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Indian Chole Bhature (Spiced Chickpeas with Fried Bread)

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Indian chole bhature with spiced chickpeas and puffed fried bread.
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Chole bhature pairs a warmly spiced chickpea curry with bhatura, a pillowy fried bread popular across North India. The contrast of rich curry and crisp-edged bread makes it a memorable weekend meal.

Build the chole in one skillet so the spices bloom into the tomato base, then rest the yogurt dough before frying the bhatura. Keep the curry fairly thick so it clings to the bread.

Let the dough rest at least 20 minutes; it will roll more easily and puff more evenly in hot oil.

Serving Suggestions

Serve hot with sliced red onion, cilantro, lime wedges, and a spoonful of plain yogurt if desired.

A serving of chole bhature with chickpea curry, fried bread, onion, and cilantro.

Recipe Notes

Refrigerate the curry for up to 3 days and reheat gently with a splash of water. Fry the bhatura just before serving for the best texture.

Indian chole bhature with spiced chickpeas and puffed fried bread.

Indian Chole Bhature

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Spiced chickpea curry served with fluffy fried bhatura and fresh onion-cilantro garnish.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 780
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chole
  • 2 cups cooked chickpeas drained
  • 2 tbsp neutral oil divided
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 medium tomato finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1 tsp garam masala
  • 1/2 tsp mild chili powder
  • 1 tsp amchur powder
  • 1 1/2 cups water
  • 1 tsp fine salt plus more to taste
Bhatura
  • 2 cups all-purpose flour
  • 1/2 cup plain yogurt
  • 1 tsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp fine salt
  • 2 tbsp neutral oil plus more for frying
  • 1/3 cup water as needed
  • 4 cups neutral oil for frying
Garnish
  • 1/4 cup fresh cilantro chopped
  • 1/2 medium red onion thinly sliced
  • 1 medium lime cut into wedges

Equipment

  • Large skillet
  • Mixing bowl
  • Rolling Pin
  • Deep frying pan
  • Slotted spoon

Method
 

Make the chole:
  1. Warm 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and cook until soft and lightly golden, 6 to 8 minutes.
  2. Add the remaining oil, garlic, ginger, and tomato. Cook until the tomato softens, then stir in cumin, coriander, turmeric, garam masala, chili powder, and amchur.
  3. Add the chickpeas, water, and salt. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thick and spoonable. Taste and adjust the salt.
Make and fry the bhatura:
  1. Mix flour, yogurt, sugar, baking powder, salt, and 2 tablespoons oil. Add water gradually to make a soft dough, knead for 3 minutes, cover, and rest for 20 minutes.
  2. Divide the dough into 8 balls and roll each into a thin oval, dusting lightly with flour if needed.
  3. Heat the frying oil to 350°F (175°C). Fry one bhatura at a time, spooning hot oil over the top until puffed and golden, about 45 seconds per side. Drain on a rack.
Serve:
  1. Spoon the hot chole onto plates, add the bhatura, and finish with cilantro, sliced onion, and lime wedges.

Nutrition

Calories: 780kcalCarbohydrates: 104gProtein: 20gFat: 32gSaturated Fat: 5gCholesterol: 8mgSodium: 980mgFiber: 14gSugar: 9g

Notes

  • Keep the curry thick so it pairs well with the bread.
  • Fry the bhatura in fresh, properly heated oil for even puffing.

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