Chole Bhature is a beloved Punjabi dish featuring spicy chickpeas simmered in tangy, aromatic gravy, served with fluffy, deep-fried bhaturas. It's a popular North Indian comfort food pairing perfect for a hearty lunch or dinner.
27 ingredients
One serving is 1 plate (1 bowl chole + 2 bhature) · 450 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 1014 kcal | 44% |
| Protein | 24 g | 44% |
| Total Fat | 53 g | 88% |
| Carbohydrate | 106 g | 35% |
| Fiber (Total) | 23 g | 76% |
| Vitamins & Minerals | ||
| Sodium | 2236 mg | 112% |
| Potassium | 500 mg | 14% |
| Calcium | 223 mg | 22% |
| Iron | 7 mg | 39% |
| Zinc | 3 mg | 29% |
| Vitamin A (RAE) | 12 µg | 1% |
| Vitamin C | 2 mg | 2% |
| Vitamin D | 9 µg | 57% |
| Folate (B9) | 107 µg | 36% |
Missing data: These are minimums. 5 of the figures below are missing data for 5 ingredients — Bay leaf, dried; Salt; Water, tap; Sugar, white; and 1 more — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
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Rinse and soak chickpeas in water overnight (8 hours).
Drain soaked chickpeas, add fresh water, and pressure cook with a pinch of salt until soft (4-5 whistles, about 25 minutes). Set aside.
Heat oil in a pan. Add bay leaf, cinnamon stick, and cumin seeds; let them splutter.
Add chopped onions and sauté till golden brown.
Add ginger, garlic, and green chili. Sauté for 1-2 minutes.
Add chopped tomatoes, turmeric, coriander powder, cumin powder, red chili powder, and salt. Cook until tomatoes are soft and oil separates.
Add boiled chickpeas, water, garam masala, and amchur. Simmer on low heat for 10 minutes, mashing a few chickpeas for thickness. Check seasoning.
For bhature, combine wheat flour, maida, curd, sugar, salt, baking powder, 2 tsp oil, and enough water to make a soft, elastic dough. Cover and let it rest for 1 hour.
After resting, divide dough into 2 balls, roll into discs.
Heat oil for frying in a wide kadai on medium-high. Fry bhature one at a time till puffed and golden. Drain on paper towel.
Serve hot chole in a bowl with freshly fried bhature.
