Chole Bhature
Fluffy deep-fried Indian bread paired with spiced chickpea curry. A vegetarian showstopper that feels fancy but comes together in under an hour.
- Total time
- 55 min
- Servings
- 4
- Calories
- 520
- Protein
- 14g
Ingredients
- 2 cups all-purpose flour
- ¾ cup plain yogurt
- 1 tsp baking powder
- ½ tsp salt
- 2 cans (15 oz each) canned chickpeas, drained
- 1 large onion, diced
- 2 medium tomato, diced
- 1.5 tbsp ginger-garlic paste
- 1 tsp ground cumin + coriander
- 1 tsp chili powder + turmeric
- 3 tbsp olive oil
Instructions
- 1
Mix flour, baking powder, and salt in a bowl. Stir in yogurt until shaggy dough forms.
- 2
Knead dough 5 minutes until smooth and elastic. Cover; let rest 20 minutes.
- 3
Heat oil in a pot over medium. Add onion; cook 4 minutes until soft.
- 4
Stir in ginger-garlic paste; cook 1 minute until fragrant.
- 5
Add cumin, coriander, chili powder, turmeric; stir 30 seconds.
- 6
Add tomato and chickpeas. Simmer 10 minutes, stirring occasionally, until tomato breaks down.
- 7
Mash a few chickpeas with the back of a spoon for creamy texture. Season with salt and pepper.
- 8
Divide dough into 4 balls. Roll each into a 6-inch oval about 1/4-inch thick.
- 9
Heat 2 inches oil in a deep skillet to 350°F (or until a piece of dough sizzles immediately).
- 10
Fry 1 bhature at a time, 90 seconds per side. It should puff up and turn golden brown.
- 11
Drain on a paper-towel-lined plate. Repeat with remaining dough.
- 12
Serve warm bhature alongside hot chole. Spoon curry generously over each bread.
Tools you’ll need
- large mixing bowl
- measuring cups and spoons
- heavy-bottomed pot (3-quart)
- deep skillet or wok (12-inch minimum)
- thermometer or wooden spoon for oil test
- rolling pin
- cutting board
- kitchen knife
- spoon for mashing
- paper towels
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