Chole Bhature Recipe | Chana Bhatura

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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. Chola Bhatura always make for a delicious and filling meal. In this recipe post, I have included the step-by-step pictorial of making both the chana curry as well as a quick bhatura that is made without yeast.

chole bhature recipe

About Chole Bhature

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 chana curry recipes posted on the blog, this one has a comforting 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 chewy.

I usually make the Bhatura Recipe that is already posted on the blog and it works for me every-time together with this quick bhatura vesion that I have shared below.

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 delicious chickpea curry can be also had with poori, Naan or Kulcha or Aloo Kulcha or Aloo Paratha. They taste equally good with bread or pav (dinner rolls).

chole bhature recipe

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.

Step-by-Step Guide

How to make Chole Bhature

Soak and Pressure Cook 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.

soaking dried chickpeas in water

2. Next day they will double in size.

soaked chickpeas

3. Then drain the water.

drained and soaked chickpeas in a colander

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.

chickpeas, salt and water being added in a pressure cooker

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.

cooked chickpeas

6. Once done then drain all the water and keep the cooked chickpeas aside.

drained cooked chickpeas in a colander

Make Onion Tomato Masala

7.  chop 1 medium-sized onion, 2 medium-sized tomatoes, 1 green chili, 4 to 5 medium-sized garlic cloves and 1 inch ginger.

prepped up ingredients in white bowls - chopped onions, tomatoes, green chillies, garlic and ginger

8. Add them to a blender jar.

added onions, tomatoes, green chillies, ginger, garlic in a blender

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.

blended to a fine paste

Make Chana Curry

11. Measure and keep all the ingredients ready for making the gravy.

spices and other ingredients kept in individual white bowls.

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

heating oil in a wok or pan

13. Add the following whole garam masala (spices):

  • 1 teaspoon cumin seeds
  • 1 large tej patta (Indian bay leaf)
  • 2 inches cinnamon
  • 2 to 3 cloves
  • 2 green cardamoms
  • 2 to 3 black peppercorns
adding whole spices in hot oil.

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

frying spices in the hot oil.

15. Next add the ground onion-tomato paste.

adding the ground onion, tomato, green chilli, ginger, garlic paste

16. Mix well.

chole bhature recipe

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. 

sautéing the ground paste

18. Stir while sautéing so that the paste does not stick to the pan.

continuing sautéing and cooking the paste

19. Then add all the dry spice powders listed below:

  • 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)
dry ground spice powders added to the sautéed and cooked paste

20. Mix the spice powders very well and sauté for a minute or two.

mixing spice powders with the paste

21. Then add the cooked chickpeas.

cooked chickpeas added

22. Mix well.

chickpeas mixed very 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.

water being poured in the pan

24. Add salt as required and stir again.

salt being added

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

gravy being simmered

26. Don’t cover the pan. Stir occasionally. Mash some chickpeas with the back of a spoon. This helps in thickening the gravy.

chickpea gravy being simmered

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

slit green chillies and garam masala powder added to the gravy

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.

gravy being simmered further

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.

chopped coriander leaves (cilantro) added

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.

chole bhature recipe
Step-by-Step Guide

How to make Bhature

Ingredients You Need

  • 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 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 the all-purpose flour (maida), salt, baking soda and baking powder in a mixing bowl. Then add the semolina and sugar to the sifted ingredients.

maida for bhatura recipe

2. Now add the curd (yogurt). With a spoon mix the yogurt with the sifted ingredients.

yogurt for bhatura recipe

3. Adding 2 to 3 tablespoons water in parts and at intervals, first mix well and then start kneading. Knead to a smooth, supple and soft dough.

dough for bhatura recipe

4. Cover the dough with a wet cotton napkin and keep aside to rest for 30 to 45 minutes or up-to 2 hours.

dough for bhatura recipe

5. Later 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.

rolling bhatura dough

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.

fry bhatura or bhature

7. When the sizzling of the oil stops, turn over and fry the other side. You can flip once or twice for even cooking.

fry bhatura or bhature

8. When light golden or golden, remove the bhatura and drain on paper towels to remove excess oil. This way fry the bhatura in batches.

easy bhatura recipe, bhature recipe

Serve the Bhatura hot with the chana curry.

chole bhature recipe

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chole bhature recipe

Chole Bhature Recipe | Chana Bhatura

Chole Bhature is a spicy chickpea curry that is served with leavened fried bread. Chole refers to the curry and Bhatura is the crispy and soft fried bread. This dish is popular in Punjab and parts of North India.
4.93 from 56 votes
Prep Time 9 hrs
Cook Time 30 mins
Total Time 9 hrs 30 mins
Cuisine North Indian, Punjabi
Course Breakfast, Brunch
Diet Vegetarian
Difficulty Level Moderate
Servings 4
Units

Ingredients

For pressure 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 pressure cooking
  • 1 to 2 pinches 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 – slit
  • 1 teaspoon Garam Masala or chole masala

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)
  • cup sooji (rava or fine semolina), finer textured
  • ½ tablespoon oil or ghee
  • ½ 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 and 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.

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). 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 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.

Notes

  • For a detailed post on the bhatura recipe read this post on Bhatura.
  • Adjust the spices and seasonings according to your taste preferences.

Nutrition Info (Approximate Values)

Nutrition Facts
Chole Bhature Recipe | Chana Bhatura
Amount Per Serving
Calories 646 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 3g19%
Cholesterol 4mg1%
Sodium 882mg38%
Potassium 779mg22%
Carbohydrates 90g30%
Fiber 13g54%
Sugar 12g13%
Protein 19g38%
Vitamin A 613IU12%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 5mg25%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 15mg18%
Vitamin E 9mg60%
Vitamin K 11µg10%
Calcium 133mg13%
Vitamin B9 (Folate) 406µg102%
Iron 7mg39%
Magnesium 93mg23%
Phosphorus 309mg31%
Zinc 3mg20%
* Percent Daily Values are based on a 2000 calorie diet.

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This Chole Bhature recipe from the blog archives first published in July 2013 has been updated and republished on December 2022.

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84 Comments

    1. you can, but cover them with a moist cotton napkin or kitchen towel, so that the rolled dough do not dry out.

  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

    1. 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.

  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…

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