How to Make Chole Bhature at Home – The Ultimate Punjabi Recipe (Crispy, Fluffy & Restaurant-Style)

Chole Bhature: If you’ve ever walked past a halwai shop in Delhi or a street cart in Amritsar, that intoxicating smell of spicy chole and hot, puffed-up bhature has probably stopped you in your tracks. Chole Bhature (also spelled Chhole Bhature or Chole Batura) is Punjab’s gift to the world – a plate of spicy, tangy chickpea curry paired with soft-yet-crispy fried bread that’s pure comfort food.

The best part? You can make restaurant-style Chole Bhature at home that tastes even better than your favorite dhaba. This step-by-step recipe has been tested dozens of times (and devoured even faster), so you’re guaranteed perfect results.

Credit by: AI Generated image

Why This Chole Bhature Recipe Works

• Bhature turn out super fluffy, soft inside and golden-crisp outside
• Chole are dark, spicy, tangy – exactly like the famous Delhi wale chole
• No canned chickpeas – we use the traditional tea-bag (or amla) trick for that gorgeous color
• Beginner-friendly with exact measurements and pro tips

Let’s get cooking!

Ingredients for Chole (Serves 5-6)

For Pressure Cooking

• 2 cups raw chickpeas (kabuli chana) – soaked overnight
• 2 black tea bags or 2-3 dried amla (Indian gooseberry)
• 1 large bay leaf
• 4-5 green cardamom
• 2 black cardamom
• 1-inch cinnamon stick
• 4-5 cloves
• Salt to taste
• 4-5 cups water

For the Masala

• 3 large onions – finely chopped or pureed
• 4 medium tomatoes – pureed
• 2 tbsp ginger-garlic paste
• 2-3 green chilies – slit
• 2 tbsp chole masala (Everest or MDH works great)
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp amchur (dry mango powder) or anardana powder
• 1 tsp garam masala
• 3-4 tbsp oil or ghee
• Fresh coriander and ginger juliennes for garnish

Ingredients for Bhature

• 2½ cups maida (all-purpose flour)
• ½ cup fine semolina (sooji/rava) – the secret to crispiness
• ½ tsp baking powder
• ¼ tsp baking soda
• 2 tsp sugar
• ½ cup curd (yogurt) – must be slightly sour
• 2 tbsp oil
• Salt to taste
• Warm water or milk – as needed
• Oil for deep frying

Credit by: AI Generated image

Step-by-Step Chole Recipe

1. Soak & Pressure Cook Chickpeas Soak chickpeas overnight (8-10 hours). Drain, add to pressure cooker with all whole spices, tea bags/amla, salt and water. Cook for 6-7 whistles on medium flame until soft but not mushy. Let pressure release naturally.
2. Make the Base Masala Heat oil/ghee in a heavy kadhai. Add onion paste and sauté till golden brown (8-10 mins). Add ginger-garlic paste and green chilies – cook till raw smell disappears.
3. Add Spices & Tomatoes Add turmeric, red chili, coriander, cumin powder and cook for 30 seconds. Add tomato puree and cook on medium flame till oil separates (this is crucial for deep flavor).
4. Time for Chole Masala Magic Add chole masala and cook for 2 minutes. Now tip in the boiled chickpeas along with the cooking liquid. Mash a few chickpeas with the back of your ladle – this thickens the gravy naturally.
5. Simmer for the Soul Add amchur/anardana, garam masala and salt. Simmer on low flame for 20-25 minutes, stirring occasionally. The longer it simmers, the darker and tastier it gets. Add hot water if it becomes too thick.
6. Final Touch Finish with a generous handful of fresh coriander and thin ginger juliennes. Your chole are ready!

How to Make Perfect Fluffy Bhature

1. Prepare the Dough In a large bowl, mix maida, sooji, baking powder, baking soda, sugar, salt and oil. Add curd and mix well. Gradually add warm water/milk and knead into a soft, smooth dough (slightly softer than roti dough). Apply 1 tsp oil, cover with damp cloth and rest for minimum 2 hours (3-4 hours is even better).
2. Shape the Bhature After resting, knead once more. Divide into lemon-sized balls. Roll into oval or round shape (not too thin, not too thick – about 5-6 inches). Don’t use dry flour while rolling; use oil instead.
3. Fry Like a Pro Heat oil in a deep kadhai on high flame. Oil must be very hot (but not smoking). Gently slide one bhatura – it should immediately puff up and float. Press gently with a slotted spoon to help it puff fully. Fry till golden on both sides. Drain on paper towels.

Credit by: AI Generated image

Serving Suggestions – The Complete Chole Bhature Experience

• Serve piping hot bhature with chole
• Top with pickled onions, green chili pickle, and a dollop of butter
• Don’t forget a tall glass of sweet or salted lassi!

Pro Tips for the Best Chole Bhature Ever

• Use dried amla or black tea bags for that iconic dark color (avoid artificial colors)
• Resting the bhatura dough is non-negotiable – the longer, the fluffier
• Always fry bhature in very hot oil for maximum puff
• Add a pinch of kasuri methi in the final stage for that dhaba aroma
• Leftover chole taste even better the next day!

Read More Recipes: Dal Makhani: The Ultimate Creamy Punjabi Lentil Curry That’s Better Than Restaurant Style

There you have it – authentic, lip-smacking Punjabi Chole Bhature made right in your kitchen. Make it once, and this will become your family’s weekend favorite (and your most requested recipe).

Tried this recipe? Drop a comment below and let me know how your bhature puffed up! Don’t forget to save and share with your foodie friends.

Happy cooking! ♡