Chole BhatureFeatured

Chole Bhature
Preparation time
Cooking time


For 4 Person(s)

For Bhature:

  • 2 cups all purpose flour ~ Maida
  • 1/8 tsp or a pinch of baking soda
  • 1/2 tsp salt
  • oil
  • 9 -10 tbsp or 1 cup (approx.) yogurt

For Chole Marsala:

  • tbsp coriander seeds (I wanted to use 2/3 tbsp. but miscalculated when scaling down the recipe and used more than required)
  • 1 tsp anardana or pomegranate seeds (optional)
  • 1/3 in cinnamon stick
  • 1 - 2 cloves (I used 2 cloves)
  • 1 Badi Elaichi or black cardamom (if you don’t have black cardamom, use 2 green cardamoms)
  • 1/3 tsp black peppercorns
  • 1/3 - 1/2 bay leaves
  • 1/2 red dry chili

For Chole:

  • 1 cup dry chickpeas or 2 cups cooked chickpeas
  • 2 tbsp oil
  • 2/3 cup chopped onion
  • 1 tbsp ginger and garlic
  • 1/3 cup cup chopped tomato (I used vine ripe tomato but any variety can be used) or 1/2 large Tomato
  • 2 tsp salt
  • 3/4 tsp chili powder
  • 2 1/2 - 3 tbsp chole masala
  • 3 - 4 small green chilies are as required to taste (this is for garnish)
  • onions, sliced
  • lemon slices or juice
  • cilantro, chopped


For Bhature:

Mix together the dry ingredients. Add oil and mix it in. Lastly add the yogurt and knead the mixture to make the dough. Do not use any water. Add more yogurt if required. Cover the bowl and let the dough rest in a warm place for 3-4 hours. (I put it in a cold oven for up to 5 hours.)

Heat oil in a deep frying pan to deep fry the bhature.

Knead the dough once and divide the dough into 8-10 balls. Apply a few drops of oil to the dough or the rolling surface and roll the dough into a bhatura, just like a puri. Bhatura can be round or oblong in shape. Also, once the bhatura is lifted off the surface, it will shrink in size, which is fine. Roll out all the dough balls.

Once the oil is hot, deep fry one bhatura at a time. Deep fry the bhature for few seconds on each side. Lightly dip the bhatura in oil using a slotted spoon or thongs, for a fluffy bhatura. Once the bhatura is fried on one side, turn it over and do the same on the other side.

Remove from oil and drain on paper towels.

Serve hot with Chole.

For Chole Masala:

Dry roast all the ingredients on medium flame until spices are dark brown in color. Let the spices cool and grind to a fine powder. This yields about 2 1/2 – 3 tbsp. of chole masala.

For Chole:

Wash and soak the chickpeas over night or at least 6-7 hours. After soaking, pressure cook the chickpeas with 2 cups of water for 5 -6 whistles or until the chickpeas are cooked.

Take oil in a sauce pan and fry chopped onions until light brown.

Add ginger garlic paste and fry for a minute or until raw the raw smell is gone.

Add tomatoes, salt and cook until tomatoes are soft and mushy. Reduce the flame and fry until oil begins to separate and tomatoes and finely roasted. Keep stirring the onion tomato mixture to prevent burning. Sautéing onions and tomatoes takes about 15 minutes.

Add green chilies (the ones listed under garnish), chili powder, chole masala, garam masala if using and mix properly. Continue to fry for a minute or two until green chilies are lightly roasted.

Remove the chilies and keep aside for garnishing.

Add cooked chickpeas and mix well. Add 2 cups of water and bring it to a boil. Adjust water to required consistency. Cover for about 10 minutes or until the chole is done.

Serve chole with hot bhature, sliced onions, fried green chilies that we kept aside and some lemon slices.

Recipe notes

Total Time: 50 – 65 minutes

Preparation: 15 – 20 minutes

Cooking Time: 35 – 45 minutes

Yields: 8-10 Bhature depending on the size

Makes: 2