How to make Chole Bhature -

These are fluffy deep fried Indian breads served with chole which are chickepeas cooked in a spicy masala. The refined flour dough for the bhature needs to be left to ferment for a few hours before being rolled into oval shaped discs and deep-fried. Chole-bhature is one of those few things that are worth the calories!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Tea bags (टी बैग)

Cuisine : Punjabi

Course : Snacks and Starters

For more recipes related to Chole Bhature checkout Falafel, Chane Ke Chops, Falafel With Tahina Sauce, Baked Chana Tikki . You can also find more Snacks and Starters recipes like Ragi Idli Grilled Lemongrass Chicken Satay How to Poach Eggs Fried Gnocchi

Chole Bhature

Chole Bhature Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 8-10 hour

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chole Bhature Recipe

  • Chickpeas (kabuli chana) soaked overnight and drained 1 cup

  • Tea bags 2

  • Salt to taste

  • Ghee 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Green chillies slit 2

  • Ginger-green chilli paste 1 tablespoon

  • Coriander powder 1 tablespoon

  • Cumin powder ½ teaspoon

  • Red chilli powder 1 teaspoon

  • Chole masala 1 teaspoon

  • Dried mango powder ½ teaspoon

  • Dried pomegranate seeds (anardana) roasted and coarsely crushed 1 tablespoon

  • Garam masala powder 1 teaspoon

  • Fresh coriander sprigs for garnishing

  • Bhature

  • Refined flour (maida) 2½ cups

  • Baking powder ½ teaspoon

  • Baking soda a pinch

  • Salt to taste

  • Powdered sugar 2 teaspoons

  • Yogurt ½ cup

  • Oil 1 tablespoon + for greasing and to deep fry


Step 1

Take chickpeas in a pressure cooker. Add tea bags, 6-8 cups water and salt, cover and cook for 15-20 minutes or till fully done and soft. Drain the chickpeas, discard the tea bags and reserve the stock.

Step 2

Sieve together flour, baking powder, baking soda, salt and powdered sugar in a parat. Add yogurt and mix well.

Step 3

Add some water and knead into a soft dough. Add 1 tablespoon oil and knead well.Set aside for 15-20 minutes.

Step 4

Heat ghee in a non-stick pan. Add cumin seeds and green chillies and sauté for 30 seconds.

Step 5

Add ginger-green chilli paste and sauté for 30 seconds. Add coriander powder, cumin powder and chilli powder and mix.

Step 6

Add chole masala and dried mango powder and mix. Add reserved stock, mix and bring mixture to boil.

Step 7

Add boiled chickpeas and ¾ cup water, mix and cook on medium heat for 8-10 minutes. Lightly mash.

Step 8

Add dried pomegranate powder and garam masala powder and mix. Add ¼ cup water. Chop tomatoes, add to pan, mix and cook for 2-3 minutes.

Step 9

Heat sufficient oil in a kadai. Divide the dough into equal portions and shape into balls. Grease worktop with some oil and roll each ball into thick discs.

Step 10

Deep-fry each disc in hot oil till light golden and puffed up. Drain on absorbent paper.

Step 11

Garnish chole with a coriander sprig and serve hot with bhature.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.