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chole bhature recipe.

🍛 Authentic Chole Bhature Recipe

Fluffy Bhature with Spicy Chole – A North Indian Classic!

Chole Bhature is the ultimate indulgent Indian breakfast or brunch. This classic Punjabi dish combines tangy, spicy chickpea curry (chole) with hot, puffed, deep-fried bread (bhature). It’s rich, flavorful, and satisfying — perfect for festive mornings or special weekend meals.

⭐ Why You’ll Love This Recipe

  • 🍲 Restaurant-style flavor at home
  • 🍽️ Perfect combination of protein & carbs
  • 👨‍👩‍👧 Loved by all ages — family favorite
  • ⏱️ Make-ahead friendly (chole)
  • 🧆 Vegan-friendly (use plant-based yogurt for bhature)

📝 Ingredients

For the Chole (Spicy Chickpeas):

  • 1½ cups dried chickpeas (or 2 cans, drained)
  • 2 tbsp oil or ghee
  • 2 medium onions, finely chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1½ tsp coriander powder
  • 1 tsp cumin powder
  • 1½ tsp garam masala
  • 1 tsp red chili powder (adjust to taste)
  • Salt to taste
  • 1–2 black tea bags (optional – for darker color)
  • Water as needed
  • Fresh coriander leaves for garnish
  • Lemon wedges & sliced onions to serve

For the Bhature (Fluffy Fried Bread):

  • 2 cups all-purpose flour (maida)
  • 2 tbsp semolina (sooji) – for crispness
  • 1/4 cup plain yogurt
  • 1/2 tsp baking soda
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2 tsp oil (plus more for deep frying)
  • Water (as needed to knead dough)

🍽️ Instructions

Step 1: Prepare Chole

  1. Soak chickpeas overnight, then pressure cook with 1 tsp salt and tea bags until soft. (Skip if using canned.)
  2. Heat oil in a pan. Add cumin seeds and sauté onions until golden brown.
  3. Add ginger-garlic paste and cook 1–2 minutes.
  4. Add all powdered spices and cook until fragrant.
  5. Add tomato puree and cook until oil separates.
  6. Add boiled chickpeas and mash a few for a thicker gravy. Simmer for 15–20 minutes.
  7. Garnish with coriander and a squeeze of lemon.

Step 2: Make Bhature

  1. In a bowl, mix flour, sooji, salt, sugar, and baking soda.
  2. Add yogurt and 2 tsp oil. Mix well.
  3. Add water little by little and knead into a soft, smooth dough.
  4. Cover and rest for 2–3 hours.
  5. Divide dough into balls. Roll out into medium circles.
  6. Deep fry in hot oil until puffed and golden on both sides.
  7. Drain on paper towels.

🥗 Serving Suggestions

  • Serve Chole Bhature hot with:
    ✅ Pickled onions or green chili
    ✅ A dollop of butter on the chole
    ✅ Fresh curd or sweet lassi

👩‍🍳 Tips & Variations

  • Tea bags: Add them while boiling chole for a restaurant-style dark color.
  • No yogurt? Use lemon juice with warm water.
  • Healthier twist: Try baking bhature or pan-frying with less oil (not traditional but lighter).
  • Make ahead: Chole can be made a day in advance — flavors get even better!

📦 Storage

  • Chole keeps in the fridge for up to 4 days; freezes well too.
  • Bhature is best fresh but can be stored in foil and reheated briefly in a hot pan.

📌 Pin It for Later!

Spicy. Crispy. Soul-Satisfying.
Save this Authentic Chole Bhature Recipe for festive breakfasts, Sunday brunch, or anytime comfort food cravings strike.

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