Intro: A Plate Full of Celebration
Some foods aren’t just about hunger — they’re about celebration.
Chole Bhature is that loud, bold, satisfying dish you crave when you want a full heart and a full stomach.
When I first visited Delhi, I stood outside a busy corner shop, watching huge bhaturas puff up in bubbling oil like golden balloons, while the spicy smell of chole hit my nose.
One plate, one squeeze of lemon, a side of pickled onions — and I understood why people are willing to stand in line for this!
Ingredients:
For Chole (Chickpea Curry):
1 cup chickpeas (kabuli chana) – soaked overnight
1 onion (finely chopped)
1 tomato (pureed)
1 tbsp ginger-garlic paste
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder
1½ tsp chole masala or garam masala
1–2 black cardamoms
Salt to taste
2 tbsp oil or ghee
For Bhature:
2 cups maida (all-purpose flour)
2 tbsp semolina (sooji)
1 tsp sugar
1 tsp salt
½ cup curd (yogurt)
1 tsp baking powder or ½ tsp baking soda
Water to knead
Oil for deep frying
Steps to Make Chole Bhature:
1. Cook the Chole
Pressure cook soaked chickpeas until soft.
In a pan, heat oil. Sauté cumin, onion, ginger-garlic paste.
Add turmeric, chili, tomato puree, chole masala.
Add cooked chickpeas and simmer with water until thick and flavorful.
2. Prepare the Bhature Dough
Mix maida, sooji, sugar, salt, baking powder.
Add curd and knead into a soft dough (use little water if needed).
Cover and let it rest for 2 hours.
3. Fry the Bhature
Divide dough into balls. Roll into discs (thicker than puris).
Deep fry one at a time in hot oil until golden and puffed.
Serving Suggestions:
Serve piping hot chole with fluffy bhaturas
Add pickled onions, green chilies, and lemon wedges on the side
Optional: a glass of sweet lassi to complete the feast!
Why I Love It
Because one plate of Chole Bhature isn’t just food.
It’s boldness, indulgence, joy, and festival spirit — all rolled into one giant, puffy bhatura.
The Pinch of Masala 