How to Make Chole Bhature at Home – Delhi Street Style Recipe with a Food Processor

While walking in the busy streets of Delhi, you can smell spices and oil all around. Your stomach begins to grumble when you notice a street vendor preparing achari bhature in a golden and fluffy style, and his adjacent pot of zeera chole spicily bubbling over. 

Well all you need is a good food processor and a dash of excitement, and voila - you will have this world-renowned North Indian dish prepared in your very home. 

Chole Bhature: A Unique Lifestyle Staple

Chole bhature is not a mere combination of food but an extraordinary experience within itself. It encompasses everything from the delicious family-loved Sunday brunch to a late-night meal with friends. 

It also serves as a comfort food full of memories from the lively street markets. The dish features soft deep-fried (bhature) served with a tangy chickpea curry (chole) which absolutely harmonizes bold flavors with togetherness. 

Ingredients of Chole Bhature

I’ll divide this into two sections: one for the components of chole and the other one for bhature, but first let’s prepare the pantry for cooking. No need to panic if your pantry is missing something as I’ll provide simple alternatives.

For the Chole (Spicy Chickpea Curry):

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1. Dried chickpeas (kabuli chana) – 1.5 cups (soaked overnight or for 8 hours)
2. Onion – 2 medium, roughly chopped
3. Tomatoes – 3 medium, roughly chopped
4. Ginger – 1-inch piece
5. Garlic – 4-5 cloves
6. Green chilies – 1-2 (adjust to taste)
7. Tea bags – 2 (for that authentic dark color, optional but recommended)
8. Bay leaf – 1
9. Cinnamon stick – 1 small
10. Cloves – 3-4
11. Black cardamom – 1
12. Chole masala – 2 tablespoons (store-bought or homemade)
13. Red chili powder – 1 teaspoon
14. Turmeric powder – 1/2 teaspoon
15. Coriander powder – 1 tablespoon
16. Amchur (dried mango powder) – 1 teaspoon
17. Salt – to taste
18. Oil – 3 tablespoons
19. Fresh coriander leaves – for garnish

For the Bhature (Fried Bread):

1. All-purpose flour (maida) – 2 cups
2. Semolina (sooji) – 2 tablespoons (for extra crispiness)
3. Baking powder – 1/2 teaspoon
4. Baking soda – 1/4 teaspoon
5. Salt – 1/2 teaspoon
6. Sugar – 1 teaspoon
7. Yogurt – 1/4 cup
8. Water – as needed (about 1/2 cup)
9. Oil – 2 teaspoons (for dough) + for deep frying

Equipment:

1. Food processor
2. Pressure cooker
3. Deep frying pan or kadhai
4. Rolling pin and board

If you have ever tried hand chopping onions, tomatoes, ginger, and garlic, you recognize how time intensive and tears provoking it can be. 

With a food processor, you can make a very smooth paste in seconds which gives your chole that perfect street style consistency. 

Step-by-Step Guide to Making Chole

Credits: Glen India

Let’s start with the chole, the heart of this dish. The key to authentic Delhi-style chole is a rich, spicy gravy that’s bursting with flavor. Here’s how to nail it:

