Go Back

Chole Bhature

Chole bhature is a very prominent North Indian dish originated from the state of Punjab. Chole bhature is most relished in the capital of the nation, Delhi. People in Delhi just adore this combo in there breakfast or lunch, weirdly, not in dinner. It might not sound appealing health-wise, but when it comes to hunger, this dish will leave you wanting for more. Though, if you desire to try chole bhature recipe at home, you need to get some things done before the actual cooking starts. Let's learn how to make chole bhature.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Filipino, Indian
Servings 4 servings
Calories 1100 kcal


  • 2 cups Chickpea
  • 1 Tea bag
  • 4 tbsp Edible Oil
  • 2 chopped Onions
  • 3 chopped Tomatoes
  • 1 tbsp Ginger-Garlic Paste
  • 2 Bay leaf
  • 2-4 peppercorns
  • 1 tsp cumin seeds
  • as required Salt
  • 1 tsp Red chili Powder
  • 1/2 tsp Turmeric Powder
  • 2 tsp Coriander Powder
  • Some Ginger Juliennes
  • handful Chopped Coriander leaves
  • 200 gms Paneer
  • Mango or Green chilies Pickles


  • Preparing Chole: Take 2 cups of chole(white grams) and wash them thoroughly. Keep them overnight. Next day to your surprise, they will be bigger their actual size. And if by any chance you got canned chickpeas around you, grab em! and you're halfway through.
  • Take a pressure cooker and add chole into it. Then add 50ml of water and also add one large tbsp of salt, bay leaves, and a tea bag. Give it about 4-6 whistles and wait after that for 5minutes before opening the lid and checking if it's done.
  • Once the chole is done, keep chole aside and save the excess water, we will use it later as the stock in the masala.
  • Preparing the masala: Take a kadai and turn on the flame to high. Add 4 tbsp of edible oil and allow it get warm. Now, start with adding cumin seeds, bay leaf, and peppercorns.
  • Once, whole spices are starting to give that aromatic smell to you, its time to throw in chopped onions and give it a nice mix.
  • We need to give onions a golden color. Just when it reaches this color, add ginger garlic paste, or you can also use grated ginger-garlic as well, both are good to go options. Allow them to cook, so that the raw smell goes away.
  • Now, for a perfect chole bhature recipe, throw in chopped tomatoes and toss well with some salt. It always helps veggies to cook faster. Tomatoes might take 5-10minutes to cook nicely. So wait till then and keep adding water if needed and keep on tossing it up.
  • Once you see oil appearing on the surface and tomatoes are all squished perfectly, its time to add the powdered masalas (salt, red chili powder, turmeric powder, coriander powder, chole masala) and give it a proper mix. Add required amount of water, or you can also use the chole stock that you saved. Now, so that masala will not get burnt at all.
  • We need to give this masala at least ten more minutes to cook. After that, add chickpeas into the kadai and stir gently. Keep on adding the chickpea stock as well, till you are satisfied with the gravy's consistency.
  • Allow it cook for five more minutes on medium flames and then switch off the heat.
  • Garnish with some ginger juliennes, freshly chopped coriander leaves and paneer(Indian cottage cheese) cubes on the top. Your Chole Bhature Recipe is now prepared.
  • Serve it hot with some bhature on the side and raw onion rings and mango or green chili pickle.



Chole Bhature is one of the most popular street foods in Northern India. It is made with chana masala and bhatura (fried bread). Although it is typically identified as a Punjabi food, it has more than one origin. Learn how to make Chole Bhature at home. In this article, we'll learn more about this popular dish, its origin, and some tips to make it taste even better.
Keyword Chole Bhature