Dilliwale Chole Bhature

Dilliwale Chole Bhature recipe | Learn how to make famous North Indian Street Food, speciality of Delhi,  Chole Bhature 
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Dilliwale Chole Bhature

Today I am here with a very popular and one of my favorite dish..CHOLE BHATURE!!!

North Indians, especially from Delhi and nearby regions of U.P, Punjab can have Chole Bhature at any time of the day. It is one the favorite street food or brunch item.

In mornings especially on weekends, you can see people queuing at shops selling Chole Bhature. I love Chole Bhature. Mom made these especially on weekends but not very frequently to avoid the fried food. It was more of Kadhi Chawal/Rice( in Summers), Chole-Rice or Rajma-Rice or Mix. Vegetable Pulao  or Aloo Matar ki Tehri(in winters) Sundays at our home. But whenever she made Bhaturas we totally loved the brunch. It was used to a kind of treat for weekends.

While living in Delhi I tasted Chole Bhature at some of the best places there.. INA market, Lajpat Nagar, Sarojini Nagar, Connaught place or any outlet of Haldiram (famous restaurant chain). I don’t make Chole Bhature often as deep-fried Bhature are quite heavy on the stomach. But since I and my kids also love Chole Bhature I make these, once in 3-4 months or for some special occasions.

What is Chole Bhature

For those who don’t know Chole Bhature, Bhatura is a deep-fried Indian bread, made with leavened all-purpose flour/maida (traditional)/whole wheat flour and Chloe is a spicy and tangy curry served with it.

You can make Chole in so many different ways.. like this Dhaniya Chole (with fresh coriander masala) , Pindi Chole(rustic Chole curry with no onion garlic) , Chole/Chana Masala served with rice.

CHOLE is chickpeas curry served with Bhautra and is made in Indian spices, with or without onion and tomatoes.

For BHATURA is deep fried puffy bread made with all purpose flour. But I use Whole Wheat Flour(WWF) when I make for my family.. Here in the recipe I have added 1/2 cup of All purpose flour-APF , for the readers who like bhatura made with APF, to give it the Halwai wala touch. You can omit APF and use WWF .

Bhatura dough is leavened with yeast or curd, baking soda, and baking powder. The kneaded dough is kept for 2-3 hrs during summers and 5-6 hrs in winters.

Popular combination with Chole is Bhatura, but  Jeera Rice/Steamed Rice and Kulchas(Bread Kulcha or Aloo Kulcha) can be equally enjoyed with CHOLE MASALA. Chole masala a simple curry made with onion tomato masala and is best enjoyed with rice, I have a separate post for that Chole/Chana Masala.

Here in this post I am giving the recipe of Chole that is served in Delhi sweet/shops with Bhaturas. Call it Dilliwale Chole or Halwai wale Chole. This recipe of Chole Bhature will take you to the Delhi lanes where people queue outside shops to get a plate of warm Chole and Crispy Chole Bhature.

Related Chickpea recipes– Hummus, Sweet and Spicy Carrot Hummus, Palak aur Kabuli Chane ka Pulao

How to make Dilliwale Chole Bhature


Chickpeas or Kabuli Chana or Garbanzo beans are used to prepare Chole curry. You can use canned chickpeas also  in the recipe. But I prefer to boil chickpeas with whole spices.

How to get the characteristic color of CHOLE that we get in Halwai shops

For the characteristic color of Chole/Chickpeas I use pomegranate peel or Amla/Indian Gooseberry, while boiling Chole. Usually people also use tea bags, but since I make it for kids so I avoid tea bags.

ff you want you can use can use 1 tea bag . Dried amla can also be added for the color. No need to add tea bag if you are using pomegranate peel or amla.

For making curry, we use special spice mix known as Chole Masala. Please check the recipe card for the ingredients and details on how to make Chole Masala

Ingredients and Method to make the tangy, spicy Chole served with Bhature (Dilliwale Chole Bhature)

Recipe Card For Chole(Halwai Stlye Chole Bhature)

Chole (Dilliwale Chole Bhature)

Learn how to make spicy and tangy Chole/Chickpea Curry with Bhature, North Indian popular street food.
Prep Time 20 mins
Cook Time 20 mins
Chickpea Soaking time 6 hrs
Course Breakfast/Brunch
Cuisine Indian North Indian, Punjabi
Servings 4


  • Pressure cooker
  • Pan for preparing curry
  • Colander for separating boiled chickpeas and water
  • Mixing Bowls
  • Ladle
  • Knife


For Boiling Chickpeas

  • 250 gm Dried Chickpeas
  • Salt as per taste

Sabut Garam Masala / Dry Whole Spices to be added with chickpeas

  • 1-2 Tej Patta /Bay Leaves
  • Dalchini/Cinnamon Stick small
  • 4-5 Laung (Cloves)
  • 4-5 Black Peppercorns
  • 2 Kali Elaichi( Big Cardamom)

