Chole Bhature | Chana Bhatura
Chole Bhature is a classic and popular Punjabi meal of a spicy, tangy chickpea curry (chole) paired with a soft, fluffy, deep-fried leavened bread (bhature). This hearty and indulgent combination of Chole Bhature is often enjoyed with pickles, onions, and lemon and is a popular choice for breakfast or brunch across North India.
Chole Bhature – My Mom’s Recipe
Chole Bhature (or Chana Bhatura) is a popular North Indian dish made with spicy chickpea curry (chole) and deep-fried leavened bread (bhature).
It’s a hearty and satisfying meal, commonly eaten for breakfast or brunch in Delhi and Punjab, but enjoyed across India at any time of day, from street stalls to home kitchens.
Table of Contents
There are many variations of this dish. In some regions, the curry is spicier; in others, it has a tangy flavor.
The consistency also differs from slightly thick to semi-dry or dry depending on local style and personal taste. It’s typically served with sliced onions, pickles, and lemon wedges.
This Chole Bhature recipe has bold, spicy flavors and is my mom’s version. Unlike the other chana curry recipes I’ve shared on the blog, this one has a simple comforting taste. It’s not like the restaurant or dhaba versions, but it turns out very tasty and satisfying.
In this recipe, onions, ginger, garlic, tomatoes and green chilies are blended into a paste and sautéed with whole spices and ground spices until the masala releases oil. Cooked chickpeas are then added and simmered in the gravy until the flavors come together.
If you prefer the classic version made with freshly ground spices, you can also refer to my Punjabi Chole recipe.
If you’ve ever tried to reheat bhature or had them packed from a restaurant, you’ll know they tend to become limp and dense. That’s because they’re best eaten hot and fresh. Don’t worry my Bhatura Recipe is quick and manageable for home cooks.
The delicious curry also goes well with Poori, Naan, Kulcha, Aloo Kulcha or Aloo Paratha or Pav if you’re short on time. For an authentic Chole Bhature meal, serve with sliced onions, green chilies, and lemon wedges.
In our home, Chole Bhature an ideal weekend or holiday dish. It’s heavy, satisfying, and often leads to a good nap! While it is a traditionally a breakfast meal, we enjoy it any time of the day.
If you enjoy North Indian-style chickpea dishes, you might also like Pindi Chole or Amritsari Chole or Chana Masala.
For other variations, try Palak Chole with spinach or Aloo Chole with potatoes or Paneer Chole with paneer.
Looking for something simpler? This South Indian style Chickpea Curry is great for everyday meals.
How to make Chole Bhature (Stepwise)
Making Chole Bhature at home is easy if you plan a little in advance. Start by soaking the chickpeas, then prepare the chole curry and the bhature dough side by side. Here’s how to go about it, step by step.
Soak & Pressure Cook Chickpeas
1. First, rinse 1 cup white chickpeas a couple of times in water. Then soak them in enough water to cover them for 7-8 hours or overnight.
2. After soaking, they should double in size.
3. Drain the water and rinse the chickpeas with fresh water a few times.
4. Add the soaked chickpeas to a 3-liter stovetop pressure cooker. Also add 3 cups water and ¼ teaspoon salt.
Note: I have used a stovetoppressure cooker, but you can also use a pot or pan or Instant Pot. The chickpeas will take less 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 if you like, as this helps to give the chickpeas a nice, soft consistency. This is an optional step.
5. Pressure cook chickpeas for 10 to 12 whistles (15 to 20 minutes), or till they are tender and cooked well. Allow the pressure to release naturally, then check the consistency. It is important to cook the chickpeas till they are melt-in-the-mouth soft.
Note: If cooking the chickpeas in a pan on the stovetop, it can take an hour or more depending on their quality and age. Just be sure to cook them until they are quite soft, but not mushy.
6. Once cooked well, drain all the water and set the cooked chickpeas aside.
Blend & Make Masala Paste
7. Chop 1 medium-sized onion, 2 medium-sized tomatoes, 1 green chili, 4 to 5 medium-sized garlic cloves and 1 inch ginger.
8. Add them to a blender jar.
9. Make a fine paste in a grinder or blender, then set aside.
Note: There is no need to add water while making the paste, as the juice of the tomatoes will provide plenty of liquid to blend.
