Receipe Title: Chole Bhature

Origin Of Receipe:India

For How Many People:4

How Many Minutes to Prepare: 15

How Many Minutes to cook: 60


For Chole:

  1. Chickpeas (Kabuli Chana) soaked overnight and drained - 1 cup ,
  2. Tea bags - 2 , Ghee/Oil - 2 tbsp,
  3. Cumin Seeds (Jeera) - 1 tsp,
  4. Green Chillies (slit) - 2,
  5. Ginger and Green Chilli Paste - 1 tsp,
  6. Coriander Powder (Dhaniya Powder) - 1 tsp,
  7. Cumin Seeds Powder (Jeera Powder) - 1/2 tsp,
  8. Red Chilli Powder - 1 tsp,
  9. Chole Masala - 1 tsp,
  10. Dried Mango Powder (Amchur powder) - 1/2 tsp,
  11. Dried Pomegranate Seeds (Anardana) roasted and coarsely crushed - 1 tbsp,
  12. Garam Masala Powder - 1 tsp,
  13. Onions (finely chopped) - 1 medium,
  14. Salt to taste,
  15. Water - 6-7 cups,


For Bhature:

  1. Maida (All-Purpose Flour) - 2.5 cups,
  2. Yogurt (Curd) - 1/2 cup,
  3. Sugar (Powdered Sugar) - 1.5 tsp,
  4. Baking powder - 1/2 tsp,
  5. Oil - 2 tsp, Salt - 1 tsp,
  6. Water (to knead) - as required,
  7. Oil - for deep frying,


For Garnishing: Onions (finely chopped) - 1 medium


Step By step Cooking Description:

Making Chole -

  • Take a pressure cooker and add overnight soaked chickpeas into it.
  • Add tea bags, 6-7 cups of water and salt into it, cover and cook for 5 minutes on high flame and about 15-20 minutes on medium flame or till fully done and soft. 
  • The softening of chickpeas depends on itself and also on the pressure cooker, so cook till you get soft chickpeas.
  • Now drain the chickpeas and discard the tea bags but reserve the stock.
  • Heat ghee or oil in a non-stick pan or a kadai.
  • Add cumin seeds (jeera) and green chillies into it and saute it till the cumin seeds begin to crackle.
  • Add finely chopped onions and sauté till the onion gets translucent. Stir in between so that the onions won't burn.
  • Then add ginger-green chilli paste, mix well and saute for another 30 seconds.
  • Now add coriander powder, cumin seeds powder and red chilli powder and mix it well again.
  • Add chole masala, dried mango powder, roasted and coarsely crushed dried pomegranate seeds, garam masala powder and mix it.
  • Then add reserved stock, mix it well and bring the mixture to boil.
  • Add the stock as per the gravy you want to have in chole/chickpea.
  • Now add already cooked chickpeas (kabuli chana) and mix well.
  • Add some water if needed.
  • Cook covered over low flame for 10-15 minutes. Turn off the heat and set aside.


For Bhaturas -


  • Take all purpose flour/maida, baking powder and salt in a big bowl. Mix them well and pass it through a sieve.
  • Add yogurt and sugar into it.
  • Add water and mix gradually to make a soft dough by light kneading.
  • Now add 2 tablespoons of oil into the dough and knead again.
  • Cover the dough with a wet cloth. Keep it aside for an hour.
  • For better results, keep it overnight.
  • Divide dough into sixteen equal portions. Roll them into balls.
  • Cover and keep to ferment for around 10 minutes.
  • Grease your palms with a little oil and flatten the balls.
  • Roll out into five-inch diameter diskettes.
  • Heat sufficient oil in a kadai or a pan.
  • When the oil is hot enough, place the rolled bhatooras into it.
  • Deep fry the bhatooras on high heat till light brown.
  • Flip it and fry till the other side also turns light brown.
  • Drain on an absorbent paper or kitchen towel so that excess oil gets absorbed.
  • Repeat the process with the remaining dough.


For Serving

  • Heat the checkpea/chole before serving.
  • Garnish the chole with finely chopped onions.
  • Serve hot chole bhaturas with raita, salad and pickle.


Enjoy this delicious dish with your loved ones.


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