Chole Bhature

Chole Bhature is one of the most popular Punjabi dish which is famous all over the world. Chole is a spicy and tangy chickpea curry whereas Bhatura is a fluffy fried leavened bread. Sliced onions, green chillies and lemon wedges are often served as a side with the dish. 

So, now let me share a few tips and suggestions to make chole bhature. First, for a fluffy bhatura make sure to knead the dough very well. Knead it for a minimum of 7-8 mins continuously. Second, to make your bhatura crispy make sure to mix rava with the flour while kneading the dough. Third, use sour curd/yogurt to knead the dough. The sourness hastens the fermentation process and the dough would turn extra soft. Fourth, make sure to cook the chickpeas really well. They should not just be cooked or al dente, instead they should be soft and melt once in your mouth. Finally, adjust the spiciness as per your spice level.  

Servings:- 2

Course:- Main Course, Side Dish

Cuisine:- North Indian, Punjabi


For Chole:

1/2 cup chickpeas

1.5 tbsp oil

1 small bay leaf

1/4 tsp cumin seeds

1/2 onion, chopped

1 tomato, chopped

1/2 inch ginger, chopped

1 green chilli, chopped

1/2 tsp red chilli powder

1/4 tsp turmeric powder

1/2 tsp coriander powder

1/4 tsp cumin powder

1/4 tsp amchur

Salt to taste

1/4 tsp garam masala

3/4-1 cup water

1 tsp coriander leaves, finely chopped

For Bhature:

1.5 cup all purpose flour/maida

3/4 tbsp rava

3/4 tsp sugar

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

1.5 tsp oil

3/4 cup curd


Making Chole:

1. Firstly, rinse and soak the chickpeas for 7-8 hours or overnight. Next day, pressure cook the chickpeas for 8-10 whistles and keep aside. 

2. Next, grind the chopped onion, tomato, ginger and green chilli to a fine paste without adding any amount of water and keep aside. 

3. Now, in a kadai, heat oil. Saute the bay leaf and cumin seeds until they turn aromatic. Next, add the grinded paste and saute them till the oil starts releasing from the sides. 

4. Further add red chilli powder, turmeric powder, coriander powder, cumin powder, amchur, garam masala and salt. Saute them for a minute or two. 

5. Now, add the boiled chickpeas, adjusting the water consistency as required and mix them well. Simmer and cook the chole for 5-7 mins. Switch off the flame and garnish them with some coriander leaves. The chole curry is ready.

Making Bhature:

1. Firstly, in a large mixing bowl take all purpose flour. Next, add rava, sugar, salt, baking powder and baking soda. Mix them well. 

2. Further add oil and crumble them well with the flour. Next, add curd and start to knead the dough. Knead and punch the dough well for atleast 5-10 mins. Grease the dough with some oil. Cover the dough with a moist cloth and allow them to rest for 2 hours. 

3. Now, pinch the dough to medium sized balls. Further roll the dough into an elongated shape or any shape of your choice using a rolling pin. Roll it neither too thick nor too thin.

4. Now, heat oil in a kadai and when the oil is sufficiently hot, drop one bhatura. Gently press the bhatura with the spoon to puff up. Splash oil all over the bhatura till they puff completely. 

5. Fry the bhatura till they turn golden brown from both the sides. Drain off the bhatura into a kitchen towel to remove the excess oil. Fry all the bhature in the similar way. 

6. Finally, serve hot chole bhature immediately to enjoy the crispiness of the bhature