Authentic Chole Bhature with Tomato-Onion Tadka

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A beloved North Indian street food, featuring spiced chickpeas simmered in a tangy tomato-onion gravy, served with fluffy, deep-fried bread. This Indian recipe (vegetarian), ready in about 115 minutes, pairs dried chickpeas, yellow onions, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, soaked overnight dried chickpeas
• 1 cup, finely chopped yellow onions
• 1 cup, finely chopped tomatoes
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp cumin powder
• 1 tsp garam masala
• 1/4 cup vegetable oil
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Drain and rinse soaked chickpeas, then simmer in 3 cups water with 1/2 tsp salt for 1 hour until tender. Drain, reserving 1 cup cooking liquid.
2. Step 2: Heat 1/4 cup vegetable oil in a pot over medium heat. Add 1 tsp cumin seeds and cook until they sizzle (30 seconds), then add 1 cup chopped onions and cook for 10 minutes until golden.
3. Step 3: Add 1 tbsp ginger-garlic paste, 1/2 tsp turmeric, 1 tsp cumin powder, and 1 cup chopped tomatoes. Cook for 15 minutes until tomatoes are soft and oil separates.
4. Step 4: Add cooked chickpeas and 1 cup reserved liquid. Simmer uncovered for 20 minutes. Stir in 1 tsp garam masala and 2 tbsp chopped cilantro. Simmer 5 more minutes.