X

chole bhature recipe, how to make chole bhature, chole bhatura recipe

Sharing is Caring!

chole bhature recipe with step by step photos – it is one of the most popular punjabi recipe which is now liked almost all over india and even abroad. chole stands for a spicy curry made with white chickpeas and bhatura is fried leavened flat bread.

chole bhature is a spicy, tasty and a heavy dish. i have eaten this dish at many places in punjab and delhi. each restaurants or dhabas have their own flavors and taste in the chole. in some places it is very spicy, at other places it has tangy taste and the consistency of the curry also varies from slightly thick to semi-dry and dry.

this recipe of chole has spicy flavors. this is my mom’s recipe of chole and unlike other versions of chole recipes posted on the blog, this one has a homely taste and flavor. it does not taste like the restaurant or dhaba versions but taste very good. if you are looking for restaurants versions of chole recipe then you can also check punjabi chole and amritsari chole recipe to go along with bhature.

even the bhature size and flavor varies from restaurants to restaurants. the bhature should ideally be less oily and should puff fully. they should ideally be eaten hot and fresh. if you parcel the bhature from a restaurant then you won’t get the real taste as they become limp and dense.

i always make the bhatura recipes which are already posted on the blog. i have not yet tried making any other version of bhatura as these work best for me always.

  1. bhatura made with wheat flour (step by step recipe)
  2. quick aloo bhatura (step by step recipe)
  3. easy bhatura recipe (step by step recipe)
  4. quick bread bhatura recipe.

along with chole bhature serve the sliced onions, green chilies and lemon wedges. this a very filing dish and you might feel like having a short nap after eating it. ideal for weekends or holiday time.

the chole curry can be also had with pooris, naan or kulcha or aloo kulcha or aloo paratha. they taste equally good with bread or pav (indian rolls).

the chole have to be cooked fully. they should not be just cooked or al dente, they way they are served in many restaurants. they should be soft when cooked and melt in your mouth. however, care should be taken that they should not be over cooked or become mushy.

if you are looking for more punjabi recipes then do check aloo kulchaaloo poori, punjabi rajma, paneer butter masala and dal makhani.

chole bhature recipe card below:

4.89 from 17 votes
chole bhature recipe
prep time
9 hrs
cook time
30 mins
total time
9 hrs 30 mins
 

chole bhature recipe - spicy chickpeas curry served with leavened fried bread. popular in punjab and parts of north india.

course: breakfasts, brunch
cuisine: north indian, punjabi
servings: 2 to 3
author: dassana amit
ingredients (1 cup = 250 ml)
for pressure cooking chana:
  • 1 cup dried white chickpeas (safed chana or chole) [canned chickpeas can also be used]
  • water as required for soaking
  • ¼ teaspoon salt
  • 3 cups water for pressure cooking
  • a pinch or two of baking soda - optional
other ingredients for chana masala gravy:
  • 2 to 3 tablespoon oil or ghee
  • ½ teaspoon turmeric powder (haldi)
  • ¼ teaspoon red chilli powder (lal mirch powder)
  • 1 teaspoon coriander powder (dhania powder)
  • 1 pinch asafoetida (hing) - optional
  • ½ or 1 teaspoon dry mango powder (amchur powder)
  • 1 to 1.5 cups water to be added later
  • salt as required
  • 1 green chilli (hari mirch) - slit
  • 1 teaspoon garam masala powder or chole masala
whole garam masala (spices) for chana masala:
  • 1 teaspoon cumin seeds (jeera)
  • 1 large tej patta (indian bay leaf)
  • 2 inch cinnamon (dalchini)
  • 2 to 3 cloves (lavang)
  • 2 green cardamom (choti elachi)
  • 2 to 3 black peppercorns
ground paste ingredients:
  • 1 medium size onion - chopped
  • 2 medium size tomatoes - chopped
  • 1 inch ginger (adrak) - chopped
  • 4 to 5 medium sized garlic cloves (lahsun) - chopped
  • 1 green chili (hari mirch) - chopped
how to make recipe
pressure cooking chole:
  1. rinse the white chickpeas (chole or chana) a couple of times in water. then soak the chickpeas in enough water overnight or for 7 to 8 hours.

  2. next day drain all the water and cook the chole with water+salt in a pressure cooker or a pot.

