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

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 recipe

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).

chole bhature recipe

the chole have to be cooked fully. 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 over cooked or become mushy.

if you are looking for more punjabi recipes then do check:

chole bhature recipe

4.84 from 24 votes
Author:Dassana Amit
Prep Time:9 hrs
Cook Time:30 mins
Total Time:9 hrs 30 mins
Course:breakfasts,brunch
Cuisine:north indian,punjabi
Servings (change the number to scale):2 to 3
chole bhature recipe
chole bhature recipe - spicy chickpeas curry served with leavened fried bread. popular in punjab and parts of north india.

INGREDIENTS FOR chole bhature recipe

(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 chole bhature recipe

pressure cooking chole

  • 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.
  • next day drain all the water and cook the chole with water+salt in a pressure cooker or a pot.
  • you can also add a pinch or two of baking soda while cooking the chole.
  • drain the water and keep the chole aside.

making chole masala gravy

  • 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 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. 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.
  • 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. now add the cooked chole and stir.
  • add 1 to 1.5 cups water or add as required. also add salt as per taste and mix well.
  • 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.
  • 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 chole masala with coriander leaves.
  • you can also garnish the chole with some slit green chilies and ginger julienne.
  • serve chole with onion slices, lemon wedges along with bhatura. enjoy the chole bhature.

RECIPE TIPS

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
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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.

chole bhature recipe

2. next day the chole will double in size.

chole bhature recipe

3. then drain the water.

chole bhature recipe

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.

chole bhature recipe

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.

chole bhature recipe

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

chole bhature recipe

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).

chole bhature recipe

8. add them to a blender jar.

chole bhature recipe

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.

chole bhature recipe

making the chole masala gravy

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

chole bhature recipe

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

chole bhature recipe

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).

chole bhature recipe

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

chole bhature recipe

15. next add the ground masala paste.

chole bhature recipe

16. mix well.

chole bhature recipe

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

chole bhature recipe

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

chole bhature recipe

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).

chole bhature recipe

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

chole bhature recipe

21. then add the cooked chole.

chole bhature recipe

22. mix well.

chole bhature recipe

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.

chole bhature recipe

24. add salt as required and stir again.

chole bhature recipe

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

chole bhature recipe

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

chole bhature recipe

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

chole bhature recipe

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.

chole bhature recipe

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.

chole bhature recipe

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 naan or aloo paratha or plain paratha or kulcha or tandoori roti.

chole bhature recipe

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.

maida for bhatura recipe

2. add the yogurt and mix well.

yogurt for bhatura recipe

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

dough for bhatura recipe

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

dough for bhatura recipe

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

rolling bhatura dough

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

fry bhatura or bhature

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

fry bhatura or bhature

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

easy bhatura recipe, bhature recipe

serve the bhatura hot with any chole or chana curry.

chole bhature recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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85 comments/reviews

  1. 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!5 stars

    • 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.

  2. 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…

  3. 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..!!5 stars

  4. 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

  5. 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!! 🙂5 stars

  6. If using tinned chick peas how many 400g cans should I use. Hopefully will be making this soon.

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

  8. 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 soft5 stars

    • 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.