Chole Bhature or Chana Bhatura is one of the most popular, tempting and flavorful dishes from Punjabi Cuisine. The union of Chickpea Curry and Fried Flatbreads is known as Chole Bhature.
The combination of ‘Chickpea Curry’ and ‘Fried Flatbreads’ is known as ‘Chole Bhature’, which is one of the most preferred breakfast or snack in the Northern parts of India. But this can also be served as lunch or dinner.
Cook with intention and gratitude for your ingredients, infusing positive energy into your dishes.
Table of contents
On this page you will get a step-by-step picture and a video recipe on How To Make Punjabi Chole Bhature or Chana Bhatura Recipe.
About Chole Bhature
Chole Bhature Recipe aka Chana Bhatura is a very famous Punjabi (North Indian) breakfast dish. It originates from Punjab state of North India, but this delightful combination of chole masala and bhature is loved by all and famous all over India.
This is an easy to make street style chana bhatura recipe that can be easily replicated at home. With your very first attempt you can master this dish and relish the taste of Punjabi cuisine in the comfort of your home.
Piping hot Chole Bhature with some chilled yogurt or raita on the side would make your mornings more enjoyable.
Make this chole bhature recipe when you have guests at home, or for a party, celebration, festival, holiday, or even for a lazy weekend breakfast to enjoy with your loved ones and see the joy on their faces.
Mom’s Chole Bhature equals Pure Bliss
For me, eating Chole Bhature is the perfect way to start the morning on a good note. I am a huge fan of my mom’s Chole Bhature. Frankly, it is the solution to every problem. Every time I miss Mom, I start craving Chole Bhature.
Her recipe yields the best crispy, fluffy, yet feather-soft bhaturas, and flavorful chole cooked in an aromatic spicy sauce.
Every thought about this dish takes me to the nostalgic city through memory lane. Chole Bhature is from Punjab, a realization that struck me around the age of 12. Mom used to make this often on Sundays for breakfast and sometimes for lunch.
The menu depended on whether she had prepared the dough early in the morning. Breakfast or lunch, it also depended on the weather conditions. If the weather was warm, the dough was ready in 2 hours; if not, we had to wait a few more hours.
I don’t know about my siblings, if they ever felt that same spark whenever Mom announced in the night that she would make Chole Bhature the next day. When I heard it from Mom, I followed her to the kitchen, watching her soak the chickpeas, ensuring that the next day was D-day.
The next morning, I used to watch her making the dough, asking her all the time, “Is the dough ready now?” Most of the time, the answer was ‘no’ from Mom’s side. But the anticipation was part of the charm.
As a child, the tantalizing aroma of spices wafting through the house was a promise of the delicious day ahead. The rhythmic sounds of rolling pins and sizzling pans echoed in the kitchen, creating a melody that signaled the arrival of Chole Bhature.
Now, whenever I miss Mom, I don’t just crave the dish; I recreate the magic in my own kitchen. The familiar steps, the familiar aroma – it’s my way of keeping the tradition alive. Chole Bhature isn’t just a breakfast or lunch; it’s an emotion.
Related: Crispy Fried Chana Masala - Crunchy Crispy Chickpeas
What is Chole Bhature
Chole Bhature is one of the most irresistible and flavorful dishes from Punjabi Cuisine. This spicy and delicious dish is one of the most eaten breakfast/snacks in the Northern part of India. Chana Bhatura can be served as a breakfast as well as lunch or dinner.
This is one of such dishes which you can find almost everywhere in India.
Be it a restaurant, street shops, or roadside eateries, ‘Dhaba’, chola bhatura would be there.‘Chole Bhature’ is a hindi phrase, and in that Chole aka Chana is a spicy and tangy chickpea curry. Every single place has a different flavor, taste, texture and consistency of chola bhatura.
In this dish, the puffed up crispy fried unleavened breads are called bhature/bhatura. I am so much in love with this fried food called Chole Bhature. The combination of ‘Chickpea Curry’ and ‘Fried Flatbreads’ is known as ‘Chole Bhature’.
Related: Kala Chana Sprouts Chaat
Related: Chana Dal Capsicum Curry
This Chole Bhature
✓ They are so simple and easy to make.
