Food photographs are AI-generated illustrations. This recipe is an editorial draft awaiting kitchen testing.
Chole Bhature
Print RecipeInstructions
- Soak and cook
Soak chickpeas 8 hours. Drain, cover with fresh water and simmer 60–75 minutes until very tender. - Make dough
Mix flour, semolina, baking powder, soda, sugar and salt. Add yogurt, 1 tbsp oil and enough water for a soft dough. Knead 5 minutes, cover and rest 1 hour. - Make masala
Heat 2 tbsp oil and cumin. Cook onion 8 minutes, add ginger garlic paste 1 minute, then tomato, coriander, chilli, turmeric and salt. Cook 10 minutes. - Finish chole
Add drained chickpeas and 250 ml cooking liquid. Simmer 15 minutes. Mash a few chickpeas, then add garam masala and amchur. - Roll breads
Divide dough into 8 balls. Roll each into an oval about 3 mm thick. - Fry
Heat frying oil to 180°C in a deep heavy pan, no more than half full. Fry one bread at a time, gently pressing to puff, then turn and cook until golden. Drain and serve immediately.
Expert Tips & Notes
Do not overcrowd the frying pan. Keep water away from hot oil. Chole can be made ahead; fry bhature just before serving.
Frequently Asked Questions
Can I use canned chickpeas?
Use about 500 g drained chickpeas and skip soaking and initial boiling.
Why did the bread not puff?
Uneven rolling or oil that is too cool are common causes.
Food images are AI-generated illustrations.
