Can I make the chole the night before?
Yes — it improves overnight. The chickpeas continue absorbing the masala. Reheat gently with a splash of water. Make the bhature fresh.
Indian · breakfast
Chole Bhature: Spiced Chickpeas and Fried Bread, Done Together
#indian#vegetarian#chickpeas#fried-bread#punjabi
80m
Total time
4
Servings
580
kcal
medium
Difficulty
May 20, 2026
INGREDIENTS.
4
Pantry
- 250 g dried chickpeas, soaked overnight
- 1 black tea bag
- 40 ml neutral oil
- 1.5 tsp salt
- 4 g active dry yeast
- 1 tsp sugar
- 600 ml neutral oil for frying bhature
Produce
- 2 medium onion, finely chopped
- 300 g tomatoes, finely chopped
- 6 garlic cloves, grated
- 20 g fresh ginger, grated
Spice
- 1.5 tsp Kashmiri chili powder
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- 1 tsp amchur (dried mango powder)
- 1 tsp garam masala
Grain
- 300 g plain flour (maida)
- 30 g semolina (sooji)
Dairy
- 80 g full-fat yogurt
THE METHOD.
tap to check off
0/7 done
FAQ · Things people ask
About this recipe.
Why did my bhature not puff?
Either the dough didn't prove long enough, the oil wasn't hot enough, or the bhature were rolled too thick. Each should be 3–4 mm — thicker dough won't puff, thinner dough tears. Oil at 180°C is critical.
What is the teabag for in the chole?
It adds a subtle tannin bitterness and stains the chickpeas a deeper colour. Use any plain black tea. Remove before serving.
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