Chandni Chowk Chhole Bhature
Deeply spiced dark chickpea curry served with pillowy deep-fried bhature, one of Delhi's most iconic breakfast street foods.
- Prep
- 480 min
- Cook
- 60 min
- Total
- 540 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Pressure cooker
- •Kadai
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 22 g
- carbs
- 62 g
- fibre
- 9 g
- protein
- 16 g
- calories
- 520 kcal
Instructions
- 1
Pressure cook soaked chickpeas with tea bags and salt until soft and dark brown. Remove and throw away the tea bags.
- 2
Knead maida (plain flour) with yogurt, baking soda, a little oil and salt into a soft dough. Rest for 4 hours.
- 3
Heat oil in a pan and fry onions until golden. Stir in the ginger-garlic paste.
- 4
Add tomato puree and chole masala spice blend. Cook until the oil separates from the mixture.
- 5
Add the cooked chickpeas with their stock. Simmer for 20 minutes until thick and richly flavoured.
- 6
Divide the bhature (fried bread) dough into balls. Roll each ball into an oval.
- 7
Deep fry each bhatura in hot oil. Cook until puffed and golden on both sides.
- 8
Serve the hot chhole (spiced chickpeas) with bhature, sliced onions and green chillies.
Chef's tips
Boiling chickpeas with tea bags gives them a deep brown colour naturally. Rest the bhatura dough well so it puffs up light and airy.
Ingredient substitutions
- bhature → poori for a lighter meal
Storage
Chhole keeps refrigerated for 2 days; bhature are best fresh and not stored.
Reheating
Reheat chhole on the stovetop with a splash of water; refry or toast leftover bhature briefly.
Common mistakes to avoid
- •Rolling the bhature too thick, which stops them from puffing properly.
Serving suggestions
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