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.
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 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.
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 has 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 overcooked or become mushy.
How to make chole bhature
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, 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 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, 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. Saute for 7 to 8 minutes or till the oil starts to leave the sides of the masala paste.
18. Stir while sauteing 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 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 naan or aloo paratha or plain paratha or kulcha or tandoori roti.
How to make bhature recipe
Ingredients required (1 cup = 250 ml)
1.5 cups 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)
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.
for pressure cooking chickpeas
- 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
- 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
pressure cooking chickpeas
- 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.