A complete guide to making fluffy, soft Bhature and spicy, flavorful Delhi-style Chole at home. Easy steps, simple ingredients, and restaurant-style taste.
Introduction
Chole Bhature is one of North India’s most iconic and loved dishes—especially in Delhi, where every street corner, market, and restaurant proudly serves its own version. This classic combination of spicy chickpeas (chole) and hot, fluffy fried bread (bhature) is a dish that represents celebration, comfort, and indulgence all in one. Whether you enjoy it for breakfast, brunch, or a weekend treat, Chole Bhature has a charm that never fades.
The beauty of this dish lies in its balance—tangy, spicy, and aromatic chole paired with soft, slightly crispy bhature. While it may look elaborate, preparing Chole Bhature at home is easier than it seems. With the right ingredients, a bit of patience, and this step-by-step guide, you can recreate perfect Delhi-style Chole Bhature in your own kitchen.
Ingredients Needed
For Chole (Chickpea Curry)
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White chickpeas (chole) – 1 ½ cups (soaked overnight)
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Onion – 2 medium (finely chopped)
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Tomato – 2 large (pureed or chopped)
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Ginger-garlic paste – 1 tbsp
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Green chilies – 2 (slit)
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Tea bags – 1–2 (optional, for dark color)
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Bay leaves – 2
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Cinnamon – 1 small piece
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Cloves – 3–4
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Black cardamom – 1
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Cumin seeds – 1 tsp
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Coriander powder – 1 tbsp
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Red chili powder – 1 tsp
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Turmeric – ½ tsp
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Garam masala – 1 tsp
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Chole masala – 1 tbsp
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Amchur powder – 1 tsp
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Salt – to taste
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Oil – 3–4 tbsp
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Fresh coriander – for garnish
For Bhature
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Maida (all-purpose flour) – 2 cups
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Suji (semolina) – 2 tbsp
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Curd – ½ cup (slightly sour works best)
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Baking soda – ½ tsp
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Sugar – ½ tsp
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Salt – ½ tsp
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Oil – 1 tbsp
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Warm water – as needed
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Oil – for frying
How to Make Perfect Delhi-Style Chole
Step 1: Pressure Cook the Chickpeas
Drain the soaked chickpeas and place them in a pressure cooker. Add enough water, salt, a tea bag, and whole spices like bay leaves and black cardamom. Pressure cook for about 6–7 whistles or until the chickpeas become soft.
The tea bag helps give the chole a deep brown color, just like Delhi’s street-style version.
Step 2: Prepare the Masala Base
Heat oil in a pan and add cumin seeds. When they splutter, add onions and sauté until golden brown. Next, add ginger-garlic paste and green chilies. Cook until the raw smell disappears. Add tomato puree and let it cook until oil begins to separate from the masala.
Step 3: Add the Masalas
Lower the flame and add turmeric, red chili powder, coriander powder, chole masala, and garam masala. Stir well. Properly roasting the masalas gives a deeper, richer flavor.
Step 4: Add the Cooked Chole
Now add the boiled chickpeas along with the water they were cooked in. Mix well and let the chole simmer for 20–25 minutes on low flame so the flavors blend beautifully.
Step 5: Final Touches
Mash a few chickpeas with the back of a spoon to thicken the gravy. Add amchur powder for tanginess. Adjust salt, and let it simmer for 5 more minutes. Garnish with fresh coriander.
Your Delhi-style spicy, tangy, and aromatic chole is ready!
How to Make Soft & Fluffy Bhature
Step 1: Prepare the Dough
In a mixing bowl, add maida, suji, salt, sugar, baking soda, and oil. Mix well. Add curd and start kneading. Add warm water little by little and knead into a soft dough. Cover it with a damp cloth and let it rest for 2–3 hours.
Step 2: Shape the Bhature
After resting, the dough will become soft and slightly puffy. Divide it into small balls. Roll each one into an oval or round shape—not too thin, not too thick.
Step 3: Fry the Bhature
Heat oil in a deep kadai. Once hot, slide the rolled bhature in. Press gently with a ladle to help it puff up. Fry until golden brown on both sides. Drain on tissue paper.
Your soft, fluffy, restaurant-style bhature are ready to serve!
Serving Suggestions
Chole Bhature is traditionally served hot, along with:
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Sliced onions
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Tangy pickles
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Green chutney
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Lemon wedges
Some even enjoy it with a chilled glass of lassi to complete the meal.
Tips for Best Results
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Overnight soaking is key for soft chickpeas.
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Use slightly sour curd for Bhature—it helps in fermentation.
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Simmer your chole long enough to make the spices blend perfectly.
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Mash 2–3 chickpeas while cooking to thicken the gravy naturally.
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Do not roll bhature too thin, or they won’t puff up.
Why This Recipe Works
This recipe is designed to bring out the authentic Delhi taste:
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Dark, spicy chole packed with layers of flavor
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Soft bhature that remain fluffy even after cooling
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Balanced spices with the perfect blend of heat, tanginess, and aroma
The whole process is easy, uses basic ingredients, and the results are just like your favorite Delhi street vendor or restaurant.
Conclusion
Chole Bhature is more than just a recipe—it’s a nostalgic experience that brings warmth, comfort, and immense satisfaction. Recreating this dish at home may take a bit of time, but the results are always worth it. With the right spices, proper cooking techniques, and this simple guide, anyone can make mouthwatering Delhi-style Chole Bhature that tastes just as good as the best shops in the capital.
If you’re planning a weekend special, a festive breakfast, or a comforting meal, this recipe will be your go-to favorite. Serve it hot, enjoy with your family, and savor every bite!
