North Indian · Breakfast & brunch

Chole bhature

Name: Chole bhature
Prep time: 45 min
Cook time: 55 min
Total time: 10 h 40 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1 cup dried chickpeas, soaked overnight; 2 tablespoons neutral oil, plus oil for frying; 1 teaspoon cumin seeds; 1 yellow onion, finely chopped; 1 tablespoon grated ginger; 3 garlic cloves, grated; 2 Roma tomatoes, grated; 2 tablespoons chana masala; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1 teaspoon amchur; 1 teaspoon kosher salt, divided, plus more to taste; 2 cups all-purpose flour; 1/4 cup fine semolina; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 cup plain yogurt; 1 teaspoon granulated sugar; Red onion, lemon wedges, and cilantro, for serving

Tangy Punjabi chickpea curry with freshly fried, soft-centered bhature and sharp onion and lemon.

About 10 hr 40 minTotal

About 1 hr 40 minActive

$$Cost

AdvancedDifficulty

Makes 4 servings

Equipment

Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
Simple clip-on pick
KitchenAid Fry Thermometer · KQ907
View at Amazon
For frequent frying and alarms
ThermoWorks ChefAlarm · TX-1100
View at ThermoWorks
Another workable path: Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared continuous readability, clip stability, temperature recovery help, cleaning guidance, and exact model identity. A current independent comparison informed the simple clip-on choice; manufacturer documentation established care and the alarm system's included parts. Kwilt has not calibrated or fried with these thermometers.
KitchenAid Fry Thermometer · KQ907: Its curved paddle and silicone-coated clip stay close to the pot, giving you a continuous oil reading without another screen or battery. Trade-off: It has no alarm, and KitchenAid says to hand wash rather than submerge it.
ThermoWorks ChefAlarm · TX-1100: High and low alarms make the oil drop between batches hard to miss, and the same system can monitor roasting, bread, and candy. Trade-off: It costs substantially more and brings a cabled probe, case, and controls that are unnecessary for an occasional batch of fish tacos.
Another workable path: If you already own a suitable high-temperature instant-read thermometer, check the oil before and between batches. Do not leave it in the pot unless its maker allows continuous high-temperature use.
Sources
Food Network tested comparison
KitchenAid thermometer care
ThermoWorks ChefAlarm

Ingredients

1× recipe · Makes 4 servings

1 cup dried chickpeas, soaked overnight
2 tablespoons neutral oil, plus oil for frying
1 teaspoon cumin seeds
1 yellow onion, finely chopped
1 tablespoon grated ginger
3 garlic cloves, grated
2 Roma tomatoes, grated
2 tablespoons chana masala
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon amchur
1 teaspoon kosher salt, divided, plus more to taste
2 cups all-purpose flour
1/4 cup fine semolina
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup plain yogurt
1 teaspoon granulated sugar
Red onion, lemon wedges, and cilantro, for serving

Instructions

Drain chickpeas and pressure-cook with fresh water and half the salt until completely tender, about 25 minutes at high pressure with natural release; reserve cooking liquid.
Heat 2 tablespoons oil, crackle cumin, and brown onion. Add ginger and garlic for 1 minute, then tomatoes; cook until thick and glossy. Add chana masala, coriander, turmeric, and amchur.
Add chickpeas and 1 1/2 cups cooking liquid. Mash a small portion and simmer uncovered until the gravy coats the beans, 15 minutes; adjust salt and acid.
Mix flour, semolina, baking powder, baking soda, sugar, and remaining salt. Add yogurt and enough water for a soft dough; knead smooth, cover, and rest 30 minutes.
Heat 2 inches . Divide dough into eight, roll into 6-inch rounds, and fry one at a time, pressing gently until puffed; turn once and drain on a rack.
Serve bhature immediately with hot chole, red onion, lemon, and cilantro.