Discover Secrets of Indian home food


Chole Bhature





One of the most recognisable Punjabi dishes and combinations! It’s actually a breakfast dish believe it or not, but that’s a bit hardcore if you ask me – 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 cans of tinned chickpeas (in water)
  • x3 small-medium potatoes
  • 1 large finely chopped onion
  • 1 and a half cubes minced garlic (1 and a half tsp per frozen cube)
  • 1 and a half cubes minced ginger (1 and a half tsp per frozen cube)
  • 1 and a half tsp minced chillies (or to taste)
  • 2 tsp whole cumin
  • 1 and a half tsp turmeric
  • 1 and a half tsp garam masala
  • 2 tsp maldon salt
  • 3 ladels of tinned tomatoes (blitz with stick blender for smoother sauce)
  • chopped coriander – stalk and leaves (1 pinch of stalks, 2 pinches leaves or to taste)
  • 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 is smaller and dried, and the texture is harder. Kala (black) chana, would normally be served in a very dry masala or as a tharri/soup with potatoes – sometimes mum would add boiled eggs to this. I had the dry masala version of chana with paneer (cheese) once – was super good.

Serving Suggestion:

Serve with freshly cooked bhature of course! But if you’re not confident with deep frying then make the flatbread version. This is traditionally accompanied with finely sliced red or spring onion, I like a garnish of Bombay mix too for a different texture, and chopped coriander. But you can go next level with match stick potato fries as well! Just try to resist...


1. Open the tinned chickpeas, strain and set aside. Peel and chop the potatoes, cut into small bites sized pieces. Put in a bowl and cover with cold water.

2. Take a lidded saucepan. We’re going to make the tarka. Fry the chopped onion and cumin seeds in some vegetable oil. Cook on a moderate heat until the onions become translucent and soft.

3. Next add the garlic, ginger and minced chillies (remember you can add more chillies later if needs be). Allow to cook out.

4. Now add the garam masala, turmeric and salt. 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, then add in the chopped coriander stalks.

5. Now put in the tomatoes. Increase hob heat, and bring to a simmer. Allow to cook for 5-10 minutes. When you can see oil on the surface of the spiced tomato mixture/the oil has taken on the tomato colour, that means it’s cooked and ready to taste. Check your seasoning here. If it needs more chillies or salt add now.

6. Place in your chickpeas and mix together with the tarka.. Add your water, then 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 tender and the sauce or gravy is at the consistency you want.

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