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Delhi's most beloved street food — spicy chickpea curry served with deep-fried fluffy bread. A Sunday morning ritual across North India.
Ingredients
Instructions
-
1
Pressure cook soaked chickpeas with salt and water for 5-6 whistles until soft.
💡 Tip: A tea bag gives chole its signature dark colour.25 min -
2
Fry onions until dark brown. Add tomato puree, chole masala and cook until oil separates.
15 min -
3
Add chickpeas with their cooking water. Simmer 15 minutes. Finish with amchur and garam masala.
15 min -
4
For bhature: knead maida, yoghurt, a pinch of baking soda, salt and water into a soft dough. Rest 2 hours.
120 min -
5
Roll into oval shapes and deep fry in hot oil until puffed and golden on both sides.
💡 Tip: Oil must be very hot for bhature to puff up.10 min -
6
Serve chole with hot bhature, sliced onion, pickle and green chilli.