Chole Bhature is one of the most beloved dishes in India, especially in Delhi. This dish is a perfect blend of spicy chickpeas (chole) and deep-fried bread (bhature) that makes for a filling and tasty meal. The tangy chole paired with the crispy bhature creates a flavor explosion in your mouth. Here’s how you can make this famous dish at home, both with and without yeast, using simple ingredients.

Ingredients for Chole Bhature

For Chole:

1½ cups chickpeas (soaked overnight)
4-5 dried amla (Indian gooseberry)
1 dry red chili
2 black cardamom pods
Salt to taste
1 tsp baking soda
1 bay leaf
2 tbsp tea powder
Water as needed

For Chole Masala:

2-4 black cardamom pods
10-12 black peppercorns
2-3 green cardamom pods
2 mace pieces
½ tbsp dried fenugreek leaves (kasuri methi)
1-inch cinnamon stick
½ nutmeg
1 star anise
2-4 cloves
¼ tsp fenugreek seeds
1 tbsp coriander powder
A pinch of asafoetida (hing)
½ tsp degi red chili powder
½ tsp cumin powder

For Tempering Chole:

¼ cup ghee
Prepared chole masala (from the above ingredients)
5 tbsp black tamarind water (soaked)
½ cup reserved chole water (from boiling chickpeas)
1-inch ginger (julienned)
2 tbsp ghee (for tempering)

For Fried Aloo:

2 medium potatoes (boiled and cubed)
Oil for frying
Salt to taste
½ tsp degi red chili powder
1 tsp dry mango powder (amchur)

For Garnish:

1 medium onion (sliced)
2 fresh green chilies
½ inch ginger (julienned)
Green chutney
Fresh coriander leaves

Preparing Chole Bhature: Step-by-Step

1. Prepare the Chole (Chickpeas)

Cook the Chickpeas: In a pressure cooker, add the soaked chickpeas, dried amla, dry red chili, black cardamom, salt, baking soda, bay leaf, tea powder, and enough water to cover the chickpeas. Close the lid and cook for about 5 whistles. If you don’t have tea bags, you can brew tea and add it to the cooker. Once cooked, strain the chickpeas, but keep the leftover water for later use.

2. Make Chole Masala

Roast the Spices: In a pan, dry roast black cardamom, green cardamom, black pepper, mace, cinnamon, star anise, cloves, and fenugreek seeds until aromatic. Add coriander powder, degi red chili powder, cumin powder, and a pinch of asafoetida (hing) and continue roasting.
Grind the Masala: Once roasted, grind the mixture into a fine powder. This will be your homemade chole masala.

3. Temper the Chole

Cook the Chole: In a kadai (wok), heat ghee, then add the cooked chickpeas, prepared chole masala, and black tamarind water. Stir well to combine, ensuring the chickpeas don’t break apart. Adjust the consistency by adding some reserved chole water.
Simmer: Let the chole simmer on low heat for 15-20 minutes so it can absorb all the flavors.
Final Touch: Add julienned ginger and some extra ghee to finish.

4. Prepare the Fried Aloo

Fry the Potatoes: Heat oil in a pan and fry the boiled and cubed potatoes until golden and crispy. Once crispy, add salt, degi red chili powder, and dry mango powder. Toss well and set aside.

5. Make Bhature (Fried Bread)

You can make bhature either with yeast or without yeast. Here’s how to do both.

Bhature with Yeast:

Make the Dough: In a large mixing bowl, combine refined flour (maida), sugar, salt, oil, soaked yeast, and semolina. Mix everything well and gradually add water to form a soft, smooth dough.
Rest the Dough: Grease the dough with oil, cover, and let it rest for about 1 hour.
Shape the Bhature: After resting, pinch off dough balls and roll them into thick, slightly oval-shaped bhature. Let them rest for 15 minutes.
Fry the Bhature: Heat oil in a deep pan. When the oil is hot, drop one bhatura into the oil. Press gently with a spoon to help it puff up. Flip and fry until golden brown. Drain on tissue paper to remove excess oil.

Bhature without Yeast:

Prepare the Dough: Combine refined flour, semolina, sugar, salt, oil, curd, and baking soda in a mixing bowl. Mix well and add water as needed to form a smooth dough.
Rest the Dough: Grease the dough with oil, cover it, and let it rest for 1 hour.
Shape and Fry: Roll out the dough into circles. Fry the bhature the same way as the yeast version, pressing them to puff up and cooking until golden brown.

6. Assemble and Serve

Serve the Chole: Serve the hot chole with crispy bhature on the side. Garnish with sliced onions, julienned ginger, green chilies, and fresh coriander leaves.
Accompanying Aloo: Add the crispy fried potatoes on the side, and don’t forget the tangy green chutney for extra flavor.

Delhi-style Chole Bhature is a hearty, flavorful dish that’s perfect for any occasion. Whether you choose to make the bhature with yeast or without, the chole (chickpeas) will be bursting with delicious spices and the perfect balance of tanginess and heat. Paired with fried aloo and a fresh garnish, this dish will surely satisfy your cravings and bring the authentic taste of Delhi right to your kitchen!

Bread wasn’t always a staple in Indian kitchens. Back in the 90s, it had to fight for space on the dining table against roti, naan, parantha, and dosa—foods steeped in tradition and comfort. Seen as foreign, bland, and out of place, bread struggled to win over the Indian palate.

But bread was clever. It adapted. It didn’t replace tradition; it found ways to fit in. From the crispy, spiced bread pakora to the humble vada pav, bread transformed itself into something uniquely Indian. It became the perfect canvas for desi creativity and convenience.

Today, bread isn’t just food—it’s a symbol of how India embraced change without letting go of its roots. It’s a story of persistence, adaptation, and progress—one slice at a time.

Delhi-Style Chole Bhature Recipe

Ingredients for Chole Bhature