Chole Bhature Recipe

Chole bhature is a an all time favourite Punjabi dish. Choley bhature can be eaten in breakfast as well as in lunch. Chole bhature is a combination of chickpea curry served with deep fried flour pooris. Here is a simple recipe.

Chole Bhature

Serves : 2

Total time : 1 hr + fermentation time


For Bhature:

  • 1 cup Flour (Maida)
  • 1/2 cup Suji (Semolina)
  • 1/4 cup Dahi (Curd)
  • 1/4 tsp Baking Soda
  • 1/4 tsp salt
  • 1/4 tsp Sugar
  • Water to make dough

For Chole:

  • 250 gms Chole (Chickepeas)
  • 2 onions thinly sliced
  • Chai ka pani about 2 cups
  • Salt to taste
  • 2  Big Elaichi
  • 5 Cloves (Laung)
  •  2 Onions
  • 4 Tomatoes
  • 8-10 Garlic Cloves
  • 5-6 Green Chillies Slit
  • 1 inch Ginger
  • 4 tbsp oil 
  • Big Pinch hing
  • 1 tsp Everest Chana Masala
  • 1/4 tsp Red Chilly Powder

For tempering:

  • 2 tsp Ghee
  • 1 tsp Red Kashmiri Chilly

How to make chole bhature:

To Make Bhature :

  1. Soak suji in 1/2 cup water for 15 – 20 minutes to make it soft.
  2. Then in a mixing bowl add all the ingredients under the bhature section along with soaked suji and mix well. Then little by little add water and knead a soft dough.
  3. Now take a fresh bowl and transfer the dough in it and apply a thin layer of refined oil on the dough. Cover the bowl with a cling sheet and keep it aside for fermentation for 2 – 3 hrs in a warm place. Once it is ready it will be double in size.
  4. Now remove the cling sheet and press the dough in the center to remove all the excess air and knead again.
  5. To make the bhature, heat the oil and take a small ball of the dough and roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown. Serve with chole and mix pickle.
  6. Note: 1. Heat the oil well so that bhaturas do not absorb extra oil and they fluff well. 2. Drain the bahturas on a tissue paper to drain out excess oil.

To Make Chole :

  1. Soak the chole for  6-8 hrs or overnight.
  2. Pressure cook chole, salt, eliachi, cloves, onion and chai ka water till chana becomes soft.
  3. Grind onions, tomatoes, garlic, green chillies, ginger into a paste.
  4. Take a kadai, add 4 tbsp oil , add hing and put all the ground paste and saute well till all moisture evaporates. Add red chilli powder ,  garam masala, Everest chole masala , salt and all pressure cooked chana to it. Give it a good boil and mash some with the back of a ladle.
  5. In a tadka pan heat ghee and add red kashmiri powder. Immediately pour over the chole and garnish with chopped coriander leaves .