Make Chickpea Gravy
11. Measure out all the ingredients for making the gravy before you start.
12. Heat 2 to 3 tablespoons oil in a pan or kadai/wok. Add the following whole garam masala (spices):
- 1 teaspoon cumin seeds
- 1 large tej patta (Indian bay leaf)
- 2 inch cinnamon stick
- 2 to 3 cloves
- 2 green cardamoms
- 2 to 3 black peppercorns
13. Fry the whole spices till they are fragrant but don’t burn them.
14. Next, add the ground masala paste and mix well.
15. Keep stirring often. Sauté for 8 to 10 minutes (or more), till the oil starts to leave the sides of the masala paste. The paste will also thicken and become glossy.
Stir while sautéing to prevent sticking and burning.
16. Then add all the dry spice powders:
- ½ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 pinch asafoetida (hing)
- ½ or 1 teaspoon dry mango powder (amchur powder)
17. Mix the spice powders very well and sauté for a minute or two.
18. Then add the cooked chickpeas.
19. Mix well.
20. 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 or the flavors will get diluted.
21. Add salt as required and stir again.
22. Simmer the gravy on a low to medium heat for 12 to 15 minutes or till the gravy thickens.
23. Don’t cover the pan. Stir occasionally. Mash some chickpeas with the back of a spoon to help thicken the gravy.
24. Add 1 slit green chilli and 1 teaspoon garam masala powder or chana masala powder.
25. Stir and simmer the gravy for a minute or two.
Note: You can keep the consistency from medium/slightly thick to semi dry or dry. If you want a dry consistency then simmer for more time.
26. Check the seasoning and add more salt or spice powders if required. Garnish with coriander leaves. You can also garnish with some slit green chilies and ginger julienne.
27. Serve chana curry with onion slices, lemon wedges and bhature. You can also serve this delicious curry with naan or aloo paratha or plain paratha or kulcha or tandoori roti. Enjoy!
Bhature Preparation (Stepwise)
To complete the Chole Bhature meal, you’ll need to make the bhature fresh at home. The dough comes together quickly with simple ingredients and a short resting time. Below are the ingredients you’ll need to get started.
Ingredients You Need
- 1½ cups all-purpose flour (maida)
- ⅓ cup sooji (rava or fine semolina)
- 2 tablespoons oil or ghee
- 1 tablespoon granulated fine sugar
- ½ teaspoon salt or as required
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup curd (yogurt)
- 2 to 3 tablespoons water for kneading or add as needed
- oil for deep frying
Method
1. Sieve 1½ cups maida (all-purpose flour), ½ teaspoon salt and ¼ or ½ teaspoon baking soda in a mixing bowl. Then add ⅓ cup semolina (sooji or rava) & 1 tablespoon sugar to the sifted ingredients.
2. Now add ½ cup curd (yogurt) and 2 tablespoons oil. With a spoon mix the yogurt and oil with the sifted ingredients.
3. Add water in parts (about ½ to 1 tablespoon at a time). Make sure to add water as needed until the dough comes together. Knead to a smooth and soft dough. Remember not to add a lot of water.
4. Cover the dough with a wet cotton napkin and keep aside for 30 minutes to 1 or 2 hours to rest and rise.
5. Pinch medium sized balls from the dough. Roll each ball between your palms to a round shape. Keep the dough ball on your work surface and flatten lightly with your fingers.
6. Spread a bit of oil on both sides of the dough ball. Using a rolling pin, roll evenly into an oval or elongated shape. You can also make a round shape.
7. In a kadai or wok, add oil or ghee as needed, for frying on medium-high heat. Drop the rolled dough in hot oil and it will start puffing within a minute.
8. When the sizzling of the oil stops, turn over and fry the other side. You can flip once or twice for even cooking.
9. When light golden or golden, remove the bhature and drain on paper towels to remove excess oil. Similarly fry the remaining bhature in batches.
Serve the fried breads hot with the chana curry and enjoy Chole Bhature meal.
Serving Suggestions
Chole bhature is best enjoyed hot and fresh. Serve the curry with puffed bhature straight out of the kadai for the best texture and taste.
Pair the meal with:
- Sliced onions
- Lemon wedges
- Green chillies
- A side of pickle or curd if you like
- Khatte Aloo (tangy spiced potatoes), recipe below
A glass of salted or sweet Lassi also goes well with this heavy meal, especially if you’re serving it for brunch or lunch.
