Chole Bhature
Global • Eggetarian
How to Make Chole Bhature (Traditional & Healthy Version)
Chole Bhature is a beloved North Indian dish that combines spicy, tangy chickpea curry (chole) with fluffy, deep-fried leavened bread (bhature). Originating from Punjab, this iconic Punjabi snack is a staple at Indian weddings, festivals, and Sunday brunches, often enjoyed with a side of sliced onions, green chutney, or a glass of lassi. The chole is simmered with a medley of Indian spices and cooked until soft and flavorful, while the bhature is made using atta (whole wheat flour) and dahi (curd) for a light, airy texture. This wholesome dish brings together the rustic flavors of Indian masalas, the heartiness of legumes, and the joy of festive gatherings. Chole Bhature is more than just a meal—it's a celebration on a plate. Its spicy, tangy, and slightly sour notes make it a crowd-pleaser across all age groups. Traditionally served during festivals like Baisakhi and Holi, Chole Bhature is synonymous with Punjabi hospitality and comfort food. A healthier version can be made by using less oil and whole wheat flour for the bhature, making it suitable for calorie-conscious foodies and families alike. Whether enjoyed for breakfast or lunch, this dish evokes the warmth and vibrancy of Indian kitchens.
Ingredients(for 1 plate (1 cup chole + 2 bhature))
- 1 cup Kabuli chana (chickpeas) (soaked overnight)
- 1 large Onion (finely chopped (pyaz))
- 2 medium Tomato (pureed (tamatar))
- 1 tbsp Ginger-garlic paste (adrak-lahsun)
- 2 tbsp Chole masala (store-bought or homemade)
- 1 Green chili (finely chopped (hari mirch))
- 1 cup Atta (whole wheat flour) (for bhature)
- 1/4 cup Dahi (curd) (for fermentation)
- 1/4 tsp Baking powder (for bhature)
- as per taste Salt
- 2 tbsp + for frying Oil (use heart-friendly oil)
- 2 tbsp Coriander leaves (chopped (dhaniya)) - optional
Instructions
- 1
Soak kabuli chana overnight. Drain and pressure cook with salt and 3 cups water for 6-7 whistles until soft.
10 minutes
Add a pinch of baking soda while pressure cooking for extra soft chickpeas.
- 2
Heat 2 tbsp oil in a kadhai. Add chopped onions and sauté till golden. Add ginger-garlic paste and green chili. Cook for 2 minutes.
5 minutes
Low heat prevents spices from burning and enhances flavor.
- 3
Add tomato puree and chole masala. Cook till oil separates. Add cooked chana with water. Simmer for 10 minutes until gravy thickens.
10 minutes
Mash a few chickpeas to naturally thicken the gravy.
- 4
For bhature: In a bowl, mix atta, dahi, baking powder, and salt. Knead with a little water into a soft dough. Cover and rest for 30 minutes.
5 minutes
Resting the dough makes bhature fluffy and light.
Why This Dish is Healthy
This healthier Chole Bhature recipe uses whole wheat atta instead of refined flour, reducing empty calories and increasing fiber. Shallow-frying and moderate oil usage help cut excess fat, and protein-rich chickpeas make it filling and satisfying. It's a smart choice for those seeking authentic Indian flavors without compromising on nutrition or calorie goals, making it ideal for family meals and healthy indulgence.
Chole Bhature made with whole wheat atta and minimal oil is a great source of plant-based protein, dietary fiber, and essential minerals like iron, magnesium, and potassium. Chickpeas (kabuli chana) are low in fat and high in complex carbohydrates, supporting energy levels and digestion. Fresh vegetables and spices add antioxidants and micronutrients, while using dahi in bhature increases its calcium content. This balanced approach keeps the dish nutritious and suitable for a wholesome Indian vegetarian diet.
Pro Tips
- 💡Tip 1: Add a tea bag while boiling chickpeas for a deeper color and earthy flavor.
- 💡Tip 2: Rest bhature dough longer for a softer, more elastic texture.
- 💡Tip 3: Garnish chole with fresh coriander and a squeeze of lemon for extra zing.
Storage & Serving
Chole can be refrigerated in an airtight container for up to 2 days. Reheat gently before serving. Bhature are best eaten fresh but can be wrapped in foil and stored for a few hours at room temperature; reheat on a tawa for best results.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 450.0 kcal |
