20 Spicy Chole Bhatura Delicious Recipes

You’re in for a treat! If you love bold, comforting flavors, our 20 Spicy Chole Bhatura recipes are about to become your new go-to. From quick weeknight dinners to weekend feasts, we’ve gathered the best ways to enjoy this classic Indian dish. Get ready to spice up your kitchen—let’s dive in!

Classic Punjabi Chole Bhatura

Just imagine tearing into fluffy, golden-brown bread paired with the most aromatic, spiced chickpea curry you’ve ever tasted. You’re about to make the ultimate Punjabi comfort food that’s perfect for weekend brunch or whenever you’re craving something truly special. This chole bhatura combo will transport your taste buds straight to the streets of Delhi.

Ingredients

• 2 cups dried chickpeas, soaked overnight until plump
• 3 large ripe tomatoes, finely chopped
• 2 medium yellow onions, finely diced
• 4 cloves fresh garlic, minced
• 2-inch piece of ginger root, freshly grated
• 2 cups all-purpose flour, sifted
• 1/2 cup plain yogurt, thick and creamy
• 2 tbsp sunflower oil, for frying
• 1 tbsp ghee, rich and aromatic
• 2 tsp cumin seeds, fragrant and toasted
• 1 tsp turmeric powder, vibrant yellow
• 2 tsp coriander powder, earthy and warm
• 1 tsp garam masala, freshly ground
• 1/2 tsp red chili powder, for gentle heat
• 1 tsp amchur powder, tangy dried mango
• 1 tsp baking powder, for fluffy bhatura
• 1/2 tsp sugar, to balance flavors
• Fresh cilantro leaves, for garnish

Instructions

1. Drain your overnight-soaked chickpeas and rinse them under cold running water until the water runs clear.
2. Place the chickpeas in a pressure cooker with 4 cups of fresh water and cook on high pressure for 15 minutes, then let the pressure release naturally for perfect texture.
3. Heat the aromatic ghee in a large pot over medium heat until it shimmers and becomes fragrant.
4. Add the fragrant cumin seeds and cook for 30 seconds until they sizzle and release their nutty aroma.
5. Stir in the finely diced onions and cook for 8-10 minutes until they turn golden brown and caramelized.
6. Add the minced garlic and freshly grated ginger, cooking for 1 minute until the raw smell disappears completely.
7. Mix in the finely chopped tomatoes and cook for 6-8 minutes until they break down and the oil starts to separate from the mixture.
8. Sprinkle in the vibrant turmeric, earthy coriander powder, and gentle red chili powder, stirring constantly for 1 minute to toast the spices.
9. Add the pressure-cooked chickpeas along with their cooking liquid to the spice mixture.
10. Season with salt and simmer uncovered for 20 minutes, stirring occasionally, until the gravy thickens to coat the back of a spoon.
11. Stir in the freshly ground garam masala and tangy amchur powder, then turn off the heat.
12. For the bhatura dough, combine sifted flour, baking powder, sugar, and salt in a large mixing bowl.
13. Add the thick creamy yogurt and mix until the dough comes together, then knead for 5 minutes until smooth and elastic.
14. Cover the dough with a damp cloth and let it rest for 2 hours in a warm place to develop flavor and texture.
15. Divide the rested dough into 8 equal portions and roll each into smooth balls.
16. Roll each ball into a 6-inch oval shape using minimal flour to prevent sticking.
17. Heat sunflower oil in a deep kadai or pot to 375°F, testing with a small piece of dough that should sizzle immediately.
18. Carefully slide one rolled bhatura into the hot oil and fry for 30-45 seconds per side until puffed and golden brown with characteristic bubbles.
19. Drain the fried bhatura on paper towels while you repeat with the remaining dough.
20. Garnish the chole with fresh cilantro leaves just before serving.

Every bite of this dish offers incredible contrasts—the bhatura’s airy crispness against the chickpeas’ creamy tenderness, with spices that bloom rather than overwhelm. Enjoy them together, tearing off pieces of warm bhatura to scoop up the richly spiced chole, or serve with tangy pickled onions for extra crunch. Leftover chole actually tastes even better the next day as the flavors continue to meld and deepen overnight.

Spicy Amritsari Chole Bhatura

Craving something that’ll wake up your taste buds and transport you straight to the streets of Punjab? This Spicy Amritsari Chole Bhatura is your ticket—a perfectly puffy, golden fried bread served with a deeply spiced, hearty chickpea curry that’s pure comfort in a bowl.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup fine semolina
• 1/2 cup plain yogurt
• 1 tsp active dry yeast
• 1 tsp granulated sugar
• 1/2 cup warm water (about 110°F)
• 2 tbsp sunflower oil
• 2 cups dried chickpeas, soaked overnight
• 1 large yellow onion, finely chopped
• 2 large ripe tomatoes, puréed
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 tbsp ghee
• 1 tbsp coriander powder
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1 black tea bag
• 2 cups water
• 1/4 cup fresh cilantro, chopped
• Sunflower oil for deep frying
• Salt to taste

Instructions

1. Combine 1/2 cup warm water (110°F), 1 tsp active dry yeast, and 1 tsp granulated sugar in a small bowl, stirring until the yeast dissolves completely.
2. Let the yeast mixture sit for 10 minutes until it becomes frothy and doubles in volume.
3. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1/4 cup fine semolina, and 1/2 tsp salt until well combined.
4. Pour the frothy yeast mixture, 1/2 cup plain yogurt, and 2 tbsp sunflower oil into the dry ingredients.
5. Knead the mixture for 8-10 minutes by hand until it forms a soft, smooth, and slightly sticky dough ball. Tip: If the dough feels too sticky, dust your hands lightly with flour, but avoid adding too much extra flour to keep the bhaturas tender.
6. Cover the dough bowl with a damp kitchen towel and let it rise in a warm place for 2 hours, or until it doubles in size.
7. While the dough rises, rinse 2 cups of dried chickpeas that have been soaked overnight and drain them thoroughly.
8. Heat 2 tbsp ghee in a pressure cooker over medium heat until shimmering.
9. Add 1 tsp cumin seeds and sauté for 30 seconds until they crackle and become fragrant.
10. Stir in 1 large finely chopped yellow onion and cook for 6-8 minutes, stirring occasionally, until golden brown.
11. Add 4 cloves minced garlic and 1-inch grated fresh ginger, cooking for 1 minute until the raw smell disappears.
12. Mix in 2 tbsp coriander powder, 1 tsp turmeric powder, and 1/2 tsp red chili powder, stirring constantly for 30 seconds to toast the spices.
13. Pour in 2 large puréed ripe tomatoes and cook for 5 minutes, stirring frequently, until the oil starts to separate from the mixture.
14. Add the drained chickpeas, 1 black tea bag, 2 cups water, and salt to taste, stirring to combine everything.
15. Close the pressure cooker lid and cook on high heat for 4 whistles, then reduce the heat to low and cook for 15 minutes. Tip: The tea bag adds a deep color and subtle earthy flavor to the chole—don’t skip it!
16. Turn off the heat and let the pressure release naturally for 10 minutes before opening the lid.
17. Remove the tea bag, stir in 1/2 tsp garam masala, and mash a few chickpeas lightly with the back of a spoon to thicken the curry.
18. Garnish the chole with 1/4 cup fresh chopped cilantro and keep it warm.
19. Heat sunflower oil for deep frying in a kadai or deep skillet over medium heat until it reaches 350°F.
20. Divide the risen dough into 8 equal portions and roll each into a smooth ball.
21. Roll each ball into a 5-inch oval or round disc about 1/4-inch thick, using a little oil to prevent sticking. Tip: Don’t roll the bhaturas too thin, or they won’t puff up properly when frying.
22. Gently slide one bhatura into the hot oil and fry for 30-45 seconds per side, pressing it lightly with a slotted spoon until it puffs up completely and turns golden brown.
23. Drain the fried bhatura on a paper towel-lined plate and repeat with the remaining dough.
24. Unbelievably fluffy and crisp, these bhaturas are the perfect vessel for scooping up the robust, spicy chole. Serve them hot with tangy mango pickle and thinly sliced red onions for a burst of freshness that cuts through the heat.

Quick Instant Pot Chole Bhatura

Kickstart your weeknight dinner game with this Instant Pot chole bhatura that comes together in under an hour. You get that classic North Indian street food experience without the all-day simmering. Perfect for when you’re craving something comforting but don’t want to spend hours in the kitchen.

