How to Make Chole Bhature (Traditional & Healthy Version)
Chole Bhature is a beloved North Indian dish that combines spicy, tangy chickpea curry (chole) with fluffy, deep-fried leavened bread (bhature). Originating from Punjab, this iconic Punjabi snack is a staple at Indian weddings, festivals, and Sunday brunches, often enjoyed with a side of sliced onions, green chutney, or a glass of lassi. The chole is simmered with a medley of Indian spices and cooked until soft and flavorful, while the bhature is made using atta (whole wheat flour) and dahi (curd) for a light, airy texture. This wholesome dish brings together the rustic flavors of Indian masalas, the heartiness of legumes, and the joy of festive gatherings. Chole Bhature is more than just a meal—it's a celebration on a plate. Its spicy, tangy, and slightly sour notes make it a crowd-pleaser across all age groups. Traditionally served during festivals like Baisakhi and Holi, Chole Bhature is synonymous with Punjabi hospitality and comfort food. A healthier version can be made by using less oil and whole wheat flour for the bhature, making it suitable for calorie-conscious foodies and families alike. Whether enjoyed for breakfast or lunch, this dish evokes the warmth and vibrancy of Indian kitchens.
Ingredients
- 1 cup Kabuli chana (chickpeas) (soaked overnight)
- 1 large Onion (finely chopped (pyaz))
- 2 medium Tomato (pureed (tamatar))
- 1 tbsp Ginger-garlic paste (adrak-lahsun)
- 2 tbsp Chole masala (store-bought or homemade)
- 1 Green chili (finely chopped (hari mirch))
- 1 cup Atta (whole wheat flour) (for bhature)
- 1/4 cup Dahi (curd) (for fermentation)
- 1/4 tsp Baking powder (for bhature)
- as per taste Salt
- 2 tbsp + for frying Oil (use heart-friendly oil)
- 2 tbsp Coriander leaves (chopped (dhaniya))
Step-by-step instructions
Step 1 · Soak kabuli chana overnight
Soak kabuli chana overnight. Drain and pressure cook with salt and 3 cups water for 6-7 whistles until soft.
Step 2 · Heat 2 tbsp oil in a kadhai
Heat 2 tbsp oil in a kadhai. Add chopped onions and sauté till golden. Add ginger-garlic paste and green chili. Cook for 2 minutes.
Step 3 · Add tomato puree and chole masala
Add tomato puree and chole masala. Cook till oil separates. Add cooked chana with water. Simmer for 10 minutes until gravy thickens.
Step 4 · For bhature: In a bowl
For bhature: In a bowl, mix atta, dahi, baking powder, and salt. Knead with a little water into a soft dough. Cover and rest for 30 minutes.
Step 5 · Divide dough into equal balls
Divide dough into equal balls. Roll each into a disc with a rolling pin. Heat oil in a kadhai and fry one bhatura at a time until golden and puffed.
Step 6 · Serve hot chole with bhature
Serve hot chole with bhature, garnished with coriander and a side of sliced onions and lemon wedges.
Why this recipe is healthy
This healthier Chole Bhature recipe uses whole wheat atta instead of refined flour, reducing empty calories and increasing fiber. Shallow-frying and moderate oil usage help cut excess fat, and protein-rich chickpeas make it filling and satisfying. It's a smart choice for those seeking authentic Indian flavors without compromising on nutrition or calorie goals, making it ideal for family meals and healthy indulgence.
A note on tradition
Chole Bhature holds a special place in North Indian cuisine, especially in Punjab, Delhi, and Haryana. Traditionally served during festivals like Baisakhi and as a weekend treat, it symbolizes the warmth of Indian hospitality. Street vendors and dhabas across India add their own touch, making it a versatile dish with regional twists. It's often enjoyed during family gatherings, celebrations, and as a festive indulgence.