Meal Prep · Indian
Chole Bhature
A classic North Indian street food featuring spicy chickpea curry (Chole) served with fluffy, deep-fried bread (Bhature).
Ingredients
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Step-by-step- **Prepare Chole:** Drain and rinse the overnight-soaked chickpeas. Pressure cook them with 2 cups water, salt, and a tea bag/amla for 5-6 whistles or until tender. Discard the tea bag/amla.
- Heat 2 tbsp oil in a pan. Add cumin seeds and let them splutter. Add chopped onion and sauté until golden brown.
- Stir in ginger-garlic paste and green chili; cook for 1 minute until fragrant. Add tomato puree and cook until oil separates.
- Mix in turmeric, red chili, chole masala, coriander powder, amchur, and salt. Cook for 2-3 minutes, adding a splash of water if needed.
- Add the cooked chickpeas along with their broth to the gravy. Mix well, add more water if needed, and simmer for 10-15 minutes. Mash a few chickpeas for a thicker gravy.
- Finish with garam masala and fresh coriander leaves.
- **Prepare Bhature Dough:** In a large bowl, combine all-purpose flour, semolina, sugar, baking powder, baking soda, and salt.
- Add yogurt and 2 tbsp oil. Mix well. Gradually add warm water and knead into a smooth, soft, and slightly sticky dough.
- Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for at least 2-3 hours, or preferably 4-6 hours, to ferment.
- **Fry Bhature:** Heat oil for deep frying in a kadai or deep pan over medium-high heat (around 350-375°F / 175-190°C).
- Gently knead the dough for a minute. Divide into equal small balls. Lightly grease your rolling surface and rolling pin.
- Roll each ball into an oval or circular shape (about 6-7 inches in diameter) without using dry flour.
- Carefully slide a rolled bhatura into the hot oil. Gently press down with a slotted spoon to help it puff up. Once puffed, flip and fry until golden brown on both sides.
- Remove with a slotted spoon and drain excess oil on paper towels. Serve hot with the Chole.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 600-750 kcal (per serving) |
| Protein | 25-30 g (per serving) |
| Fat | 35-45 g (per serving) |
| Carbohydrates | 60-80 g (per serving) |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days (Chole)
Store leftover Chole in an airtight container. Bhature are best eaten fresh; if stored, they will lose crispness and are best consumed within 1 day.
Freezer Up to 3 months (Chole only)
Freeze cooled Chole in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave (Chole), Oven/Air Fryer (Bhature)
Reheat Chole on the stovetop over low heat (add water if needed) or in the microwave. Reheat Bhature briefly in a preheated oven (350°F/175°C) or air fryer for a few minutes to regain some texture, though they won’t be as good as fresh.
Chef’s Corner
- Soaking chickpeas overnight is crucial for proper cooking and digestion. You can add a pinch of baking soda during soaking for even softer chickpeas.
- The bhature dough needs sufficient resting time (at least 2-3 hours, preferably longer) to ferment and develop gluten, which helps them puff up beautifully.
- Maintain the correct oil temperature for frying bhature. If the oil isn’t hot enough, they’ll soak up oil; if too hot, they’ll burn quickly without cooking through.
- For an authentic dark color in your chole, add a tea bag or a few pieces of dried amla (Indian gooseberry) while pressure cooking the chickpeas. Remember to remove it before serving.