✓ It tastes so flavourful and delicious.
✓ They can be served at parties, or get togethers.
✓ It is loved by all age groups.
✓ This dish can also be customized.
✓ It keeps you satiated for hours.
✓ They can be served as breakfast, lunch or dinner.
Related: How to Make Halwa Chana Poori
Why would you love Homemade Chole Bhature?
You would love making them at home 2 reasons:
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Making chole bhature at home is super simple and easy.
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Making them at home is much more hygienic and healthier too. It’s a plus if you live in a place where you don’t find any local eatery which sells Chole Bhature.
Related: Black Chana Kadhi
How to Make Chole Bhature at Home
Chole Bhature are two recipes: Chole + Bhatura.
Here is how you can make Chole Recipe in 3 simple steps:
Step 1: Soak and pressure cooking chickpeas.
Step 2: Make spicy curry sauce by sautéing onion, ginger, green chili, tomato puree and spices.
Step 3: Simmer boiled chickpeas (chole) in the spicy and tangy curry sauce. Done.
How to make Bhatura recipe in 7 simple steps:
Step 1: Add sifted flour, semolina, oil, salt, sugar and baking powder to a large mixing bowl, and mix well.
Step 2: Add yogurt and mix again.
Step 3: Add warm water and knead into a firm dough.
Step 4: Cover the dough and let it rise.
Step 5: Divide the dough into 6-8 equal balls and roll into oval shape.
Step 6: Deep fry in hot oil until bhaturas are puffed up and turn slightly golden.
Step 7: Bhaturas are ready, serve them with chole, pickle and laccha onion.
For a full list of Chole Bhature recipe ingredients and step-by-step photo and video instructions, please see the recipe box on this page.
Related: Red Cabbage Zucchini Chana Dal
Ingredients:
For Making Punjabi Chole Bhature you will need a handful of ingredients such as chickpeas, flour, whole and powdered spices. All these ingredients can easily be found at any Asian grocery store worldwide.
Below are ingredients you will need to make Chole (Chickpea Curry) and Bhature.
Ingredients For Chole/Chickpeas Curry:
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Chickpeas: You will need a large size of chickpeas aka kabuli chana in hindi. You can also make chole using canned chickpeas. Just make sure not to boil canned chickpeas prior to adding in sauce. They might take a bit longer to cook.
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Garlic: I boiled sliced garlic cloves along with chickpeas in this recipe. If you don’t want to cook garlic with chickpeas, then you can also add minced garlic to them along with ginger.
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Tea bag: For this recipe you can either use 2 black tea bags or tie 2 tablespoons loose black tea tied in a muslin cloth.
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Ginger juliennes: They add a nice zing to the chickpea curry and give them an authentic taste.
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Green chilies: In this recipe, the heat comes from the hot green chilies. I have used 4-5 hot green chilies in this recipe because I didn’t add any red chili powder. Reduce the amount of green chilies if you are planning to add red chili powder.
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Onion: I have used red onion for making chole. You can also use yellow onion.
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Powdered spices: You will need powdered spices such as dried mango powder, Salt to taste, Turmeric powder, Coriander powder, and Chana masala powder.
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Whole spices: Aromatic whole spices are the key to make the best tasting chole. For making chole recipe, you will need pomegranate seeds, cumin seeds, bay leaf, cinnamon, cloves, star anise, and black cardamom.
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Tomato puree: I have used store-bought tomato puree for chole bhature, but you can also use homemade tomato puree or crushed tomatoes.
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Oil: I used vegetable oil in this recipe, but you can also use ghee or butter.
Ingredients For Bhature Recipe:
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All-purpose flour: Authentic Bhature recipe calls for all-purpose flour aka maida. But if you don’t like using all-purpose flour then you can use a combination of all-purpose flour and wheat flour.
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Semolina: Adding semolina or suji to the bhatura dough makes the dough pliable and produces crispy bhatura.
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Baking powder: Since we are not using yeast in this recipe, we will need a raising or leavening agent. Baking powder works best for this recipe.
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Sugar: It helps the dough rise.
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Salt: It is best to use fine or table salt in this recipe. It avoids the unpleasant flavours.
