Chole – Bhature is one of the most popular dishes from Punjab. Every one has their own recipe for Chole. Even I have tried making it many times. All my friends loved my recipe. But somehow, I was not cooking Chole at home anymore. When I got a request for this recipe, I prepared it again. It came out very well. So before I forget the recipe, I thought of posting it here. This may not be the authentic version of Chole, but I am sure you all will enjoy it.
Bhature is made of maida(refined flour) and deep fried in oil. The actual Bhature is of a chapathi size. But I made them very small, so that I could fry them in the smallest pan I had. I followed the great chef Sanjeev Kapoor’s recipe with few changes for bhature.
Bhature
Ingredients:
2 cups maida or all purpose flour
1/2 tea spn baking powder
1/2 cup yogurt
1 tea spn sugar
Oil
Salt
Method:
Mix all the ingredients(except oil) to form a uniform dough and keep it aside for 1hr.
Take a small ball of the dough and roll into the desired sized Bhature.
Deep fry the Bhature in oil.
Chole
Ingredients:
1 and 1/2 cups chick peas (or 1 can of chick peas)
3/4 cup chopped onion
1 big tomato
1/2 tea spn ginger-garlic paste
1 green cardamom
2-3 cloves
1/2 tea spn coriander seeds
1/2 tea spn cumin seeds
1/4 tea spn fenugreek seeds(methi)
1/2 tea spn black salt (rock salt)
1 tea spn kasoori methi(optional)
3-4 black peppers
1/2 tea spn chili powder
1 tea spn oil/ghee
2-3 strands coriander leaves
Salt
Method:
Soak chick peas in water overnight and cook them. If canned peas are used, wash the peas 2-3 times.
Blanch tomatoes (heat water and cook the whole tomato for 3-4 minutes). Blend into a smooth paste.
Dry roast all masalas from cardamom to black pepper and powder them.
Heat oil/ghee, fry onions and ginger-garlic paste till the onions turn slightly brownish.
Add the tomato paste and the masala powder, chili powder, salt (add less salt as the masala has rock salt in it). Cook for 2-3 minutes. Add the cooked chick peas, kasoori methi and cook for another 5mins. Garnish with coriander leaves.
Serve hot with Bhature.
Serves : 3-4
Preparation time : 45mins
PS: If you want more gravy, increase the tomato and onions.
Hi
Thanks for the Bhatura recipe. I was searching for a recipe and this seems to be a really easy one. Some recipes call for mixing the dough the night before. Is this required?
Shilpa, thanks for the bhature recipe. I always bought pizza dough -from the bakery section at the grocery store or the frozen pizza dough in a can -by the cookie section or ofcourse Betty Crocker’s pizza dough pkg. Your recipe is so much easier.. I will try it out soon. Ofcourse chole bhature is a fav at my house and the we try to make it atleast once a week. I also love your chole recipe. I was getting tired of the same old recipe I have. Thanks a bunch !
hey shilpa-
your recipe for chole is almost exactly like mine…only difference is i add some turmeric/haldi and some amchoor/dried green mango and a little lime juice…plus lots more chilis!!! 😉 ha ha…..but yours looks really good…and your bhaturas are really lovely. i like the smaller size….the regular ones are kinda big, so i will try it this way next time.
BTW i have a recipe for chole in a tomato and garlic sauce(much more garlic than chat chole) if you like i could send it, but it is definitely for garlic lovers!! nice post shilpa!
Lakshmi, I didn’t leave the dough for overnight. Just kept it aside for around 1 hr. It came out really good.
Thanks Bhanap. Let me know if you try this recipe.
Pelicano, please send me your recipe. I have a garlic lover at my home (my brother) :). Thanks in advance.
hi shilpa,
your chole bhature recipe is too good. My family loved it as Sunday brunch. Ive gone thru your site and i must say you are doing a great job. I’m new to the net ie. earlier it was limited to checking my mail, im gonna soon start writing about my favourite recipes, tried and tested ones. Your site is encouraging for beginners like me.
Hey Shilpa,
I am hosting a B’day party for my daughter this week-end. There will be about 15 kids(aged between 2-4) with their moms :). I am planning to prepare chole-bhature. Can I make bhature in advance and re-fry them later in the evening.Can you help me with the quantity also?
thanks,
-swati.
Swati, I don’t think it is a good idea to fry bhature in advance. Usually fried items taste good when they are fresh. They might soak too much oil if you fry them twice. But this is just what I feel, I might be completely wrong.
Thanks for this recipe.Looks good.I’m off to my kitchen now to try it out.Im sure it will turn out good.Adios.
hi,
i’m not very good in cooking but i tried ur chole bhature n it was very good…
now my hubby asks me when i’m making chole bhature again..
thanks for the recipe….
Hi shilpa , have tried making bhaturas but somehow not very happy with the result…going to try your recipe …so u dont use water to knead the maida ?just the yougurt ?am i right
Thanks
Shilpa: Yes, mix with yogurt.
