Chole Bhature is a classic North Indian dish that brings together spicy chickpea curry (chole) and fluffy, deep-fried bread (bhature). A beloved Punjabi comfort food, this hearty dish is often enjoyed as a weekend brunch or festive indulgence. With rich spices and bold flavors, it’s a complete meal that never fails to impress.
Ingredients:
For Chole (Chickpea Curry):
- 2 cups kabuli chana (white chickpeas)
- 4 onions, roughly chopped
- 3 tomatoes, finely chopped + 1 roughly chopped
- 1-inch ginger, finely chopped
- 8–10 garlic cloves, finely chopped
- 1 green chili, halved
- 4 cloves
- 1 bay leaf
- 1 small cinnamon stick
- 1 black cardamom
- 1 tsp whole coriander seeds
- ½ tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp dry mango (amchur) powder
- ½ tsp garam masala
- 1 tsp chana masala
- 4–5 dried gooseberries (amla)
- 1 tea bag
- 2 tbsp oil
- Salt to taste + ½ tsp
- 1 tbsp fresh coriander leaves, chopped
Instructions:
- Soak chickpeas in enough water overnight or for 6–7 hours.
- Drain and rinse, then pressure cook with tea bag, dried gooseberries, ½ tsp salt, and 8 cups water for 30 minutes on medium heat.
- Once the pressure releases, discard tea bag and gooseberries.
- Heat oil in a pan. Add cumin seeds, cloves, bay leaf, cinnamon, black cardamom, and coriander seeds.
- Sauté chopped onions, garlic, ginger, and green chili until golden.
- Add chopped tomatoes (3 finely, 1 roughly), turmeric, red chili powder, coriander powder, and salt. Cook till oil separates.
- Mix in boiled chickpeas and mash a few for thickness.
- Add chana masala, dry mango powder, garam masala, and cook for 10–15 minutes.
- Garnish with fresh coriander leaves. Serve hot with bhature.
Nutritional Information (General):
- Calories: 430 kcal
- Carbohydrates: 58g
- Protein: 14g
- Fat: 16g
- Fiber: 11g
- Iron: 22%
- Calcium: 10%
- Sodium: 15%
Cooking Tips & Variations:
- Tangy Twist: Add a few drops of lemon juice before serving.
- No Gooseberry? Use 1 black tea bag alone to darken the chole.
- Extra Richness: Add a tablespoon of ghee at the end for aroma.
- Slow Cooker Friendly: Cook chole on low for deeper flavor.
Common Mistakes & Fixes:
- Mistake: Chole tastes bland.
Fix: Sauté masala until oil separates; don’t rush this step. - Mistake: Chickpeas are undercooked.
Fix: Soak overnight and pressure cook for at least 30 mins. - Mistake: Curry too watery.
Fix: Mash a few chickpeas or simmer longer to thicken.
Chef’s Tips & Tricks:
- Soaking chickpeas well and pressure cooking is key to soft texture.
- Tea bag and dried gooseberry naturally deepen color and flavor.
- Leftover chole tastes even better the next day!
Brand Suggestions:
- Chickpeas: KTC or East End Dried Chickpeas
- Chana Masala: MDH or Everest
- Spices: TRS or Natco (readily available in Tesco or Asda)
- Oil: KTC Sunflower or Vegetable Oil
- Garam Masala: Rajah or TRS
- Ginger-Garlic Paste: Ashoka or TRS
Equipment & Tools:
- Pressure cooker or Instant Pot
- Heavy-bottom pan
- Chopping board & knife
- Ladle or spatula
- Mixing bowls
Pairing Suggestions:
- Perfectly served with Bhature, Jeera Rice, or Tandoori Roti
- Add a side of sliced onions, pickle, and mint chutney for a complete meal
- Accompany with a tall glass of sweet lassi
Allergen Information:
- Gluten-Free: Yes, if paired with gluten-free bread or rice.
- Nut-Free: Yes
- Vegan-Friendly: Yes (ensure oil and spices are vegan-certified)
- Contains Nightshades: Includes tomatoes, chili
Recipe Instructions Step by Step:
Step 1: Soak & Cook Chickpeas
Soak 2 cups of kabuli chana overnight. Pressure cook with tea bag, dried gooseberries, salt, and water for 30 minutes.
Step 2: Prepare Masala Base
In a heavy pan, heat oil. Add whole spices (cumin, cloves, cinnamon, bay leaf, black cardamom, coriander seeds).
Step 3: Sauté Aromatics
Add chopped onion, garlic, ginger, and green chili. Cook until golden brown.
Step 4: Add Tomatoes & Spices
Stir in chopped tomatoes, turmeric, red chili, coriander powder, and salt. Cook till oil separates.
Step 5: Combine & Simmer
Add the boiled chickpeas to the masala. Lightly mash some chickpeas. Add chana masala, garam masala, and amchur. Simmer for 10–15 minutes.
Step 6: Garnish & Serve
Top with coriander leaves. Serve hot with bhature, rice, or roti.