This dish is traditionally eaten for breakfast in parts of North India, but it works just as well for a weekend lunch or a special family meal.
In some North Indian homes and Delhi street stalls, Chole Bhature is accompanied by Khatte Aloo – a simple, tangy potato dish that complements the chole perfectly.
Khatte Aloo recipe listed below:
- To make khatte aloo, boil two medium potatoes, peel and cube them.
- Heat a tablespoon of oil in a pan and add ½ teaspoon cumin seeds and a pinch of hing (asafoetida).
- Once they sizzle, add ¼ teaspoon turmeric, ½ teaspoon red chili powder, and salt to taste. Stir in the potatoes and ½ to 1 teaspoon of amchur powder.
- Mix well and cook for a minute or two. Garnish with coriander leaves. These potatoes can be served warm or at room temperature, making them a great make-ahead side for your chole bhature meal.
Storage Suggestions
- Chole: You can refrigerate leftover chole for up to 1 to 2 days. Reheat in a pan, and add a splash of water if it has thickened.
- Bhature dough: The dough is best used fresh. But if needed, you can refrigerate it for a few hours. Let it come to room temperature before rolling.
- Fried bhature: These don’t store well. They lose their puff and become chewy once cold, so it’s best to fry and serve them immediately.
If you have leftover chole, it also tastes good with poori, plain paratha, or bread the next day.
Troubleshooting Tips
- Soak chickpeas well and cook until tender: For the best texture and flavor, use dried chickpeas soaked overnight and pressure cooked till soft but not mushy. If using canned chickpeas, rinse them well and adjust cooking time as they’re already cooked.
- For darker chole, add tea bag or dried amla: A tea bag or a few pieces of dried amla while cooking chana gives the curry a deeper brown color. This is a common trick in Punjabi kitchens.
- Let the bhature dough rest properly: A resting time of 30 to 45 minutes helps the baking soda and curd do their job, making the dough light and elastic. You can rest it longer (up to 1.5 to 2 hours) if time allows.
- Fry in medium-hot oil only: The oil should be hot enough for the bhature to puff, but not smoking. If the oil is too hot, they brown too fast; if it’s too cold, they absorb oil and turn greasy.
- Roll evenly for good puffing: Keep the dough thickness even when rolling. Too thick and they may not puff fully; too thin and they can become crispy like puri.
- Avoid overcrowding while frying: Fry one or two bhature at a time depending on the size of your kadai. This keeps the oil temperature stable and gives each bhatura space to puff properly.
Recipe Q&A
Can I roll out the bhatura in advance?
Yes, you can roll them 15 to 20 minutes in advance. Just be sure to cover them with a moist cotton napkin or kitchen towel to prevent the dough from drying out.
Can I use canned chickpeas?
Sure! I recommend using two 400g cans for this recipe. Simply drain and rinse them, then add to the gravy at step 18. You can skip steps #1-6.
Is there a quick way to soak chickpeas?
Yes, you can speed things up. Add the chickpeas to a pot and pour in enough water to cover them well. If you like, add a pinch of baking soda as it helps soften them faster.
Bring the water to a boil, then turn off the heat. Cover and let the chickpeas soak for about 1 hour. After that, drain and proceed with the recipe.
If you’re short on time, you can also use two cans of drained and rinsed chickpeas instead.
Can I make the chickpeas without a pressure cooker?
Absolutely, just be prepared for them to take longer to cook. I prefer using a pressure cooker or my Instant Pot to save time, but if you have about an hour or so to spare, you can easily simmer them in a pot on the stovetop instead.
Step by Step Photo Guide Above
Chole Bhature | Chana Bhatura
Ingredients
For Cooking Chickpeas
- 1 cup dried white chickpeas (3 cups of canned chickpeas can also be used)
- water – as required for soaking
- ¼ teaspoon salt
- 3 cups water – for stovetop pressure cooking
- 1 to 2 pinches baking soda – optional
More Ingredients For The Gravy
- 2 to 3 tablespoons oil or ghee
- ½ teaspoon turmeric powder
- ¼ teaspoon red chilli powder
- 1 teaspoon coriander 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 – slit
- 1 teaspoon garam masala or chana masala powder
Whole Spices
- 1 teaspoon cumin seeds
- 1 tej patta (Indian bay leaf), large-sized
- 2 inches cinnamon
- 2 to 3 cloves
- 2 green cardamom
- 2 to 3 black peppercorns
Ground Paste Ingredients
- 1 onion – chopped, medium-sized
- 2 tomatoes – chopped, medium-sized
- 1 inch ginger – peeled and chopped
- 4 to 5 garlic cloves – peeled and chopped, medium-sized
- 1 green chili – chopped
Ingredients For Bhatura
- 1.5 cups all-purpose flour (maida)
- ⅓ cup sooji (rava or fine semolina), finer textured
- 2 tablespoon oil or ghee
- 1 tablespoon sugar – fine granulated
- ½ teaspoon salt or as required
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup curd (yogurt)
- 2 to 3 tablespoons water or add as required, for kneading
- oil – for deep frying as required
Instructions
Soaking & Cooking Chickpeas
- Rinse the white chickpeas for a couple of times in water. Then soak the chickpeas in enough water overnight or for 7 to 8 hours.