Ingredients

• 1 cup dried chickpeas, soaked overnight until plump
• 2 large ripe tomatoes, finely chopped
• 1 medium yellow onion, finely diced
• 3 cloves fresh garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 tablespoons rich ghee
• 1 teaspoon aromatic cumin seeds
• 1 tablespoon vibrant red chili powder
• 1 tablespoon warm coriander powder
• 1 teaspoon fragrant garam masala
• 1 teaspoon earthy turmeric powder
• 1 teaspoon tangy dried mango powder
• 1 teaspoon fine sea salt
• 2 cups warm water
• Fresh cilantro leaves, roughly chopped
• 2 cups all-purpose flour
• 1/2 cup plain whole milk yogurt
• 1 teaspoon active dry yeast
• 1 teaspoon granulated sugar
• 1/2 teaspoon baking powder
• 1/4 cup neutral vegetable oil
• 1/2 cup lukewarm water
• Vegetable oil for deep frying

Instructions

1. Turn your Instant Pot to sauté mode and heat 2 tablespoons of rich ghee until shimmering.
2. Add 1 teaspoon aromatic cumin seeds and cook for 30 seconds until they crackle and release their nutty aroma.
3. Stir in 1 medium finely diced yellow onion and cook for 4 minutes until translucent and lightly golden.
4. Add 3 cloves minced fresh garlic and 1-inch grated fresh ginger, cooking for 1 minute until fragrant.
5. Mix in 2 large finely chopped ripe tomatoes and cook for 5 minutes until they break down into a thick paste.
6. Add 1 tablespoon vibrant red chili powder, 1 tablespoon warm coriander powder, 1 teaspoon earthy turmeric powder, and 1 teaspoon fine sea salt, stirring for 1 minute to toast the spices.
7. Drain your overnight-soaked plump chickpeas and add them to the pot along with 2 cups warm water.
8. Secure the Instant Pot lid, set to high pressure for 35 minutes, then allow natural pressure release for 15 minutes.
9. While the chole cooks, combine 2 cups all-purpose flour, 1/2 cup plain whole milk yogurt, 1 teaspoon active dry yeast, 1 teaspoon granulated sugar, 1/2 teaspoon baking powder, and 1/4 cup neutral vegetable oil in a large bowl.
10. Gradually add 1/2 cup lukewarm water while kneading for 8 minutes until the dough becomes smooth and elastic.
11. Cover the dough with a damp cloth and let it rest in a warm place for 30 minutes until doubled in size.
12. Heat vegetable oil in a deep pot to 350°F, using a thermometer to ensure proper temperature.
13. Divide the risen dough into 8 equal portions and roll each into 6-inch circles about 1/4-inch thick.
14. Carefully slide one dough circle into the hot oil and fry for 45 seconds per side until golden brown and puffed up.
15. Transfer the fried bhatura to a paper towel-lined plate to drain excess oil.
16. Once the Instant Pot pressure releases, open the lid and stir in 1 teaspoon fragrant garam masala and 1 teaspoon tangy dried mango powder.
17. Garnish the chole with roughly chopped fresh cilantro leaves before serving.

Zesty chickpeas in that rich, tomato-based gravy pair magically with the airy, slightly chewy bhatura that puffs up like little edible balloons. The tang from the dried mango powder cuts through the richness beautifully. Try serving it with quick-pickled red onions and a cold mango lassi for the ultimate weeknight feast that feels anything but rushed.

Healthy Baked Bhatura with Chole

Zesty and wholesome, this baked bhatura with chole brings all the comfort of your favorite Indian street food right to your kitchen. You get that irresistible fluffy bread and spiced chickpea curry combo without the deep-frying guilt. Perfect for when you’re craving something satisfying but want to keep things light and nutritious.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup plain Greek yogurt
• 1/4 cup warm water (110°F)
• 1 tsp active dry yeast
• 1 tsp honey
• 1 tbsp olive oil
• 1/2 tsp salt
• 2 cups cooked chickpeas
• 1 large onion, finely chopped
• 2 ripe tomatoes, pureed
• 2 garlic cloves, minced
• 1-inch fresh ginger, grated
• 1 tbsp chole masala
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice

Instructions

1. Combine 1/4 cup warm water (110°F), 1 tsp active dry yeast, and 1 tsp honey in a small bowl.
2. Let the yeast mixture sit for 5 minutes until foamy and activated.
3. Mix 1 cup whole wheat flour, 1/2 cup all-purpose flour, and 1/2 tsp salt in a large bowl.
4. Add 1/2 cup plain Greek yogurt and 1 tbsp olive oil to the flour mixture.
5. Pour the activated yeast mixture into the bowl with the dry ingredients.
6. Knead the dough for 8-10 minutes until smooth and elastic. Tip: The dough should spring back when lightly pressed with your finger.
7. Place the dough in a lightly oiled bowl and cover with a damp kitchen towel.
8. Let the dough rise in a warm place for 1 hour until doubled in size.
9. While the dough rises, heat 1 tbsp olive oil in a large pan over medium heat.
10. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant.
11. Sauté 1 large finely chopped onion until golden brown, about 5-7 minutes.
12. Add 2 minced garlic cloves and 1-inch grated fresh ginger, cooking for 1 minute.
13. Stir in 2 pureed ripe tomatoes and cook for 5 minutes until the oil separates.
14. Add 1 tbsp chole masala, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper to the pan.
15. Cook the spices for 1 minute until aromatic.
16. Add 2 cups cooked chickpeas and 1 cup water to the pan.
17. Simmer the chole for 15 minutes until the gravy thickens. Tip: Mash a few chickpeas against the side of the pan to naturally thicken the curry.
18. Stir in 1 tbsp chopped fresh cilantro and 1 tbsp lemon juice.
19. Preheat your oven to 400°F and line a baking sheet with parchment paper.
20. Punch down the risen dough and divide into 6 equal portions.
21. Roll each portion into a 5-inch circle about 1/4-inch thick.
22. Place the rolled bhaturas on the prepared baking sheet.
23. Brush the bhaturas lightly with olive oil.
24. Bake for 10-12 minutes until puffed and golden brown. Tip: They’re ready when they sound hollow when tapped on the bottom.
25. Serve the hot baked bhaturas immediately with the prepared chole.

Just out of the oven, these bhaturas have an incredible airy texture with a slight chew, while the chole brings warm, complex spices that meld beautifully with the tender chickpeas. Try tearing off pieces of bhatura to scoop up the curry, or top them with extra fresh cilantro and a squeeze of lemon for brightness. They’re fantastic alongside a simple cucumber salad or mint chutney for contrasting freshness.

Street-Style Chole Bhatura

Zesty and vibrant, street-style chole bhatura brings the bustling energy of Indian food carts right to your kitchen. You’ll love how the fluffy, puffed bread soaks up that spiced chickpea curry with its complex layers of flavor. It’s the kind of comfort food that feels both adventurous and totally satisfying.

Ingredients

• 2 cups dried chickpeas, soaked overnight until plump and tender
• 3 tablespoons fragrant ghee or vegetable oil
• 1 large yellow onion, finely chopped until almost translucent
• 4 cloves fresh garlic, minced to release their pungent aroma
• 1-inch piece of ginger, freshly grated for sharp, zesty notes
• 2 large ripe tomatoes, pureed into a smooth, tangy base
• 2 teaspoons garam masala, toasted for deeper warmth
• 1 teaspoon earthy cumin seeds
• 1 teaspoon turmeric powder, for golden color and earthy flavor
• 1 teaspoon red chili powder, for a gentle, building heat
• 1 teaspoon tangy amchur (dry mango powder)
• 2 cups all-purpose flour, for soft, pillowy dough
• 1/4 cup thick, creamy plain yogurt
• 1 teaspoon active dry yeast, for airy fermentation
• 1 teaspoon fine salt, to balance the spices
• 4 cups neutral oil, for deep-frying at 375°F
• Fresh cilantro leaves, roughly chopped for bright, herbal garnish

Instructions

1. Drain the soaked chickpeas and rinse them under cold running water until the water runs clear.
2. Transfer the chickpeas to a pressure cooker, cover with 4 cups of fresh water, and cook on high pressure for 20 minutes until completely tender.
3. While the chickpeas cook, heat the ghee in a large, heavy-bottomed pot over medium heat until it shimmers.
4. Add the cumin seeds and toast for 30 seconds until they darken slightly and become fragrant.
5. Tip in the chopped onion and sauté for 8–10 minutes, stirring frequently, until golden brown and caramelized.
6. Stir in the minced garlic and grated ginger, cooking for 1 minute until the raw aroma disappears.
7. Add the pureed tomatoes and cook for 6–8 minutes, stirring often, until the oil separates from the mixture.
8. Sprinkle in the turmeric, red chili powder, and garam masala, toasting the spices for 1 minute to deepen their flavor.
9. Pour in the cooked chickpeas along with their cooking liquid, bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
10. Stir in the amchur powder and salt, simmering for another 5 minutes until the curry thickens slightly.
11. For the bhatura, combine the all-purpose flour, yeast, and salt in a large mixing bowl.
12. Add the yogurt and 1/2 cup warm water (about 110°F), mixing until a soft, slightly sticky dough forms.
13. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic, then place in an oiled bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
14. Divide the dough into 8 equal portions, rolling each into a smooth ball.
15. On a lightly floured surface, roll each ball into a 6-inch oval, about 1/4-inch thick.
16. Heat the oil in a deep, heavy pot to 375°F, verified with a kitchen thermometer.
17. Carefully slide one rolled bhatura into the hot oil, where it should immediately sizzle and begin to puff.
18. Fry for 45–60 seconds per side, pressing gently with a slotted spoon to encourage even puffing, until golden brown and fully inflated.
19. Drain the bhatura on a wire rack set over a baking sheet to keep them crisp.
20. Repeat with the remaining dough, maintaining the oil temperature between 370–380°F for consistent results.
21. Garnish the chole with fresh cilantro leaves just before serving.

Golden and puffy, the bhatura crackle with a delicate crispness that gives way to a soft, airy interior. The chole boasts a robust, tangy gravy that clings to each chickpea, with warm spices that bloom on the tongue. Serve them stacked high with extra onion slices and a wedge of lemon for squeezing over the top—it’s a messy, joyful eat that’s best shared with good company.

