There’s something absolutely magical about digging into a plate of piping hot chole bhature—the crisp yet soft, puffed-up bhature paired with spicy, flavorful Amritsari chole is an unbeatable comfort food for many of us. Whether it’s a weekend brunch or a special family get-together, this North Indian favorite never fails to win hearts.
Growing up, I remember the aroma of spices wafting from street-side dhabas and how my family couldn’t resist stopping by for a plate of these heavenly chole bhature. That memory inspired me to recreate the same taste at home—and today, I’m sharing that exact recipe with you.
This recipe includes everything from scratch—homemade chole masala, tea-infused chickpeas, a spicy tadka, and the perfect bhature dough that yields restaurant-style results. One bite, and I promise, you’ll feel that soul-satisfying happiness that only good food can bring.
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Ingredients
For Boiling Chole:
- Kabuli Chana (chickpeas) – 1 cup (soaked overnight)
- Green chili – 1 (slit)
- Tea water – ½ cup (boil 1 tbsp tea leaves in water, strain)
- Cooking soda – ¼ tsp
- Water – 1 cup
For Masala Potli (Spice Pouch):
- Bay leaf – 1
- Cumin seeds – ½ tsp
- Dried amla – 1 tsp (or 1 black tea bag if unavailable)
- Peppercorns – ¼ tsp
- Cloves – 2
- Cinnamon stick – small piece
- Black cardamom – 2
- Green cardamom – 1
Homemade Chole Masala:
- Coriander seeds – 2 tsp
- Cumin seeds – ½ tsp
- Black peppercorns – ¼ tsp
- Cinnamon stick – small piece
- Black cardamom – 1
- Dried red chilies – 5
- Bay leaf – 1
- Kasuri methi – ½ tsp
- Carom seeds (ajwain) – ¼ tsp
- Dry mango powder – ½ tsp
- Red chili powder – ¼ tsp
For Gravy:
- Oil – 2 tbsp
- Onion – 2 (finely chopped)
- Tomato paste – from 2 tomatoes
- Ginger-garlic-green chili paste – 1.5 tbsp
- Salt – to taste
- Prepared chole masala – 2 tsp
- Water from boiled chole – as needed
For Final Tadka:
- Ghee – 2 tbsp
- Ginger – ½ inch (julienned)
- Green chili – 1 (slit)
- Chole masala – ½ tsp
- Fresh coriander – chopped (for garnish)
- Hing – 1 pinch (optional)
Method
Step 1: Cook the Chole
- Firstly, take a pressure cooker, add soaked chole, tea water, green chili, cooking soda, and the masala potli.
- Next add 1 cup water, close the lid, and cook for 2 whistles on medium heat.
- Let the pressure release, then remove the potli. Drain the chole and reserve the water.
Step 2: Prepare the Chole Masala
- Heat a pan, then dry roast coriander seeds, cumin seeds, black peppercorns, cinnamon, cardamom, red chilies, bay leaf for 3–4 minutes on low flame.
- Lastly add kasuri methi and ajwain at the end, roast for a few more seconds, then turn off the flame.
- Once cool, grind to a powder along with dry mango powder and red chili powder.
- We can store this homemade chole masala for 1 month.
Step 3: Make the Gravy
- Now heat oil in a kadhai. Add ginger-garlic-chili paste and sauté until golden.
- Then add chopped onions and fry until nicely browned.
- Mix in tomato paste and cook until oil separates.
- Next add boiled chole, reserved water, salt, and 2 tsp homemade chole masala.
- Cover and simmer on low heat for 15 minutes to absorb the flavors.
Step 4: Add Final Tadka
- In a pan, heat ghee. Add julienned ginger, green chili, hing, and ½ tsp chole masala.
- Pour this tempering over the simmered chole and mix well.
- Finally, garnish with chopped coriander leaves.
- Our Amritasari chole is ready.
For Bhature Dough:
- All-purpose flour (maida) – 1 cup
- Curd – ¼ cup
- Fine semolina (sooji) – 2 tbsp
- Powdered sugar – 1 tsp
- Baking powder – ¼ tsp
- Baking soda – ¼ tsp
- Salt – to taste
- Water – as required (to knead)
- Oil – 1 tsp (for kneading)
Method
- In a mixing bowl, add maida, sooji, sugar, salt, baking powder, baking soda.
- Now add curd and mix. Gradually add water to make a soft, sticky dough.
- Knead well for 8–10 minutes until smooth. Grease with oil and cover.
- Let it rest in a warm place for 2 hours.
- Divide into equal portions, roll into balls, then roll out into circles.
- Deep fry in hot oil until puffed and golden. Drain on tissue.
- Bhature is ready to serve!
- Serve Amritsari chole with hot bhautura along with Pickled onions or sliced raw onions, chilled glass of lassi!
These Amritsari chole bhature are the kind of recipe that transforms your kitchen into a mini dhaba. Whether it’s a Sunday treat or you’re simply craving North Indian comfort food, this combo will leave everyone licking their fingers!
Tips for Perfect Chole Bhature
- Tea water + dried amla give that deep brown color and rich flavor to chole.
- Chole masala tastes best when freshly ground at home.
- Letting the dough rest properly is key to soft, fluffy bhature.
- Always fry bhature in very hot oil to make them puff up.
- Add a spoon of boiled mashed chole back into the curry to make it thicker and richer.
