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Chole Poori: Chickpeas with Indian bread


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chole chickpeas


Chole poori, also called chole bhature, is a popular North Indian cuisine! The light fluffy deep-fried bread poori tastes exquisite with a bowl of spicy chickpeas gravy. The chole poori can be relished as a breakfast, lunch, or dinner!


for Chole Poori

For the Chole

  • 2 cup of  boiled chickpeas
  • 3 tablespoons of tomato ketchup (or tomato puree)
  • 2 tablespoon of hot paprika sauce
  • 1 teaspoon of cardamom
  • ½ teaspoon of ginger powder
  • 1½ teaspoon of cumin powder
  • 1 teaspoon of coriander powder
  • 2 teaspoons of garam masala powder
  • 1 teaspoon of salt (or as per taste)
  • 1½ teaspoon of ground black pepper
  • Olive oil
  • ½ cup of water

For the Poori

  • 3/4 cup of  Flour
  • ¼ cup of  semolina
  • 1 teaspoon of baking soda
  • ½ teaspoon of salt
  • ½ teaspoon of sugar (optional)
  • 1 tablespoon of milk curd (optional)
  • Filtered water (as per needed)
  • 2 tablespoons Olive oil

Instructions to make the Chole Poori

Make the Chole

  • Heat the olive oil in a pan on the stove.
  • Add the boiled chole/chickpeas and sauté for a few minutes. Adjust the flame to medium-low.
  • Next, add the tomato ketchup and paprika sauce. Stir and mix well for 3 minutes coating all the chickpeas with the red sauce.
  • Now, add the spice powders (cardamom, ginger, cumin, coriander, and garam masala). Cook for 2 minutes by stirring continuously.
  • Pour half a cup of water. Season with salt and pepper. Cook until the gravy becomes medium thick.
  • Turn off the stove and transfer the chole into a bowl.

Garnish with freshly chopped coriander leaves.

Make the Poori

  • Put the flour on the chopping board or a flat dish.
  • Add the semolina, baking soda, salt, and sugar. Mix all the ingredients.
  • Add the milk curd and mix to achieve a wet sticky texture.
  • Now, start kneading gently by adding little water at intervals. After 2-3 minutes of kneading, the soft dough for the poori should be ready.
  • Coat the dough with some olive oil so that it does not dry out.
  • Transfer it to a bowl, cover, and let it sit for 2 hours.
  • Next, take the well-rested dough and divide it into smaller pieces.
  • Apply some oil in your palms and roll the small dough pieces into balls.
  • One by one roll out the small dough balls into flat round shapes.
  • Fill half of a deep pan with oil. Place it on the gas and heat it on high.
  • Cautiously drop the rolled-out round dough into the hot oil.
  • Deep fry each side for a minute and take it out on an oil-absorbent paper.
  • Repeat the process with the rest of the dough balls.

chickpeas gravy

image source: www.pixabay.com

Your deep-fried pooris are ready.


  • Before rolling out the dough balls, take note that the dough balls don’t have any cuts. Otherwise, the poori won’t fluff up when they are deep-fried.
  • If you prefer the chole gravy more liquid and soup-like, add more water before simmering. Adjust salt pepper seasoning accordingly.

Enjoy the chole poori served lemon wedges, fresh salad, and carrot pickle.

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