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Chole Bhature

Ready in 55 mins + waiting

Recipe by Mamtha Sunil Kumar 

Chole Bhature (also known as chana bhatura) is one of the most popular dishes originating from Punjab state of northern India. Chole Bhature is a combination of spicy chickpea curry and fried bread called 'Bhatura' (made of white flour). This dish makes for a great Sunday morning breakfast and is often accompanied by lassi (a popular and traditional yogurt-based drink).

There are different types of bhature such as aloo bhatura (bhatura filled with boiled potato) and paneer bhatura (bhatura filled with cottage cheese). Chole Bhature is very popular among students at various campuses across India and is often served with onions and achar (a South Asian pickle).

Preparation Time

10 Minutes + waiting

Cooking Time

45 Minutes

Ingredients for Chole Bhature

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.

Currently displaying quantities in US Imperial Measurements

To serve 6:

FOR THE BHATURE
7 oz plain flour (all-purpose flour)
¼ oz packet yeast
  pinch salt
½ pint natural yoghurt
6 - 8 tablespoons vegetable oil
FOR THE CHOLE
2 tablespoons vegetable oil
½ teaspoon garlic powder
½ teaspoon cumin seeds
2 - 3 bay leaves
2 - 3 cloves
1 medium onion
1 large tomato
8 oz chickpeas
½ teaspoon ginger paste
½ teaspoon turmeric powder
½ teaspoon chili powder
½ teaspoon garam masala
1 pint water
  salt
3 - 4 coriander leaves
6 - 7 mint leaves

How to Cook Chole Bhature

  1. For the Bhature, mix the flour, yeast and salt together in a mixing bowl. Add the yoghurt and mix by hand until you have formed a soft dough. Cover the bowl with a damp cloth and allow the dough to rest for 2-3 hours.
  2. Take a small piece of dough about the size of a golf ball and roll on a floured surface to achieve a circle of about 4" (10cm) diameter in an even thickness. Add the oil to a frying pan and fry the dough circles (turning from time-to-time) until both sides are golden brown.
  3. For the Chole, heat 2 tablespoons of oil in a deep pan. Add in the ginger powder until it becomes dark brown, then add the cumin seeds and fry until they start spluttering. Now add the bay leaves and cloves. Peel and finely dice the onion and fry gently in the pan until they are light brown. Chop the tomato, add this to the pan, along with the chickpeas and stir everything together to mix.
  4. Stir in the ginger paste, turmeric powder, chili powder and garam masala. Stir well, then add the water and salt to taste. Cook over a medium heat for 20 - 25 minutes. Remove the bay leaves and cloves and garnish the Chole with the coriander leaves and mint leaves and serve hot with the Bhature.
MAMTHA SUNIL KUMAR'S HOT TIP:
The thicker the Bhature the more fluffy your cooked Bhature will be.