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Chole bhature

Name: Chole bhature
Total time: 720 min
Yield: 2 servings
Cuisine: South Asian
Ingredients: 110g dried chickpeas; 180g plain flour; 50g natural yoghurt; 2 tbsp oil for frying; 1 tbsp oil; 1 onion; 3 tomatoes; 1 tea bag (or a piece of dried amla — this is where the colour comes from); 3 tsp chana masala, cumin and amchur

Also known as छोले भटूरे · chole bhatura · chana bhatura · cholay bhaturay

Dark, tangy chickpeas beside a ballooned fried bread the size of the plate, pickled onion to cut through. Eaten hot, pierced and deflated.

South Asianbreakfast

Typical serving

780 kcal

usually 610–990 kcal

Typical nutrition for one serving
Protein	20 g
Carbs	99 g
Fat	34 g

Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.

Before you start

soak the chickpeas 8 hours ahead
the bhatura dough proves 2 hours
oil for deep frying

1 hourhands on

11 hoursunattended

12 hoursstart to finish

Ingredients

Serves 2 · dimmer marks are storecupboard

110gdried chickpeas
180gplain flour
50gnatural yoghurt
2 tbspoil for frying
1 tbspoil
1onion
3tomatoes
1tea bag — or a piece of dried amla — this is where the colour comes from
3 tspchana masala, cumin and amchur

Method

8 steps

soak · 8 hours walk away
Chickpeas under plenty of cold water, overnight.
fold · 8m
Bhatura dough: flour, yoghurt, a pinch of sugar and warm water kneaded to something soft and slightly tacky, then oiled and covered.
rest · 2 hours walk away
Two hours somewhere warm. The yoghurt and the rest together are what make the bread balloon; without both you get a flat fried disc.
boil · 1 hour walk away
Chickpeas in fresh water with the tea bag tied into a bit of cloth, cooked until they crush between finger and thumb. The tea comes out once the water has gone the colour of strong coffee.
fry · 15m
Onion browned deep in the oil, then the tomatoes and spices cooked down until the oil separates back out.
simmer · 20m
Chickpeas in with a ladle of their black cooking water, some of them mashed against the side to thicken it. Amchur at the end — this should taste sour before it tastes hot.
fry · 15m
Dough rolled into ovals and slipped into oil hot enough that they surface immediately, then spooned over until they puff. Keep the pan a third full at most, and never carry it anywhere while the oil is hot.
finish · 2m
Eaten straight away with raw onion and green chilli. A bhatura that has waited is a bhatura that has deflated.

Worth knowing

The chana turns dark from tea leaves or dried gooseberry in the pot — the colour is brewed, not spiced.

More from the South Asian kitchen

Closest in calories

Mutton biryani

780 kcal · 38g protein

Chicken biryani

650 kcal · 34g protein

Veg thali

650 kcal · 20g protein

Chicken tikka masala

640 kcal · 36g protein

Browse macros for every South Asian dish Foodakl can log: South Indian · North Indian · Bengali · Pakistani · Sri Lankan · Nepali & Tibetan

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