Delhi's chole bhature was invented in 1940s refugee camps when Punjabi families deep-fried bread in makeshift clay ovens.
Delhi Style Chole Bhature
Get ready to indulge in the ultimate Delhi Style Chole Bhature! With fluffy, golden-brown bhature paired with a rich and zesty chole, this dish is a culinary hug you can whip up in your own kitchen. Key flavors like aromatic spices and a hint of tangy tamarind make this classic meal a must-try for any food lover!
Prep
30
min
Cook
45
min
Serves
4
people
Level
intermediate
The Story
This Delhi street food masterpiece emerged in the 1940s when Partition refugees from Punjab's Peshawar region landed in Old Delhi's Chandni Chowk, bringing their fermented bread technique but swapping traditional tandoor baking for deep-frying because cramped Delhi kitchens had no space for clay ovens—creating accidentally the most gloriously puffy, oil-soaked carb bomb that makes naan look positively restrained.
Regional Twist
In Punjab's Amritsar district, they double the ginger-garlic paste and toss in pomegranate seeds with the cooked chickpeas, while the bhature dough gets a sneaky tablespoon of semolina for extra crunch.
📝 Ingredients
Shopping List
- 2 cups (473 ml) chickpeas
- 1 teaspoon (5 ml) cilantro powder
- 1 teaspoon (5 ml) garam masala
- 2 green chilies
- 2 tomatoes
- 1 cup (118 ml) yogurt
Pantry Items
Amounts also listed in instructions below
- 2 cups (240 g) all-purpose flour
- cumin seeds (to taste)
- ginger-garlic paste (to taste)
- Oil
- onion (to taste)
- Salt
- Water
👨🍳 Instructions
- 1
Soak the chickpeas overnight and cook them until soft.
- 2
In a pan, heat oil and add cumin seeds, chopped onions, and sauté until golden.
- 3
Add ginger-garlic paste and green chilies, and cook for a minute.
- 4
Add chopped tomatoes, garam masala, coriander powder, and salt; cook until the tomatoes are soft.
- 5
Add the cooked chickpeas and some water; simmer for 10-15 minutes.
- 6
For the bhature, mix flour, yogurt, and water to make a soft dough; let it rest for 30 minutes.
- 7
Roll out the dough into circles and deep fry until golden and crispy.
- 8
Serve hot with chole.
💡 Pro Tips
- ✓Soak chickpeas in water with 1 teaspoon baking soda for 12-16 hours to break down oligosaccharides and reduce cooking time by 30-40%.ingredient12-16 hours with baking soda
- ✓Cook chickpeas at a rolling boil for exactly 45-60 minutes to achieve the ideal texture where they hold shape but mash easily against the spoon.timing45-60 minutes rolling boil
- ✓Bloom cumin seeds in oil heated to 325°F for 15-20 seconds until they sizzle and darken slightly to release maximum aromatic compounds.technique325°F for 15-20 seconds
- ✓Add 2 tablespoons yogurt to bhature dough (ratio 1:8 yogurt to flour) because lactic acid tenderizes gluten and creates steam pockets for maximum puffing.ingredient1:8 yogurt to flour ratio
- ✓Fry bhature in oil at exactly 375°F so they puff within 10-15 seconds - lower temps make them absorb oil, higher temps burn before puffing.equipment375°F oil temperature
Share this recipe
Prep
30
min
Cook
45
min
Serves
4
people
Level
intermediate
Share this recipe
Delhi's chole bhature was invented in 1940s refugee camps when Punjabi families deep-fried bread in makeshift clay ovens.
Delhi Style Chole Bhature
Get ready to indulge in the ultimate Delhi Style Chole Bhature! With fluffy, golden-brown bhature paired with a rich and zesty chole, this dish is a culinary hug you can whip up in your own kitchen. Key flavors like aromatic spices and a hint of tangy tamarind make this classic meal a must-try for any food lover!
The Story
This Delhi street food masterpiece emerged in the 1940s when Partition refugees from Punjab's Peshawar region landed in Old Delhi's Chandni Chowk, bringing their fermented bread technique but swapping traditional tandoor baking for deep-frying because cramped Delhi kitchens had no space for clay ovens—creating accidentally the most gloriously puffy, oil-soaked carb bomb that makes naan look positively restrained.
Regional Twist
In Punjab's Amritsar district, they double the ginger-garlic paste and toss in pomegranate seeds with the cooked chickpeas, while the bhature dough gets a sneaky tablespoon of semolina for extra crunch.
📝 Ingredients
Shopping List
- 2 cups (473 ml) chickpeas
- 1 teaspoon (5 ml) cilantro powder
- 1 teaspoon (5 ml) garam masala
- 2 green chilies
- 2 tomatoes
- 1 cup (118 ml) yogurt
Pantry Items
Amounts also listed in instructions below
- 2 cups (240 g) all-purpose flour
- cumin seeds (to taste)
- ginger-garlic paste (to taste)
- Oil
- onion (to taste)
- Salt
- Water
👨🍳 Instructions
- 1
Soak the chickpeas overnight and cook them until soft.
- 2
In a pan, heat oil and add cumin seeds, chopped onions, and sauté until golden.
- 3
Add ginger-garlic paste and green chilies, and cook for a minute.
- 4
Add chopped tomatoes, garam masala, coriander powder, and salt; cook until the tomatoes are soft.
- 5
Add the cooked chickpeas and some water; simmer for 10-15 minutes.
- 6
For the bhature, mix flour, yogurt, and water to make a soft dough; let it rest for 30 minutes.
- 7
Roll out the dough into circles and deep fry until golden and crispy.
- 8
Serve hot with chole.
💡 Pro Tips
- ✓Soak chickpeas in water with 1 teaspoon baking soda for 12-16 hours to break down oligosaccharides and reduce cooking time by 30-40%.ingredient12-16 hours with baking soda
- ✓Cook chickpeas at a rolling boil for exactly 45-60 minutes to achieve the ideal texture where they hold shape but mash easily against the spoon.timing45-60 minutes rolling boil
- ✓Bloom cumin seeds in oil heated to 325°F for 15-20 seconds until they sizzle and darken slightly to release maximum aromatic compounds.technique325°F for 15-20 seconds
- ✓Add 2 tablespoons yogurt to bhature dough (ratio 1:8 yogurt to flour) because lactic acid tenderizes gluten and creates steam pockets for maximum puffing.ingredient1:8 yogurt to flour ratio
- ✓Fry bhature in oil at exactly 375°F so they puff within 10-15 seconds - lower temps make them absorb oil, higher temps burn before puffing.equipment375°F oil temperature