Vegan Chole Bhature
Few dishes hit the way a steaming bowl of spiced chickpea gravy paired with a freshly fried, cloud-puffed bread does — it's the kind of meal that feels like a full event, not just dinner. The chole builds its deep, tangy flavor from a long-cooked tomato-onion masala loaded with cumin, coriander, amchur, and chana masala, with a handful of chickpeas lightly crushed right in the pot to thicken the gravy naturally. The bhature dough comes together with dairy-free yogurt in place of the traditional dairy version, giving the bread that same slight tang and chew before it hits the hot oil and puffs up dramatically. Every single ingredient here is entirely plant-based, so there's no need to swap or substitute a thing — it's built that way from the ground up. The frying step sounds intimidating, but the technique is straightforward: roll thin, slide into hot oil, press gently, and watch it balloon. Serve everything immediately while the bhature are still crisp at the edges and the chole is bubbling hot, with sliced red onion and a squeeze of lemon to cut through the richness. This one serves four and is genuinely the kind of recipe you'll want to make on a weekend when you have time to enjoy the whole process.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the bhature dough
- 2 cups all-purpose flour
- ¼ cup semolina (fine)
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp sugar
- ¾ cup plain dairy free yogurt
- 1 tbsp neutral oil (such as canola or sunflower), plus more for frying
For the chole
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 3 tbsp neutral oil
- 1 tsp cumin seeds
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 medium tomatoes, finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chana masala or garam masala
- ½ tsp ground turmeric
- ½ tsp kashmiri red chili powder or mild paprika
- ½ tsp amchur (dried mango powder)
- 1 tsp salt, plus more to taste
- 1 cup water
- 1 tsp lemon juice
For frying
- 2 cups neutral oil, for deep frying
For serving
- 1 small red onion, thinly sliced (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Make the bhature dough: In a large bowl, whisk together the all-purpose flour, semolina, baking powder, salt, and sugar. Add the dairy free yogurt and 1 tbsp neutral oil, then mix with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 4–5 minutes until the dough is smooth and slightly tacky but not sticky. Shape into a ball, cover with a damp kitchen towel, and rest at room temperature for 1 hour.
- 2
While the dough rests, make the chole: Heat 3 tbsp neutral oil in a large pot or Dutch oven over medium heat until shimmering. Add the cumin seeds and cook for about 30 seconds, until they sputter and turn a shade darker — watch closely so they don't burn.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!