  3. you can also add a pinch or two of baking soda while cooking the chole.

  4. drain the water and keep the chole aside.

making chole masala gravy:
  1. in a grinder or blender take 1 medium sized chopped onion, 2 medium sized chopped tomatoes, 1 inch chopped ginger, 4 to 5 garlic cloves and 1 chopped green chili. 

  2. grind to a fine paste.

  3. no need to add water while making the paste as the juice of the tomatoes will help in making the paste.
  4. keep the paste aside.
  5. heat 2 to 3 tablespoons oil in a pan or kadai/wok.

  6. add the whole garam masala (spices) - 1 teaspoon cumin seeds, 1 large tej patta, 2 inch cinnamon, 2 to 3 cloves, 2 green cardamom and 2 to 3 black peppercorns.

  7. fry the whole garam masala mentioned above till the oil become fragrant. but don't burn them.

  8. add the ground paste and saute till the oil starts to leave the sides of the masala paste.

  9. keep stirring often. saute for 7 to 8 minutes or till the oil starts to leave the sides of the masala paste. stir while sauteing so that the paste does not stick to the pan.

  10. next add all the dry spice powders - ½ teaspoon turmeric powder (haldi), ¼ teaspoon red chili powder, 1 teaspoon coriander powder (dhania powder), 1 pinch asafoetida (optional) and ½ or 1 teaspoon dry mango powder (amchur).

  11. mix very well and saute for a minute. now add the cooked chole and stir.

  12. add 1 to 1.5 cups water or add as required. also add salt as per taste and mix well.

  13. simmer chana masala gravy on a low or medium flame for 12 to 15 minutes or till the curry thickens. don't cover the pan. stir occasionally.

  14. mash a few chickpeas with the back of spoon. this helps in thickening the gravy.

  15. lastly add 1 slit green chili and 1 teaspoon garam masala powder or chole masala powder. mix well and simmer for a minute or two.

  16. check the seasoning and add more salt or spice powders if required. garnish chole masala with coriander leaves.

  17. you can also garnish the chole with some slit green chilies and ginger julienne.

  18. serve chole with onion slices, lemon wedges along with bhatura. enjoy the chole bhature.

recipe notes

for bhatura recipe you can read the following step by step recipes:

  1. bhatura recipe
  2. quick aloo bhatura recipe
  3. easy bhatura recipe
  4. quick bread bhatura recipe


how to make chole bhature recipe:

a) soaking and pressure cooking chole:

1. first rinse 1 cup white chickpeas (chole or safed chana) a couple of times in water. then soak the chole in enough water overnight or for 7 to 8 hours.

2. next day the chole will double in size.

3. then drain the water.

4. in a pressure cooker add the chole. also add 3 cups water and ¼ teaspoon salt. i have used a pressure cooker but you can also use a pot or pan. the chickpeas will take a lesser time to cook in the pressure cooker than cooking them in a pot. you can also add a pinch or two of baking soda while cooking the chole. addition of baking soda is optional.

5. pressure cook chana for 10 to 12 whistles or for about 15 to 20 minutes or till the chana is tender and cooked well. once the pressure settles down on its own then open the lid of pressure cooker and check if the chana is cooked well or not. its important to cook the chana till its soft and has melt in the mouth texture.

if cooking chole in a pan then it can take about an hour or more. just ensure the chole are well cooked. timing to cook chana will depend upon the quality and age of chana.

6. once done then drain all the water and keep the cooked chole aside.

making the masala paste for chole:

7.  chop 1 medium sized onion, 2 medium sized tomatoes, 1 green chili (hari mirch), 4 to 5 medium sized garlic cloves (lahsun) and 1 inch ginger (adrak).

8. add them to a blender jar.

9. make a fine paste in a grinder or blender. no need to add water while making the paste as the juice of the tomatoes will help in making the paste. keep the jar aside.

making the chole masala gravy:

11. measure and keep all the ingredients ready for making chole masala gravy.

12. heat 2 to 3 tablespoons oil in a pan or kadai/wok.

13. add the following whole garam masala (spices) – 1 teaspoon cumin seeds (jeera), 1 large tej patta (indian bay leaf), 2 inch cinnamon (dalchini), 2 to 3 cloves (lavang), 2 green cardamoms (choti elaichi) and 2 to 3 black peppercorns (sabut kali mirch).

