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Chole Bhature
Fluffy fried bread with spiced chickpea curry - iconic Punjabi street food.
45 mins
120 mins
4 people
Punjabi
Chickpeas
Soaked overnight
400g
All-purpose flour
250g
Yogurt
100ml
Baking powder
1 tsp
Onions
2 large
Tomatoes
3 medium
Ginger-garlic paste
2 tbsp
Chole masala
2 tbsp
🍽️ Deep frying
→ Air fryer at 380°F
Healthier option
🍽️ Overnight soaking
→ Canned chickpeas
Convenience
Ferment dough with yogurt for 6-8 hours.
💡 Pro Tip: Fermentation makes bhature fluffy and light
Cook chickpeas with tea bags for dark color.
💡 Pro Tip: Tea bags add authentic dark color
Make chole gravy with onions, tomatoes, and spices.
💡 Pro Tip: Cook until oil separates from masala
Deep fry bhature until puffed and golden.
💡 Pro Tip: Oil must be very hot for proper puffing
- ✓Ferment dough properly for 6-8 hours
- ✓Add tea bags while cooking chickpeas
- ✓Deep fry at right temperature for puffing
- ✓Serve immediately while bhature are hot
- ✓Use dried pomegranate seeds for tanginess
- →With pickled onions and green chutney
- →With lassi
- →With achaar