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Photo of CHOLE BHATURE by Sana Minhaz at BetterButter


Sana Minhaz
30 minutes
Prep Time
30 minutes
Cook Time
6 People
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This is a famous breakfast of delhi and punjab, made in my style.

Recipe Tags

  • Veg
  • Medium
  • Others
  • North Indian
  • Frying
  • Main Dish
  • Egg Free

Ingredients Serving: 6

  1. Recipe of chole : Kabuli chane ( chole ) -250 grams over night soak and boiled
  2. Shimla mirch or capsicum [de-seeded] -one
  3. Chopped tomato -4
  4. Chopped onion -2
  5. Chopped coriander leaves
  6. Chopped green chili - 2
  7. Chole masala -2 tsp
  8. Jeera [cumin] powder -2 tsp
  9. Garam masala -1/4 tsp
  10. Turmeric powder -1/2 tsp
  11. Ginger and garlic paste -1/2 tsp each
  12. Butter -one tbsp
  13. Oil -2 tbsp
  14. Fresh cream -1/2 cup
  15. Jeera sabut [cumin seeds] 1/4 tsp
  16. Sabut garam masala [whole garam masala spices like cloves, cardamom, cinnamon]
  17. Red chili powder - 1 tsp
  18. Salt according to taste
  19. bhatura Ingredients : Maida -1/2 kg
  20. Yogurt -200 grams
  21. Salt according to taste
  22. Baking soda-a pinch
  23. Oil for fry. Oil for making dough-1/2 tbs


  1. Chole recipe : First boiled chole. Keep aside. Now heat a pan add oil.
  2. Fry de-seeded shimla mirch. Keep aside. Now add chopped onion. Fry it golden add chopped tomato add all Masala.
  3. Cook it 2 minutes. Add salt. Switch off gas. Grind masala in a smooth paste. Now heat a pan. add oil.add sabut jeers and sabut garam masala.
  4. Add ginger and garlic paste.. fry it add cooked masala. Add fresh cream. Cook it until masala leave oil. Now add fried shimla mirch. Add boiled chole. And one cup water. Cook it 3-4 minutes.
  5. Now add butter. Add chopped coriander leaves and green chili. Mixed and cook it 2 minutes. Serve with cream slices of onion and Lemmon vases.
  6. Bhature recipe : First mixed oil, salt baking soda and yogurt in Maida. Mixed it very well.
  7. Now add water and make a nice dough. Keep it aside for two hours. After two hours dough is ready . Heat oil in Karachi.
  8. Make bhature and fry it. Serve hot with chole

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