Chhole bhature is a breakfast recipe from Punjab that is extremely popular in North India. This dish is so popular that not only in India but in many Indian restaurants around the world that serve North Indian food, you will find it. Chole is chickpeas cooked in a spicy and tangy curry.
The taste of chole can change in different regions as they add their own twist to the dish. At some places, it can be more spicy, and at other places, it can be more tangy. I have tried to balance the taste, so both tastes can be enjoyed. All the spices infuse so much flavor into the curry that you can’t stop yourself from falling in love with this dish.
Similar main course recipes:
Chhole bhature recipe | Chhola bhatura | Chole bhature recipe
- 2 cup maida (all purpose flour)
- 2 tbsp suji (semolina)
- 2 tbsp curd
- ½ tsp sugar
- ½ tsp salt
- ¼ tsp baking soda
- 1 tsp oil
- ¾ cup water
- oil for deep fry
To boil chole (chickpea)
- 1 cup chole (chickpea soaked)
- ½ cup black tea
- 1 bay leaf (tejpatta)
- 2 inch cinnamon stick
- 1 black cardamom
- ½ tsp salt
- 2 cups water
- 4 tbsp oil
- 2 green cardamom
- 3 cloves
- 1 small onion, chopped
- 2 tomatoes (pureed)
- 1½ tbsp ginger garlic paste
- 1 tsp red chilli powder
- 2 tsp coriander powder
- ½ tsp cumin powder
- ¼ tsp turmeric powder
- 1 tbsp chole masala
- 1 tsp aamchur powder (raw mango powder)
- ½ tsp garam masala
- ½ tsp kasuri methi
- ¼ tsp sugar (optional)
- 1 tsp coriander leaves chopped
- 2 tbsp ghee
- 1 tsp ginger julienne
- ¼ tsp kalonji (nigella seeds)
- ½ tsp cumin seeds
- ½ tsp kashmiri red chilli powder
For Chole (chhola)
- Add 1 cup soaked chana (chickpea) to a pressure cooker. Then add 2 inches of cinnamon stick, 1 bay leaf, 1 black cardamom, ½ cup black tea, ½ tsp salt, and 2 cups water. Close the lid of the pressure cooker.
- Keep the heat on medium-high for 2 whistles. Then turn the flame to low for the next 2 whistles. After four whistles, turn off the heat.
- Open the lid once the pressure cooker is completely cooled down. Drain and reserve the stock in the big bowl.
- Remove the black cardamom, bay leaf, and cinnamon stick from the boiled chana (chickpea/chola).
- Heat 4 tbsp oil in a large kadai. Add 2 green cardamoms, 3 cloves, and 1 big chopped onion. Fry for 5-6 min.
- Add 1½ tbsp ginger-garlic paste and fry for 2 min.
- Add 1 tsp red chili powder, 2 tsp coriander powder, and ½ tsp cumin powder. Then, add 1 tbsp chole masala and ¼ tsp turmeric powder. Mix everything well for 50 seconds.
- Next, add tomato puree and ½ tsp salt. Stir well for 5 min.
- Add boiled chana (chickpea) in a kadai. Add 1 tsp raw mango powder, ½tsp kasuri methi, and ½ tsp garam masala, and mix everything well.
- Add the reserved stock, mix, and cover the lid. Cook for 7-8 min and turn off the heat.
- Add 2 tbsp ghee to a pan and let it melt. Add 1/4 tsp kalonji, ¼ tsp cumin seeds, 2 green chilies, and ginger julienne.
- Turn off the heat and add ½ tsp kashmiri red chili powder in a pan.
- Transfer the tadka to a chole gravy and sprinkle chopped coriander leaves on top.
For Bhature (bhaturas)
- In a mixing bowl, add 2 cups maida, 2 tbsp suji, 2 tbsp curd, ½ tsp sugar, ½ tsp salt, ¼ tsp baking soda, and 1 tsp oil. Mix well.
- Add water as required to make a dough. Knead well and make a soft dough.Cover and let the dough rest for 1½ hours.
- Now remove the covered dough and knead once again. Apply some oil to your palms and make small balls of the dough.
- Use a rolling pin and roll the dough ball into a circular sheet to make a bhatura. Don’t roll too thickly or too thinly.
- Gently drop or slide the bhatura in hot oil. Fry batura from both sides until golden brown in color.
- Remove the bhature once it's puffed and fully cooked. Place the bhatura on the kitchen napkin to drain excess oil.
- Serve hot bhature with chhole.
- Knead the dough well, but don’t make it sticky.
- Maintain oil temperature while frying bhature to make it perfectly puffed and crisp.