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Oil: You will need some fat in the dough to make bhaturas flaky yet soft. I have used oil in this recipe, but you can also use ghee or melted butter. It is also needed for deep-frying bhaturas
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Yogurt: You will need plain natural yogurt here. For this recipe you can use both homemade and store bought yogurt.
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Warm water: You will need warm water for kneading the dough.
Related: Mint Chana With Grilled Tofu
Variations
Paneer Chole Bhature:
For this version, you can add plain or fried paneer (Indian cottage cheese) to the chole, adding more protein and a rich, creamy texture to the dish.
Paneer Bhature:
Similar to paneer naan, you can fill bhaturas with grated paneer before rolling and deep frying.
Aloo Chole Bhature:
Aloo chole also tastes great with bhaturas. To make aloo chole bhature, add potatoes to the chole recipe. Use boiled and diced potatoes to add an extra layer of creaminess and heartiness.
Spinach Chole Bhature:
In this version, replace traditional chole with palak chole. Also, knead the bhaturas with spinach puree to give this bhature recipe a healthy and vibrant twist.
Whole Wheat Bhature:
Similar to puri recipes, you can make bhaturas with whole wheat flour. Swap all-purpose flour with whole wheat flour to create a healthier version of bhaturas. Keep in mind that bhaturas might be a bit denser.
Jain Chole Bhature:
To make the Jain version of chole bhature, prepare the chole without using onions and garlic.
Vegan Chole Bhature:
For vegan chole bhature, replace dairy yogurt with plant-based yogurt. Ensure you use oil instead of ghee for frying bhaturas and making the dough. Cook chole with oil only to create a vegan-friendly version.
Anupama’s tips & tricks to make your best street style chole bhature at home
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Instant Cooking: If you forgot to soak chickpeas, or you don’t have raw chickpeas, then you can swap 1 cup raw chickpeas with 3 cups canned chickpeas. Do not boil canned chickpeas. Just discard the water and add them directly to the sauce.
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Canned Chickpeas: If using canned chickpeas then keep in mind to increase the cooking time.
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Crispy bhature: Adding semolina is highly recommended because they make bhaturas crispy and tasty.
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Secret ingredient: Pomegranate seeds add a nice flavor to this chole recipe, so I would recommend using it.
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Whole spices: This recipe uses whole spices to add a nice flavor to this chole, so adding all the whole spices is advisable.
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Ghee: To make chole richer in taste, you can add 1-2 tablespoons of ghee at the end of cooking. They taste great with the touch of ghee. You can also cook the chole entirely in ghee.
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Bhature: This bhatura recipe doesn’t have any yeast, so make sure you use baking powder, otherwise, your bhaturas won’t puff up. If you want to make instant bhatura, then you can also check out the instant bhature recipe I have shared earlier.
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Boiling Chickpeas: While boiling, make sure that chickpeas are not overcooked or turn mushy. You need to cook chickpeas well until they are al dente. It means they should be soft but still hold the shape. They will absorb the sauce and turn softer after further cooking in the spicy sauce.
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Rinsing: To remove impurities, always rinse chickpeas a couple of times before soaking them in water.
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Optional: I personally don’t prefer adding baking soda to chickpeas. Soaking them overnight is enough. However, if you want to reduce the chickpea cooking time you can add a pinch of baking soda to the pressure cooker.
FAQ
Can I make the bhatura dough ahead of time?
Yes, making bhature ahead of time is possible. Simply prepare the bhatura dough in advance and store it in the refrigerator in an airtight container. This resting time allows the dough to ferment and enhances the flavor.
Just make sure to bring it to room temperature before rolling and frying the bhature.
How can I make the bhaturas fluffy?
To achieve fluffy bhaturas, it is important to knead the dough well and let it rest for a sufficient time. Also, make sure to add yogurt or baking soda to the dough for the desired fluffiness.
Can I use canned chickpeas for the chole?
Cooking dried chickpeas from scratch with added spices often imparts a richer flavor to the dish. However, if you prefer, making chole with canned chickpeas is possible.
Simply rinse them thoroughly before adding to the recipe and simmer the canned chickpeas with masala and a bit more water for 30 minutes.
What is the difference between Chana Masala and Chole?
