Punjabi Chole Bhature with Cumin Yogurt

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A soul-warming Indian classic featuring slow-simmered chickpeas, fried bread, and cooling yogurt sauce. This Indian-inspired vegetarian recipe, ready in about 85 minutes, pairs chickpeas, onion, tomato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 750 calories and feeds 4, 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 can (400g), drained and rinsed chickpeas
• 1 large (150g), finely chopped onion
• 2 medium (300g), pureed tomato
• 1 tbsp, grated ginger
• 2 cloves, minced garlic
• 1 tsp cumin seeds
• 1 tbsp coriander powder
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1/2 cup (120g), plain yogurt
• 1/2 tsp cumin powder
• 1/2 tsp baking powder
• 1 cup (120g) all-purpose flour
• 1/4 cup (60ml), for frying vegetable oil

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Instructions

1. Step 1: Heat 1 tsp oil in a pot over medium heat. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant, then add 150g chopped onion. Sauté for 5 minutes until golden brown.
2. Step 2: Stir in 1 tbsp grated ginger, 2 minced garlic cloves, 300g tomato puree, 1 tbsp coriander powder, 1/2 tsp turmeric, and 1/2 tsp cumin powder. Simmer for 10 minutes until oil separates from the mixture.
3. Step 3: Add 400g chickpeas, 1 tsp garam masala, and 1/2 cup water. Simmer covered for 20 minutes on low heat, stirring occasionally, until chickpeas are tender and sauce thickens.
4. Step 4: For bhature, mix 120g flour, 1/2 tsp baking powder, and a pinch of salt. Gradually add 1/4 cup water to form a soft dough. Knead for 2 minutes, then rest covered for 30 minutes.
5. Step 5: Divide dough into 8 balls. Roll each into 6-inch circles. Heat 60ml vegetable oil in a pan to 350°F (175°C). Fry each dough circle for 2 minutes per side until puffed and golden. Drain on paper towels.
6. Step 6: Serve chole hot with bhature, topped with a dollop of 120g plain yogurt mixed with 1/2 tsp cumin powder.