You can also add a squeeze of lemon juice for an extra tangy kick.

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