14. fry the whole spices till they are fragrant but don’t burn them.

15. next add the ground masala paste.

16. mix well.

17. keep stirring often. saute for 7 to 8 minutes or till the oil starts to leave the sides of the masala paste.

18. stir while sauting so that the paste does not stick to the pan.

19. then add all the dry spice powders – ½ teaspoon turmeric powder (haldi), ¼ teaspoon red chili powder, 1 teaspoon coriander powder (dhania powder), 1 pinch asafoetida (hing) and ½ or 1 teaspoon dry mango powder (amchur powder).

20. mix the spice powders very well and saute for a minute.

21. then add the cooked chole.

22. mix well.

23. pour 1 to 1.5 cups water or add as required. addition of water depends upon the consistency you want. but don’t add too much water as then the flavors will get diluted.

24. add salt as required and stir again.

25. simmer chole masala gravy on a low to medium flame for 12 to 15 minutes or till the gravy thickens.

26. don’t cover the pan. stir occasionally. mash some chana with the back of a spoon. this helps in thickening the gravy.

27. add 1 slit green chili and 1 teaspoon garam masala powder or chole masala powder.

28. stir and simmer chana masala gravy for a minute or two. you can keep the consistency from medium to slightly thick to semi dry or dry. if you want a dry consistency then simmer for some more time.

29. check the seasoning and add more salt or spice powders if required. garnish chole masala with coriander leaves. you can also garnish the chole with some slit green chilies and ginger julienne.

30. serve chole with onion slices, lemon wedges along with bhatura. enjoy the chole bhature. you can also serve this delicious chana masala gravy with butter naan or aloo paratha or plain paratha or cheese garlic naan or aloo kulcha or paneer kulcha or tandoori roti.

how to make easy bhatura recipe:

ingredients required (1 cup = 250 ml)

1.5 cups maida or all purpose flour
⅓ cup sooji (rava or fine semolina) OR ½ cup rice flour
½ tablespoon oil or ghee
½ tablespoon fine sugar
½ teaspoon salt or as required
¼ or ½ teaspoon baking soda
½ cup curd (yogurt or dahi)
water for kneading as required
oil for deep frying

1. sieve the maida, salt and baking soda. add the semolina & sugar.

2. add the yogurt and mix well.

3. add water in intervals and knead to a smooth and soft dough.

4. cover the dough with a wet napkin and keep aside for 2 hours.

5. make medium sized balls from the dough. apply oil while rolling and roll into an oval or elongated shape.

6. drop the bhatura in hot oil and it will start puffing within a minute.

7. when the sizzling of the oil stops, turn over and fry the other side.

8. when light golden, remove the bhatura and drain on paper towels to remove excess oil.

serve the bhatura hot with any chole or chana curry like punjabi chana masala, kadai cholepeshawari chole, palak chole, methi chole or spicy chana masala.




Sharing is Caring!

This post was last modified on October 2, 2017, 10:21 pm

    Categories Indian Street FoodNorth Indian RecipesPopular Indian RecipesPunjabi Recipes

View Comments (82)

  • This just ignited my favorite memory of Chhole Bhature at Ohri's restaurant in Hyderabad over four few years back. They served such a hugggeeee bhatura, it was awesome!

  • Lovely clicks as usual Dassana. I agree that some times you dont feel like eating all gravies that taste like restaurant. Some times you want the home made taste. Looks yummy and homely!

    Shobha

  • Love all your recipes, Dassana. I regularly check your blog for recipes. Parsi Dhansaak and Amritsari Chole have now become must-make-once-a-week dishes. Was looking for a bhatura recipe that did not have too much of maida and this seems to fit the bill. Will definitely try it. Great going. Keep it up.

  • Awesome recipe for make indian chole bature i like it and also i will be trying at our home...thanks guys love u...

  • I am living in hostel with my class friends when I make chola bhatura then my friend's come and finsh it.and say superb recipe......

    Thank u......

  • Hi dassana,
    Big hugssss for making my party awsm...i made ur bhature n it was praised my everyone....i m out of india n indian restaurents are very expensive n not worth the money and none of restaurent will make with atta n i try my best to avoid plain flour.A big thanks from all the indians out of india whose life u r making it wonderful in ur ways...cheers

    • welcome neha. you are right its better to eat whole wheat flour. even i prefer atta. big thanks to you for this sweet comment full of love and warmth.

