Simplified Chole Bhature

Chole bhature is an incredible North Indian dish that pairs chickpea curry with bhatura, a deep-fried flatbread. An awesome street food, it can be eaten both for breakfast and lunch.

Traditional chole bhature takes overnight soaking and fermented dough. This version uses canned chickpeas and a quick yeasted dough that rests for an hour while you make the chole. The shortcut saves most of a day and the result is still good enough to impress. Although, you might not get your full Punjabi points for it!

The chickpeas cook in a dark, tangy gravy, onion, tomato, ginger, garlic, and a punch of spices including amchur (dried mango powder) and Kashmiri chili for color without too much heat. The bhature are rounds of soft dough fried until they puff up like balloons. Tear them and use them to scoop the chole. Serve with raw onion slices and green chutney.

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How to Make Simplified Chole Bhature

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Make the Bhature Dough

In a large bowl, combine all-purpose flour, instant yeast, sugar, and kosher salt.

Add plain yogurt, 2 tablespoons vegetable oil, and warm water.

Knead into a soft, smooth dough, about 5 minutes. The dough should be pliable and slightly sticky.

Cover with a damp towel and let rest for 1 hour in a warm place. The dough will puff up slightly but will not double in size.

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Make the Chole

While the dough rests, heat 3 tablespoons vegetable oil in a large pot over medium heat.

Cook the diced onion for 8 minutes until golden. Add minced garlic and grated ginger and cook for 1 minute. Add the pureed tomatoes and cook for 8 minutes until thick and the oil separates.

Stir in the ground coriander, ground cumin, garam masala, turmeric, Kashmiri chili powder, amchur powder, and kosher salt. Cook for 1 minute.

Add the drained and rinsed chickpeas and water. Simmer for 20 minutes, mashing some chickpeas against the side of the pot to thicken the gravy.

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Fry the Bhature

Divide the dough into 8 balls.

Roll each into an oval about 6 inches long and 1/4-inch thick.

Heat 2 inches of oil in a deep pot to 375 degrees.

Fry each bhatura one at a time. As soon as it hits the oil, spoon hot oil over the top to encourage puffing.

Fry until golden on both sides, about 1 to 2 minutes total. Drain on paper towels.

Serve the chole in bowls with hot bhature on the side, with pickled onions and green chutney.

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Print

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{
“@type”: “Question”,
“name”: “Can I bake the bhature instead of frying them?”,
“acceptedAnswer”: {
“@type”: “Answer”,
“text”: “You can, but they will not puff up the same way. Bake at 450 degrees for 8 to 10 minutes until golden. They will be more like flatbread than the traditional puffy bhature.”
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},
{
“@type”: “Question”,
“name”: “What is amchur powder?”,
“acceptedAnswer”: {
“@type”: “Answer”,
“text”: “Amchur is dried green mango powder. It adds a tangy, sour flavor to the chole that is traditional and important. You can find it at Indian grocery stores or online. If you cannot find it, substitute with extra lemon juice, but the flavor will not be quite the same.”
}
},
{
“@type”: “Question”,
“name”: “Can I make the chole ahead of time?”,
“acceptedAnswer”: {
“@type”: “Answer”,
“text”: “Yes. The chole keeps in the fridge for up to 5 days and freezes well for up to 3 months. The flavors deepen as it sits. The bhature are best made fresh, but you can prep the dough ahead and let it rest in the fridge overnight. Bring to room temperature before rolling and frying.”
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If you liked this, you are going to love these favorite Punjabi recipes:

Punjabi Paneer Masala – A Classic Vegetarian Indian Dish

Quick Chicken Curry

Crispy Paneer Pakoda Fritters

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