Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Dough
Curry
Frying
Equipment
Bowl; saucepan; rolling pin; heavy frying pan; oil thermometer; rack.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Make dough · About 90 min
- Mix 300 g plain flour, 5 g instant yeast, 8 g sugar, ½ tsp salt, 80 g yogurt, 120 ml warm water; knead for 8 minutes. Cover and rise for about 90 minutes until doubled.
Cook curry base · About 12 min
- Heat 25 ml neutral oil. Cook 150 g onion, chopped for 6 minutes; add 15 g ginger-garlic paste for 1 minute. Add 300 g crushed tomatoes, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, ½ tsp chili powder and ¾ tsp salt; cook for 5 minutes.
Simmer chickpeas · About 15 min
- Add 500 g cooked chickpeas, drained and 200 ml water; simmer for 15 minutes. Crush a few chickpeas to thicken the sauce.
Shape bhature · About 10 min
- Divide risen dough into 8 balls. Roll into 15 cm ovals, using a little dusting flour.
Fry · About 12 min
- Heat 1000 ml neutral oil to 175°C / 350°F. Fry one bhatura at a time for about 45–60 seconds per side. Drain on a rack; serve with hot curry.
Check: Bread puffs and becomes light gold. Never fill the pan more than halfway with oil.
Tips
- Do not roll bhature too thin at the edges.
- Keep oil temperature steady between batches.
Substitutions
- Use cooked dried chickpeas instead of canned chickpeas; cook them separately first.
- Use plain dairy-free yogurt in the dough; texture may change.
Storage
- Get perishable Chole bhature into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chole bhature within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Chole bhature to 74°C / 165°F, stirring or turning it for even heating. When Chole bhature is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Make curry one day ahead and refrigerate.
- Make dough the day before and rise slowly in the fridge; bring it closer to room temperature before rolling.
FAQ
Why did bhature not puff?
Uneven rolling or cool oil may be the cause.
Can I bake bhature?
The texture changes. This recipe is measured for frying.
Can I use dried chickpeas directly?
No. Soak and cook them fully before using this curry timing.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