Restaurant-Style Chole Bhatura

Craving that incredible restaurant-style chole bhatura you can’t stop thinking about? You can totally make it at home, and I’m going to walk you through every step. This recipe gives you fluffy, puffy bhatura and perfectly spiced chickpeas that taste just like your favorite Indian spot.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup fine semolina
• 1/2 cup plain yogurt
• 1 tsp active dry yeast
• 1 tsp sugar
• 2 tbsp vegetable oil
• 2 cups cooked chickpeas
• 1 large onion, finely chopped
• 2 ripe tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2 tsp chole masala
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 2 tbsp fresh cilantro, chopped
• Vegetable oil for deep frying

Instructions

1. Combine 1/4 cup warm water (110°F), 1 tsp active dry yeast, and 1 tsp sugar in a small bowl.
2. Let the yeast mixture sit for 10 minutes until frothy and bubbly.
3. In a large mixing bowl, whisk together 1 cup all-purpose flour and 1/4 cup fine semolina.
4. Add 1/2 cup plain yogurt, 2 tbsp vegetable oil, and the activated yeast mixture to the dry ingredients.
5. Knead the dough for 8-10 minutes until smooth and elastic. Tip: The dough should be slightly sticky but pull away from the bowl sides.
6. Cover the dough bowl with a damp cloth and let it rise in a warm place for 2 hours until doubled in size.
7. Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium heat.
8. Add 1 tsp cumin seeds and cook for 30 seconds until they sizzle and become fragrant.
9. Sauté 1 large finely chopped onion for 5-7 minutes until golden brown.
10. Add 1 tbsp ginger-garlic paste and cook for 1 minute until the raw smell disappears.
11. Stir in 2 pureed ripe tomatoes and cook for 8-10 minutes until the oil separates from the mixture.
12. Add 2 tsp chole masala, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder, cooking for 1 minute to toast the spices.
13. Mix in 2 cups cooked chickpeas and 1 cup water, bringing everything to a boil.
14. Reduce heat to low, cover the pot, and simmer for 20 minutes until the gravy thickens. Tip: Mash a few chickpeas against the pot side to naturally thicken the gravy.
15. Stir in 2 tbsp fresh chopped cilantro and turn off the heat.
16. Divide the risen dough into 8 equal portions and roll each into smooth balls.
17. Roll each ball into a 6-inch oval or round shape about 1/4-inch thick.
18. Heat vegetable oil for deep frying in a kadai or deep pot to 350°F.
19. Carefully slide one rolled bhatura into the hot oil and press gently with a slotted spoon. Tip: The bhatura should immediately puff up and float to the surface.
20. Fry for 45-60 seconds per side until golden brown and fully puffed.
21. Drain the bhatura on paper towels and repeat with remaining dough.

Marvel at those perfectly puffed bhatura – they should be crispy outside but soft and airy inside. The chole has that deep, complex spice flavor that soaks beautifully into the bread. Serve them hot together with some tangy pickle and sliced onions for that authentic restaurant experience right at your kitchen table.

Chole Bhatura with Stuffed Bhatura

Crispy, fluffy bhatura paired with spicy chickpea curry is the ultimate comfort food combo that will transport your taste buds straight to the streets of Delhi. You get that satisfying crunch from the fried bread, then the warm, aromatic chole fills your mouth with layers of flavor. It’s the kind of meal that makes you want to lick your fingers clean and go back for seconds immediately.

Ingredients

• 2 cups all-purpose flour
• 1 cup fine semolina
• 1 teaspoon active dry yeast
• 1 tablespoon creamy plain yogurt
• 1 teaspoon fragrant granulated sugar
• ¾ cup warm water (110°F)
• 2 cups cooked chickpeas
• 1 large yellow onion, finely chopped
• 2 ripe tomatoes, pureed
• 1 tablespoon freshly grated ginger
• 2 cloves aromatic garlic, minced
• 1 teaspoon earthy cumin seeds
• 1 teaspoon vibrant red chili powder
• 1 teaspoon warm coriander powder
• ½ teaspoon golden turmeric powder
• 1 teaspoon complex garam masala
• 2 tablespoons rich vegetable oil
• 4 cups neutral oil for frying
• 1 teaspoon coarse kosher salt
• ¼ cup fresh cilantro leaves

Instructions

1. Combine 2 cups all-purpose flour, 1 cup fine semolina, 1 teaspoon active dry yeast, 1 teaspoon fragrant granulated sugar, and 1 teaspoon coarse kosher salt in a large mixing bowl.
2. Add 1 tablespoon creamy plain yogurt to the dry ingredients and mix with your fingers until crumbly.
3. Gradually pour in ¾ cup warm water (110°F) while kneading to form a soft, elastic dough. Tip: The water temperature is crucial—too hot will kill the yeast, too cold won’t activate it properly.
4. Cover the dough bowl with a damp kitchen towel and let it rise in a warm place for 2 hours until doubled in size.
5. Heat 2 tablespoons rich vegetable oil in a heavy-bottomed pot over medium heat until shimmering.
6. Add 1 teaspoon earthy cumin seeds and let them sizzle for 30 seconds until fragrant.
7. Sauté 1 large finely chopped yellow onion for 5-7 minutes until golden brown and caramelized.
8. Stir in 1 tablespoon freshly grated ginger and 2 cloves minced aromatic garlic, cooking for 1 minute until raw smell disappears.
9. Add 2 pureed ripe tomatoes and cook for 8-10 minutes until the oil separates from the masala.
10. Sprinkle in 1 teaspoon vibrant red chili powder, 1 teaspoon warm coriander powder, ½ teaspoon golden turmeric powder, and 1 teaspoon complex garam masala, stirring constantly for 2 minutes to toast the spices.
11. Mix in 2 cups cooked chickpeas and 1 cup water, bringing the curry to a vigorous boil.
12. Reduce heat to low, cover the pot, and simmer for 20 minutes until the chickpeas are tender and the gravy has thickened. Tip: Don’t stir too frequently—this helps develop deeper flavors as the spices meld together.
13. While the chole simmers, divide the risen dough into 8 equal portions and roll each into smooth balls.
14. Heat 4 cups neutral oil in a deep kadai or Dutch oven to 350°F, verified with a kitchen thermometer.
15. Roll each dough ball into 6-inch circles about ¼-inch thick using minimal flour to prevent sticking.
16. Carefully slide one bhatura into the hot oil and fry for 45-60 seconds per side until puffed and golden brown. Tip: Gently press the center with a slotted spoon to encourage even puffing—this creates those signature air pockets.
17. Drain the fried bhatura on a wire rack set over a baking sheet to maintain crispness.
18. Repeat the frying process with remaining dough balls, maintaining oil temperature at 350°F.
19. Garnish the finished chole with ¼ cup fresh cilantro leaves just before serving.

Zesty, tangy chickpeas swimming in that deep red gravy create the perfect contrast to the airy, slightly chewy bhatura that shatters with each bite. Serve them piled high on a platter with extra cilantro sprinkled over top, and don’t forget the pickled onions and green chili on the side for that authentic street food experience. The way the soft chickpeas nestle into the fluffy bread pockets makes every mouthful a perfect balance of textures and spices.

Chole Bhatura with Aloo Bhaji

Haven’t you been craving that perfect Indian comfort food that just hugs your soul? This Chole Bhatura with Aloo Bhaji combo is exactly what you need—fluffy fried bread, spicy chickpea curry, and simple potato goodness that comes together in the most satisfying way. It’s the ultimate weekend treat that feels like a warm embrace from your favorite auntie.

Ingredients

– 2 cups all-purpose flour
– 1 cup plain yogurt
– 1 teaspoon active dry yeast
– 1 tablespoon granulated sugar
– 2 cups dried chickpeas, soaked overnight
– 3 large ripe tomatoes, finely chopped
– 2 medium yellow onions, finely diced
– 4 cloves fresh garlic, minced
– 1-inch piece fresh ginger, grated
– 2 teaspoons cumin seeds
– 2 teaspoons coriander powder
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 3 medium russet potatoes, peeled and cubed
– 1 teaspoon mustard seeds
– 8-10 fresh curry leaves
– 2 tablespoons vegetable oil
– 4 cups vegetable oil for frying
– 1 teaspoon salt
– Fresh cilantro leaves for garnish

Instructions

1. Combine 2 cups all-purpose flour, 1 cup plain yogurt, 1 teaspoon active dry yeast, 1 tablespoon granulated sugar, and 1/2 teaspoon salt in a large mixing bowl.
2. Knead the mixture for 8-10 minutes until you have a soft, smooth dough that springs back when pressed lightly with your finger.
3. Cover the dough bowl with a damp kitchen towel and let it rise in a warm place for 2 hours until doubled in size.
4. Heat 2 tablespoons vegetable oil in a large pot over medium heat until shimmering.
5. Add 2 teaspoons cumin seeds and cook for 30 seconds until they sizzle and become fragrant.
6. Add 2 medium yellow onions and sauté for 5-7 minutes until golden brown and caramelized.
7. Stir in 4 cloves minced garlic and 1-inch grated ginger, cooking for 1 minute until the raw smell disappears.
8. Add 3 large chopped tomatoes and cook for 8-10 minutes until they break down into a thick paste.
9. Mix in 2 teaspoons coriander powder, 1 teaspoon turmeric powder, and 1 teaspoon red chili powder, cooking for 1 minute to toast the spices.
10. Drain the 2 cups soaked chickpeas and add them to the pot along with 4 cups water and 1/2 teaspoon salt.
11. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the chickpeas are tender but not mushy.
12. While the chole simmers, heat 1 tablespoon vegetable oil in a separate pan over medium heat.
13. Add 1 teaspoon mustard seeds and 8-10 fresh curry leaves, cooking for 30 seconds until the seeds pop.
14. Add 3 cubed russet potatoes and sauté for 2 minutes until lightly coated with oil.
15. Cover the potatoes and cook for 15-20 minutes, stirring occasionally, until tender when pierced with a fork.
16. Heat 4 cups vegetable oil in a deep pot to 350°F, using a thermometer to ensure accurate temperature.
17. Divide the risen dough into 8 equal portions and roll each into 6-inch circles about 1/4-inch thick.
18. Carefully slide one dough circle into the hot oil and fry for 45-60 seconds per side until puffed and golden brown.
19. Remove the bhatura with a slotted spoon and drain on paper towels.
20. Repeat with remaining dough circles, maintaining oil temperature at 350°F for consistent frying.

