Chole Bhature Recipe | Punjabi Chola Bhatura | Recipe of chole bhature | How to make punjabi chola Bhatura | Kabuli chana masala and bhature with step by step instructions

Chole Bhature Recipe | Punjabi Chola Bhatura is also known as chana Bhatura, a popular North Indian, punjabi dish that is immensely loved by all Indians.

Here Chole stands for a spicy, tangy chickpeas/ garbanzo beans curry that is paired with Bhatura, which is a soft, fluffy fried bread.

This choley/ chana masala curry here is Vegan, nut-free and gluten-free.

It is served hot with Sirke wale pyaz and lemon on the side and chilled glass of buttermilk or Vegetable raita to go with.

What is Chole Bhature Recipe | Punjabi Chola Bhatura

Chole bhature is a food dish originating from North India is a combination of channa masala (white chickpeas or garbanzo beans) and bhatura, a deep fried bread made from all purpose flour/ maida.

Punjabis are known to be food lovers at heart. Food is such an integral part of everybody’s lives and speaks volumes of our rich cultural and regional heritage.

In this recipe post, I have shared the step by step instructions to make the chickpea curry and a no yeast bhatura.

Home style Chole Bhature Recipe | Punjabi Chola Bhatura

This chickpeas curry is definitely a homestyle that has a homely taste and flavor. It doesn’t taste like how restaurant’s or dhaba’s serve but taste very good.

About Bhatura, the size and flavor varies at every place. Some use baking soda while kneading. But I have never seen my mother using it.

She always used curd and kept the dough in the sunlight to ferment. Since rising of dough plays a crucial role to make the dough  light, which is key factor for making fluffy & light Bhatura.

Serving suggestions

This Chole Bhature Recipe | Punjabi Chola Bhatura tastes best with sliced onions, fried green chilies and lemon wedges.

The delicious chickpea curry can be served with poori, naan, kulcha or even pav/dinner rolls.

If you are looking for more delicious Vegetarian dishes, do check out the following on the blog-

Gobhi aloo

Paneer Jalfrezi

Paneer ke ande

Suran/Jimikand ki sabzi

Gwarfali ki sabzi

and

Matar mushroom

In a cooker, add enough water, overnight soaked Kabuli chana/ chole and salt.

Let it come to a rolling boil remove the scum floating on top and close the lid.

Cook on fast flame for upto 2 whistles and then lower the flame.

Cook for about 5 whistles on low flame. Switch off the flame and let the pressure release automatically. Check whether the chana is cooked fully.

If not then cook it for some more time till chana softens.

To make gravy for Chole

Heat a kadhai add oil to it. Add the following whole garam masala (spices) one by one. Start with tej patta (Indian bay leaf), cinnamon, cloves and black peppercorns. Roast it well.

If you wish to skip this first step like i did ( as my family don’t like whole spices in curries so I always replace it with garam masala powder)  move to next step.

Next add tej patta and grated onions. Add salt at this stage to brown the onions quickly. Cook onions on slow flame till the onions turn light brown.

To this add minced ginger, garlic and chillies. Saute everything well and keep scrapping sides of the pan. If required, keep adding water to cook this masala.

Once the onions have turned nice deep brown, add turmeric, red chilli powder, coriander powder, amchur, garam masala powder and chole masala powder. Saute it well.

Mix grated tomatoes and cook well till the cooked masala starts to leave oil form the sides. Thereafter add boiled chole and saute nicely.

Cook for 5 to 7 Minutes on low flame.  Mix in required amount of water to adjust the consistency.

In the last add imli/Tamarind pulp to taste. Garnish with chopped fresh coriander leaves and serve hot with Bhatura, Mix veg raita.

To make Bhature/Bhatura

In a bowl add maida and suji.  Make a well in center add curd/dahi, salt, oil,  mix lightly now combine everything well.

Make a smooth dough knead it for 5 minutes very well. Apply little oil all over the dough and cover it.

Keep aside for 4 to 5 hours in the sunlight or in an oven or at any warm place. After the dough ia well fermented start to make Bhatura.

Knead the dough for 2 minutes
Divide the dough into equal portions.

Meanwhile heat oil in a big deep kadai/pan. Take a ball size dough roll it into a round disc using all purpose flour/ maida.

Roll the bhatura according to your liking in round or oblong shape.

