Chhole Bhature

Chhole Bhature is a famous dish primarily popular in the Northern regions of the Indian subcontinent. It is often served as breakfast, but anyone can eat it at any time of the day. It is also known as one of the many delicious street foods in the subcontinent. As challenging as it may look, the recipe for this dish is relatively easy and can be made at home in a healthier manner than most street foods are.


For this recipe, you will need a lot of different ingredients and have to go through a set of different directions for making the chhole and the bhatures. So, to make things easier to comprehend, we have divided the ingredients list and the directions for cooking into three different parts.


To make the chhole, you will need the following ingredients:

  • 1 cup of chickpeas (Soak the chickpeas in water overnight).

  • 3 cups of water.

  • 1.5 cups of tomato puree.

  • 1 teaspoon + ¼ teaspoon of salt (Keep these two divided).

  • ¼ teaspoon of baking soda.

  • 2 tea bags.

  • 2 tablespoons of oil.

  • 2 tablespoons of finely chopped coriander.

  • 1 finely chopped onion.

  • 1 bay leaf.

  • 1 black cardamom.

  • 2 pod cardamom.

  • 1 inch of a cinnamon stick.

  • ½ teaspoon of dried fenugreek leaves.

  • 1 teaspoon of cumin seeds.

  • 1 teaspoon of chilli powder.

  • 1 teaspoon of coriander powder.

  • 1 teaspoon of ginger-garlic paste.

  • ½ teaspoon of garam masala.

  • ½ teaspoon of cumin powder.

  • ¼ teaspoons of turmeric.

  • 1 teaspoon of aamchur.


To make the bhatures, you will need the following ingredients:

  • 2 cups of all-purpose flour.

  • ¼ cup of curd.

  • 2 tablespoons of fine semolina.

  • 2 tablespoons of oil.

  • 2 teaspoons of sugar.

  • ½ teaspoon of salt.

  • ¼ teaspoon of baking soda.

  • Some water to knead the dough.

  • Some oil to fry the bhatures in.


Ingredients you will need for tempering spices are:

  • 1 tablespoon of clarified butter (also known as ghee).

  • 2 chilli (Slit these).

  • ¼ teaspoon of garam masala.

  • ¼ teaspoon of turmeric.

  • ¼ teaspoon of chilli powder.


Directions for making the bhatures:

  • First and foremost, take out a large bowl and clean it properly with some water.

  • Secondly, add in all the ingredients for making the bhatures except the curd and the chopped coriander to the clean, large bowl and combine these ingredients properly.

  • Thirdly, after the ingredients are mixed together, add in the ¼ cup of curd. Mix the curd with the rest of the ingredients until everything is well combined.

  • Next up, pour an adequate amount of water into the bowl and knead the dough for the bhatures.

  • Now, grease the dough with some oil and cover it. Let it rest for 2 hours.

  • When the 2 hours are up, slightly knead the dough again.

  • Take some ball-sized amounts of the dough and shape it into a ball with your hands. Make sure there aren’t any cracks.

  • Roll these balls, which keeping them slightly thick. You can use oil to prevent the dough from sticking.

  • Drop the rolled balls of dough into hot oil and press them with your skimmer spoon until they puff up. Splash the hot oil around to make the dough fully puff up.

  • Continue to fry the bhatures by flipping them over and waiting for them to turn golden-brown in colour.

  • When they have been completely fried, strain them from the oil and transfer them to a clean plate to serve.


Directions for making the chhole:

  • Firstly, take out a clean pressure cooker and add in the soaked chickpeas, ¼ teaspoon of baking soda, 3 cups of water, 1 teaspoon of salt and 2 tea bags. Cook these until you hear the 5th whistle of the pressure cooker.

  • Once that is done, remove the tea bags from the pressure cooker and set them aside.

  • Take a cauldron and add in the bay leaf, cardamoms, cinnamon, dried fenugreek leaves, 1 teaspoon of cumin and 2 tablespoons of oil. Heat these on a low flame until the spices are well combined and the spices turn aromatic.

  • Add in the ginger-garlic paste and the onion and cook until the onion turns golden brown.

  • Now, toss in the turmeric, coriander powder, chilli powder, garam masala, cumin powder and ¼ teaspoon of salt and cook till the spices become aromatic.

  • Next up, pour in the tomato puree and cook the mixture till the oil separates.

  • Take the chickpeas from the pressure cooker and add those in. Mix all the ingredients properly and add water to adjust the consistency if required.

  • Cover the utensil and let the mixture simmer for 10 minutes.


Directions for tempering spices:

  • Heat the clarified butter in a pan.

  • Add in all the ingredients and cook on a low flame.

  • When that is done, pour the tempered spices over the chhole and add in the chopped coriander. Mix these well.


Your Chhole Bhature is ready to be served. This recipe makes about 8 big bhatures. You can tweak the recipe as required depending on how many people you are serving the dish at a time.

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