Doesn’t that golden, puffy bhatura just beg to be torn and dipped? The chickpeas should be tender but still hold their shape, swimming in that rich, tomato-based gravy that’s perfectly spiced. Serve everything family-style with extra fresh cilantro scattered over top—the contrast between the crispy bread, hearty chickpeas, and simple potato curry makes every bite completely addictive.

Chole Bhatura with Paneer Tikka

Kick off your weekend with this incredible Indian feast that brings together two absolute classics in one unforgettable meal. You get the spicy, comforting chickpea curry alongside fluffy fried bread and smoky grilled cheese cubes – it’s the ultimate comfort food combo that’ll have everyone asking for seconds.

Ingredients

– 2 cups dried chickpeas, soaked overnight until plump
– 1 cup all-purpose flour, finely sifted
– 1/2 cup plain yogurt, thick and creamy
– 1 lb paneer cheese, firm and cubed
– 2 large tomatoes, ripe and finely chopped
– 1 large onion, sweet and thinly sliced
– 4 cloves garlic, freshly minced
– 1-inch ginger root, freshly grated
– 2 tbsp vegetable oil, neutral and high-heat
– 1 tsp cumin seeds, fragrant and whole
– 1 tsp garam masala, warm and aromatic
– 1/2 tsp turmeric powder, vibrant yellow
– 1/2 tsp red chili powder, moderately spicy
– 1/4 cup fresh cilantro, finely chopped
– 1/2 tsp baking powder
– 2 cups vegetable oil for deep frying
– Salt to taste

Instructions

1. Drain the soaked chickpeas and place them in a pressure cooker with 4 cups of water and 1 teaspoon salt.
2. Pressure cook the chickpeas for 15 minutes after the first whistle, then let pressure release naturally for perfect texture.
3. Heat 2 tablespoons vegetable oil in a large pot over medium heat until shimmering.
4. Add cumin seeds and cook for 30 seconds until they crackle and become fragrant.
5. Add sliced onions and sauté for 5 minutes until they turn translucent and golden around the edges.
6. Stir in minced garlic and grated ginger, cooking for 1 minute until the raw smell disappears.
7. Add chopped tomatoes and cook for 8 minutes until they break down into a thick paste.
8. Mix in turmeric powder, red chili powder, and garam masala, cooking for 1 minute to bloom the spices.
9. Add the cooked chickpeas along with their cooking liquid, simmering for 10 minutes until the gravy thickens.
10. For the bhatura dough, combine flour, baking powder, 1/2 teaspoon salt, yogurt, and 1/4 cup water in a bowl.
11. Knead the dough for 8 minutes until it becomes smooth, elastic, and non-sticky.
12. Cover the dough with a damp cloth and let it rest for 2 hours in a warm place for optimal rising.
13. For paneer tikka, mix paneer cubes with 2 tablespoons yogurt, 1/2 teaspoon garam masala, and 1/4 teaspoon salt.
14. Thread the marinated paneer onto skewers, leaving small gaps between pieces for even cooking.
15. Heat a grill pan over medium-high heat and brush with 1 tablespoon oil.
16. Grill the paneer skewers for 3-4 minutes per side until they develop dark grill marks and edges crisp up.
17. Divide the rested dough into 8 equal portions and roll each into 6-inch circles.
18. Heat 2 cups vegetable oil in a deep kadai to 375°F, testing with a small dough piece that should sizzle immediately.
19. Carefully slide one bhatura into the hot oil and fry for 45 seconds per side until puffed and golden brown.
20. Drain the fried bhaturas on paper towels to remove excess oil.
21. Garnish the chole with fresh cilantro just before serving.

Come together with this spectacular meal where the soft, pillowy bhaturas perfectly soak up the spicy chickpea gravy, while the smoky paneer tikka adds creamy texture contrasts. The combination creates an incredible party in your mouth that’s perfect for sharing with friends or enjoying as a special weekend treat – try serving it with extra lemon wedges and sliced red onions for that authentic street food experience.

Chole Bhatura with Jeera Rice

Haven’t you been craving that perfect comfort food combo that just hits all the right spots? Chole bhatura with jeera rice is exactly that magical pairing—fluffy fried bread meets spicy chickpea curry, all balanced with fragrant cumin rice. You’re about to make restaurant-quality magic right in your own kitchen.

Ingredients

– 2 cups dried chickpeas, soaked overnight until plump
– 4 cups all-purpose flour, sifted for lightness
– 1 cup plain yogurt, creamy and tangy
– 2 tbsp baking powder, fresh and active
– 1 tsp sugar, fine white crystals
– 1 cup warm water (110°F), perfectly tempered
– 2 large onions, finely chopped for texture
– 3 ripe tomatoes, pureed to silky smoothness
– 4 garlic cloves, freshly minced
– 1 inch ginger root, grated for zing
– 2 green chilies, finely sliced for heat
– 2 tbsp ghee, rich and aromatic
– 1 tbsp cumin seeds, whole and fragrant
– 1 tsp turmeric powder, vibrant golden
– 2 tsp coriander powder, earthy and warm
– 1 tsp garam masala, freshly ground
– 1 cup basmati rice, long-grained and aromatic
– 2 cups vegetable oil for deep frying, neutral and high-heat
– Fresh cilantro leaves, chopped for bright garnish
– Lemon wedges, juicy for squeezing

Instructions

1. Drain your overnight-soaked chickpeas and rinse them under cold running water until the water runs clear.
2. Pressure cook the chickpeas with 4 cups water for 6 whistles over medium heat, or until they’re tender but not mushy.
3. Heat 1 tablespoon ghee in a heavy-bottomed pot over medium heat until it shimmers.
4. Add 1 tablespoon cumin seeds and let them sizzle for exactly 30 seconds until fragrant and slightly darker.
5. Stir in chopped onions and sauté for 8-10 minutes until they turn translucent with golden edges.
6. Add minced garlic, grated ginger, and sliced green chilies, cooking for 2 more minutes until the raw smell disappears.
7. Mix in tomato puree and cook for 12-15 minutes, stirring occasionally, until the oil separates from the masala.
8. Sprinkle turmeric powder, coriander powder, and garam masala, stirring constantly for 1 minute to toast the spices.
9. Tip: Toasting spices releases their essential oils, creating deeper flavor layers in your chole.
10. Add cooked chickpeas along with 1 cup of their cooking liquid, bringing everything to a gentle boil.
11. Simmer uncovered for 25 minutes over low heat until the gravy thickens and coats the chickpeas beautifully.
12. For the bhatura dough, combine sifted flour, baking powder, and sugar in a large mixing bowl.
13. Make a well in the center and add yogurt, then gradually incorporate warm water while kneading.
14. Knead vigorously for 8-10 minutes until the dough becomes smooth, soft, and slightly elastic.
15. Cover the dough with a damp cloth and let it rest in a warm place for 2 hours until doubled in size.
16. Tip: Proper resting time develops gluten, ensuring your bhaturas puff up perfectly when fried.
17. While the dough rests, rinse basmati rice until the water runs clear, then soak it in water for 30 minutes.
18. Heat remaining ghee in a saucepan, add 1 teaspoon cumin seeds, and let them crackle for 20 seconds.
19. Drain the rice completely and add it to the pan, gently stirring to coat each grain with ghee.
20. Pour in 2 cups water, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes without stirring.
21. Remove from heat and let the rice sit covered for 5 minutes, then fluff with a fork.
22. Tip: Never stir rice while cooking—this prevents breakage and keeps grains separate and fluffy.
23. Divide the risen dough into 12 equal portions, rolling each into smooth balls between your palms.
24. Roll each ball into a 6-inch oval shape about ¼-inch thick using minimal flour for dusting.
25. Heat vegetable oil in a deep kadai or Dutch oven to 375°F, verified with a kitchen thermometer.
26. Carefully slide one bhatura into the hot oil, where it should immediately begin to sizzle and bubble.
27. Fry for 45-60 seconds per side, gently pressing with a slotted spoon until golden brown and fully puffed.
28. Drain on a wire rack set over paper towels to keep them crisp.
29. Repeat with remaining dough, maintaining oil temperature between 370-380°F for consistent results.

Know that first bite will reward you with the bhatura’s airy crispness giving way to the chole’s robust, spicy gravy. The jeera rice provides this beautiful aromatic counterpoint that ties everything together. Try serving it family-style with extra lemon wedges and a simple cucumber salad for the ultimate comfort meal experience.

Chole Bhatura with Pickled Onions

Perfect comfort food doesn’t get much better than this! Picture fluffy, golden bread paired with spiced chickpeas in a rich tomato gravy—it’s the ultimate cozy meal that’ll transport your taste buds straight to flavor town.