1. Cook the Chickpeas: Pour out the soaking water and wash the chickpeas thoroughly. Place them in a pressure cooker together with 4 cups of water, salt, and optionally add the tea bags. The tea bags will give the street-style color to the chickpeas. Cook under pressure for 4-5 whistles, or until the chickpeas are soft but still hold their shape. Once cooked, take out the tea bags and keep the chickpeas aside, saving the water used for boiling.
2. Prepare the Masala Paste: In your food processor, put in the onion, tomato, ginger, garlic, and green chilies. Blend until smooth. Don't make a chole without this step. If you don't have a food processor, a blender will suffice, but the speed of the food processor is unmatched.
3. Cook the Gravy: In a frying pan, heat up 3 tablespoons of oil. Once hot, put in the bay leaf, cinnamon stick, whole cloves, and black cardamom. Let the spices sizzle for about 30 seconds. Then, add the masala paste. Stir every now and then for 8-10 minutes and keep the heat on medium. Keep cooking until the oil starts separating from the paste. This step is crucial for deep, rich flavors.
4. Add Spices: Add the chole masala, red chili powder, turmeric, coriander powder, and amchur. Mix thoroughly and further fry it for 2 minutes. If the mixture appears too thick, drizzle some of the reserved water from the chickpeas.
5. Combine Chickpeas and Simmer: Add the cotyledon chickpeas and the water from cooking the chickpeas to the pan. Combine all ingredients, adjusting with more water if necessary to obtain the desired thickness for the gravy. Add salt and permit the chole to simmer for 15-20 minutes, at low heat. This will help in the absorption of the spices by the chickpeas. Taste and adjust seasoning as necessary.
6. Garnish and Serve: Turn off the heat and garnish with fresh coriander leaves. Your chole is now ready to steal the show!

Crafting Perfect Bhature

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Now, let’s move on to the bhature – those golden, puffed-up breads that make this dish so irresistible. The food processor makes the dough prep a breeze, and I’ll walk you through the rest.

Make the Dough

Pour the all-purpose flour, semolina, baking powder, baking soda, salt, and sugar in the food processor container. Pulse it a few times for mixing. Add the yogurt, pulse again, and then add water bit by bit until it forms a soft but non-sticky dough. Add 2 teaspoons of oil and pulse again. If kneading by hand, mix the ingredients in a bowl and knead for 5-7 minutes.

Rest the Dough

Place the dough in a lightly oiled bowl and cover with a wet cloth. Let it rest for 1 to 2 hours. This step ensures soft, fluffy bhature.

Shape the Bhature

Divide the dough into 8 to 10 equal portions and roll each into a ball. Lightly flour a surface, then roll each ball into a circle 5 to 6 inches in diameter. Ensure they remain thick enough to puff up when fried.

Fry to Perfection

Pour the oil into a deep frying pan or kadhai and heat it up over medium-high flame. As a simple test to determine whether the oil is ready, drop in a small piece of dough; correctly heated oil will seethe and the dough will quite literally float to the top. 

Very carefully add the rolled bhature into the hot oil. Using a slotted spoon press it down gently so it can puff up. It takes around one to two minutes on each side until the color changes to golden brown. Drain using towels and remove the excess oil. Follow the same steps with the remaining dough.

Serving Suggestions for a True Delhi Experience

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Your chole bhature is ready, but let’s make it a full-on Delhi street-style feast! Serve the hot bhature with a bowl of steaming chole, topped with a dollop of butter for extra indulgence. Add a side of sliced onions, green chilies, and a wedge of lemon for that authentic touch. Pickle or a spicy mango chutney pairs beautifully too. For drinks, a glass of chilled lassi or masala chai completes the vibe. Invite your loved ones, put on some lively music, and enjoy this meal as a celebration of life and flavor.

Tips for Success To ensure your chole bhature is a hit every time, keep these pointers in mind:

1. Soak chickpeas overnight for the best texture.
2. Don’t skip the resting time for the bhature dough – it’s key to fluffiness.
3. Adjust the spice levels in the chole to suit your taste.
4. Use fresh oil for frying to avoid any off flavors.
5. If the bhature don’t puff up, check that your oil is hot enough and the dough isn’t rolled too thin.

Conclusion

Making Delhi street-style chole bhature at home is easier than you think, especially with a food processor to streamline the process. From the spicy, soul-warming chole to the crispy, golden bhature, every bite transports you to the vibrant streets of Delhi. 

So, gather your ingredients, fire up your food processor, and let the magic happen. With this recipe, you’re not just cooking – you’re creating memories. For the best results, trust Glen India’s range of kitchen appliances to make your culinary adventures effortless and delightful.