- Next day drain all the water and cook the chickpeas with water+salt in a pressure cooker or a pot.
- You can also add a pinch or two of baking soda while cooking the chickpeas.
- Drain the water and keep the chickpeas aside.
Making The Curry
- In a grinder or blender take the chopped onions, tomatoes, ginger, garlic and green chillies.
- Grind or blend to a fine paste.
- You don’t need to add any water while blending, as the juices from the tomatoes is enough to form a smooth paste.
- Keep the prepared paste aside.
- Heat 2 to 3 tablespoons oil in a pan or kadai/wok.
- Add the whole garam masala (spices) – cumin seeds, tej patta, cinnamon, cloves, cardamoms and black peppercorns.
- Fry the whole garam masala mentioned above till the oil become fragrant. But don’t burn them.
- Add the ground paste and saute till the oil starts to leave the sides of the masala paste.
- Keep stirring often. Sauté for 8 to 10 minutes or more till the oil starts to leave the sides of the masala paste and the paste thickens and becomes glossy. Stir while sautéing so that the paste does not stick to the pan.
- Next add all the dry spice powders – turmeric powder, red chili powder, coriander powder (dhania powder), asafoetida (optional) and dry mango powder (amchur).
- Mix very well and saute for a minute or two. Now add the cooked chickpeas and stir.
- Add 1 to 1.5 cups water or add as required. Also add salt as per taste and mix well.
- Simmer the gravy on a low or medium heat for 12 to 15 minutes or until the curry thickens. Don't cover the pan. Stir occasionally.
- Mash a few chickpeas with the back of spoon. This helps in thickening the gravy.
- Lastly add the slit green chili and garam masala powder or chana masala powder. Mix well and simmer for a minute or two.
- Check the seasoning and add more salt or spice powders if required. Garnish the curry with coriander leaves.
- You can also garnish with some slit green chilies and ginger julienne while serving.
- Serve chana curry with onion slices, lemon wedges along with bhatura.
Making Bhatura
- Using a sieve, sift the all-purpose flour, salt and baking soda in a mixing bowl. Then add the semolina and sugar to the sifted ingredients.
- Now to the sifted ingredients, add the curd (yogurt) and oil. Mix very well with a spoon.
- Adding water in parts first mix and then knead to a smooth and soft dough.
- Cover the dough with a wet cotton napkin and let it rest for 30 to 45 minutes or 2 hours.
- Later pinch medium-sized balls from the dough.
- Roll the dough piece to a neat ball between your palms. Place the dough ball on your work surface and press it lightly with your fingers.
- Spread a bit of oil on both sides of the dough. Using a rolling pin, roll the dough ball into an oval or elongated shape. You can also make a round circle.
- In a pan or kadai heat oil on medium-high heat for deep frying. Drop the rolled dough in hot oil and it will quickly start puffing in the oil.
- When the sizzling of the oil stops, turn over and fry the other side. You can flip once or twice for even cooking.
- When light golden or golden, remove bhatura and drain on paper towels to remove excess oil. Roll and fry in batches this way.
- Serve the hot puffed up bhatura with the curry and enjoy Chole Bhature meal with a side of sliced onions, green chillies and lemon.
Serving Suggestions
- Serve both chole gravy and bhature hot.
- Add sliced onions, lemon wedges, and green chilies on the side for that street-style experience.
- You can also serve Khatte Aloo (sour and tangy potatoes), a popular Delhi-style side dish with chole bhature. Recipe is listed above.
- A small bowl of boondi raita or mango pickle makes a nice addition too.
