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Chole Bhature: A Flavorful Journey of Irresistible Delights

Indulge in the culinary extravaganza of one of North India’s most beloved dishes – Chole Bhature! This delectable combination of spicy chickpea curry (Chole) and fluffy, deep-fried bread (Bhature) is a match made in food heaven. Whether you’ve savored this dish at your favorite restaurant or are curious to try it for the first time, our Chole Bhature recipe will take you on a flavorful journey you won’t soon forget.

Ingredients: For Chole (Chickpea Curry):

  • 1 cup dried chickpeas (Chole), soaked overnight
  • 2 large onions, finely chopped
  • 3 large tomatoes, pureed
  • 2-3 green chilies, finely chopped
  • 1-inch piece of ginger, grated
  • 4-5 garlic cloves, minced
  • 1/4 cup vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon Chole masala (available at Indian grocery stores)
  • 1 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon garam masala
  • A pinch of asafoetida (hing)
  • Salt to taste
  • Fresh coriander leaves for garnish

For Bhature (Fried Bread):

  • 2 cups all-purpose flour (maida)
  • 1/2 cup plain yogurt (curd)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon semolina (sooji)
  • 1 tablespoon vegetable oil
  • 1/2 cup warm water (approximately)
  • Oil for deep-frying


For Chole (Chickpea Curry):

  1. Rinse the soaked chickpeas and cook them in a pressure cooker with enough water and a pinch of salt until they become soft and tender. Drain and set aside.
  2. In a deep pan, heat vegetable oil and add cumin seeds. Let them splutter.
  3. Add chopped onions and sauté until they turn golden brown.
  4. Stir in grated ginger, minced garlic, and finely chopped green chilies. Sauté for a couple of minutes until the raw smell disappears.
  5. Add turmeric powder, coriander powder, cumin powder, red chili powder, Chole masala, and asafoetida. Mix well and cook the spices for a minute to release their flavors.
  6. Pour in the tomato puree, season with salt, and let the gravy simmer until the oil starts to separate from the mixture.
  7. Add the cooked chickpeas to the gravy and mix them gently to coat with the spices. Add water as needed to achieve your desired consistency. Let the Chole simmer for 10-15 minutes to allow the flavors to meld together.
  8. Sprinkle garam masala and garnish with fresh coriander leaves. Your flavorful Chole is ready!

For Bhature (Fried Bread):

  1. In a mixing bowl, combine all-purpose flour, baking powder, baking soda, semolina, and vegetable oil.
  2. Gradually add plain yogurt and mix to form a crumbly texture.
  3. Slowly add warm water and knead the dough until it becomes smooth and pliable. Cover the dough with a damp cloth and let it rest for 2 hours.
  4. Divide the dough into small balls and roll them into circular shapes using a rolling pin.
  5. Heat oil in a deep frying pan or kadai. Fry the rolled Bhature one at a time until they puff up and turn golden brown on both sides.
  6. Drain the excess oil on paper towels. Your fluffy and crispy Bhature are ready to be served!

Serving Chole Bhature:

Serve the hot and flavorful Chole with the crispy Bhature. Accompany this delightful combination with sliced onions, green chilies, and a tangy tamarind chutney for an authentic experience.

Experience the Joy of Chole Bhature:

Chole Bhature is not just a dish; it’s an experience that tickles your taste buds and warms your heart. The spicy and tangy Chole combined with the crispy and indulgent Bhature create a symphony of flavors that will leave you craving for more. Gather your loved ones, bring out your culinary skills, and embark on a flavorful journey with Chole Bhature – an irresistible delight from the heart of North India!


Adjust the spice levels in both the Chole and Bhature according to your preference. You can also customize the garnishes by adding lemon wedges, pickled vegetables, or mint chutney. Enjoy this iconic dish with a side of salad or yogurt to balance the flavors and textures.

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