Ingredients

• 2 cups dried chickpeas, soaked overnight until plump
• 4 cups all-purpose flour, finely sifted
• 1 cup plain yogurt, thick and creamy
• 2 large red onions, thinly sliced into half-moons
• 3 ripe tomatoes, finely chopped
• 4 cloves garlic, freshly minced
• 1-inch piece ginger, grated to a fragrant paste
• 2 teaspoons cumin seeds, toasted and aromatic
• 1 teaspoon turmeric powder, vibrant yellow
• 2 teaspoons garam masala, warm and fragrant
• 1 teaspoon red chili powder, for a gentle heat
• 1/2 cup white vinegar, sharp and tangy
• 1 tablespoon sugar, for balancing acidity
• 1/4 cup vegetable oil, for frying
• 1 teaspoon baking powder, for airy bread
• Salt, to season throughout

Instructions

1. Drain the soaked chickpeas and rinse them under cold water until the water runs clear.
2. Place the chickpeas in a large pot with 6 cups of water and 1 teaspoon salt, then bring to a boil over high heat.
3. Reduce heat to medium-low, cover the pot, and simmer for 45 minutes until the chickpeas are tender but not mushy.
4. While chickpeas cook, heat 2 tablespoons oil in a separate pan over medium heat until shimmering.
5. Add cumin seeds and toast for 30 seconds until fragrant and slightly darkened.
6. Stir in minced garlic and grated ginger, sautéing for 1 minute until golden and aromatic.
7. Add chopped tomatoes and cook for 8 minutes, stirring occasionally, until they break down into a thick paste.
8. Sprinkle in turmeric, garam masala, red chili powder, and 1 teaspoon salt, stirring for 1 minute to bloom the spices.
9. Tip: Toasting spices in oil first deepens their flavor—don’t skip this step!
10. Pour the cooked chickpeas along with 2 cups of their cooking liquid into the spice mixture.
11. Simmer uncovered for 20 minutes over low heat until the gravy thickens and coats the chickpeas.
12. For the bhatura dough, combine flour, yogurt, baking powder, and 1/2 teaspoon salt in a large bowl.
13. Knead for 5 minutes, adding water 1 tablespoon at a time, until a soft, smooth dough forms.
14. Cover the dough with a damp cloth and let it rest for 30 minutes—this relaxes the gluten for easier rolling.
15. Tip: Resting the dough ensures your bhaturas puff up beautifully when fried.
16. While dough rests, prepare pickled onions by combining sliced onions, vinegar, sugar, and 1/2 teaspoon salt in a jar.
17. Shake the jar vigorously and let it sit for at least 15 minutes until the onions turn pink and slightly softened.
18. Divide the rested dough into 8 equal portions and roll each into a smooth ball.
19. On a lightly floured surface, roll each ball into a 6-inch oval, about 1/4-inch thick.
20. Heat vegetable oil in a deep skillet to 350°F, tested by dropping a small dough piece—it should sizzle and rise immediately.
21. Gently slide one rolled bhatura into the hot oil and fry for 45 seconds per side until golden and puffed like a pillow.
22. Tip: Don’t overcrowd the pan—fry one bhatura at a time to maintain oil temperature.
23. Drain fried bhaturas on a paper towel-lined plate and repeat with remaining dough.
24. Zesty and vibrant, this dish delivers soft, fluffy bhaturas that tear apart to scoop up the hearty chickpea curry. The pickled onions cut through the richness with their tangy crunch, making each bite perfectly balanced. Serve it family-style with extra onions on the side for a colorful, interactive meal that’s as fun to eat as it is delicious.

Chole Bhatura with Mint Chutney

Venture into the vibrant world of Indian street food with this comforting dish that’s perfect for weekend cooking. You’ll love how the fluffy fried bread pairs with the spiced chickpea curry, all brightened up with a fresh mint chutney.

Ingredients

– 2 cups all-purpose flour
– 1 cup plain yogurt
– 1 teaspoon active dry yeast
– 1 tablespoon granulated sugar
– 2 cups dried chickpeas, soaked overnight
– 3 large ripe tomatoes, finely chopped
– 2 medium yellow onions, finely diced
– 4 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 2 fresh green chilies, finely chopped
– 2 teaspoons cumin seeds
– 1 teaspoon turmeric powder
– 2 teaspoons coriander powder
– 1 teaspoon red chili powder
– 2 tablespoons vegetable oil
– 2 cups fresh mint leaves
– 1 cup fresh cilantro leaves
– 2 tablespoons lemon juice
– 1 teaspoon chaat masala
– Vegetable oil for deep frying
– Salt to taste

Instructions

1. Combine 2 cups all-purpose flour, 1 cup plain yogurt, 1 teaspoon active dry yeast, 1 tablespoon granulated sugar, and a pinch of salt in a large mixing bowl.
2. Knead the mixture for 8-10 minutes until you achieve a smooth, elastic dough that springs back when pressed lightly with your finger.
3. Cover the dough bowl with a damp kitchen towel and let it rise in a warm place for 2 hours, or until doubled in size.
4. While the dough rises, heat 2 tablespoons vegetable oil in a large pot over medium heat until shimmering.
5. Add 2 teaspoons cumin seeds and cook for 30 seconds until they crackle and become fragrant.
6. Add 2 medium finely diced yellow onions and sauté for 6-8 minutes until they turn translucent and golden brown around the edges.
7. Stir in 4 cloves minced garlic, 1-inch grated fresh ginger, and 2 finely chopped fresh green chilies, cooking for 1 minute until the raw aroma disappears.
8. Add 3 large finely chopped ripe tomatoes and cook for 8-10 minutes until they break down completely and the oil starts to separate from the mixture.
9. Mix in 1 teaspoon turmeric powder, 2 teaspoons coriander powder, and 1 teaspoon red chili powder, stirring constantly for 30 seconds to toast the spices.
10. Drain the 2 cups soaked dried chickpeas and add them to the pot along with 4 cups water and salt to taste.
11. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the chickpeas are tender but not mushy.
12. While the chickpeas cook, combine 2 cups fresh mint leaves, 1 cup fresh cilantro leaves, 2 tablespoons lemon juice, 1 teaspoon chaat masala, and salt in a blender.
13. Blend the mint chutney ingredients until completely smooth, adding 2-3 tablespoons water if needed to achieve a pourable consistency.
14. After the dough has doubled, punch it down and divide into 8 equal portions, rolling each into smooth balls.
15. Heat vegetable oil for deep frying in a heavy-bottomed pot until it reaches 350°F on a kitchen thermometer.
16. Roll each dough ball into a 6-inch circle about ¼-inch thick using a rolling pin.
17. Carefully slide one rolled dough circle into the hot oil and fry for 45-60 seconds until puffed and golden brown, flipping once halfway through.
18. Remove the fried bhatura with a slotted spoon and drain on paper towels, repeating with remaining dough circles.
19. Check that the chickpeas are cooked through by pressing one between your fingers—it should mash easily.
20. Adjust salt in the chole and let it rest for 5 minutes before serving.

Unbelievably satisfying, the soft, pillowy bhatura creates the perfect vessel for scooping up the hearty chickpea curry. The mint chutney cuts through the richness with its bright, tangy notes, making each bite perfectly balanced. Try serving it with pickled onions and a squeeze of fresh lime for an extra layer of texture and acidity that elevates the entire experience.

Chole Bhatura with Dahi Bhalla

Venturing into Indian street food at home? You’re in for a treat with this vibrant combo of spicy chickpea curry and fluffy fried bread, topped with cooling yogurt dumplings. It’s the ultimate comfort food that’ll transport your taste buds straight to a bustling Delhi street market.

Ingredients

– 2 cups dried chickpeas, soaked overnight until plump and tender
– 3 large ripe tomatoes, finely chopped into juicy bits
– 2 medium yellow onions, finely diced for sweet caramelization
– 4 cloves fresh garlic, minced to aromatic perfection
– 1-inch piece of ginger root, freshly grated
– 2 cups all-purpose flour, sifted for light bhatura
– 1 cup plain whole milk yogurt, thick and tangy
– 1/2 cup urad dal, soaked for 4 hours until softened
– 2 teaspoons cumin seeds, toasted and fragrant
– 1 teaspoon turmeric powder, vibrant yellow
– 2 teaspoons garam masala, warm and aromatic
– 1 teaspoon red chili powder, for gentle heat
– 4 cups vegetable oil, for deep frying at 350°F
– 1 teaspoon baking powder, for airy bhatura
– 1/4 cup fresh cilantro, finely chopped for bright garnish
– 2 teaspoons salt, for balanced seasoning