For Curry

  • 1 Onions medium sized
  • 2 Tomatoes Pureed medium sized
  • 4 tbsp Curd
  • 1" Ginger piece
  • 2-3 tsp Chole/ Chana Masala(Store bought or Homemade*)
  • 2  + 1 tbsp Desi Ghee(Indian Clarified Butter)/ Oil(any)--

Homemade Chole/Chana Masala or Spice Mix

  • 1 tsp Coriander Powder
  • ½ tsp Cumin Powder
  • ½-1 tsp Red Chilli Powder add as required
  • ½ tsp Amchur Powder(Dry Mango Powder)
  • 1 tsp Anardana
  • ¼ tbsp Soonth/ Dry Ginger Powder


Make Chole/Chana Spice Mix

  • Mix all the dry masala/spices and with a mortar and pestle or mix in grinder and keep aside.

Boil Chole/Chickpeas

  • Soak Chickpeas/Chole overnight or 5-6 hrs.
  • To boil chickpeas drain the water from soaked chickpeas, add in a pressure cooker with enough fresh water to soak the Chole just an inch or two above, let it boil for a minute if froth gathers on top discard it.
  • Add the dry whole spices/ sabut masala and pomegranate peel./amla or tea bag. If you want you can tie whole spices in small muslin spice bag and add to cooker. Take out once chickpeas are boiled.
  • Add salt as per your taste.Close the pressure cooker lid and cook till 2-3 whistles and then for 5-10 minutes on low flame.
  • Cooked chickpeas should be soft and easily mashed with a spoon.
  • Discard the teabag or pomegranate peel. This takes around 15-20 minutes.
  • Drain chickpeas in a bowl/pan. Retain the water for later use.

Add Chole/Chana Spice mix to boiled Chickpeas

  • Prepare the tempering. In a pan, add desi ghee/oil, when oil is hot enough, add cumin seeds. Let it crackle. Desi ghee gives a unique aroma and taste to the dish. I have used desi ghee, you can use any oil of your choice.
  • Add all the mixed dry masala/spice mix. Roast it for few seconds and add to the Chole, mix it well coating Chole with masala.
  • Cover it and keep aside.
  • Many people add 1-2 potato while boiling Chole that I don't do as my folks don't like potatoes with Chole. If you want, add a medium peeled potato while boiling chole/chickpeas. Once you drain the Chickpeas water, mash lightly the boiled potato and add with chole/chickpeas to the tempering.

Make Curry for Chole

  • In another pan, add 1 tbsp of oil/ghee, add little cumin seeds, let it crackle.
  • Add chopped onion, fry till it is light brown.
  • Add tomato puree(grind ginger with tomato), cook for a minute then add curd and keep mixing it till it mixes with onion-tomato masala. Before adding curd beat it nicely to smooth consistency.
  • Cook the masala really well till oil/ghee separates. Add Chole to it and mix nicely. Add chole/chickpea water . Mash some chole with a ladle or wooden spoon and let it cook for 20 minutes on low flame.
  • Adjust the water if you feel the chole are too dry, also adjust the amount salt and the dry chana masala or spice level as per your taste. Use boiled chole water that we retained.
  • After 20 minutes switch off the flame and keep the Chole covered. It helps to fully absorb the masala/spices and enhances the flavour.
  • Reheat when ready to serve. Add some water if Chole curry thickens. We don't need watery curry for this but too dry Chole won't also go well with Bhature.


250gm of dried chickpeas are almost equal to 400 gm of boiled chickpeas.
You can use 2 cans of 15 oz which will give about 400 gm of chickpeas after draining the water from chickpeas.
All the whole spices and spice powders are available at Indian grocery store outside of India.
For Bhature I have used a mix of Whole Wheat Flour and All purpose Flour. You can use only one flour also as per your preferences.
Do not use very sour dahi/yogurt to add in curry. It will increase the tanginess of curry. 
To reduce the tanginess of curry if you feel it is a bit more, then add 1/2 tsp of sugar and 1 tbsp of roasted chickpea flour/besan to it.
Keyword Chole Bhature


Dilliwale Chole

Let’s make Bhature(Dilliwale Chole Bhature)

I have used a combination of whole wheat flour/atta, all-purpose flour/maida and semolina/sooji, you can use any either whole wheat or all-purpose. Adding semolina makes bhature more crispy..

Bhature(Dilliwale Chole Bhature)

Serve hot Bhatura with spicy chatpate (tangy) Chole, onions, pickle(carrots or mango), enjoy the treat!!