Slide this into hot oil to puff up quickly. Turn the Bhatura upside down and once you see it’s cooked all over take it out on a tissue paper. Serve Hot.

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5 from 8 votes

Chole Bhature Recipe | Punjabi Chola Bhatura

Chole Bhature Recipe | Punjabi Chola Bhatura is also known as chana Bhatura, a popular North Indian, punjabi dish that is immensely loved by all Indians.Here Chole stands for a spicy, tangy chickpeas/ garbanzo beans curry that is paired with Bhatura which is a soft, fluffy fried  bread.

Prep Time15 minutes mins

Cook Time30 minutes mins

soaking time8 hours hrs

Total Time8 hours hrs 45 minutes mins

Course: Brunch, Main Course

Cuisine: North Indian, Punjabi

Keyword: Chickpeas curry with Bhatura, Chola Bhatura, Chole bhature, Kabuli chana Bhatura, Punjabi chole bhature

Servings: 3

Author: Lata Lala

Ingredients

For making Chole

• Chole/Kabuli chana/ garbanzo beans soaked in water overnight 1 cup
• Salt 1 tsp
• Water 4 to 5 cups

To make Chole Gravy

• Tej patta Indian bay leaf 1
• Cinnamon 1 inch
• Cloves 2 to 3
• Black peppercorns 4
• Onions grated 2 big
• Tomatoes grated 2
• Green chillies 2
• Ginger 1/2 inch
• Garlic cloves 6
• Oil 2 tbsp
• Coriander Powder 1 tbsp
• Amchur/dry mango powder 1 tsp
• Red chilli powder 1 tbsp
• Garam masala 1/2 tsp
• Chana masala 1 tbsp
• Haldi/turmeric 1/2 tsp
• Imli/Tamarind pulp as required
• Fresh coriander leaves handful

For Bahtura

• Maida/All purpose flour + Whole wheat flour (50:50) 1 cup
• Suji/Fine semolina 2 tsp
• Salt 1 tsp
• Red chilli powder 1/2 tsp
• Oil 2 tsp
• Curd diluted with little water 3 tsp less or more

Instructions

• In a cooker, add enough water and salt. Let it come to a rolling boil remove the scum floating on top and close the lid. Cook on fast flame for upto 2 whistles and then lower the flame.
• Cook for about 5 whistles on low flame. Switch off the flame and let the pressure release automatically. Check whether the chana is cooked fully.
• If not then cook it for some more time till chana softens.

To make gravy for Chole

• Heat a kadhai add oil to it. Add the following whole garam masala (spices) one by one. Start with tej patta (Indian bay leaf), cinnamon, cloves and black peppercorns. Roast it well.
• If you wish to skip this step like i did ( as my family don't like whole spices in curries so I always replace it with garam masala powder)  move to next step.
• Next add tej patta and grated onions. Add salt at this stage to brown the onions quickly. Cook onions on slow flame till the onions turn light brown.
• To this add minced ginger, garlic and chillies. Saute everything well and keep scrapping sides of the pan. If required, keep adding water to cook this masala.
• Once the onions have turned nice deep brown, add turmeric, red chilli powder, coriander powder, amchur, garam masala powder and chole masala powder. Saute it well.
• Mix grated tomatoes and cook well till the cooked masala starts to leave oil form the sides. Thereafter add boiled chole and saute nicely.
• Cook for 5 to 7 Minutes on low flame.  Mix in required amount of water to adjust the consistency.
• In the last add imli/Tamarind pulp to taste. Garnish with chopped fresh coriander leaves and serve hot with Bhatura, Mix veg raita.

To make Bhature/Bhatura

• In a bowl add maida, whole wheat flour and suji.  Make a well in center add curd/dahi, salt, oil,  mix lightly now combine everything well.
• Make a smooth dough knead it for 5 minutes very well. Apply little oil all over the dough and cover it.
• Keep aside for 4 to 5 hours in the sunlight or in an oven or at any warm place. After the dough ia well fermented start to make Bhatura.
• Knead the dough for 2 minutes
• Divide the dough into equal portions.
• Meanwhile heat oil in a big deep kadai/pan. Take a ball size dough roll it into a round disc using all purpose flour/ maida.
• Roll the bhatura according to your liking in round or oblong shape.
• Slide this into hot oil to puff up quickly. Turn the Bhatura upside down and once you see it's cooked all over take it out on a tissue paper. Serve Hot.

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