Instructions

1. Drain the soaked chickpeas and transfer them to a pressure cooker with 4 cups of water and 1 teaspoon salt.
2. Pressure cook the chickpeas for 15 minutes on high heat until completely tender.
3. Heat 2 tablespoons vegetable oil in a large pot over medium heat until shimmering.
4. Add cumin seeds and toast for 30 seconds until fragrant and slightly darker.
5. Add diced onions and sauté for 8 minutes until golden brown and sweet.
6. Stir in minced garlic and grated ginger, cooking for 1 minute until raw aroma disappears.
7. Add chopped tomatoes and cook for 6 minutes until they break down into a thick paste.
8. Mix in turmeric, red chili powder, and garam masala, toasting the spices for 1 minute to deepen flavors.
9. Add the cooked chickpeas along with their cooking liquid to the spice mixture.
10. Simmer the chole uncovered for 20 minutes until the gravy thickens around the chickpeas.
11. While the chole simmers, grind the soaked urad dal with 2 tablespoons water into a smooth, thick batter.
12. Whisk the dal batter vigorously for 3 minutes to incorporate air, which creates lighter bhallas.
13. Heat 4 cups vegetable oil in a deep pot to 350°F, verified with a kitchen thermometer.
14. Gently drop tablespoon-sized portions of dal batter into the hot oil, frying 4-5 at a time.
15. Fry the bhallas for 4-5 minutes, flipping halfway, until golden brown and crisp on all sides.
16. Remove fried bhallas with a slotted spoon and immediately soak them in warm water for 10 minutes to soften.
17. Squeeze excess water from the softened bhallas and arrange them on a serving plate.
18. Whisk the thick yogurt until smooth and pour it generously over the bhallas.
19. For the bhatura, combine sifted flour, baking powder, 1/2 cup yogurt, and 1/2 cup water in a bowl.
20. Knead the dough for 5 minutes until smooth and elastic, then rest covered for 30 minutes to develop gluten.
21. Divide the rested dough into 8 equal portions and roll each into 6-inch circles, about 1/4-inch thick.
22. Fry each bhatura in the same 350°F oil for 2 minutes per side until puffed and golden with characteristic bubbles.
23. Garnish the chole with fresh cilantro and serve hot alongside the fluffy bhatura and cool dahi bhalla.
Getting that first bite of soft bhatura dipped in spicy chole followed by the cool, creamy bhalla creates an incredible textural symphony. The fluffy bread soaks up the rich gravy beautifully, while the yogurt-drenched lentil dumplings provide the perfect cooling contrast to the heat.

Chole Bhatura with Papdi Chaat

Just imagine tearing into fluffy, golden bhatura bread alongside spicy chickpea curry, then diving into a crunchy, tangy chaat salad. This Chole Bhatura with Papdi Chaat combo brings the vibrant street food of India right to your kitchen. You get warm, comforting curry, pillowy fried bread, and a fresh, zesty salad all in one incredible meal.

Ingredients

• 2 cups dried chickpeas, soaked overnight until plump
• 3 cups all-purpose flour, sifted for lightness
• 1 cup plain yogurt, creamy and tangy
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced until fragrant
• 1-inch piece fresh ginger, grated
• 2 large ripe tomatoes, puréed smooth
• 2 tbsp ghee, rich and aromatic
• 1 tsp cumin seeds, toasted and earthy
• 1 tsp turmeric powder, vibrant yellow
• 2 tsp coriander powder, warm and citrusy
• 1 tsp red chili powder, for a gentle heat
• 1 cup crispy papdi (flat puri crackers)
• 1 large potato, boiled and cubed
• 1/2 cup sweet tamarind chutney, sticky and tangy
• 1/2 cup green mint chutney, fresh and herby
• 1/4 cup finely chopped cilantro, bright and leafy
• 1/4 cup finely chopped red onion, for sharp crunch
• 1/4 cup sev (crunchy chickpea noodles)
• Vegetable oil, for deep frying at 350°F
• Salt, to season throughout

Instructions

1. Drain the soaked chickpeas and rinse them under cold water.
2. Place the chickpeas in a pressure cooker with 4 cups water and 1 tsp salt, then cook on high heat for 6 whistles until tender.
3. Heat 2 tbsp ghee in a large pot over medium heat until shimmering.
4. Add 1 tsp cumin seeds and let them sizzle for 30 seconds until fragrant.
5. Stir in the finely diced yellow onion and sauté for 5 minutes until golden brown.
6. Mix in the minced garlic and grated ginger, cooking for 1 minute until raw smell disappears.
7. Add the puréed tomatoes and cook for 8 minutes, stirring often, until the oil separates.
8. Sprinkle in 1 tsp turmeric, 2 tsp coriander powder, and 1 tsp red chili powder, toasting for 1 minute to deepen flavors.
9. Tip: Toasting spices briefly prevents a raw taste and enhances aroma.
10. Add the cooked chickpeas along with their liquid, then simmer for 15 minutes until the curry thickens slightly.
11. In a large bowl, combine 3 cups sifted all-purpose flour, 1 cup creamy yogurt, 1 tsp salt, and enough water to form a soft dough.
12. Knead the dough for 8 minutes until smooth and elastic, then cover and rest for 2 hours.
13. Divide the dough into 8 equal balls, then roll each into a 6-inch circle about 1/4-inch thick.
14. Heat vegetable oil in a deep pan to 350°F, verified with a kitchen thermometer.
15. Tip: Maintaining 350°F ensures bhatura puff up without absorbing excess oil.
16. Fry each bhatura for 1–2 minutes per side until puffed and golden, then drain on paper towels.
17. Arrange 1 cup crispy papdi on a serving plate, then top with boiled potato cubes.
18. Drizzle 1/2 cup sweet tamarind chutney and 1/2 cup green mint chutney over the papdi and potatoes.
19. Sprinkle with finely chopped cilantro, red onion, and 1/4 cup sev for layers of texture.
20. Tip: Assemble the papdi chaat just before serving to keep the papdi crisp.
21. Serve the hot chole with fluffy bhatura and the assembled papdi chaat immediately.

Let the soft bhatura soak up the spiced chickpea gravy, while the papdi chaat adds a cool, crunchy contrast. Each bite balances warmth from the curry, fluffiness from the bread, and zing from the chutneys. Try stacking a bit of everything on your fork for the ultimate flavor explosion!

Chole Bhatura with Boondi Raita

Feeling that craving for something warm, spicy, and incredibly satisfying? You’ve come to the right place. This Chole Bhatura with Boondi Raita is the ultimate comfort food combo—fluffy, golden bread paired with a rich, spiced chickpea curry, all cooled down with a refreshing yogurt dip.

Ingredients

• 2 cups dried chickpeas, soaked overnight until plump
• 3 cups all-purpose flour, plus extra for dusting
• 1 cup plain whole-milk yogurt, thick and creamy
• 1/2 cup boondi (crispy chickpea flour pearls)
• 1 large yellow onion, finely chopped
• 2 ripe tomatoes, pureed until smooth
• 3 tbsp ginger-garlic paste, freshly made
• 2 tsp cumin seeds, fragrant and toasted
• 2 tsp garam masala, warm and aromatic
• 1 tsp red chili powder, for a gentle heat
• 1/2 tsp turmeric powder, vibrant yellow
• 1/4 cup vegetable oil, for frying
• 1 tsp baking powder, for fluffy bhatura
• 1/2 cup warm water, about 110°F
• Salt, to season throughout
• Fresh cilantro leaves, for garnish

Instructions

1. Rinse the soaked chickpeas thoroughly under cold running water.
2. Place the chickpeas in a pressure cooker with 4 cups of water and 1 teaspoon of salt.
3. Pressure cook the chickpeas on high heat for 5 whistles, then reduce heat to low and cook for 15 minutes.
4. Allow the pressure to release naturally before opening the lid.
5. Heat 2 tablespoons of vegetable oil in a large pot over medium heat.
6. Add the cumin seeds and sauté until they crackle and become fragrant, about 30 seconds.
7. Add the finely chopped yellow onion and cook until golden brown, stirring frequently for 8-10 minutes.
8. Stir in the ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
9. Add the pureed tomatoes and cook until the oil separates from the masala, about 8 minutes.
10. Sprinkle in the red chili powder, turmeric powder, and garam masala, stirring for 1 minute to toast the spices.
11. Tip: Toasting the spices in oil unlocks their full flavor and aroma.
12. Add the cooked chickpeas along with 1 cup of their cooking liquid to the pot.
13. Simmer the chole uncovered for 20 minutes, until the gravy thickens slightly.
14. Season with salt to taste and garnish with fresh cilantro leaves.
15. In a large mixing bowl, combine the all-purpose flour, baking powder, and 1/2 teaspoon of salt.
16. Add the thick, creamy yogurt and mix until the flour resembles coarse crumbs.
17. Gradually add the warm water (110°F) and knead for 8-10 minutes to form a soft, smooth dough.
18. Tip: The dough should be slightly sticky but manageable—this ensures soft bhatura.
19. Cover the dough with a damp cloth and let it rest in a warm place for 2 hours.
20. Divide the dough into 12 equal portions and roll each into a smooth ball.
21. Lightly dust your work surface with all-purpose flour and roll each ball into a 6-inch circle, about 1/4-inch thick.
22. Heat the remaining vegetable oil in a deep frying pan to 350°F.
23. Gently slide one rolled bhatura into the hot oil—it should sizzle immediately.
24. Fry for 30 seconds, then flip and fry the other side for another 30 seconds until golden brown and puffed up.
25. Tip: Don’t overcrowd the pan; fry one bhatura at a time for even cooking and maximum puff.
26. Drain the fried bhatura on a paper towel-lined plate.
27. In a medium bowl, whisk the plain whole-milk yogurt until smooth.
28. Fold in the crispy boondi and season with a pinch of salt.
29. Let the boondi raita sit for 10 minutes so the pearls soften slightly.

Get ready to dive into a plate where the bhatura is wonderfully soft and airy, tearing easily to scoop up the robust, spiced chole. The boondi raita adds a cool, creamy crunch that balances the heat perfectly. For a fun twist, serve it family-style with extra lemon wedges and thinly sliced red onions for everyone to customize their bites.

Chole Bhatura with Mango Lassi

Haven’t you been craving something that’s both comforting and exciting? This Chole Bhatura with Mango Lassi brings together spicy chickpea curry and fluffy fried bread with a cooling yogurt drink. It’s the perfect weekend project that rewards you with incredible flavors.