Many people like to stuff Bhature with paneer(Indian Cottage Cheese) masala, I skip that part. Instead sometimes put some pickle masala in the dough to be rolled and make Bhatura. It gives a nice spicy touch to Bhatura. If you want to stuff dry Paneer masala in Bhatura, take some crumbled paneer, finely chopped coriander leaves, add some chaat masala and salt and use as stuffing.

It is best to have fresh, hot bhatura, as Bhaturas made with all-purpose flour tend to get chewy once cooled. Whole Wheat Bhatura remain soft, but it is best enjoyed with hot.

Recipe Card for Bhatura (Dilliwale Chole Bhature)

Bhatura (Dilliwale Chole Bhature)

Fluffy puffed and crispy Bhature recipe
Prep Time 10 mins
Cook Time 20 mins
Dough Resting time 4 hrs
Course Breakfast, Brunch
Cuisine North Indian, Punjabi


  • Heavy Bottomed Kadhai/pan for frying
  • Mixing Bowl
  • Rolling Pin
  • Rolling board


  • 1 Cup Whole Wheat Flour
  • ½ Cup All-purpose Flour
  • 2 tbsp Semolina/Fine Sooji
  • 1 tsp Baking Powder
  • Baking Soda--1/2 Tsp
  • ¼ cup Curd
  • ½ tsp Salt
  • ¼ tsp Sugar
  • 2 tsp Oil for kneading dough
  • Water for kneading
  • Oil for frying


  • Mix together all the flour, baking powder and soda, sugar and salt.
  • Make a well in the center and add curd and mix in with the flour.
  • Knead little lukewarm flour with water to a soft dough.Keep the dough covered in a well-oiled container for at least 3-4 hrs.
  • If the weather is too cold, the dough may take 5-6 hrs for leavening.
  • In summers or hot climate, it takes around 2-3 hrs.If you are going to use the dough later, keep it in refrigerator else the dough gets sour.
  • Heat oil in a kadhai or thick bottomed pan.
  • To make Bhatura, divide the dough into small portions and roll out the dough.
  • Add the rolled bhatura in hot oil, and fry on both sides till light golden brown.
Keyword Chole Bhature Recipe

Do make Chole Bhature on your special occasions, festivals and for your parties or just like that whenever you have the carving for bazaar wale( from the market) or halwai wale Chole and Bhature!!

Other popular street food of Delhi.. Matra Kulche, Ram Ladoo, Bread Pakora, Masala Lemonade/Nimbu Soda, Moong Dal Stuffed Aloo Tikki, Aloo aur Shakarkandi ki Chaat

Other festive recipes from the blog- Bedmi Poori, Rassewale Aloo Tamatar, Dal Baati, Rajasthani Pyaaz Ki Kachori , Matar ki Kachori, Dal Ke Pakore

Whenever you make it, do give me your feedback in comments. You can post your feedback with the pic on my FB page or tag me on Instagram(#foodtrails25).  Pin the recipe for later use.

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

36 thoughts

  1. Hey Swati, I just stumbled upon your beautiful blog and your recipes are so similar to the my mum’s and mausis 😍
    Can’t wait to try some asap. I was wondering why you discarded the foamy water of chhole and then tempered the boiled chhole with dry spice mix and not add the dry spices later while sauteing onion and tomatoes paste instead. I have never come across this and am so curious and eager to try this chhole bhature recipe 🤩 lots of love – aradhika

    1. Thanks Aradhika for stopping .. my inspiration for cooking are my elders(mom, masi, grandmoms).we generally take off the foam the we get while boiling dals and chickpeas or rajma..mom told that this way the lentils are less gassy. This way of cooking chickpeas I learnt from one of the halwai shops in our local market.. and chole really taste awesome, just like halwai style when I cook this way.

  2. Hey foodtrails25 ! What a wonderful post about famous food blogger. I read your post and i really liked it. for which i was searching? But I would suggest that you should definetly check out sitaram diwan chand food blog. They are famous for his chole bhature in paharganj location. For more info checkout website here : http://www.sitaramdiwanchand.co.in
    I assure you that you will definetly love it.

    1. Thanks a ton for stopping by and reading the post. You have a great site, with delicious dishes.
      Had the famous Chole Bhature from one of your outlet in Delhi years back..Pardon if I read it correctly, the post is not about any Food Blogger.

  3. Ah! Cold winter morning and chole bhaturay! My most favourite brunch. Looking at your amazing clicks I’m craving them so bad that I think I’ll have to make them this coming weekend. 😋😊

  4. We had this combo for lunch today😋. I absolutely love this and can have endless piping hot bahturas with this delicious chana curry.
    Yummilicious share.

  5. I have heard a lot about delhi street food, but i m yet to experience it, Chole and bhature both look so tempting, i would love to try it sometimes!!! So well explained

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