Punjabi Chole Bhature with Cumin Yogurt

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A soul-warming Indian classic featuring slow-simmered chickpeas, fried bread, and cooling yogurt sauce. This indian-inspired vegetarian ready in about 85 minutes pairs (400g), drained and rinsed chickpeas, large (150g), finely chopped onion, medium (300g), pureed 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.

★ 3.4 (9 ratings) Prep: 40 min Cook: 45 min Serves 4 Indian cuisine 750 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Punjabi Chole Bhature with Cumin Yogurt take to make?

Total time is about 85 minutes (40 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Punjabi Chole Bhature with Cumin Yogurt?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium (300g), pureed tomato from drying out.

Can I substitute ingredients in Punjabi Chole Bhature with Cumin Yogurt?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Punjabi Chole Bhature with Cumin Yogurt for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Punjabi Chole Bhature with Cumin Yogurt?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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