Ingredients

– 2 cups dried chickpeas, soaked overnight
– 3 large ripe tomatoes, roughly chopped
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 1-inch piece of ginger root, grated
– 2 cups all-purpose flour
– 1 cup plain whole milk yogurt
– 2 ripe mangoes, peeled and cubed
– 2 tablespoons ghee or unsalted butter
– 1 tablespoon cumin seeds
– 2 teaspoons garam masala
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1/2 teaspoon baking powder
– 1/4 cup vegetable oil for frying
– 1 tablespoon chopped fresh cilantro
– 1 teaspoon coarse sea salt
– 4 cups ice cubes

Instructions

1. Drain the soaked chickpeas and rinse under cold running water.
2. Place chickpeas in a large pot with 6 cups of fresh water.
3. Bring the pot to a boil over high heat, then reduce to a simmer.
4. Cook the chickpeas for 45-60 minutes until tender but not mushy.
5. While chickpeas cook, heat ghee in a separate large pan over medium heat.
6. Add cumin seeds and toast for 30 seconds until fragrant.
7. Add diced onion and cook for 5-7 minutes until golden brown.
8. Stir in minced garlic and grated ginger, cooking for 1 minute.
9. Add chopped tomatoes and cook for 8-10 minutes until they break down.
10. Mix in turmeric powder, red chili powder, and garam masala.
11. Cook the spice mixture for 2 minutes until aromatic.
12. Drain the cooked chickpeas, reserving 1 cup of cooking liquid.
13. Add chickpeas to the spice mixture along with the reserved liquid.
14. Simmer the chole for 15 minutes until the sauce thickens.
15. For the bhatura, combine flour, baking powder, and salt in a mixing bowl.
16. Add 1/2 cup yogurt and mix until a soft dough forms.
17. Knead the dough for 5 minutes until smooth and elastic.
18. Cover the dough with a damp cloth and let rest for 30 minutes.
19. Divide the dough into 8 equal portions and roll into smooth balls.
20. Roll each ball into a 6-inch oval shape about 1/4-inch thick.
21. Heat vegetable oil in a deep pan to 350°F.
22. Carefully slide one bhatura into the hot oil.
23. Fry for 45-60 seconds until puffed and golden brown, flipping once.
24. Drain fried bhaturas on paper towels.
25. For the lassi, blend mango cubes with remaining yogurt and ice cubes until smooth.
26. Stir chopped cilantro into the finished chole.
27. Season the chole with additional salt if needed.

Creamy mango lassi perfectly balances the spicy, tangy chickpeas while the airy bhatura soaks up every bit of the rich sauce. Serve this vibrant meal family-style with extra cilantro sprinkled over top, and watch how the contrasting textures and temperatures create an unforgettable dining experience.

Chole Bhatura with Jalebi

Kick off your weekend brunch with this incredible Indian street food duo that’s pure comfort in every bite. You get fluffy, golden bhatura paired with spicy, tangy chole, and sweet, syrupy jalebi to finish—it’s a flavor explosion you won’t forget. Trust me, once you try this combo, it’ll become your new favorite feast.

Ingredients

• 2 cups all-purpose flour
• 1 cup plain yogurt
• 1 tsp active dry yeast
• 1 tsp granulated sugar
• 1 cup chickpeas, soaked overnight
• 2 large ripe tomatoes, finely chopped
• 1 large yellow onion, finely diced
• 2 tbsp ginger-garlic paste
• 2 tsp cumin seeds
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 1 tbsp chole masala
• 1 cup fine semolina
• 1 cup granulated sugar
• 1/2 tsp cardamom powder
• 2 cups vegetable oil for frying
• Fresh cilantro leaves for garnish

Instructions

1. Combine 2 cups all-purpose flour, 1 cup plain yogurt, 1 tsp active dry yeast, 1 tsp granulated sugar, and a pinch of salt in a large mixing bowl.
2. Knead the mixture for 8-10 minutes until you have a smooth, elastic dough that springs back when pressed.
3. Cover the dough with a damp kitchen towel and let it rest in a warm place for 2 hours, or until it doubles in size.
4. While the dough rises, heat 1 tbsp vegetable oil in a pressure cooker over medium heat.
5. Add 2 tsp cumin seeds and let them sizzle for 30 seconds until fragrant.
6. Stir in 1 large finely diced yellow onion and sauté for 5 minutes until translucent.
7. Add 2 tbsp ginger-garlic paste and cook for 2 more minutes until the raw smell disappears.
8. Mix in 2 large finely chopped ripe tomatoes and cook for 6-8 minutes until they break down and oil separates from the mixture.
9. Stir in 1 tsp turmeric powder, 2 tsp red chili powder, 1 tbsp chole masala, and salt to taste, cooking for 1 minute to toast the spices.
10. Add 1 cup soaked chickpeas and 3 cups water to the pressure cooker.
11. Close the lid and pressure cook for 5 whistles over medium heat, then let the pressure release naturally.
12. While the chole cooks, prepare the jalebi batter by mixing 1 cup fine semolina, 1 cup plain yogurt, and 1/4 cup water in a bowl.
13. Let the batter ferment for 1 hour until slightly bubbly.
14. Heat 2 cups vegetable oil in a deep frying pan to 350°F.
15. Divide the risen bhatura dough into 8 equal portions and roll each into a 6-inch circle.
16. Fry each bhatura in the hot oil for 2-3 minutes per side until puffed and golden brown.
17. Transfer the fried bhatura to a paper towel-lined plate to drain excess oil.
18. For the jalebi, mix 1 cup granulated sugar with 1/2 cup water in a saucepan and simmer for 10 minutes until you get a one-string consistency syrup, then stir in 1/2 tsp cardamom powder.
19. Fill a squeeze bottle with the jalebi batter and pipe spiral shapes directly into the 350°F oil.
20. Fry the jalebi for 1-2 minutes until crisp and golden, then immediately dip them into the warm sugar syrup for 30 seconds.
21. Garnish the chole with fresh cilantro leaves before serving.

Dig into this incredible meal where the bhatura’s airy, chewy texture perfectly soaks up the rich, spicy chole gravy. The jalebi adds a crispy, syrupy finish that balances the heat with its floral sweetness. Serve it family-style with extra napkins—this is one messy, delicious adventure you’ll want to repeat.

Chole Bhatura with Gulab Jamun

Sometimes you just need that perfect comfort food combo that hits all the right spots. This chole bhatura with gulab jamun brings together spicy, fluffy, and sweet in the most satisfying way possible—it’s like a hug for your taste buds.

Ingredients

• 1 cup dried chickpeas, soaked overnight until plump
• 2 cups all-purpose flour, finely sifted
• 1 cup plain yogurt, creamy and tangy
• 1 large onion, finely chopped
• 2 ripe tomatoes, pureed until smooth
• 3 cloves garlic, freshly minced
• 1-inch piece ginger, grated
• 2 tbsp ghee, rich and aromatic
• 1 tsp cumin seeds, fragrant and toasted
• 1 tsp garam masala, warm and earthy
• 1/2 tsp turmeric powder, vibrant yellow
• 1/2 tsp red chili powder, for a gentle heat
• 1/4 cup vegetable oil, for deep frying
• 1 cup sugar, fine and white
• 1/2 cup milk powder, for soft texture
• 1/4 cup semolina, fine-grained
• 1/4 tsp cardamom powder, sweetly aromatic
• 1 tbsp rose water, floral and delicate
• 1/4 tsp baking soda, for leavening
• 1 cup water, for the syrup

Instructions

1. Rinse the soaked chickpeas and place them in a pressure cooker with 3 cups of water.
2. Cook the chickpeas on high heat until the pressure cooker whistles twice, about 15 minutes total.
3. Heat the ghee in a large pan over medium heat until it shimmers.
4. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
5. Stir in the chopped onion and sauté for 5 minutes until golden brown.
6. Mix in the minced garlic and grated ginger, cooking for 1 minute until raw smell disappears.
7. Add the pureed tomatoes and cook for 6 minutes until the oil separates from the mixture.
8. Sprinkle in the turmeric powder, red chili powder, and garam masala, stirring for 30 seconds to toast the spices.
9. Tip: Toasting the spices briefly enhances their depth without burning them.
10. Add the cooked chickpeas along with 1 cup of their cooking liquid to the pan.
11. Simmer the chole uncovered for 10 minutes until the gravy thickens slightly.
12. In a mixing bowl, combine the all-purpose flour, semolina, baking soda, and 1/4 cup of yogurt.
13. Knead the mixture into a soft dough, adding water 1 tablespoon at a time until it comes together.
14. Cover the dough with a damp cloth and let it rest for 2 hours at room temperature.
15. Divide the dough into 6 equal portions and roll each into a 6-inch circle using a rolling pin.
16. Heat the vegetable oil in a deep kadai or pot to 350°F, checking with a thermometer.
17. Tip: Maintaining oil temperature ensures bhaturas puff up without absorbing excess oil.
18. Carefully slide one rolled bhatura into the hot oil and fry for 45 seconds per side until golden and puffed.
19. Remove the bhatura with a slotted spoon and drain on paper towels.
20. Repeat with the remaining dough portions.
21. For the gulab jamun, mix the milk powder, 2 tablespoons of all-purpose flour, and 1/4 cup of yogurt in a bowl.
22. Knead gently into a smooth dough, then shape into 8 small, crack-free balls.
23. Heat the same oil to 325°F and fry the balls for 4 minutes, turning frequently until deep brown.
24. Tip: Fry gulab jamun on medium heat to cook through without burning the exterior.
25. In a saucepan, combine the sugar and 1 cup of water, bringing to a boil over medium heat.
26. Simmer the syrup for 5 minutes until slightly thickened, then stir in the cardamom powder and rose water.
27. Soak the fried gulab jamun in the warm syrup for at least 30 minutes before serving.

