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Chole Bhature

Chole Bhature

₹70-150 • VEG • North Indian
Medium
Best timeBreakfast
Prep time25-30 mins
Tagsmust-try, Punjabi-classic, dhaba-special, chole-bhature-plate, street-favourite, spicy-tangy, heavy-meal, weekend-treat, indulgent, family-favourite

About this food

Chole Bhature is a Punjabi-style street and dhaba favourite—spicy chole served with large, fluffy bhature made from maida. It’s heavier than chole puri and often eaten as a special treat.

History & Local Story

Chole Bhature is strongly linked to Punjab and Delhi dhaba culture. As urban dhabas and roadside eateries grew, they needed a filling, high-energy meal—spiced chole paired with a big, fermented maida bread fried till puffed.

In Delhi, especially, “plate chole bhature” became iconic: served with salad, pickle and sometimes lassi. Today, every city has its famous chole bhature shop, and the dish is a weekend must-have for many North Indians.

What You’ll Taste

  • Big, soft-yet-chewy bhature with light sourness from fermentation
  • Deep, dark, masaledaar chole
  • Onion rings, green chilli, achar and sometimes a wedge of lemon

Notes: Bhature Ingredients 2 cups maida (all-purpose flour) 2 tbsp suji (semolina) – optional for slight crunch ¼ cup curd ½ tsp baking powder ¼ tsp baking soda (optional) ½ tsp sugar ½ tsp salt 1–2 tbsp oil or ghee Water as needed Oil for deep frying Method In a bowl, mix maida, suji, salt, sugar, baking powder & baking soda. Add curd and oil, mix well. Add water little by little to make a soft, smooth dough. Cover and rest at least 1–2 hours (longer rest = softer bhature). Divide into medium balls, roll into thick ovals/rounds. Fry in hot oil on medium-high heat, pressing gently with a spoon so they puff and turn golden. Serve immediately with hot chole, onion and pickle.