Chole Bhature isn’t just a meal—it’s a culinary experience that defines North Indian street food culture. The pairing of spicy chickpea curry (chole) with deep-fried, puffy bread (bhature) has become iconic in cities like Delhi, Amritsar, and Lucknow. It’s bold, rich, and unapologetically satisfying, making it a favorite for breakfast, brunch, or indulgent lunches.
While many associate Indian food with complex spices and long cook times, Chole Bhature strikes the perfect balance between effort and reward. The chickpeas simmer in a spiced tomato-onion gravy, while the bhature—a fermented dough—fries up golden and airy. Together, they create a flavor and texture harmony that’s hard to resist.
Once a staple at roadside dhabas, Chole Bhature has made its way into homes and restaurants around the world. But making it right at home means understanding the rhythm of the dish—from the overnight soaking of chickpeas to the resting of dough—every step counts in honoring its street food roots.
BOOK YOUR TRAVEL INSURANCE
Two of our favorite travel insurance: Heymondo Vs Safetwing cheapest travel Insurance. You can get for $135 USD your Heymondo Travel Insurance with Heymondo discount code valid for 90 days. Read our full comparison of Genki vs Safetywing Travel Insurance Review and the comparison Heymondo vs Genki
How to Eat
Chole Bhature is traditionally eaten hot, with your hands, tearing off pieces of bhature to scoop up the chole. It’s typically served with sliced onions, a wedge of lemon, green chilies, and sometimes a side of sweet or tangy pickle. Don’t forget a tall glass of chilled lassi to tame the spice and complement the richness.
How to Partner
Pair Chole Bhature with cooling elements like cucumber raita, mint chutney, or even a tangy tamarind sauce. These accompaniments not only enhance the flavor but balance the spice. For a more complete North Indian experience, serve it with a side of jeera rice or plain yogurt.
Chole Bhature stirs up debate even within India—should it be eaten for breakfast or lunch? Is the bhature best made with yogurt or without? Should chole be dark and rich with tea leaves, or bright and tangy with amchur (dried mango powder)? These variations reflect deep regional pride, but also highlight how food can carry personal and cultural identity.
Outside India, the dish is often oversimplified or adapted with canned chickpeas and tortilla-like bread—missing the soul of the original. Purists argue that skipping the overnight soak or replacing the fried bread with baked versions strips away its authenticity. For many, Chole Bhature isn’t meant to be “lightened up”—it’s meant to be enjoyed as a rich indulgence.
And here’s the catch: while some view it as an occasional treat due to its heavy nature, in parts of India, it’s still a weekend ritual—one that’s defended fiercely against fusion attempts and trendy reinventions.
How to Make Chole Bhature
Chole Bhature Recipe Ingredients
For the Chole (Chickpea Curry):
2 cups chickpeas, soaked overnight and cooked (or 2 cans of chickpeas, drained and rinsed)
2 large onions, finely chopped
2 tomatoes, chopped
2 green chilies, chopped
2 tablespoons ginger-garlic paste
2 teaspoons chole masala
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 teaspoon dry mango powder (amchur)
1 black tea bag (optional, for dark color)
2 tablespoons oil or ghee
Salt to taste
Fresh coriander leaves, chopped
For the Bhature (Fried Bread):
2 cups all-purpose flour
1/2 cup semolina (sooji)
1/2 cup plain yogurt
1/2 teaspoon baking soda
1/2 teaspoon salt
Water (as needed)
Oil for frying
Get the best deals for your home and kitchen needs
Step By Step How to Make Chole Bhature
Prepare the Chole (Chickpea Curry)
If using dried chickpeas, drain the soaked chickpeas and cook them in a pressure cooker with enough water and the black tea bag (optional) until tender. If using canned chickpeas, drain and rinse them.
Heat oil or ghee in a large pan over medium heat. Add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and green chilies. Sauté for another 2-3 minutes until fragrant. Add the chopped tomatoes and cook until they soften and the oil starts to separate.
Add the chole masala, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes, stirring constantly.
Combine with Chickpeas
Add the cooked chickpeas along with some of their cooking water or fresh water to the pan. Mix well and bring to a simmer.
Let it cook for 15-20 minutes, allowing the flavors to meld together and the curry to thicken. Add garam masala and dry mango powder towards the end. Garnish with chopped fresh coriander leaves.
Prepare the Bhature (Fried Bread)
In a mixing bowl, combine the all-purpose flour, semolina, baking soda, and salt. Add the plain yogurt and mix well. Gradually add water as needed to form a soft and elastic dough. Cover the dough with a damp cloth and let it rest for at least 1 hour.
Divide the dough into small balls. Roll each ball into a flat disc about 6-8 inches in diameter. Heat oil in a deep frying pan over medium-high heat. Fry the rolled dough discs one at a time until they puff up and turn golden brown on both sides.
Remove and drain on paper towels.
Serve
Serve the hot chole (chickpea curry) with freshly fried bhature. Accompany with sliced onions, lemon wedges, and pickles.
Tips To Make Chole Bhature
If using dried chickpeas, soaking them overnight ensures they cook faster and more evenly. Adjust the level of spices according to your taste preference. Chole masala can be found in Indian grocery stores or online.
Letting the dough rest ensures that the bhature will puff up properly when fried. Make sure the oil is hot enough before frying the bhature to ensure they puff up and become crispy.
How Many Calories Have Chole Bhature
Chole (Chickpea Curry): 250 calories
Bhature (Fried Bread): 300 calories
Total Estimated Calories per Serving: Approximately 550 calories
Serving Suggestions
Serve piping hot chole in a deep bowl topped with fresh cilantro, with two fluffy bhature on the side. Garnish with thinly sliced red onions, lemon wedges, and pickled chilies. Accompany with a sweet lassi or masala chai, and you’ve got a full North Indian feast worthy of any street-side stall in Delhi.
Final Thoughts
Chole Bhature is more than the sum of its parts—it’s a symbol of bold flavors, community breakfasts, and street food pride. Making it at home lets you tap into that spirit, while also appreciating the time-honored process behind it. Whether you’re new to Indian cuisine or grew up eating it on Sunday mornings, this dish is worth mastering.
Respect the spice, let the dough rise, and don’t cut corners. Once you get it right, you’ll understand why Chole Bhature isn’t just food—it’s a celebration on a plate.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.