Friday, 20 November 2015

Chole Bhature

Chole Bhature

Chole Bhature is an extremely popular North Indian Dish all over India and abroad. Chole Bhature is a made for each other combination and very versatile. you can get this dish at a five star hotel or at street food joint. It can be served as breakfast, lunch, dinner, a snack, at parties or festivals.

Chole Bhature

Chole Bhature is a spicy, tasty and delicious dish. Chole is a spicy curry made with white chickpeas, onion, tomato gravy, with a lot of Indian spices and bhatura is a crispy, puffed bread made with fine flour, both make an excellent combination.

Chole Bhature

The plate of hot, spicy, chole with crispy piping hot bhature.....a thought is enough to get your taste buds salivating.

Chole Bhature


For chole:

1 cup kabuli chana (white chickpeas)
2 onion chopped
2-3 tomato chopped
1/2 tsp ginger-garlic paste
1 tsp red chili powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala
1 tsp chnana masala
1/2 tsp dry mango powder
1/2 tsp cumin seeds
1/4 tsp asafoetida
2-3 green chili chopped
1 tbsp oil
Pinch of soda bicarb
Water as required
Salt to taste

For bhatura:

2 cup maida (fine flour)
2 tsp rava (semolina)
1/2 cup yogurt
Pinch of baking powder
Water as required
Oil to deep fry
Salt to taste


For chole:

1. Clean, wash & soak chana in enough water over night.

2. Pressure cook chana with soda bicarb and water till done.

3. Heat oil in a pan, add cumin seeds, when they crackle add onion
    and cook till light golden in color.

4. Now add green chili, ginger garlic paste, asafoetida and saute for
    6-7 sec.

5. Add chopped tomato and cook till tomato become mushy.  

6. Add red chili powder, turmeric powder, coriander powder, dry mango
    powder and cook till oil separates.

7. Add boiled chole, garam masala, chole masala, salt, some water and
    mix well. Cook it till curry thickens. 

8. Garnish with onion rings, coriander leaves & serve.

For bhature:

1. In a big bowl mix maida, semolina, baking powder, salt.

2. Add yogurt and mix well.

3. Make a smooth dough by adding enough water.

4. Cover it and keep aside for 3-4 hours.

5. Grease your hand and knead it well.

6. Divide the dough in equal portions and make a ball of each portion.

7. Roll each ball into a big size circle.

8. Heat oil in a pan, gently drop bhatura in hot oil.

9. Deep fry bhatura from both sides till golden.

10. Serve crispy bhature with hot and spicy chole.

Chole Bhature


1. The raw bhatura should not be very thin or thick.

2. While frying bhatura make sure oil should not be overheated otherwise
    bhatura will not get time to puff and turn dark immediately.

3. You can adjust the thickness of the chole gravy according to your choice.

4. Soak chickpeas in hot water for 3-5 hours if you don't have enough time
    to soak them.

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