Chole bhature
Photo: MaharajaMandy · CC BY-SA 4.0

History

Chole bhature is associated with Punjabi cuisine and reached Delhi in the 1940s, becoming popular after the 1947 Partition brought families from West Punjab to the city. It is eaten mostly as a breakfast or brunch dish, often with lassi, and among Delhi University students it has been known as C bats since around the 1970s.

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Common allergens: Gluten, Dairy

Make it at home

Yield Serves 4Hands-on 50 minTotal 12 hrDifficulty Intermediate

Ingredients

  • 250g dried white chickpeas, soaked overnight
  • 2 black tea bags
  • 1 bay leaf
  • 2 tablespoons oil
  • 1 large onion, finely chopped
  • 1 tablespoon ginger garlic paste
  • 2 tomatoes, pureed
  • 2 teaspoons chole masala
  • 1 teaspoon dried mango powder (amchur)
  • Salt to taste
  • For the bhature: 300g plain flour (maida)
  • 3 tablespoons plain yoghurt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sugar and 1/2 teaspoon salt
  • Oil for deep frying

Method

  1. Pressure cook the soaked chickpeas with the tea bags, bay leaf and salt for 20 minutes, or simmer 1.5 hours, until soft; discard the tea bags.
  2. Fry the onion in the oil until deep brown, add the ginger garlic paste for a minute, then the tomato puree and cook until the oil separates.
  3. Add the chole masala and amchur, then the chickpeas with some cooking water, and simmer 20 minutes, mashing a few to thicken.
  4. For the bhature, mix the flour, yoghurt, baking powder, sugar and salt with enough warm water for a soft dough, oil it and rest 2 hours.
  5. Divide into 8 balls, roll each into an oval about 5mm thick.
  6. Deep fry one at a time in oil at 190C, pressing gently until it puffs, about 1 minute a side, and serve hot with the chole.

Tip from the editors. The tea bags give the chickpeas the dark colour Delhi stalls are known for.

Where to eat chole bhature

Chole bhature in Delhi

Sita Ram Diwan Chand ★ 4.5

$ North IndianPaharganj

Sita Ram Diwan Chand fries chole bhature on Chuna Mandi in Paharganj, Delhi, a standing-room counter where the one plate is the reason to come.

OrderChole bhature with the pickled carrots and green chillies on the side.

TipThe kitchen closes at 17:30, so go for breakfast or lunch; people eat standing at waist-high tables outside.

Directions

Roshan Di Kulfi ★ 4.4

$ Street foodKarol Bagh

Roshan Di Kulfi has served kulfi faluda and chole bhature on Ajmal Khan Road in Karol Bagh, Delhi, since 1951, with a dine-in room behind the counter.

OrderKulfi faluda and a plate of chole bhature.

TipThe dine-in room gets crowded at meal times; kulfi faluda is the draw, with chole bhature and bhalla papdi for a fuller meal.

Directions

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