Chole Bhature

Chole Bhature

A robust, tangy chickpea curry paired with bhature, a deep-fried leavened bread that puffs up into a golden balloon. This North Indian breakfast is indulgent and deeply satisfying.

Prep

30 min

Cook

45 min

Total

75 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •200 g (7 oz) dried chickpeas, soaked overnight, or 2 cans (400 g each) drained
• •1 large onion, finely chopped
• •2 medium tomatoes, finely chopped
• •1 tbsp ginger-garlic paste
• •2 tbsp vegetable oil, for the curry
• •1 tsp cumin seeds
• •1 tsp ground coriander
• •0.5 tsp turmeric powder
• •2 tsp chole masala (or garam masala)
• •1 tsp salt, or to taste
• •500 ml (2 cups) water, for cooking chickpeas
• •250 g (9 oz) all-purpose flour, for bhature
• •100 g (3.5 oz) plain yogurt, room temperature
• •0.5 tsp baking soda
• •1 tsp sugar
• •0.5 tsp salt, for the dough
• •60 ml (4 tbsp) water, for kneading, as needed
• •500 ml (2 cups) vegetable oil, for deep frying, or as needed

Steps

1. 1 Soak the dried chickpeas in plenty of water overnight (8-12 hours). Drain and rinse. If using canned chickpeas, skip soaking and omit the water for cooking; use about 400 g drained chickpeas and reduce simmering time to 15 minutes.
2. 2 In a pressure cooker, combine the soaked chickpeas with 500 ml water and a pinch of salt. Pressure cook for 15-20 minutes (or until chickpeas are soft and easily mashed). If using a regular pot, boil for 1.5-2 hours until tender. Set aside with the cooking liquid. If using canned chickpeas, heat them with a little water.
3. 3 In a large pan or pot, heat 2 tbsp oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
4. 4 Add the ginger-garlic paste and cook for 1 minute until fragrant. Add the chopped tomatoes, ground coriander, turmeric, chole masala, and 1 tsp salt. Cook, stirring, for 5-6 minutes until the tomatoes break down and the oil starts to separate from the masala.
5. 5 Add the cooked chickpeas along with 250 ml of their cooking liquid (or water). Stir well, bring to a simmer, and cook uncovered for 15-20 minutes, mashing some chickpeas lightly with the back of a spoon to thicken the gravy. Adjust salt and consistency—add more water if too thick. Keep warm while making bhature.
6. 6 For the bhature dough: In a large bowl, sift together the all-purpose flour, baking soda, sugar, and 0.5 tsp salt. Add the yogurt and mix with your fingers until crumbly.
7. 7 Gradually add water, 1 tablespoon at a time, and knead into a soft, pliable dough (it should be slightly stickier than chapati dough but not wet). Knead for 5-7 minutes until smooth. Cover with a damp cloth and let rest for 2 hours at room temperature.
8. 8 After resting, divide the dough into 8 equal balls. Keep the balls covered while you work.
9. 9 Heat oil for deep frying in a deep pan or wok to 180°C (350°F). To test, drop a small piece of dough; it should rise to the surface immediately with bubbles.
10. 10 Roll out each dough ball into a thin oval or circle, about 15 cm (6 inches) in diameter. Do not make them too thick—they should be even and not cracked.
11. 11 Carefully slide one rolled bhatura into the hot oil. It will sink and then puff up within seconds. Use a slotted spoon to gently press it down to encourage even puffing. Fry for 30-45 seconds per side, until golden brown and crisp.
12. 12 Remove with a slotted spoon and drain on paper towels. Fry the remaining bhature the same way. Serve hot with the chole, along with sliced onions, lemon wedges, and pickles if desired.