Zesty chickpeas nestle into fluffy bhaturas that tear apart with a gentle pull, while the gulab jamun oozes rose-scented syrup with each bite. Serve this trio family-style for a festive meal, or pack the components separately for a picnic that feels like a celebration.

Chole Bhatura with Masala Chai

Gosh, there’s nothing quite like the comforting combination of spicy chickpeas and fluffy fried bread to make your kitchen smell like an Indian street food stall. You’re going to love how these bold flavors come together in this classic Chole Bhatura with Masala Chai pairing—perfect for when you’re craving something truly satisfying and aromatic. Let’s get cooking this incredible meal that will transport your taste buds straight to Delhi’s bustling lanes.

Ingredients

– 2 cups dried chickpeas, soaked overnight until plump and tender
– 4 cups all-purpose flour, sifted for lightness
– 1 cup plain whole milk yogurt, creamy and tangy
– 2 large loose-leaf black tea bags, fragrant and robust
– 4 whole green cardamom pods, fragrant and slightly sweet
– 2 cinnamon sticks, warm and aromatic
– 1 tablespoon cumin seeds, toasted and earthy
– 2 teaspoons garam masala, warm and complex
– 1 teaspoon turmeric powder, vibrant golden yellow
– 2 fresh green chilies, finely minced for heat
– 1 large yellow onion, finely diced
– 4 cloves garlic, freshly minced
– 1-inch piece fresh ginger, grated
– 1/4 cup vegetable oil, neutral and high-heat
– 4 cups water for cooking
– 2 cups whole milk, rich and creamy
– 1/4 cup sugar, for balanced sweetness
– 2 quarts vegetable oil for deep frying, heated to 375°F
– 1 teaspoon baking powder, for airy texture
– 1 teaspoon salt, fine grain

Instructions

1. Drain your overnight-soaked chickpeas and rinse them thoroughly under cold running water.
2. Place the chickpeas in a large pot with 4 cups of fresh water and bring to a rolling boil over high heat.
3. Reduce heat to medium-low, cover the pot, and simmer the chickpeas for 45 minutes until they’re tender but still hold their shape.
4. While chickpeas cook, heat 1/4 cup vegetable oil in a separate large skillet over medium heat until shimmering.
5. Add 1 tablespoon cumin seeds to the hot oil and toast for 30 seconds until fragrant and slightly darker.
6. Stir in your finely diced onion and cook for 8-10 minutes until golden brown and caramelized.
7. Add the minced garlic, grated ginger, and minced green chilies, cooking for 2 more minutes until raw smell disappears.
8. Sprinkle in 2 teaspoons garam masala and 1 teaspoon turmeric powder, toasting the spices for 30 seconds to release their oils.
9. Transfer your cooked chickpeas with their cooking liquid into the spice mixture, stirring to combine thoroughly.
10. Simmer the chole uncovered for 20 minutes over low heat until the gravy thickens slightly.
11. For the bhatura dough, combine 4 cups sifted flour, 1 teaspoon baking powder, and 1 teaspoon salt in a large mixing bowl.
12. Make a well in the center and add 1 cup creamy yogurt, mixing gradually until a shaggy dough forms.
13. Knead the dough on a floured surface for 8-10 minutes until smooth, elastic, and no longer sticky.
14. Cover the dough with a damp kitchen towel and let it rest in a warm place for 1 hour to develop flavor and texture.
15. Divide the rested dough into 12 equal portions and roll each into smooth balls.
16. Roll each ball into a 6-inch oval shape about 1/4-inch thick using a rolling pin.
17. Heat 2 quarts vegetable oil in a deep pot or kadai to exactly 375°F, using a thermometer for accuracy.
18. Carefully slide one rolled bhatura into the hot oil and fry for 45-60 seconds per side until puffed and golden brown.
19. Drain the fried bhaturas on a wire rack over paper towels to maintain crispness.
20. For the masala chai, bring 2 cups water to a boil in a saucepan with 2 cinnamon sticks and 4 crushed cardamom pods.
21. Add 2 black tea bags and simmer for 3 minutes to extract full flavor.
22. Pour in 2 cups whole milk and 1/4 cup sugar, returning to a gentle simmer for 4 minutes until richly colored.
23. Strain the chai through a fine mesh sieve into mugs, pressing gently on the solids.

Bite into that crisp, airy bhatura and watch it give way to reveal soft, pillowy layers that soak up the spicy chickpea gravy beautifully. The chole itself delivers deep, complex warmth from those toasted spices, while the creamy masala chai provides the perfect soothing counterpoint with its cardamom and cinnamon notes. Try tearing off pieces of bhatura to scoop up the chickpeas family-style, or serve everything in individual bowls for a cozy dinner that feels both comforting and exciting.

Chole Bhatura with Thandai

Looking for a weekend project that’ll fill your kitchen with incredible aromas? Let’s dive into Chole Bhatura with Thandai—a vibrant North Indian feast that combines spicy chickpea curry with fluffy fried bread and a cooling spiced drink. You’ll love how these bold flavors come together in perfect harmony.

Ingredients

– 2 cups dried chickpeas, soaked overnight until plump
– 3 large ripe tomatoes, pureed to smooth consistency
– 2 medium yellow onions, finely chopped
– 4 cloves fresh garlic, minced
– 1-inch piece of ginger root, freshly grated
– 2 cups all-purpose flour, sifted
– 1/4 cup plain yogurt, thick and creamy
– 1/2 tsp baking soda
– 1 tbsp cumin seeds, fragrant and toasted
– 2 tsp coriander powder, aromatic and ground
– 1 tsp turmeric powder, vibrant yellow
– 1 tsp red chili powder, moderately spicy
– 1/2 cup fresh cilantro leaves, finely chopped
– 1 cup whole milk, chilled
– 1/4 cup raw almonds, soaked and peeled
– 2 tbsp rose water, fragrant and floral
– 1 tsp black peppercorns, freshly crushed
– 1/2 tsp fennel seeds, sweet and licorice-like
– 2 cups vegetable oil for frying, neutral-flavored
– 1 tbsp ghee, rich and clarified

Instructions

1. Drain the soaked chickpeas and transfer them to a pressure cooker with 4 cups of water.
2. Cook the chickpeas under high pressure for 15 minutes, then let the pressure release naturally for 10 minutes.
3. Heat 1 tablespoon of ghee in a large pot over medium heat until shimmering.
4. Add the fragrant cumin seeds and toast them for 30 seconds until they crackle and release their aroma.
5. Stir in the finely chopped yellow onions and sauté for 6-8 minutes until golden brown and caramelized.
6. Mix in the minced fresh garlic and freshly grated ginger, cooking for 1 minute until fragrant.
7. Add the aromatic coriander powder, vibrant turmeric powder, and moderately spicy red chili powder, stirring constantly for 30 seconds to toast the spices.
8. Pour in the smooth tomato puree and cook for 8-10 minutes until the oil separates from the mixture.
9. Tip: Cook the tomato mixture until it thickens and darkens slightly—this deepens the flavor base significantly.
10. Combine the cooked chickpeas with their liquid into the spice mixture, bringing everything to a gentle boil.
11. Simmer the chole uncovered for 20 minutes, stirring occasionally, until the gravy thickens to coat the chickpeas.
12. Stir in the finely chopped fresh cilantro leaves and remove from heat.
13. In a large mixing bowl, combine the sifted all-purpose flour, thick creamy yogurt, and baking soda.
14. Gradually add 1/2 cup warm water while kneading to form a soft, elastic dough that springs back when pressed.
15. Cover the dough with a damp cloth and let it rest in a warm place for 2 hours until doubled in size.
16. Tip: The long rest allows the gluten to relax, resulting in lighter, airier bhatura when fried.
17. Divide the rested dough into 8 equal portions and roll each into smooth balls.
18. Roll each ball into 6-inch oval discs about 1/4-inch thick using minimal flour to prevent sticking.
19. Heat 2 cups of neutral vegetable oil in a deep kadai or Dutch oven to 350°F, verified with a kitchen thermometer.
20. Carefully slide one bhatura into the hot oil and fry for 45-60 seconds per side until puffed and golden brown with white spots.
21. Tip: Maintain the oil temperature between 340-360°F—too hot and they brown too quickly without puffing properly.
22. Drain the fried bhatura on a wire rack set over a baking sheet to keep them crisp.
23. For the thandai, blend the chilled whole milk with soaked peeled almonds, fragrant rose water, freshly crushed black peppercorns, and sweet fennel seeds until completely smooth.
24. Strain the thandai mixture through a fine-mesh sieve into a pitcher, pressing to extract all the liquid.
25. Chill the thandai in the refrigerator for at least 30 minutes before serving.

Perfectly puffed bhatura tear open to reveal a soft, airy interior that’s ideal for scooping up the robust, spicy chickpea curry. The thandai provides a cooling counterpoint with its floral, nutty notes that cut through the heat beautifully. Try serving this feast family-style with extra cilantro garnish and lemon wedges for squeezing over the chole.

Summary

Yum! These 20 spicy chole bhatura recipes bring authentic Indian flavors right to your kitchen. Whether you’re craving classic comfort or a creative twist, there’s a perfect dish waiting for you. Try one this weekend, leave a comment with your favorite, and share the deliciousness on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.