Chole masala and Chana Masala are both dishes made with chickpeas, but the spices and preparation methods may differ.
Can I make Chole Bhature with whole wheat flour?
Yes, you can. In fact, making bhature with whole wheat flour creates a healthier version of bhaturas. However, keep in mind that the texture of whole wheat bhatura will be slightly different from traditional maida or all-purpose flour bhatura.
What are some common side dishes for Chole Bhature?
Popular side dishes include pickles, fried chilies, laccha onions, and a refreshing mint-coriander chutney. You can also serve it with plain yogurt or boondi raita to balance the spiciness of the chole. Additionally, a glass of mango lassi is a must after the meal to sweeten the taste buds.
You may also like these fried flatbreads:
Chole Bhature - Chana Bhatura (Step-by-step photo instructions)
Making Chole/Chickpeas Curry:
- Drain out the excess water from soaked chickpeas and rinse them again with fresh running water in the morning and set them aside. In a pressure cooker, add soaked and rinsed Kabuli chana along with the tea bags. enough water, salt, garlic cloves, and whole spices. At this point, you can also add a pinch of baking soda to speed up the cooking process.
- Now cover with the lid and pressure cook for 4 whistles on high heat. After 4 whistles, turn the heat to medium-low and pressure cook for about 15 minutes or until they are soft. Let the pressure come off completely before opening the lid. Once cooled, open the lid and discard the spices, tea bags, and keep it aside.
- Heat 2 tablespoons of oil in a pan over medium heat. Once hot, add the cumin seeds and turmeric powder. When the seeds start to crackle, add ginger and sauté for a minute.
- After that, add chopped onions to the pan and sauté till the onion is golden brown. Now add amchur powder, and anardana and cook for 2 more minutes.
- Next, add the tomato puree and mix everything well to combine. Cook for 5 minutes or until the raw smell of tomatoes is gone; keep stirring occasionally to prevent the mixture from sticking to the pan.
- Once the tomatoes are cooked, add coriander powder, chana masala powder, and slit green chilies. Mix everything well again and cook for 5-6 minutes.
- After that, add spicy tomato masala (sauce) to the cooked chickpeas (chana) and mix well until combined. At this point, check for consistency and add some water if needed. Cook over low heat for 7-8 minutes. Chole is ready. Now turn off the heat and set it aside.
Making Bhature:
- To a large mixing bowl, add sifted all-purpose flour (maida), semolina, and mix well to combine.
- After that, add oil, salt, sugar, and baking powder and mix well using fingers.
- Now add yogurt and mix again. Once mixed add enough warm water and knead into a firm dough.
- Once the dough is ready, apply little oil to it. Then cover the bowl with a muslin cloth and set it aside to rise for 2-3 hours.
- After resting, punch the dough and transfer it on the working surface and divide it into 6-8 equal portions.
- Using a rolling pin, roll out into an oval shape. Repeat the same with all the dough balls.
- Heat oil in a pan over high heat. Once the oil is hot, slide the rolled bhatura in hot oil. Press the center lightly with a large frying spoon, this would help bhatura to puff up. Deep fry till the bhaturas puff up and both sides are slightly golden brown in color. Drain the fried bhatura using a slotted spoon.
For Serving:
- Garnish chole with ginger slices, coriander, and onions. Serve bhature hot with the prepared chole, Laccha Onion, pickle, and lemon wedges.
