There’s something undeniably comforting about digging into a plate of hot, puffed-up bhature paired with rich, spiced chickpea curry. Known more commonly across India as Chole Bhature, this dish brings together the best of bold flavors, satisfying textures, and that magical mix of spice and comfort. Whether you’ve grown up with the smell of cumin and garam masala wafting through your kitchen or you’re discovering Indian cuisine for the first time, Chickpea Curry with Bhature is a must-try dish that hits every savory, hearty note. Forget takeout — once you learn how to make this iconic combo at home, you’ll be spoiling yourself regularly.
This article walks you through a restaurant-style Chole Bhature recipe that's packed with depth, yet approachable enough for your home kitchen. And yes — the bhature really are that crispy on the outside and pillowy inside. Let’s dive in.
Chickpea Curry with Bhature
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Breakfast, Main Course
Cuisine Indian
For the Curry
Pressure cooker or Instant Pot (or a regular pot with more cook time)
Deep skillet or heavy-bottomed pan for sautéing
Ladle and stirring spoon
For the Bhature
Rolling pin and flat surface
Large Mixing Bowl
Deep frying pan or kadai
Slotted spoon for removing fried bread
For the Chickpea Curry (Chole)
- 1 ½ cups dried chickpeas or 2 cans chickpeas, drained and rinsed
- 1 large onion finely chopped
- 2 medium tomatoes finely chopped or pureed
- 1 tablespoon ginger-garlic paste
- 2 green chilies slit
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder adjust to heat preference
- 1 teaspoon turmeric
- 1 ½ teaspoons garam masala
- 1 teaspoon amchur dried mango powder or lemon juice
- 1 black tea bag for that signature dark color and earthy note
- 2 tablespoons oil or ghee
- Salt to taste
- Fresh coriander leaves for garnish
For the Bhature
- 2 cups all-purpose flour maida
- 2 tablespoons semolina sooji/rava – for texture
- ½ cup plain yogurt
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- Warm water as needed
- Oil for deep frying
Step 1: Prep the Chickpeas
If using dried chickpeas, soak them overnight in plenty of water. Drain and rinse in the morning. Pressure cook with fresh water, a pinch of salt, and a black tea bag for about 20 minutes (4–5 whistles) until soft. If using an Instant Pot, cook for 30 minutes on high pressure. Discard the tea bag once done.
Step 2: Make the Curry Base
In a heavy-bottomed skillet, heat oil or ghee. Add chopped onions and sauté until golden brown. Add the ginger-garlic paste and cook until the raw smell disappears.
Add in the chopped tomatoes and green chilies. Cook until the mixture becomes thick and the oil starts to separate.
Now, add all the dry spices: turmeric, red chili powder, coriander powder, cumin powder, and salt. Stir and cook for a minute.
Step 3: Combine and Simmer
Add the boiled chickpeas to the pan, along with a ladle or two of the water they were cooked in. Mash a few chickpeas with the back of the spoon to thicken the curry. Let it simmer for 10–15 minutes on low heat. Add garam masala and amchur powder (or lemon juice) toward the end. Garnish with fresh coriander.
Step 4: Prepare the Bhature Dough
In a large mixing bowl, combine flour, semolina, salt, sugar, baking powder, and baking soda. Mix in the yogurt and knead into a soft dough, adding warm water as needed. The dough should be smooth and elastic.
Cover with a damp cloth and let it rest for 2 hours in a warm place.
Step 5: Roll and Fry Bhature
Divide the dough into lemon-sized balls. Roll each one out into a 6-inch circle using a rolling pin. Heat oil in a deep pan until it shimmers (around 375°F or 190°C).
Gently slide one rolled-out dough circle into the oil. Press it down lightly with a slotted spoon until it puffs up. Flip and cook until golden brown on both sides. Remove and drain on paper towels.
Repeat with remaining dough.
Pairings in Detail
This chickpea curry and bhature duo stands on its own, but there are a few things that can elevate the experience:
- Pickled onions: Thinly sliced red onions soaked in lemon juice and sprinkled with salt and chili powder.
- Green chutney: A mint-coriander chutney adds a burst of freshness.
- Sweet or tangy tamarind chutney: Great contrast to the spicy chole.
- Chilled lassi: The perfect creamy companion to balance the heat.
If you’re creating a broader Indian meal, you can serve this alongside dishes like Bhuna Gosht, Bengali-style aloo dum, or even something light like a besan chila as a starter. For breakfast-inspired menus, throw in a comforting poha recipe on the side.
FAQs
1. Can I use canned chickpeas instead of dried ones?
Absolutely. While dried chickpeas give the dish more flavor and texture, canned chickpeas are a great time-saver. Just be sure to rinse them well before using.
2. What’s the difference between Pindi Chole and this Chole Bhature recipe?
Pindi Chole is usually drier, with a more intense spice blend and without onions or tomatoes in the curry. This version is more saucy and perfect for scooping up with bhature.
3. Can I make bhature without maida (all-purpose flour)?
Yes, but they won’t have the same fluffiness. You can use a mix of whole wheat flour and all-purpose flour if you're looking for a slightly healthier take, but using only whole wheat will make them denser.
4. What cut of chickpea should I use?
Unlike meat-based recipes, chickpeas don't have “cuts,” but smaller varieties like kabuli chana work best here. Just make sure they’re tender after cooking — they should easily mash between your fingers.
5. Can I use this curry recipe for Chole Kulche as well?
Definitely. This curry is versatile and also works beautifully in a Chole Kulche recipe, where it’s served with a softer, leavened flatbread instead of fried bhature.
