Chole Bhature

Chole Bhature is a very famous dish from the Punjabi Cuisine. It’s famous all over India and one of the important dish in all restaurant menus. Also, it’s my family’s ( except my son ) one of the most favourite.

Chickpeas as known as Chole in Hindi. Bhature is fried flat bread made with maida.
It’s a spicy and a very filling dish.

There are many recipes for this dish. Today, am going to share my no fail recipe for both Chole and Bhature 🙂



For the Chole

Chole ( chickpeas/ kondakadalai)- 1 cup
Onion – 1
Garlic – 2-3 cloves
Ginger – 1 inch
Cumin seeds ( jeera)- 1/2 tsp
Red chilli powder – 2 tsps
Dry mango powder ( amchur)- 2 tsps
Coriander powder ( dhania)- 3 tsps
Cumin powder( jeera )- 1 tsp
Turmeric powder- 1/4th tsp
Chole masala powder- 2-2+1/2 tsps
Sugar – 1/2 tsp
Salt to taste

Onion rings, lemon slices and chopped coriander leaves for garnish

For the Bhature

Maida ( all purpose flour)- 2 cups
Semolina ( rava)- 2 tbsps
Sugar – 1/2 tsp
Salt to taste
Baking powder – 1/2 tsp
Yogurt – 3 tbsps
Water as much required to knead
Oil – 1 tsp + as much required for frying the batura


To make the Chole

Wash and soak the Chole over night or 8 hours.

Drain the water completely, add fresh water and little salt. Pressure cook for 4-5 whistles or till its cooked very soft.

Peel, wash and chop onion, garlic and ginger finely ( I used the vegetable chopper).

Heat oil in a pan. Add cumin seeds. When it starts spluttering, add the chopped onion, garlic and ginger. Sauté till it turns golden brown. Add all the masalas mentioned, sugar and salt to taste. Add 1/2 cup of water and sauté for few mins.

Add this masala and 1/2 cup of water to the cooked chole and mix well. Check for the seasonings.

Pressure cook again for 1-2 whistles.
Garnish with onion rings, lemon slices and chopped coriander leaves.


To make the Bhature

Sieve maida, baking powder and salt together once.

Add sugar , semolina and yogurt and mix well. Add required amount of water little by little and knead to a stiff dough. Add 1 tsp of oil and knead again.

Cover the dough with a wet kitchen towel and let it rest for 2-3 hrs.

Divide the dough into 8 equal portions.
Grease the rolling pin and board with little oil.

Roll the dough into a circle ( or oval shake) of uniform thickness and deep fry.

Deep fry in medium hot oil. Keep pressing the batura so that it puffs up well.

Fry till both the sides turn golden brown.


Serve the batura hot with chole:)