You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Punjabi  >  Punjabi Sabzis  >  Chole Bhature

chole bhature recipe | Punjabi chole bhature |

chole bhature | Punjabi chole bhature | with 29 amazing images



My earliest memories of Chole Bhature is of the one I ate at a popular eatery in Mumbai Known as "Cream Centre". On enquiring, I was told that the chick peas and spices were simmered together for hours resulting in a dish that a large number of Mumbaites relish even today!

My version of chole is however, ready in minutes and is as delicious. I have also added powder, which impart a dark brown colour to the chick peas which usually comes from simmering chick peas in an iron pot.

I enjoy eating hot chole with tikkis, bhaturas, kulcha or simply topped on a slice of bread.

Crisp, yet spongy bhaturas are used to mop up the chole. Traditionally bhatura dough was made using leavening agents like soda, curds and leaving it for hours to ferment before they could be rolled out and deep fried.

This recipe of bhature is one that uses mashed potatoes to soften up the bhaturas. Moreover, also these bhaturas do not turn rubbery and chewy when they are eaten cold.

Enjoy other Punjabi Subzis like Shalgam ki Subzi, Aloo Mutter Korma, Sarson ka Saag, Kathal ki Subzi.

Enjoy how to make chole bhature | Punjabi chole bhature with detailed step by step photos below.

Chole Bhature

This recipe has been viewed 1735901 times
4/5 stars  100% LIKED IT   
56 REVIEWS ALL GOOD



Chole Bhature recipe - How to make Chole Bhature

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients


For The Chole
1 cup kabuli chana (white chick peas) , soaked overnight and drained
1 tea bags or 1 tsp of tea powder (chai ki patti) tied in muslin cloth
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1/2 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
2 tsp chole masala
1 tsp chilli powder
1 tsp dried mango powder (amchur)
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
salt to taste

For The Bhature
1 cup plain flour (maida)
1/2 cup boiled peeled and grated potatoes
2 1/2 tbsp curd (dahi)
1/2 tbsp oil
salt to taste
oil for deep-frying

For Serving With Chole Bhature
 6-8 sliced onions
2 lemon wedges

Method
For the chole
    For the chole
  1. Combine the kabuli chana, salt, tea leaf tied in muslin cloth and enough water in a pressure cooker and pressure cook for 3 whistles.
  2. Allow the steam to escape before opening the lid. Remove the tea powder tied in muslin cloth and drain the kabuli chana. Keep aside.
  3. Heat the oil in a deep non-stick pan and add the cumin seeds. Sauté on a medium flame for 30 seconds.
  4. Add the onions, ginger and garlic and sauté on a medium flame for 1 to 2 minute or till the onions turn translucent.
  5. Add the chole masala, chilli powder, dried mango powder, turmeric powder, coriander powder, cumin seeds powder, salt and 1 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  6. Add the kabuli chana, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Mash the kabuli chana once lightly with a help of a masher. Switch off the flame, keep aside.

For the bhature
    For the bhature
  1. Combine the flour, potatoes, curd, oil and salt and knead to make a soft dough using enough water.
  2. Cover the dough with a wet muslin cloth and rest the dough for 20 minutes.
  3. Divide the dough into 8 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little plain flour for rolling.
  4. Heat the oil in a deep non-stick pan and deep-fry the bhatures, one at a time, till they turn golden brown in colour from both sides.

How to proceed to serve chole bhature
    How to proceed to serve chole bhature
  1. Serve hot bhatures immediately with the chole, sliced onion and lemon wedges.

Handy tip:
    Handy tip:
  1. While frying the bhature, press the centre lightly with a frying spoon so as to help it to puff up.
  2. Chole masala is a blend of spices which is readily available at most grocery stores.
Nutrient values (Abbrv) per serving
Energy427 cal
Protein10.8 g
Carbohydrates50.3 g
Fiber12 g
Fat20.1 g
Cholesterol1.5 mg
Sodium16.2 mg
Click here to view calories for Chole Bhature
Chole Bhature recipe with step by step photos

Collection of chole recipe
    Collection of chole recipe
  1. The Punjabi chole made with spices and chickpeas tastes amazing with garma garam bhature but, it can also be served with tikkis or samosa to make various chaat recipes. Here are some recipes to make with chole :

Pressure cooking chole for chole masala
    Pressure cooking chole for chole masala
  1. For pressure cooking kabuli chana for the Punjabi chole recipe, take a deep bowl, add the kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours. 
  2. Drain well using a strainer. Keep aside.
  3. Take a small piece of muslin cloth.
  4. Put the tea leaves in it.
  5. And tie it tightly. Keep aside.
  6. In a pressure cooker, add the kabuli chana.
  7. Add the salt.
  8. Add the muslin cloth tied bag.
  9. Add enough water.
  10. Mix it well.
  11. Pressure cook it for 3 whistles. Allow the steam to escape before opening the lid. Remove the tea muslin cloth. 
  12. Drain the kabuli chana well using a strainer. You can reserve the water and use it later while cooking at a later stage.

