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Chef Priya
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Easy recipes, bold spices, and stories from my family kitchen.

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Chole Bhature

Chole Bhature

(30 reviews)
"

This was our Sunday splurge growing up. Everyone waited for that first bite of chole scooped up with a puffy, golden bhatura.

"
Chole Bhature
Prep time:30 mins
Cook time:40 mins
Total time:1 hr 10 mins

Protein

15g

Carbs

65g

Fat

25g

Calories

560 kcal

Servings:
4
Vegetarian

Ingredients

cooked chickpeas3 cups
(or two 15 oz cans, drained and rinsed)
onion1 large
(finely chopped)
tomatoes2 medium
(finely chopped)
garlic3 cloves
(minced)
fresh ginger1 tbsp
(grated)
green chili1
(optional, slit)
oil2 tbsp
saltto taste
water1 cup
(adjust for consistency)

Spices

cumin seeds1 tsp
turmeric0.50 tsp
coriander powder1 tsp
garam masala1 tsp
amchur (dry mango powder)0.50 tsp

Directions

Sauté the Aromatics

  1. Heat oil in a large pot over medium heat. Wait until the oil is hot but not smoking.
  2. Add cumin seeds and let them sizzle for about 30 seconds.
  3. Add the chopped onion and sauté for 7–8 minutes until golden brown, stirring frequently.
  4. Stir in garlic, ginger, and green chili. Sauté for another 1–2 minutes until fragrant.

Build the Curry Base

  1. Sprinkle in turmeric and coriander powder. Mix well so the spices coat the onion mixture evenly.
  2. Add chopped tomatoes and cook for 6–8 minutes, stirring occasionally, until the tomatoes break down and the oil begins to separate from the mixture.

Simmer the Chole

  1. Add the cooked chickpeas and pour in the water.
  2. Stir thoroughly and bring the curry to a gentle simmer.
  3. Let it simmer uncovered for 15–20 minutes, stirring occasionally. Mash a few chickpeas to naturally thicken the curry.
  4. Add garam masala and amchur powder in the last 2 minutes and mix well.
Chef's tip: The flavor deepens if you let the curry rest for a while before serving. You can also prepare it a day in advance and reheat with a splash of water.

Serve

  1. Serve hot with freshly fried bhature or soft naan.
  2. Garnish with onion slices, fresh cilantro, and a lemon wedge for added zing.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.