Recipe Card
Chole Bhature - Chana Bhatura [Recipe]
★★★★★
(Rating: 5 from 876 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 8 hours 45 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Breakfast | Indian | 6-8 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 290 calories | 1 Serving |
INGREDIENTS
For Chole/Chickpeas Curry:
- Chickpeas/kabuli chana, soaked overnight - 1 cup (you can this substitute with 3 cups canned chickpeas)
- Garlic cloves, sliced - 2 tablespoons
- Tea bags - 2 or 2 tablespoons tea tied in a muslin cloth
- Ginger, juliennes - 1 tablespoon + more for garnishing
- Green chili, sliced - 4-5 (add less if you are adding red chili powder)
- Red onion, chopped - 1 medium
- Dried mango powder/amchur - 1 teaspoon
- Salt to taste
- Pomegranate seeds/ananardana - 1 teaspoon
- Tomato puree - ¾ cup
- Turmeric powder/haldi powder- ¼ teaspoon
- Coriander powder/dhania powder - 1 tablespoon
- Chana masala powder - 2 tablespoon (I have used mdh chana masala)
- Oil - 2 tablespoon
- Cumin seeds - 1 teaspoon
- Bay leaf/tej patta - 1
- Cinnamon stick/dalchini - 1 stick
- Cloves/laung - 2-3
- Star anise/chakra phool - 1
- Black cardamom pods/badi elaichi - 2
For The Bhature:
- All-purpose flour/maida (sifted) - 1½ cup
- Semolina/suji - ½ cup
- Baking powder - 1½ teaspoon
- Sugar - 2 teaspoon
- Salt to taste
- Oil - 2-3 tablespoon
- Natural yogurt - ½ cup
- Warm water as needed
- Oil for deep-frying
For Serving:
- Onions
- Lemon wedges
- Fresh cilantro (coriander) leaves
- Pickle
INSTRUCTIONS:
Making Chole/Chickpeas Curry:
- Drain out the excess water from soaked chickpeas and rinse them again with fresh running water in the morning and set them aside. In a pressure cooker, add soaked and rinsed Kabuli chana along with the tea bags. enough water, salt, garlic cloves, and whole spices. At this point, you can also add a pinch of baking soda to speed up the cooking process.
- Now cover with the lid and pressure cook for 4 whistles on high heat. After 4 whistles, turn the heat to medium-low and pressure cook for about 15 minutes or until they are soft. Let the pressure come off completely before opening the lid. Once cooled, open the lid and discard the spices, tea bags, and keep it aside.
- Heat 2 tablespoons of oil in a pan over medium heat. Once hot, add the cumin seeds and turmeric powder. When the seeds start to crackle, add ginger and sauté for a minute.
- After that, add chopped onions to the pan and sauté till the onion is golden brown. Now add amchur powder, and anardana and cook for 2 more minutes.
- Next, add the tomato puree and mix everything well to combine. Cook for 5 minutes or until the raw smell of tomatoes is gone; keep stirring occasionally to prevent the mixture from sticking to the pan.
- Once the tomatoes are cooked, add coriander powder, chana masala powder, and slit green chilies. Mix everything well again and cook for 5-6 minutes.
- After that, add spicy tomato masala (sauce) to the cooked chickpeas (chana) and mix well until combined. At this point, check for consistency and add some water if needed. Cook over low heat for 7-8 minutes. Chole is ready. Now turn off the heat and set it aside.
Making Bhature:
- To a large mixing bowl, add sifted all-purpose flour (maida), semolina, and mix well to combine.
- After that, add oil, salt, sugar, and baking powder and mix well using fingers.
- Now add yogurt and mix again. Once mixed add enough warm water and knead into a firm dough.
- Once the dough is ready, apply little oil to it. Then cover the bowl with a muslin cloth and set it aside to rise for 2-3 hours.
- After resting, punch the dough and transfer it on the working surface and divide it into 6-8 equal portions.
- Using a rolling pin, roll out into an oval shape. Repeat the same with all the dough balls.
- Heat oil in a pan over high heat. Once the oil is hot, slide the rolled bhatura in hot oil. Press the center lightly with a large frying spoon, this would help bhatura to puff up. Deep fry till the bhaturas puff up and both sides are slightly golden brown in color. Drain the fried bhatura using a slotted spoon.
For Serving:
- Garnish chole with ginger slices, coriander, and onions. Serve bhature hot with the prepared chole, Laccha Onion, pickle, and lemon wedges.
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NOTES:
- If you forgot to soak chickpeas, or you don’t have raw chickpeas, then you can swap 1 cup raw chickpeas with 3 cups canned chickpeas. Do not boil canned chickpeas. Just discard the water and add them directly to the sauce.
- If using canned chickpeas then keep in mind to increase the cooking time.
- Adding semolina is highly recommended because they make bhaturas crispy and tasty.
- Pomegranate seeds add a nice flavor to this chole recipe, so I would recommend using it.
- Whole spices add a nice flavor to this chole, so adding all the whole spices is advisable.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/punjabi-chole-bhature-chana-bhatura/