Hi
I love your site and the recipes!!!!!! Great work Shilpa…..keep it going!
taste will come if we put curd in chola when we will serve
yes,
shilpa ji it’s really fantastic, we are eating it since we were a child, and it seems great to saw its recipe here.
i hope that if there could be a machine which can make food for lazy ppl(like us), as like printers do.(ha-ha)
Hi Shilpa,
should the dough be hard like puri dough….or it should be soft like chapathi dough…?????
Shilpa: Sowmya, make it like puri dough.
Hello shilpa, i had read your chhole bhature recipe and I liked it but I am unable to print it please help me.
Shilpa: Mahesh, can you please tell me what error you are getting?
Hi Shilpa, this turned out awesome! However, I had to add more yogurt to knead the dough.. almost upped it to 2/3 cup.
Hi, I was searching for this content for quite sometime. Glad to see it. One thing that I found missing was some amount of stuff usually known as pitthi (made of daal and few other ingredients) that need to be stuffed in Bhaturey. I am not sure about this stuffing and its preparation. Will appreciate if I could hear something on this. 🙂
Tasleem
i made bhature,but its not puffing up, where i went wrong?
i want make basen de ladoo please can you tel me
i liked your recipe very much but i didn’t understand that why you put sugar in bhature . i will try it at home. can you help me with making veg. spring rolls.thankssssssssss………..for your mindblowing recipes ………
Shilpa, I have never been able to cook the chole to required softness. I don’t know what I’m doing wrong. I soak it overnight in plenty of water, then cook it in a cooker with turmeric and salt for a good 30 mins on high flame, the cooker whistling away. Result: the chole breaks, but the pieces are still hard. I dont like to use soda. Any thoughts?
Thanks, Anjali
Shilpa: Try with a new batch of chickpeas, sometimes old beans take a long time to cook.
HI,
You can add boiled potatos to the batura too… It tastes good too..
yes, I always do it that way,they come out really well..soft and luscious
hii shilpa
i hv to ask u that is there any need to put oil in the dough….or just the yogurt……
Shilpa: Just yogurt
this is for Anjali,also try to cook without salt,it will definitely become soft.
hi shilpa… i usually use a ready-made masala mix to make my chole, but i’d like to make it from scratch for a change… i have all the ingredients you have mentioned apart from the black salt.. is it an essential ingredient or would it alter the tase too much if left out? and are there any substitutes for it? thanks!
Black salt has a very unique taste. But if you can’t find it, you can make it with normal salt.
Hi Shilpa,
Thanks for the recipe. I tried this yesterday and it came out so good.
Thank you
Hi Shilpa,
I tried this recipe.It come out well.can i bake the bhatura.will you provide some low calorie snacks and recipes.
hey….ur receipe is fabulous…damn simple to note down as well as to prepare.. thanks dear..
thank you very much for the recipe. The bhaturas turned out to be really good. everyone in my house liked it. will do it again soon. 🙂
“Blanch tomatoes (heat water and cook the whole tomato for 3-4 minutes). Blend into a smooth paste.”
The above process makes tomato puree right?
Why do you always dry roast spices and powder them to add instead of adding them over directly?
When you dry roast, spices give a different aroma. also helps in grinding to a smooth powder
What is this kasoori methi? What is the substitute?
Dried methi leaves. They have a unique flavor, no substitute for this recipe. You can leave it out for this recipe if you don’t have it.
Hi,
I really tried your recipe for the chole bature it was really nice we had some friends came over and was so happy to eat thank you for the recipe. Have you got some other recipe please write some more?
Ranju
hi
i made chole 1st time. ur recipe is really nice…..
n all my family members n guests liked it very much
thank u every much 🙂
Hi Shilpa,
I am a great fan of your recipes. Last Saturday I prepared pesarattu referring your recipe and it urned out fabulous..
Just a query on bhature.. can I use citric acid dissolved in water instead of baking powder??
Sorry Sneha, I don’t know. Never used citric acid 🙁
I made the chole today with
Chapati and it tasted great. Thanks for the recipe.
Hi Shilpa,
For Chole preparation, I did what the Chefs normally do; and it turned out fabulous. Soak Chole overnight. Put them in the pressure cooker using the same water. Add more water. Take a small clean handkerchief or a muslin cloth, then put 1 Tsp Tea and half Tsp Amchur powder in the cloth. Wrap around and make 2-3 knots, so that contents don’t come out of this bag. Put it in the pressure cooker containing Chole. Then cook it. After cooking, you will be amazed to see how Red color has come on to the Chole. You have to throw away the Chole water now along with the cloth bag. Sorry the cloth get’s permanently ruined; although you can reuse for another round of cooking Chole 🙂 These Chole with their natural red color when cooked along with Tomatoes will look just like the restaurants.
Thanks
Amit