|Alternative names||Bhatura chana, poori chole|
|Region or state||India|
|Associated national cuisine||India|
|Main ingredients||Chickpeas, maida flour and sooji|
|Variations||Paneer bhatura, puri bhaji, chole kulche, Doubles (Trinidad), Doubles (Guyana)|
|Course||Breakfast and Dessert|
|Place of origin||Northern regions of the Indian subcontinent|
|Region or state||Indian subcontinent|
|Associated national cuisine||India, Bangladesh, Pakistan, Trinidad, Guyana|
Chole bhature (Hindi: छोले भटूरे) is a food dish popular in the Northern areas of the Indian subcontinent. It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a deep-fried bread made from maida. Although it is known as a typical Punjabi dish, It is originally a culinary dish of Delhi and Uttar Pradesh.
Chole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi. It can also be street food or a complete meal and may be accompanied with onions, pickled carrots, green chutney or achaar.
There is debate over the place of origin for chole bhature. Some sources claim the dish to have originated in Delhi, where it is very popular. Others claim eastern Uttar Pradesh to be the place of origin.
Chole is prepared by cooking chickpeas and adding spices such as cumin, coriander seeds, turmeric powder, and chili powder. Onion, garlic, and ginger are also added for additional flavor. Bhature is prepared by combining flour, salt, and oil, and kneading the dough. The dough is rolled out into circles and deep-fried until the bhature puff up.