Chole Bhature

Punjab's iconic street food — spiced chickpea curry served with deep-fried puffy bread. A celebration on a plate.

Chole bhature is the great street food of Punjab — a celebration on a plate. The chole are distinct from other chickpea curries in their use of dried pomegranate seeds for sourness and the unusual technique of cooking with a tea bag to achieve the characteristic dark colour. The bhature are deep-fried bread made with fermented dough — when a bhature hits hot oil at the right temperature it puffs into a pillow within seconds. The dish is traditionally a breakfast dish in North India — rich, filling and energising. It is associated with the dhabas (roadside restaurants) of Punjab where truckers and travellers have eaten it for generations.

The chole must be cooked with a tea bag for the dark colour. Bhature dough needs yoghurt and should rest for at least 2 hours. Fry bhature in very hot oil so they puff immediately.