Why Make It at Home?
There’s just something about homemade chhole bhature that beats the store-bought stuff—think punchy, spicy, and oh-so-satisfying flavors, all made fresh with pantry staples! Plus, you get to customize the heat and tang to your liking. The aroma alone, a warm blend of cumin, ginger, and roasted chickpeas, will fill your kitchen with inviting warmth.
Fast & Foolproof
Jumping into this meal is easier than you’d think—whipping up the fluffy bhature and flavorful curry takes just a bit of prep, and the ingredients are simple. No need for fancy gadgets or hard-to-find spices—just stir, simmer, and savor! And hey, if you’re feeling adventurous, try pairing it with a quick cucumber raita or tangy mango chutney for extra zing.
Ready to get those pots bubbling? Let’s dive into a recipe that’ll have you saying, “Chhole better believe it!” (Okay, maybe I shouldn’t quit my day job… but humor helps, right?)
Chhole Bhature
Ingredients
Equipment
Method
- Place soaked chickpeas in a large pot, cover with fresh water, and simmer until tender and soft, about 1-1.5 hours. Drain and set aside.
- In a mixing bowl, combine all-purpose flour, baking powder, salt, and olive oil. Add warm water gradually to knead a smooth, elastic dough. Cover with a damp cloth and let ferment at room temperature for 1-2 hours until slightly risen and bubbly.
- Heat a teaspoon of oil in a pan over medium heat. Add cumin seeds and let them sizzle until aromatic. Stir in minced garlic, grated ginger, and chopped onions; cook until onions are golden brown and fragrant.2 cloves garlic, 1 inch ginger, 1 medium onion
- Add pureed tomatoes along with turmeric, chili powder, and salt. Cook for 10-15 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the spice base.2 small tomatoes, 1 teaspoon turmeric powder, 1 ½ teaspoons chili powder, ½ teaspoon salt
- Stir in cooked chickpeas, mango powder, and garam masala. Mix well and simmer the curry uncovered for another 10 minutes to allow flavors to meld, adjusting salt as needed. The curry should become rich and slightly thickened.1 ½ cups dried chickpeas, 1 ½ teaspoons amchur (dried mango powder), 1 teaspoon garam masala
- Divide the fermented dough into 4 equal portions. Roll each portion into a round disc about 6 inches in diameter on a lightly floured surface. Heat oil in a deep-frying pan to 350°F (175°C). Fry each bhature one at a time, pressing lightly with a slotted spoon until puffed and golden brown, about 2-3 minutes per side.
- Drain the fried bhature on paper towels and serve hot alongside the chickpea curry. Garnish with fresh cilantro if desired.
And there you have it—your homemade chhole bhature, bursting with bold flavors and comforting textures! Serve it piping hot with a squeeze of lemon or a handful of chopped onions for the full experience. Don’t forget to share your creations and tag us—we love to see your kitchen adventures!
I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.