  • This too was awesome Dassana. I prepared this today and my and her colleagues thought it was from a hotel. I've shared your blog with them too so that they too become amazed with your delicacies as I did. Thanks a ton once again for the detail that you bring in your recipes that adds the extra WOW factor which is missing in so many other blogs or online sites. I think its your passion for cooking and your commitment to your readers that make you special.

    • thanks hemanth once again for the positive feedback. encouraging indeed :-)
      this particular recipe has a homely feel to it. but i have had similar versions in a few restaurants and in my office. the chole served there was very similar to this one. thanks also for sharing the blog with your colleagues.

  • Hi Dassana,
    You are really a great cook dear! :) I recently made chole bhature as per your recipe and wowwwwww! they were sooooo tasty everyone praised at party. Thank you so much for your efforts. Not only chole bhature but I also have tried besan ladoo, paneer pulao, veg chowmein, mushroom pulao as per your recipes and all are SUPER HIT! I really feel happy that I am vegeterian and have your recipes for reference. your recipes always make my day. Thanks again dear. God bless :) :) :)

    • welcome anagha. thanks for sharing positive feedback on the recipes and for your prayers. glad to read your comment.

  • Hi Dassana

    I tried ur recipe last evening. My husband is very specific abt cooking. Usually he says salt is nt fine. Taste is not up to d mark ...but yesterday he appreciated like never before... i just love d way u bring ur recipes..u r blessed..

  • Hi..this recipe looks awesome..I want to try it out today..can u plz tell me till how many whistles should I pressure cook the chole?

  • what should be the proportion of the ingredients if i double the quantity of chole.
    Please suggest me fast.

    • i am not sure how the curry would taste if the ingredients are doubled. usually in curry recipes, ingredients cannot be doubled proportionately. all the other ingredients have to be added in approximation and by the using the method of 'andaaz'.

  • where are the pictures of all recipes gone..??
    they re very very useful and important for the first timers like us to make a presentable dish..
    i kindly request u to do something for the pictures..
    and i really really appreciate the way u explain the recipes and the tips u gve..such an amazing idea to help the people like us..m totally in love with this site..really amazing..?

    • thanks saman for your positive feedback and appreciation. there are few recipes in which step by step presentation is not there. we are slowly updating those post with step by step photos.

  • Mr Dasanna your recipes are very good and easy to follow but by my experience chick pea should always be soaked over night with half tea spoon soda bincarbonate which is used in bhajiyas etc this way when you cook chick pea they will be soft

    • thanks fatima for sharing the soaking part with baking soda. at times i use baking soda while cooking chickpeas and yes they do become very soft with baking soda. i was not aware of the soaking chickpeas with baking soda. this handy tip from you will definitely help readers. thanks again.

  • Amazing. This is the second recipe on your website which i have tried out, and yum! Thanks for helping me out.

  • These were absolutely delicious! The Bhature were on point. I have NEVER had such delicious bhature before - they were so soft, fluffy, but not super bready. Thank you so much for the amazing recipe. Hubby Loved it!! :)

    • Thanks SKaur for sharing this awesome feedback on bhaturas. When served hot then bhatura taste great.

  • Hii Dassana....sharing a word with you after pretty long period of time...Hope you are good...whatever new I want to make the first thing I do is to open.your blog and check the recipe..Thanks a lot for sharing such easy peasy and great in the taste recipes..This one too is another hit from you..Hope to write again soon..thanks

  • Im an ardent follower of your recipes. They have guided me a lot with my cooking. I'm making this tonight :)
    Keep up the great job..!!

  • Im a huge huge fan of your recipes ...they always turns out great ... I want to install the application again but I'm not able to download the veg recipes of india application in play store...can you please share play store link to my email address...

  • Hi Dassana! Your recipes have transformed my cooking and my whole family is grateful! Question: when making masalas from whole spices (as above or garam masala recipe), do I also grind the tejpatta? or do I leave it whole? Thank you!

    • thanks cynthia. nice to know. in this recipe tej patta is not ground but fried in oil. in some recipes where chana masala powder or garam masala powder is made, there tej patta is ground with the other spices. i have a punjabi chole masala recipe where the tejpatta is ground. basically depends on the recipe.

Comments are closed.