Making Punjabi Chole masala gravy
    Making Punjabi Chole masala gravy
  1. For the Punjabi chole masala gravy, heat the oil in a deep non-stick pan and add the cumin seeds.
  2. Allow the cumin seeds to crackle, it will take 30 seconds. Do not overdo it as the cumin seeds will burn. Add the onions.
  3. Add the ginger. We have added finely chopped ginger as it gives a better flavour. Always use a very sharp knife to chop ingredients finely. 
  4. Add the garlic. This gives a great taste and a must to use unless you are a jain do not add it. 
  5. Sauté on a medium flame for 1 to 2 minutes.
  6. Add the chole masala, this can be bought readymade from any grocery store or super market but, if you wish you can also make it at home following this easy recipe for Chole masala powder.
  7. Add the chilli powder.
  8. Add the dried mango powder. You can also use lemon juice or anardana as a substitute.
  9. Add the turmeric powder. 
  10. Furthermore, add the coriander powder. 
  11. Add the cumin seeds powder and salt.
  12. Add 1 cup of water. At this stage, you can also make use of the water in which the kabuli chana was pressure cooked. 
  13. Mix well and cook on a medium flame for 1 to 2 minutes, stir it once in between.
  14. Add the kabuli chana.
  15. Mix well and cook on a medium flame for 5 to 7 minutes, stir it in between.
  16. Mash the kabuli chana once lightly using a masher, do not over mash it. This light mashing thickens the gravy and gives a great taste. Your Punjabi chole is now ready!
  17. Also, you can add little coriander if you want. Mix well and keep aside.

For the aloo bhatura
    For the aloo bhatura
  1. For the aloo bhatura, in a deep bowl, add the plain flour. Always sieve the flour and then use to avoid any dirt. 
  2. Add the potatoes. This is added to give softness to the dough. Do not mash them, if a bigger lump remains then the bhatura might not roll or alternatively, tear while frying.
  3. Add the curd. This is added as we have not used yeast. 
  4. Add the oil and salt.
  5. Add water little by little and knead into a soft dough. 
  6. Our aloo bhatura dough is ready!
  7. Cover it with a wet muslin cloth and keep in a warm place for 20 minutes. We have used a wet muslin cloth so that the dough does not dry up.
  8. Remove the muslin cloth. Divide the aloo bhatura dough into 8 equal portions.
  9. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little plain flour for rolling. 
  10. Heat the oil in a deep non-stick pan, deep-fry the aloo bhatura one at time. Till it turns golden brown in colour form both the sides. While frying the bhaturas press the centre lightly with a frying spoon so as to help it puff up. 
  11. Drain aloo bhatura on an absorbent paper. Keep aside.

How to serve chole bhature
    How to serve chole bhature
  1. For serving Chole Bhature, Re-heat the chole just before serving.
  2. Serve the Punjabi Chole immediately with hot aloo bhaturas. 

Frequently Asked Questions
    Frequently Asked Questions
  1. Q.Why did my Bhatura become hard? Make sure that the dough id kneaded until smooth, do not roll it too thin. Also, make sure that the Bhatura is fried on a medium flame, do not let it get a deep brown color.  
  2. Q. Why should potatoes be added to the Bhatura dough? The potatoes makes the Bhatura soft in texture. 
  3. Q. Doesn't the tea powder affect the taste of Chole? No, tea powder does not affect the Chole taste, it gives the chole a nice brown color. 

Reviews

Chole Bhature
 on 02 Jan 23 04:08 PM
5

❤️
Tarla Dalal
03 Jan 23 03:46 PM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Chole Bhature
 on 23 Oct 22 04:02 AM
5

Tarla Dalal
28 Oct 22 10:29 AM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Chole Bhature
 on 31 Aug 21 01:10 PM
5

i want to vidoe
Chole Bhature
 on 01 Nov 20 11:43 PM
5

I had tried this recipe many years back and it was a superhit. The bhaturas didnt beome hard or chewy as maida oroducts become if kept out fir a long time. It was superbly soft and tasty. Also no soda so the natural fermentation was excellent. Overall a thumbs up recipe totally ... Follow this without any doubts esp the aloo bhatura ! You wont regret !
Tarla Dalal
02 Nov 20 10:04 AM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Chole Bhature
 on 12 Jul 20 09:50 PM
5

This recipe is surely amazing
Tarla Dalal
18 Jul 20 04:43 PM
   Rahul. Thanks for the feedback !!! keep reviewing recipes you loved.
Chole Bhature
 on 27 Feb 20 04:53 PM
5

I like this recipe....
Tarla Dalal
29 Feb 20 01:03 PM
   Thanks Grishma . We are delighted you loved the chole bhatua recipe. Your feedback will help hundreds others try the recipe and make this a better cooking community.
Chole Bhature
 on 19 Feb 20 12:20 PM
5

I am going to make these very soon ! Easy to understand and follow recipe. My wife has your book, but the book is in Nairobi.
Tarla Dalal
21 Feb 20 04:04 PM
   Thank you for your valuable feedback Pushpendra. Do share your review after you trey the recipe. Happy cooking!
Chole Bhature
 on 15 Nov 19 10:48 PM
5

hi, my bhatura became hard and crispy, I don''t know what i did wrong.. dobi need to knead it for very long with lots of oil?
Tarla Dalal
19 Nov 19 02:24 PM
   Hi, Make sure you knead the dough till it is smooth. And while you roll do not roll it to thin, it will become crisp while you fry. And also the flame should be on medium, like you fry your regular puris. When you put in the oil, it shoulf puff up immediately. do not allow it to get deep brown colour.
Chole Bhature
 on 24 Oct 19 06:36 AM
5

Tarla Dalal
24 Oct 19 09:04 AM
   Thanks Mamta . We are delighted you loved the chole bhatua recipe. Your feedback will help hundreds others try the recipe and make this a better cooking community.
Chole Bhature
 on 15 Oct 19 03:45 PM
5

I like it very much this recipe And i''ll make my home tonight
Tarla Dalal
15 Oct 19 04:48 PM
   Thanks Anuj . We are delighted you loved the chole bhatua recipe. Your feedback will help hundreds others try the recipe and make this a better cooking community.
View comment page:  ... 2 3 4 5 6 

Subscribe to Free Weekly Food Mailer