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Chole Bhature — AI-generated food illustration

Chole Bhature

Spiced chickpeas and puffed fried bread make a generous weekend meal. The chickpeas are soaked overnight, while the yogurt dough rests before frying.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting / soaking / chilling 8 hours
Total Time 10 hours
Servings: 4 servings
Course: Lunch
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Chole
  • 200 g dried chickpeas
  • 1 litre water plus extra
  • 2 tbsp oil
  • 1 large onion finely chopped
  • 250 g tomatoes pureed
  • 1 tbsp ginger garlic paste
  • 1 tsp cumin seeds
  • 2 tsp ground coriander
  • 1 tsp chilli powder
  • 0.5 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp amchur
  • 1 tsp salt
Bhature
  • 300 g plain flour plus dusting
  • 30 g semolina
  • 100 g plain yogurt
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 1 tsp sugar
  • 0.5 tsp salt
  • 80 ml water add gradually
  • 1 tbsp oil for dough
  • 750 ml oil for deep frying, not all consumed

Method
 

  1. Soak and cook
    Soak chickpeas 8 hours. Drain, cover with fresh water and simmer 60–75 minutes until very tender.
  2. 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.
  3. 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.
  4. Finish chole
    Add drained chickpeas and 250 ml cooking liquid. Simmer 15 minutes. Mash a few chickpeas, then add garam masala and amchur.
  5. Roll breads
    Divide dough into 8 balls. Roll each into an oval about 3 mm thick.
  6. 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.

Notes

Do not overcrowd the frying pan. Keep water away from hot oil. Chole can be made ahead; fry bhature just before serving.