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Chole Bhature

Runa Ganguly
75 minutes
Prep Time
80 minutes
Cook Time
8 People
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ABOUT Chole Bhature RECIPE

chole bhaturas are a to -die -for breakfast recipe originating from northern Indian states, especially in Punjab. it’s a mouthwatering treat for all, especially in winters. here’s a simple and easy version of both.

Recipe Tags

  • Egg-free
  • Medium
  • Kids Recipes
  • Punjabi
  • Simmering
  • Pressure Cook
  • Frying
  • Sauteeing
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 8

  1. For bhature:
  2. 2 cups All purpose flour
  3. 1.5 tablespoons semolina
  4. 1.5 teaspoon sugar
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon baking powder
  7. 2 pinch baking soda
  8. 2 tablespoons vegetable oil
  9. 1/2 cup Plain yogurt
  10. 3-4 tablespoons milk
  11. Oil for Deep frying
  12. For chole:
  13. ingredients to be pressure cooked:
  14. Chickpeas/Chole: 2 cups + 2 tablespoons
  15. Cardamom: 5-6 pods
  16. Black peppercorn: 4-5
  17. Bay leaves: 2
  18. Cinnamon sticks: 2
  19. Tea bags: 2
  20. Salt to taste
  21. Water: 5 cups
  22. for the gravy:
  23. 2 onions; grated or pureed
  24. 2.5 cups puréed tomato
  25. Cloves: 3-4
  26. Ginger-garlic paste: 2 teaspoon
  27. Chole Masala: 3 teaspoons
  28. Cumin powder: 3/4 teaspoon
  29. red chilli powder:1/2 teaspoon
  30. 2 tablespoon oil
  31. 1 tablespoon ghee to garnish
  32. 1/2 julienne ginger to garnish
  33. a pinch of garam masala to garnish
  34. Salt to season


  1. bhatura making:
  2. In a bowl whisk together flour with semolina, sugar and salt.
  3. Add baking powder, baking soda and mix well.
  4. Then add oil and rub it into the flour mix with your hands.
  5. Add yogurt and mix.
  6. Then add milk, little at a time to knead the dough.
  7. knead for 10 minutes with your hands until smooth dough is formed.
  8. Apply little oil on top of the dough, cover it with a damp cloth and then keep in a warm place for at least 1 hour
  9. After 1 hour, divide dough into 7 to 8 equal parts, and then the dough balls rest for 5 minutes.
  10. Meanwhile heat oil in a kadai/wok on medium-high heat.
  11. Roll each dough into circle, not too thick or thin
  12. Add the rolled bhatura to hot oil and press gently with a ladle, until it starts to puff
  13. Fry both the sides until brown.
  14. Transfer to tissue paper to drain oil.
  15. To make Chole:
  16. Soak the chickpeas overnight in enough water to cover them.
  17. Drain the water in which you had soaked the chickpeas.
  18. Add the chickpeas in a pressure cooker along with all the ingredients needed to be pressure cooked
  19. Pressure cook for 3-4 whistles/ till the chickpeas soften
  20. heat oil in a wok
  21. add cloves and grated onions
  22. sauté till onions are translucent
  23. Add ginger-garlic paste and cook for 3-4 minutes till the raw smell is almost gone
  24. Now add the tomato puree , stir and let it cook for 8-10 minutes on medium-low flame.
  25. Add the chole masala, red chilli powder, paprika powder, cumin powder, salt and mix for a 1-2 minutes.
  26. Drain the the chickpeas and add them to the tomato-onion mixture, stir till all the chickpeas are coated with spices, around 2 minutes.(discard the tea bags and whole spices)
  27. add some water used to pressure cook covered for around 30 minutes.
  28. transfer to a serving bowl and garnish with julienne ginger pieces, garam masala powder and ghee
  29. serve hot with freshly made bhaturas. enjoy!

Reviews (1)  

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Maithili Iyer
Maithili Iyer   Nov-28-2018

I will surely try this.

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