6 Tips To Make Restaurant-Style Chole Bhature At Home
Image Credit: Chole Bhature | Image Credit: Freepik.com

It would be impossible to believe it if you said that you do not like chole bhature. The authentic North Indian dish has won hearts beyond its region and worldwide. The fluffy fried bread and the spicy chole masala can make any heart melt in a moment.   

When you talk about chole bhature, you recall the dish you have from your favourite restaurant. However, as you know eating outside is not so healthy, you can easily make chole bhature at home which will have a similar flavour, texture, and taste just like the one found in your favourite restaurant. Besides, making chole bhature at home from scratch enables you to experience a culinary journey. With the right technique, ingredients and some tips you can achieve perfect chole bhature in your own kitchen. Here are some tips that you need to follow:   

  • Soak Chickpeas Overnight  

The first and the initial step is to soak the dried chickpeas overnight in plenty of water. This step is a crucial one as it allows the chickpeas to become softer thus reducing the cooking time and ensuring a creamy texture. Rinse the soaked chickpeas thoroughly before cooking to remove dirt and other impurities.   

  • Use Fresh Spices and Aromatics  

To achieve a flavourful chole bhature, make sure to use fresh spices and aromatics. Dry roast whole spices like cumin seeds, coriander seeds, and cloves in a pan before grinding them into a fine powder. Meanwhile, finely chop fresh ginger, garlic, and green chillies to release their aromatic oil. If you cook with fresh ingredients, it will help you to elevate the depth of flavour and aroma in the chickpea curry.   

  • Cook Chickpeas With Tea Bags  

You’ll always find the colour of the chole curry to be dark in the restaurant. You may wish to bring the same colour to your chole when cooking at home to exude the vibe of the restaurant. To achieve the dark colour and earthy flavour, consider adding tea bags to loose tea leaves while cooking the chickpeas. It is because the tannins in tea impart a rich hue to the curry, making it visually appealing and enhancing in taste. Simply tie a couple of tea bags or a teaspoon of loose tea leaves in a muslin cloth and add it to the pot along with soaked chickpeas.   

  • Allow Flavors To Develop  

To cook a flavourful chole, apart from the cooking skill you need to have patience. Allow the chickpea curry to simmer gently over low heat, allowing the flavours to meld together and develop depth. Do not rush the cooking process as slow cooking allows the spices to infuse into the chickpeas, thus, resulting in a more flavourful and aromatic dish. Stir the curry occasionally and adjust the seasoning as needed.   

  • Rest The Bhature Dough  

While the chickpea curry simmers, prepare the dough for the bhature. Combine all-purpose flour, yoghurt, baking powder, salt, and a pinch of sugar in a bowl and knead well until you have achieved a soft and smooth dough. Allow the dough to rest for about 30 minutes and cover it with a damp cloth. Resting the dough allows the gluten to relax, making it easier to roll out the bhature into thin, fluffy discs.  


  • Fry Bhature At The Right Temperature  

It is important to maintain the absolute right oil temperature to achieve a crispy exterior and soft interior. Heat the oil in a kadhai or deep-frying pan over medium-high heat until it reaches a temperature of around 175°C. Gently side the rolled-out bhature into the hot oil and fry them till they puff up and turn golden brown on both sides. Do not overcrowd the pan, as it can lower the oil temperature and result in soggy bhature.