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Chole Bhature





One of the most recognisable Punjabi dishes and combinations! It’s actually a breakfast dish believe it or not, but I rarely eat curry for breakfast – pass me the Cornflakes would you dear? We always had this as a celebration or treat dish, as the bread is indulgent – designed to set you up for a day working the land. It is so damn tasty, a real party in your mouth.


  • 2 400g tins of chickpeas, drained
  • x3 small-medium potatoes
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, grated
  • 1 inch piece of ginger, grated
  • 2-3 green finger chillies, slit in half lengthways
  • 2 tsp cumin seeds
  • 1 tsp turmeric
  • 1 and a half tsp garam masala
  • 2 tsp sea salt
  • 150ml passata
  • 1 tbsp chopped coriander
  • 1 cup of water for the sauce or gravy
  • vegetable oil for cooking
Prep Time:
5-10 minutes
Cooking Time:
25-30 minutes
Cook’s Tip:

See bhature recipe video. Now, point of differentiation to note. Chole are the soft chickpeas - as you’d find in a can. Chana are smaller and dried, and the texture is harder. These require soaking overnight. Kala (black) chana, would normally be served in a very dry masala with crumbled paneer or as a tharri/soup with potatoes and boiled eggs in our house. These are packed full of protein.

Serving Suggestion:

Serve with freshly cooked bhature of course! But if you’re not confident with deep frying then have with roti or rice. Chole are traditionally accompanied with finely sliced red onion, and always yoghurt for me which you can lightly fleck with nigella seeds.


1. Peel the potatoes and cut into bite sized pieces. Rinse under cold water, place in a bowl, cover with cold water and set aside.

2. Take a medium-large lidded saucepan. We’re going to make the ‘tarka’. Saute the onions and cumin in 2-3 tablespoons of vegetable oil, on a moderate heat until the onions become translucent and soft.

3. Next add the garlic, ginger and chillies and cook out for a couple of minutes.

4. Now add the garam masala, turmeric and salt, & toast off for 30 seconds. If the pan is too dry add a splash of water so the spices don’t stick to the pan and burn. Allow the spices to cook out for a minute.

5. Now tip in the passata. Increase the hob heat, bring to a boil then reduce the heat to medium & simmer for 5-10 minutes. When you can see the oil separate on the surface of the mixture it’s ready to taste. Check your seasoning here. If it needs more chillies or salt add now.

6. Stir the drained chickpeas into the masala along with the water, and potatoes. Ensure the spuds are covered – you may need to add a touch more water. Simmer for about 20 minutes or until the spuds are soft and the sauce or gravy is at the consistency you want.

7. Finally scatter with a flurry of chopped coriander leaves.