Chole Bhature also known as Chana Bhatura is one of the most popular Punjabi dish liked almost all over India. Chole stands for a spiced tangy chickpea curry and Bhatura is a soft and fluffy fried leavened bread.
In this recipe post, I have included the step by step method of making the chickpea curry as well as a quick no yeast bhatura.
Chana Bhatura is a spicy, tasty and a filling dish. I have eaten this dish at many places in Punjab and Delhi. Each restaurants or dhaba (eateries on highways) have their own flavors and taste in the chickpea curry. In some places the curry 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 has spicy flavors. This is my mom’s recipe and unlike other versions of chickpea curry 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.
Even the bhature size and flavor varies from restaurants to restaurants. The bhature ideally should be less oily and should puff fully. They should also 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 that are already posted on the blog. I have not yet tried making any other version of bhatura as these work best for me always.
As a side with the dish serve sliced onions, green chilies and lemon wedges. This a very filling dish and you might feel like having a short nap after eating it. Ideal for weekends or holiday time.
The chickpeas have to be cooked really well. They should not be just cooked or al dente, the 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 overcooked or become mushy.
How to make Chole Bhature
A) soaking and pressure cooking chickpeas
1. First rinse 1 cup white chickpeas a couple of times in water. Then soak them in enough water overnight or for 7 to 8 hours.
2. Next day they will double in size.
3. Then drain the water.
4. In a 3 litre pressure cooker add the chickpeas. 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 them. Addition of baking soda is optional.
5. Pressure cook chickpeas for 10 to 12 whistles or for about 15 to 20 minutes or till they are tender and cooked well. Once the pressure settles down on its own then open the lid of pressure cooker and check if the chickpeas are cooked well or not. It is important to cook them till they are soft and have a melt in the mouth texture.
If cooking them in a pan then it can take about an hour or more. Just ensure they are well cooked. Timing to cook chickpeas will depend upon their quality and age.
6. Once done then drain all the water and keep the cooked chickpeas aside.
Making the 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. 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 chickpea gravy
11. Measure and keep all the ingredients ready for making the 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, 1 large tej patta (Indian bay leaf), 2 inch cinnamon, 2 to 3 cloves, 2 green cardamoms and 2 to 3 black peppercorns.
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. 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.
18. Stir while sautéing so that the paste does not stick to the pan.
19. Then add all the dry spice powders – ½ teaspoon turmeric powder, ¼ teaspoon red chili powder, 1 teaspoon coriander powder, 1 pinch asafoetida (hing) and ½ or 1 teaspoon dry mango powder (amchur powder).
20. Mix the spice powders very well and sauté for a minute or two.
21. Then add the cooked chickpeas.
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 the 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 chickpeas 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 the 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 with coriander leaves. You can also garnish with some slit green chilies and ginger julienne.
30. Serve chickpea curry with onion slices, lemon wedges along with bhatura. Enjoy the curry with bhatura. You can also serve this delicious curry with naan or aloo paratha or plain paratha or kulcha or tandoori roti.
How to make Bhature
- 1.5 cups all-purpose flour (maida)
- ⅓ cup sooji (rava or fine semolina)
- ½ tablespoon oil or ghee
- ½ tablespoon granulated fine sugar
- ½ teaspoon salt or as required
- ¼ or ½ teaspoon baking soda
- ½ cup curd (yogurt)
- water for kneading as required
- oil for deep frying
1. Sieve the maida (all-purpose flour), salt and baking soda in a mixing bowl. Then add the semolina & sugar to the sifted ingredients.
2. Now add the curd (yogurt). With a spoon mix the yogurt with the sifted ingredients.
3. Adding water in parts and at intervals, first mix well and then start kneading. Knead to a smooth and soft dough.
4. Cover the dough with a wet cotton napkin and keep aside for 2 hours.
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. Spread a bit of oil on both sides of the dough ball. Using a rolling pin, roll into an oval or elongated shape. You can also make a round shape.
6. In a kadai or wok, keep oil for deep frying on medium-high flame. Drop the rolled dough 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. You can flip once or twice for even cooking.
8. When light golden or golden, remove the bhatura and drain on paper towels to remove excess oil.
Serve the Bhatura hot with the chickpea curry.
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Chole Bhature | Chana Bhatura
for pressure cooking chickpeas
- 1 cup dried white chickpeas [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 the gravy
- 2 to 3 tablespoon 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 (hari mirch) - slit
- 1 teaspoon Garam Masala Powder or chole masala
whole garam masala
- 1 teaspoon cumin seeds
- 1 large tej patta (indian bay leaf)
- 2 inch cinnamon
- 2 to 3 cloves
- 2 green cardamom
- 2 to 3 black peppercorns
ground paste ingredients
- 1 medium size onion - chopped
- 2 medium size tomatoes - chopped
- 1 inch ginger - chopped
- 4 to 5 medium sized garlic cloves - chopped
- 1 green chili - chopped
ingredient for bhatura
- 1.5 cups maida (all-purpose flour)
- ⅓ cup fine sooji (rava or fine semolina)
- ½ tablespoon oil or ghee
- ½ tablespoon fine granulated sugar
- ½ teaspoon salt or as required
- ¼ or ½ teaspoon baking soda
- ½ cup Curd (yogurt)
- water - as required for kneading
- oil - for deep frying as required
pressure 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 1 medium sized chopped onion, 2 medium sized chopped tomatoes, 1 inch chopped ginger, 4 to 5 garlic cloves and 1 chopped green chili.
- Grind or blend to a fine paste.
- No need to add water while making the paste as the juice of the tomatoes will help in making the paste.
- Keep the paste aside.
- Heat 2 to 3 tablespoons oil in a pan or kadai/wok.
- 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.
- 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 - 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).
- 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 flame for 12 to 15 minutes or till 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 1 slit green chili and 1 teaspoon garam masala powder or chole 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.
- Serve chickpea curry with onion slices, lemon wedges along with bhatura. Enjoy the chickpea curry with bhature.
- Using a sieve, sift the maida (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). 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 2 hours.
- After 2 hours, 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 the bhatura and fry the other side. You can flip once or twice for even cooking.
- When light golden or golden, remove the bhatura and drain on paper towels to remove excess oil. Roll and fry all bhaturas this way.
- Serve the hot puffed up Bhatura with the chickpea curry.