Khatte Aloo Recipe (Side Dish)
- Boil 2 medium potatoes, peel and cube them.
- Heat 1 tablespoon oil, add ½ teaspoon cumin seeds and a pinch of hing. Once fragrant and the cumin seeds splutter, add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, and salt to taste.
- Add the potatoes and ½ to 1 teaspoon amchur powder. Mix well and cook for 1 to 2 minutes. Garnish with coriander leaves and serve as a side with chole bhature.
Storage Suggestions
- Chole can be stored in the fridge for 1 to 2 days. Reheat with a splash of water to loosen the consistency.
- Bhature are best served immediately, but the dough can be refrigerated for 1 day.
- Khatte aloo can be made a few hours in advance and served at room temperature or warm.
- Avoid storing fried bhature, as they tend to harden and lose their fluffiness.
Dassana’s Notes
- For a detailed recipe on the bhatura, read this post on Bhatura.
- Adjust the spices and seasonings according to your taste preferences.
- Soak the chickpeas for 7 to 8 hours or overnight for best texture and taste.
- Add dried amla or a tea bag while pressure cooking to give the chole a deep brown color.
- Make sure to use amchur powder or anardana powder (dry pomegranate seeds powder) to get the typical tangy street-style flavor.
- Knead the bhature dough until soft and let it rest for 30 minutes to 2 hours.
- Fry bhature in moderately hot oil. They should puff well and cook evenly without getting too dark.
Nutrition
Chole Bhature recipe from the blog archives first published in July 2013.
Hello! I am new to Indian cooking and have a few questions. What type of onion should be used – red, white, or yellow?
Also, what kind of green chilli pepper is best? Jwala, or something else?
I have an Indian grocery store about and hour and a half away, but I cannot always make that trip. Do you think any of these options that are locally available would substitute for the green chilli well? Jalapeno, serrano, poblano, pasilla, banana pepper, or yellow Hungarian. Thank you for your help!
Hello Megan. I have used a medium-sized red onion in this recipe. You can use a yellow or white onion if red is unavailable.
Jwala or another Indian green chilli works well. Of your locally available options, serrano is the closest substitute. You can use it for both the chopped chilli in the paste and the slit chilli added later, adjusting the amount to your preferred heat level. Jalapeño is the next best option, but it is usually milder. I would not suggest poblano, pasilla or banana pepper for this recipe. You can also use a yellow Hungarian pepper, but add it according to its heat level and your preference. Hope this helps!
Yummy dish which was enjoyed by everyone in the family. Thank you for sharing your recipe.
Thank you so much, Rachna. I’m so happy to hear that everyone in your family enjoyed the chole bhature. Thanks for taking the time to share your feedback.
Hello Dassana 😊 Love your blog, my go to for Indian cooking! Your aloo puri recipe is an absolute hit! Also love the ginger chutney for Pessarattu!
I’m cooking this recipe for a friend who can’t eat onion and garlic. Is there anything else I can substitute it with to not change the flavour profile? Please advise.
Thank you again!
Hi Archana, thank you so much for your kind words.
For a no onion, no garlic version, you can use only tomatoes, ginger and green chilli for the masala paste.
Since the gravy also comes from onion in this recipe, you’ll need to increase the tomatoes slightly. Use about 3 medium tomatoes, along with the same 1-inch ginger and green chilli as mentioned.
Fry the whole spices well in oil and add a generous pinch of hing while sautéing. Finish with kasuri methi. Lemon juice or amchur can be added at the end if you like a mild tang. While serving garnish with ginger juliennes.
It won’t taste exactly the same as the onion-garlic version, but it will still be flavorful.
Hope this helps. Happy cooking!
I thought it will be hard to make but it was simple and easy and very tasty. Thank you for the recipe.
Glad to hear that and most welcome. Happy the recipe turned out tasty for you. Thanks for trying it.
Can I swap the chickpeas with dried white peas or vatana in this recipe? Will it taste good with the bhatura?
You can use dried white peas (matar), but the taste and texture will be quite different from classic chole. Instead, try making Matar Kulcha — a popular Delhi street food. It’s a delicious and tangy curry made with white peas and goes perfectly with soft kulchas.
