Chole Bhature And Delhi: A Love Story Like No Other

Chole Bhature, this word is enough to make us drool right? And when we talk of chole bhature, it is not possible to not have a mention about its love affair with Delhi. For many of us, a bowl of spicy chana and deep-fried puris are typical comfort food and we love it for so many reasons. There are many legends about how this ultimately lip-smacking dish made to Delhi and all of them are exciting. 

Before going ahead, let us talk about chole bhature in depth. This particular dish is something that is awaited by hundreds of people standing in a queue in an eatery. This combination of fried puris i.e., bhature and spicy chole is something that all North Indians have a special love for. This dish is often complemented with chili and onion pickle and sometimes with lassi as well. This might come as a shock to you but South India too has now got into the list of chole bhature lovers. We can say this many Udupi restaurants have started selling this dish. This shows that love for food knows no limits! 

There are many stories about how chole bhature reached Delhi but the one most believed revolves around the partition of India in 1947. We all can agree that the partition of India was not just simple a division but a lot more. It led to a division of cultures, norms, families, love, and brotherhood. That time was hard for people, so hard that this generation can’t even imagine. Among all the ones migrating from Pakistan to India was Peshori Lal Lamba. Lamba left his land in Lahore and started earning his bread and butter in Delhi. He established a restaurant in Connaught Place and started selling chole, sandwiches, and other snacks. Some believe that it was he who started the bhature concept with chole. 

Another most believed legend says that chole bhature was introduced by Sita Ram. He is the one who started Sita Ram Diwan Chand and his chole are considered the best in the entire world. It is believed that Sita Ram migrated to Delhi with his son Diwan Chand and his first chole bhature plate was served to 12 annas. Since then, his business flourished and right now, his grandson Pran Nath Kohli is one who takes care of everything. With both stories, we can ascertain that the birth of chole bhature is somewhere associated with the Indian partition for sure.

                             Image credits: The New Indian Express/Sita Ram Diwan Chand

Believe whichever story you think is the best but no matter what you believe, the love for chole bhature remains the same. Though many people may ace the art of making chole, some go through a hard time in making the perfect bhature. So, let us show you the recipe of Delhi-style perfect bhature that you make at home and relish the dish. Enjoy!! 


For Bhature (without yeast) 

  • 1 ½ cup refined flour 
  • 2 tbsp semolina (soaked in water & sugar)  
  • ½ tsp sugar 
  • Salt to taste 
  • ½ tsp oil 
  • Water as required 
  • ¼ cup curd (beaten) 
  • ½ tsp baking soda 
  • 1 tsp oil 
  • Oil for frying 


  • Take a parat and add refined flour, sugar, salt, oil, dry yeast soaked in water, and semolina.  
  • Mix well making sure everything is well combined. 
  • Now, add water and knead the dough. 
  • Make sure you knead the dough until it gets smooth without putting much pressure. 
  • Now, grease the dough with oil, cover, and rest for at least an hour.  
  • Now pinch a ball-sized dough and make a ball. 
  • Roll it slightly thicker while applying oil to prevent it from sticking. 
  • Cover it and let it rest for 15 minutes. 
  • Now roll the dough evenly.
  • Take a kadhai and heat the oil in it.  
  • When the oil is hot, add bhatura. 
  • Press with the spoon to puff up. 
  • Also, once they begin to puff, splash oil over the bhatura until they puff completely. 
  • Flip over and fry bhatura till golden brown all over. 
  • Repeat with all.