Chole Bhature | Chana Bhatura
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.
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).
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
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.
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.
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.
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.
Make Chana Curry
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 inches cinnamon
- 2 to 3 cloves
- 2 green cardamoms
- 2 to 3 black peppercorns
14. On low heat fry the whole spices till they are fragrant but don’t burn them.
15. Next add the ground onion-tomato 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 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)
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
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.
2. Now add the curd (yogurt). With a spoon mix the yogurt with the sifted ingredients.
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.
4. Cover the dough with a wet cotton napkin and keep aside to rest for 30 to 45 minutes or up-to 2 hours.
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.
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. This way fry the bhatura in batches.
Serve the Bhatura hot with the chana curry.
Step by Step Photo Guide Above
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)
- ⅓ 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, read this post on Bhatura.
- Adjust the spices and seasonings according to your taste preferences.
Nutrition
This Chole Bhature recipe from the blog archives first published in July 2013 has been updated and republished on December 2022.
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!