Punjabi Chole Bhature Recipe

Experience the vibrant and bold flavors of Punjab with this mouthwatering Chole Bhature recipe. Known for its robust and hearty cuisine, Punjab offers a culinary delight that is loved by food enthusiasts around the world. Picture this: soft and tangy chickpea curry, known as chole, paired with fluffy, deep-fried bread called bhature. The combination is simply irresistible! With its aromatic spices and rich flavors, Punjabi Chole Bhature is a classic dish that embodies the true essence of Punjabi cuisine. Whether you’re a fan of Indian food or seeking an indulgent treat, this Chole Bhature recipe is a must-try. Get ready to savor the authentic taste of Punjab and delight your taste buds with every bite. Let’s dive into the world of Punjabi flavors and enjoy a culinary experience that will leave you craving for more.


For Chole (Chickpea Curry):
  • 1 cup dried chickpeas, soaked overnight
  • 2 medium onions, finely chopped
  • 2 medium tomatoes, pureed
  • 2 green chilies, slit lengthwise
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon dried mango powder (amchur)
  • 2 tablespoons oil
  • Salt to taste
  • Fresh coriander leaves for garnishing
For Bhature (Deep-Fried Bread):
  • 2 cups all-purpose flour
  • 1/4 cup semolina
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup plain yogurt
  • Water (as needed)
  • Oil (for deep frying)


For Chole:
  1. Drain the soaked chickpeas and rinse them well.
  2. In a pressure cooker, add the chickpeas along with fresh water and salt. Cook for about 4-5 whistles or until they are tender. Set aside.
  3. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
  4. Add the chopped onions and sauté until they turn golden brown.
  5. Add the ginger-garlic paste and green chilies. Cook for a minute until the raw aroma disappears.
  6. Add the tomato puree and cook until the oil separates from the mixture.
  7. Add the coriander powder, turmeric powder, red chili powder, garam masala, and dried mango powder. Mix well and cook for a couple of minutes.
  8. Add the cooked chickpeas to the pan along with a little water. Simmer for 10-15 minutes, allowing the flavors to blend together. Adjust the consistency as desired.
  9. Garnish with fresh coriander leaves.
For Bhature:
  1. In a mixing bowl, combine all-purpose flour, semolina, baking powder, sugar, and salt.
  2. Add yogurt and mix well. Gradually add water to form a smooth dough. Knead for a few minutes.
  3. Cover the dough with a damp cloth and let it rest for about 2 hours.
  4. Divide the dough into small portions and roll them into round discs, about 4-5 inches in diameter.
  5. Heat oil in a deep pan for frying.
  6. Gently place the rolled bhature into the hot oil and fry until they puff up and turn golden brown on both sides.
  7. Remove from the oil and drain excess oil on a paper towel.

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