Chole Bhature Recipe (Spiced Chickpea Curry with Puffy Fried Bread)
Chole Bhature pairs a robust, dark-spiced chickpea curry with bhatura, a soft yet crisp, deep-fried flatbread that puffs into a golden sphere in hot oil. It is a hearty weekend meal that requires a little time to prepare the dough and simmer the curry, but the steps are straightforward when done in order.
This version relies on dried chickpeas soaked and simmered with simple whole spices to build a rich base, alongside a pliable maida dough that rests until relaxed enough to roll thin without tearing.
Why This Recipe Works
- Simmering soaked chickpeas with bruised ginger and whole spices builds a deeply flavored base broth rather than relying on water alone.
- Adding a small amount of yogurt and semolina (suji) to the bhatura dough helps create a tender crumb inside while maintaining a crisp exterior when fried.
Ingredient Notes
- Kabuli Chana (White Chickpeas): Use dried chickpeas that require an overnight soak. Canned chickpeas can be used in a pinch, but dried chickpeas absorb the spices better during a long simmer.
- Maida (All-Purpose Flour): Standard all-purpose flour works well for bhatura, providing the gluten structure needed to trap steam and puff the bread.
- Suji (Semolina): Fine semolina adds a slight crispness to the fried bhatura so it does not turn chewy as it cools.
If You’re Cooking Outside India
- Maida: This is standard all-purpose flour. It has a slightly finer grind than some Western all-purpose flours, but standard supermarket AP flour performs adequately.
- Suji / Semolina: Look for fine semolina or cream of wheat in the baking or international aisle of major supermarkets or South Asian grocery stores.
- Amchur (Dry Mango Powder): A souring agent used in North Indian cooking. Find it at South Asian grocers. Ground sumac can serve as a rough substitute in small amounts, though the flavor profile differs.
How to Make Chole Bhature
Soaking and Boiling Chickpeas
Soak the dried chickpeas overnight, then boil them until completely tender so they mash easily between your fingers.
Preparing the Dough
Knead all the bhatura ingredients into a soft, slightly sticky dough, then rest it covered for at least two hours.
Building the Curry Base
Sauté onions, ginger, garlic, and tomatoes with whole and ground spices until the oil separates at the edges of the pan.
Simmering and Frying
Combine the chickpeas with the masala base and simmer. Roll out the rested dough pieces and fry them one by one in hot oil until puffed and golden.
Cooking Tips
- Ensure the oil is hot enough before dropping in the bhatura dough, or the bread will absorb grease instead of puffing instantly.
Common Mistakes to Avoid
- The bhatura dough is too stiff to roll out properly: Knead in a tablespoon of warm water and let the dough rest longer so the gluten relaxes.
- The chickpea curry tastes watery: Mash a portion of the boiled chickpeas against the side of the pot to naturally thicken the gravy.
Variations
- Quick Canned Chickpea Chole: Substitute soaked and boiled chickpeas with canned chickpeas, reducing the simmering time significantly.
Serving Suggestions
- Serve hot with sliced raw red onions, lemon wedges, and a side of green chili peppers or pickle.
Storage & Make-Ahead
Make ahead: The chickpea curry tastes better when made a few hours in advance, as the flavors meld together.
Refrigerate: Store leftover curry and dough separately in airtight containers in the refrigerator for up to 2 days.
Freeze: The chickpea curry freezes well for up to 1 month. Bhatura dough is best fried fresh.
Reheat: Reheat the chickpea curry on the stovetop with a splash of water to loosen the gravy.
Frequently Asked Questions
Can I use canned chickpeas instead of dried ones?
Yes, canned chickpeas work well if you are short on time. Drain and rinse them before adding them directly to the simmered curry base.
Why is semolina added to the bhatura dough?
Semolina adds a slight crispness to the outer crust so the bhatura maintains its texture after frying.
More Indian Recipes to Try
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Chole Bhature
Ingredients
Equipment
Method
- Drain the soaked chickpeas. Combine them with 3 cups of water, bruised ginger, and a pinch of salt in a heavy-bottomed pot. Boil until the chickpeas are tender enough to easily mash between your fingers.
- In a large mixing bowl, combine maida, suji, yogurt, sugar, salt, baking soda, and 1 tablespoon of oil. Gradually add warm water and knead into a smooth, pliable dough. Cover with a damp cloth and rest for at least 2 hours.
- Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and let them sizzle. Add chopped onions and sauté until light golden. Stir in ginger garlic paste and cook until the raw aroma fades.
- Add tomato puree, coriander powder, chana masala powder, turmeric, red chili powder, and salt. Cook the mixture until the oil begins to separate from the edges of the masala paste.
- Add the boiled chickpeas along with their cooking water to the masala base. Stir in the dry mango powder. Simmer on medium-low heat for 15 minutes, mashing a few chickpeas against the side of the pot to thicken the gravy.
- Heat oil for deep frying in a deep pan over medium-high heat. Divide the rested bhatura dough into equal portions, roll each into a ball, and roll out into an oval disc. Slip the dough into the hot oil, press gently with a slotted spoon until it puffs up, and flip to cook the other side until golden.
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