Amritsari Chole Bhature
Deep-fried puffed bread served with dark, tangy chickpeas simmered with tea-leaf colour and whole spices — an Amritsar breakfast institution.
- Prep
- 480 min
- Cook
- 45 min
- Total
- 525 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 430 kcal
Equipment
- •Kadhai for frying
- •Pressure cooker
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 18 g
- carbs
- 55 g
- fibre
- 8 g
- protein
- 12 g
- calories
- 430 kcal
Instructions
- 1
Pressure cook soaked chickpeas with tea bags and salt for about 30 minutes until soft and dark. Discard the tea bags.
- 2
Knead flour, sooji (semolina), yogurt, a little oil, and salt into a soft dough. Rest for 3-4 hours.
- 3
For the chole (chickpea curry), fry onion until golden. Add ginger garlic paste, tomato, and chole masala, cooking until oil separates.
- 4
Add the cooked chickpeas with their liquid. Simmer for 15-20 minutes until thick.
- 5
Divide the rested dough into balls. Roll each ball into an oval shape.
- 6
Deep fry each bhatura (fried bread) in hot oil, pressing down gently until it puffs up fully.
- 7
Drain and serve hot immediately alongside the chole, sliced onions, and pickle.
Chef's tips
Resting the dough helps the bhature puff properly. A tea bag or dried amla adds dark colour without extra spices. Ensure the oil is properly hot so the bread does not soak up oil.
Ingredient substitutions
- tea bags → a pinch of baking soda plus dark tea decoction
Storage
Chole keeps refrigerated for 3 days; bhature dough should be used fresh.
Reheating
Reheat chole on the stovetop; bhature are best fried fresh, not reheated.
Common mistakes to avoid
- •Frying in oil that is not hot enough, which makes the breads oily and flat.
- •Not resting the cooked curry long enough for its colour and flavour to deepen.
Serving suggestions
Cooked Amritsari Chole Bhature?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Punjab
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
