North Indian
Chole Bhature (Chickpea Curry with Fried Bhatura Bread)
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Chole Bhature (Chickpea Curry with Fried Bhatura Bread) is North Indian home cooking, eaten at breakfast and lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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The night before, soak the chickpeas in plenty of water. In the morning make the bhatura dough: mix the maida, semolina, sugar, baking soda and 1/2 tsp salt, add the yogurt and 1 tbsp oil, and knead with a little warm water into a soft, smooth dough. Cover it and leave it 2 hours somewhere warm.
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Pressure cook the drained chickpeas with the water, the tea bags and 1/2 tsp salt for 5 to 6 whistles, about 25 minutes, until soft. Throw away the tea bags, which are there only to turn the chole dark.
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Heat 4 tbsp oil in a pot, add the cumin seeds and bay leaf, then the finely chopped onions, and cook 10 minutes until deep brown. Add the ginger garlic paste and slit green chilies for 1 minute.
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Add the pureed tomatoes with the turmeric, red chili powder, coriander powder and the rest of the salt and cook 8 to 10 minutes until the oil separates. Add the chickpeas with their dark cooking water and the chole masala, mash a few against the pot, and simmer 15 minutes until thick.
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Divide the risen dough into 8 balls, oil your palms and roll each into an oval about 7 inches long, a little thicker than a roti.
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Heat the frying oil until very hot. Slide in one bhatura, press it gently with a slotted spoon so it balloons, turn it once and fry until pale golden on both sides, about 1 minute in all. Drain on paper.
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Bring the chole to the table topped with cilantro, with the bhature puffed and hot straight from the oil. It is a Sunday dish, and a heavy one, so nobody needs much else that day.
Serve it with
A North Indian lunch is a plate rather than a single dish. These are the courses that normally sit beside Chole Bhature (Chickpea Curry with Fried Bhatura Bread), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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The protein alongside
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Chole Bhature (Chickpea Curry with Fried Bhatura Bread) carries dairy and gluten. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Lauki Chana Dal (Bottle Gourd and Lentils) |
| Gluten | Yes | Lauki Chana Dal (Bottle Gourd and Lentils) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 900 kcal
- Protein
- 24 g
- Carbs
- 113 g
- Fat
- 40 g
- Fiber
- 18 g
- Sugar
- 14 g
- Sodium
- 990 mg
- Saturated fat
- 5 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Chole Bhature (Chickpea Curry with Fried Bhatura Bread) takes about 120 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at breakfast and lunch. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.