Chole bhature is a very famous North Indian cuisine made of chickpeas (chole) and a fried bread (bhature). This dish can be eaten as a breakfast or lunch. Fried chilli with chole bhature tastes yummy. Ever tried the recipe at home? If not, follow the recipe below to make your next Sunday breakfast spicy and tongue tickling.


(servings: 2-3)

For cooking the chole
1 cup dried safed chole or white chickpeas
¼ teaspoon salt
¼ spoon of baking soda
Water for soaking and pressure cooking

For making of chole ki sabzi:
1 teaspoon garam masala
2 chopped green chilies
2-3 tablespoon ghee
¼ teaspoon of red chilli powder
Salt as per taste
1 pinch of hing
1 teaspoon dhaniya (coriander) powder
½-1 teaspoon amchur (mango powder)
½ teaspoon haldi (turmeric powder)
1-1 ½ cup water
2-3 kalimirch (black pepper)
1 teaspoon jeera (cumin seeds)
2 hari ilaichi (cardamom)
1 large tej patta (bay leaf)
2 inches daalchini (cinnamon)
2-3 lavang (cloves)
1 medium chopped onion
4-5 chopped garlic cloves
2 medium sized chopped tomatoes
1 inch chopped ginger

1 ½ cups of aata or maida (all purpose flour)
⅓ cup of sooji (semolina)
½ tablespoon of ghee or oil and some oil for deep frying
½ teaspoon fine sugar
Salt as per taste
½ cup curd or dahi
¼ -½ teaspoon baking soda



Making of chole ki sabzi:

For the sabzi, first, rinse the chickpeas to remove the dirt and then soak them in enough water for 7-8 hours or overnight.

Next day, drain the water and pressure cook the chole with salt and a pinch of baking soda.

Now, drain the water again and keep the chickpeas aside.

For the gravy, grind the onion, tomatoes, ginger, garlic cloves and green chilli in respective quantities and make a smooth paste.

Now, heat 2-3 tablespoons of oil in a pan and and add the spices- jeera, tej patta, daalchini, hari ilachi, kalimirch and lavang.

Cook them till the aroma is spread is the air.

Now, add the paste and saute till the time oil starts to seperate like for about 7-8 minutes.

Now, add turmeric powder, red chilli powder, dhaiya powder, hing and amchur powder.

Mix them well and now, add the pressure cooked chole.

Add 1 ½ cups of water or more to dip them completely and salt as per taste.

Now, cook the chole on a low flame for about 15 minutes till the curry becomes thick.

Don’t cover the pan with lid and you can even add few mashed chickpeas in order to make the gravy thick.

Now, when chole are cooked properly, garnish it with coriander leaves and green chilies and they are ready for being served with bhature, onions and green chilli.


Making of bhature:

Make a mixture of aata or maida, sooji, salt, sugar and baking soda. Now sieve the mixture well.

Add curd and the, water to knead a soft dough.

After that, cover the dough with a wet cloth and keep aside for 2 hours and then, make the medium sized balls using oil in your palm.

Now, flatten the balls in a circle or oval shape with the help of a rolling pin.

Now, deep fry the bhatura in hot oil and let it puff a little. Now, flip to the other side and fry it too. Take the bhatura out when it becomes golden brown and use a napkin to drain the excess oil from bhatura. Serve with chole, freshly cut onions and green fried chilli.