Chole Bhature Recipe | Punjabi Chola Bhatura

Chole Bhature Recipe | Punjabi Chola Bhatura

 

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

 

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.

 

Chole Bhature Recipe | Punjabi Chola 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

Chole Bhature Recipe | Punjabi Chola Bhatura

 

Procedure to make Chole Bhature Recipe | Punjabi Chola Bhatura

To make chole

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.

 

Chole Bhature Recipe | Punjabi Chola Bhatura

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 7 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 mins
Cook Time30 mins
soaking time8 hrs
Total Time8 hrs 45 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.

 

I hope you guys enjoyed reading my today’s post. Please share your valuable feedback in comments with us, as we love to hear from you.

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I will see you soon with yet another interesting recipe. Come right back a I love to have you around.

Happy Cooking

Regards❤️

Lata

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Chole Bhature Recipe | Punjabi Chola Bhatura

 

This Post Has 14 Comments

  1. Sarah James

    5 stars
    What a tasty dish, your chickpea curry looks delicious. I like how you soak the chickpeas and cook them, so much better than canned chickpeas which have all sorts of additives in them.

    1. Lata Lala

      True that Sarah, soaked ones are better than canned ones anytime.
      Thank you for stopping by.

  2. Chrissie Baker

    5 stars
    Oh why havent I tried this before. This recipe sounds and looks incredible delicious. I LOVEd your presentation. Looks so YUMMY!!!! 🙂

  3. Denay DeGuzman

    5 stars
    I love Indian food. And with my favorite Indian restaurants closed this season, I’ve been searching for recipes just like this. I look forward to making this chole bhature recipe this week!

    1. Lata Lala

      Hey Denay glad to know about your love for indian food. Thank you for writing in.

  4. Emmeline

    5 stars
    I never had this dish but it looks amazing! Will save to cook up this weekend 😀

  5. Cookilicious

    5 stars
    This is my absolute favorite! Love how easy and simple this recipe is.

  6. Deeksha

    5 stars
    I love this recipe. Thank you so much for the recipe.

    1. Lata Lala

      Hello Deeksha. Glad to hear from you. Thank you so much for writing in and stay tuned for more interesting recipes.

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