chole bhature

Chole Bhature Recipe

Chole Bhature recipe – Punjabi Bhature Recipe

Chole Bhature is the most popular and favorite North Indian dish which can be served for breakfast or lunch. It is very spicy and delicious in taste. The chanas here are simmered in spicy-tangy tomato gravy with desi spices and served with steaming hot puffed, deep fried and soft bhaturas. Almost everyone just relish eating this great and appetizing dish.

Make it on Sunday morning and let your family enjoy something different at home. This homemade recipe of tempting chole bhatura is the winner and the best for everyone. Serve this piping hot chole bhaturas with side accompaniment of green chilies, any pickle wedges and some green coriander chutney. It makes a perfect one pot lunch. So, here’s a simple and amazing recipe of Punjabi chole Bhature for you all with step-by-step instructions and pictures. Enjoy!

Directions

Getting ready:

1. Sieve refined flour in a bowl.

chole bhature

2. Soak the chanas overnight and rinse them thoroughly with water.

chole bhatureMaking:

3. Take refined flour and add semolina, 2 tbsp oil, salt, baking powder, curd and sugar in a big mixing bowl. Mix well.

chole bhature

4. Add lukewarm water in small portions and knead the dough until it becomes smooth and soft.

chole bhature

5. Cover the dough and keep aside at any warm place to ferment for 2 hours.

chole bhature

6. Heat enough oil in a wok or pan to deep fry the bhaturas.

chole bhature

7. After the dough is fermented, knead it again to make it pliable. Now pinch small amount (lemon size) of dough.

chole bhature

8. Roll it into round shape and flatten it a little with hands.

chole bhature

9. Place it on a rolling board and roll out into thick round bhatura.

chole bhature

10. Slide this rolled bhatura to the hot oil and

chole bhature

11. Fry until it gets golden brown and crispy on each side.

chole bhature

12. Drain out the fried bhatura on kitchen paper towels to remove excess oil and likewise prepare the rest.

chole bhature

13. Piping hot and crispy bhaturas are now ready.

chole bhature

14. Now let’s make chole, take soaked chanas in a pressure cooker.

chole bhature

15.Add 1 small glass of water, salt, baking soda and tea bag to it.

chole bhature

15. Close the lid and pressure cook until it whistles once. Then reduce the flame and let it simmer for 5 more minutes. Turn off the flame and let the steam escape on its own.

chole bhature

16. Heat oil in a wok or pan and add cumin seeds first.

chole bhature

17. After the seeds crackle, add dry pomegranate seeds, coriander powder, red chilly powder, followed by tomato paste.

chole bhature

18. Saute the masala until you see oil leaving its sides.

chole bhature

19. Then add 1 cup water to the masala and let it simmer.

chole bhature

20.Now add the boiled chanas to the gravy and mix well.

chole bhature

21. Mix the paneer chunks to the wok and stir well. Let it simmer for 2 to 3 more minutes and mix garam masala and coriander leaves to it. Chana masala is also ready.

chole bhatureServing:

22. Transfer the chole to a serving bowl and garnish with some coriander sprigs.

chole bhature

23. Serve this tangy-zingy and spicy chole along with steaming hot bhaturas and relish eating with a side assortment of pickle or chutney.

chole bhature

  • For 4-5 members
  • Time – 1 1/2 hours

Chole Bhature Recipe Chole Bhature Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Maida - 500 grams
  • Rawa (sooji) - 100 grams (optional)
  • Cured - 100 grams (1/2 cup)
  • Salt - ¾ tsp
  • Sugar - ½ tsp
  • Baking powder - 1 tsp
  • Oil - to fry
  • Kabuli Chana - 1 bowl or 150 grams
  • Baking soda - ¼ tsp
  • Tea bag - 1 (if you don't have tea bag, then take a white cloth and tie some tea into it)
  • Tomato - 3-4
  • Green chilly - 3-4
  • Ginger - 1 inch long piece
  • Refined oil - 2 tbsp
  • Cumin seeds - ½ tsp
  • Dry Pomegranate Seeds - ½ tsp
  • Coriander powder - 1 tsp
  • Red chilly powder - ½ tsp
  • Garam masala - ½ tsp
  • Salt - according to the taste
  • Coriander leaves - ½ tsp (chopped)
Instructions
  1. Sieve refined flour in a bowl.
  2. Soak the chanas overnight and rinse them thoroughly with water.
  3. Take refined flour and add semolina, 2 tbsp oil, salt, baking powder, curd and sugar in a big mixing bowl. Mix well.
  4. Add lukewarm water in small portions and knead the dough until it becomes smooth and soft.
  5. Cover the dough and keep aside at any warm place to ferment for 2 hours.
  6. Heat enough oil in a wok or pan to deep fry the bhaturas.
  7. After the dough is fermented, knead it again to make it pliable. Now pinch small amount (lemon size) of dough.
  8. Roll it into round shape and flatten it a little with hands.
  9. Place it on a rolling board and roll out into thick round bhatura.
  10. Slide this rolled bhatura to the hot oil and
  11. Fry until it gets golden brown and crispy on each side.
  12. Drain out the fried bhatura on kitchen paper towels to remove excess oil and likewise prepare the rest.
  13. Piping hot and crispy bhaturas are now ready.
  14. Now let's make chole, take soaked chanas in a pressure cooker.
  15. Add 1 small glass of water, salt, baking soda and tea bag to it.
  16. Close the lid and pressure cook until it whistles once. Then reduce the flame and let it simmer for 5 more minutes. Turn off the flame and let the steam escape on its own.
  17. Heat oil in a wok or pan and add cumin seeds first.
  18. After the seeds crackle, add dry pomegranate seeds, coriander powder, red chilly powder, followed by tomato paste.
  19. Saute the masala until you see oil leaving its sides.
  20. Then add 1 cup water to the masala and let it simmer.
  21. Now add the boiled chanas to the gravy and mix well.
  22. Let it simmer for 2 to 3 more minutes and mix garam masala and coriander leaves to it. Chana masala is also ready
  23. Serve this tangy-zingy and spicy chole along with steaming hot bhaturas and relish eating with a side assortment of pickle or chutney.

 

16 thoughts on “Chole Bhature Recipe”

  1. Nisha mam, I love the way you teaches us. Mam my bhature of chloe bhature didn’t turn good. It has become very oily and didn’t puffed up completely.

  2. Mam, yesterday I made chole bhature for dinner. Everything turned out really tasty and everyone enjoyed their food. Thanks to you mam. But the chole was slightly bitter in taste. I guess that was because of the tea bags which was used while boiling chole. Can you please suggest me something to remove that bitterness?

    1. If you want to skip tea bag then skip it. Or else don’t use so many tea bags, only one will do its work.

  3. Hi, mam! I relish eating chole bhature and with the help your chole bhature recipe I can very easily make it at home. Can I skip paneer for making chole or it is a main ingredient? Please reply soon.

  4. I prepared chole bhature yesterday. Chole was super yummy but bhature turned out to be chewy. What can I do to make perfect bhature? Please reply.

  5. Wow! this chole bhature looks so amazing. Can I skip rawa for making punjabi chole bhature or it is an integrated ingredients?

  6. I made chole bhature yesterday but the chole didn’t turned out spicy and I relish eating spicy food. So, please tell me how can I fix this?

  7. Nisha mam, you are my idol and I try out most of your recipes. I’m going to make chole bhature for my family tomorrow. Can I add onion and garlic to the chole?

  8. Nisha mam, thanks a lot for sharing street foods with us. This way I can have spicy streets food at home. Can I add spices to bhature to make them spicy as well for making chole bhature?

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