Hint yemekleri ve tatlılarını merak ediyorum yalnız her baharatı bulamamak kötü jalebiyi defalarca yaptım yalnız nan çok farklı tarif ediliyor hep tek problem baharatları bulamamak bence bunlar Hindistan’dan ihraç edilmeli emeginiz için teşekkürler
Thank you for writing. I am glad to see interest in Indian cuisine across the world. I understand that finding certain spices can be a challenge, but I hope you’re still able to enjoy the recipes with available ingredients.
Food is good…
Can I roll bhature in advance
you can, but cover them with a moist cotton napkin or kitchen towel, so that the rolled dough do not dry out.
Hi, Tried the recipe. It came out really good. Loved it. Thank u so much.
HI Dassana, am a very very big fan of all your recipes. This is always my go-to-website for making North indian dishes.
Being a South Indian who has travelled many times to North and a fan of these recipes, I find your recipes very authentic and tasty and easy on the pocket (all are easily available ingredients!!)
My question is, how many pieces of Bhautura can be made with this quantity? And always what is your measurement of 1 cup? Is it a 200 gm cup?
Since this is first time am going try, I couldn’t figure out that. Because it is maida. Thanks for you response:)
Thanks a lot Sri Devi and so glad to read your comment.
1 cup is about 240 ml, which is a standard American measurement cup. If you weigh the maida (all-purpose flour) it will be 187.5 grams.
With this much flour, you can make about 6 to 8 small to medium sized bhatura and the numbers will vary with the thickness and the size. I hope this helps.
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 when the garam masala powder is made, there tej patta is ground with the other spices. i have a chickpea curry recipe where the tejpatta is ground. basically depends on the recipe.
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…
Thanks Komal for your kind words. We have deleted the app and its no longer available.
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..!!
Thanks Nikita for your kind words and positive feedback. Hope you like this recipe.
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
Welcome Zainab. I am fine and hope the same for you. Glad to see your positive comment.
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.
If using tinned chick peas how many 400g cans should I use. Hopefully will be making this soon.
jenny, use two 400 grams cans.
delicious chholey bhature, thanks for this tasty recipe.
welcome kanika and glad that you liked the recipe.
Some people also add tea water…. Why so?
to darken the color of chickpeas.
Awesome recipe all praised me
Thanks Vaishu. Glad to know this.
Amazing. This is the second recipe on your website which i have tried out, and yum! Thanks for helping me out.
thanks anama for the feedback. welcome.
Very good recipe thanks sharing its help ful for me and my restaurant
welcome and thanks 🙂
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.
Yur recipes are great but why no pics in this recipe. pleae post the pics
thanks premlata. i will add step by step photos in this recipe also.
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.
Excellent…love u di…
thank you sara.
what should be the proportion of the ingredients if i double the quantity of chickpeas.
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’.
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 chickpeas?
pressure cook for 10 to 12 whistles.
the dish was awesome
also appreciated by my husband
thanks bhagyashree for sharing positive feedback. nice to know this.
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..
nice to know this. thanks a lot bhawna for sharing positive feedback and for your prayers.
It’s really good. It help me a lot.Thanks……
welcome mankumar
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.
excellentttttttttttttt!!!!
m really happy to have this website superlike thank u so much
thanks and welcome akshaya.
Excellent website. Thanks
welcome
awesome recipe…
I made the recipe and it turned out be best same the restaurant serves…
thanks richard
As usual, your recipe came out wonderful. This tasted like restaurant style. Thanks again!
welcome ayesha. glad to know this.
It came out very good! Thanks!
welcome sudha
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 chickpea curry served there was very similar to this one. thanks also for sharing the blog with your colleagues.
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.
i like it
its really mouth watering recipeis
thanks anuja
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……
thanks. glad to know.
Awesome recipe. i like it and also i will be trying at our home…thanks guys love u…
welcome ankit
Amazing chole bature ! Thanks for the reciepe !!
welcome vijay
You can make chole with spinach. It gives real taste of punjab.
i know. i also prepare chickpeas with spinach and even methi.
Amazing recipe!!!!!!….finger licking good!!
I tried it…and it came out really good!!
thanks supriya. glad to know that you liked the recipe.
Yummy, Chole Bhatura has been my favourite since my childhood
Very nice…
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.
thanks nimisha. bhatura recipe is good… actually a tried and tested recipe.
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
shoba, i totally agree.
My all time comfort food :)……ur pics are just OMG!!!
beautiful shots dassana.. i’m in love with ur photography 🙂
lovely shot dassana !
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!