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Chole Bhature | Chana Bhatura

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Chole Bhature is a fiery chickpea curry paired with leavened fried bread. The term "Chole" refers to the curry, while "Bhatura" represents the crispy and soft fried bread. This beloved dish hails from Punjab and is also popular in various parts of North India.
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Prep Time 9 hours
Cook Time 30 minutes
Total Time 9 hours 30 minutes
Course Breakfast
Cuisine Indian
Servings 4
Calories 646 kcal

Ingredients
  

For Pressure Cooking Chickpeas

  • 1 cup dried white chickpeas (3 cups of canned chickpeas can also be used)
  • water – as required for soaking
  • ¼ teaspoon salt
  • 3 cups water – for pressure cooking
  • 1 to 2 pinches baking soda – optional

Other Ingredients For The Gravy

  • 2 to 3 tablespoon oil or ghee
  • ½ teaspoon turmeric powder
  • ¼ teaspoon red chilli powder
  • 1 teaspoon Coriander Powder
  • 1 pinch asafoetida (hing) – optional
  • ½ or 1 teaspoon dry mango powder (amchur powder)
  • 1 to 1.5 cups water – to be added later
  • salt as required
  • 1 green chilli – slit
  • 1 teaspoon Garam Masala or chole masala

Whole Spices

  • 1 teaspoon cumin seeds
  • 1 tej patta (Indian bay leaf), large-sized
  • 2 inches cinnamon
  • 2 to 3 cloves
  • 2 green cardamom
  • 2 to 3 black peppercorns

Ground Paste Ingredients

  • 1 onion – chopped, medium-sized
  • 2 tomatoes – chopped, medium-sized
  • 1 inch ginger – peeled and chopped
  • 4 to 5 garlic cloves – peeled and chopped, medium-sized
  • 1 green chili – chopped

Ingredients For Bhatura

  • 1.5 cups all-purpose flour (maida)
  • ⅓ cup sooji (rava or fine semolina), finer textured
  • ½ tablespoon oil or ghee
  • ½ tablespoon sugar – fine granulated
  • ½ teaspoon salt or as required
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ cup Curd (yogurt)
  • 2 to 3 tablespoons water or add as required, for kneading
  • oil – for deep frying as required

Instructions
 

Soaking And Pressure Cooking Chickpeas

  • Rinse the white chickpeas for a couple of times in water. Then soak the chickpeas in enough water overnight or for 7 to 8 hours.
  • Next day drain all the water and cook the chickpeas with water+salt in a pressure cooker or a pot.
  • You can also add a pinch or two of baking soda while cooking the chickpeas.
  • Drain the water and keep the chickpeas aside.

Making The Curry

  • In a grinder or blender take 1 medium sized chopped onion, 2 medium sized chopped tomatoes, 1 inch chopped ginger, 4 to 5 garlic cloves and 1 chopped green chili. 
  • Grind or blend to a fine paste.
  • No need to add water while making the paste as the juice of the tomatoes will help in making the paste.
  • Keep the paste aside.
  • Heat 2 to 3 tablespoons oil in a pan or kadai/wok.
  • Add the whole garam masala (spices) – 1 teaspoon cumin seeds, 1 large tej patta, 2 inch cinnamon, 2 to 3 cloves, 2 green cardamom and 2 to 3 black peppercorns.
  • Fry the whole garam masala mentioned above till the oil become fragrant. But don’t burn them.
  • Add the ground paste and saute till the oil starts to leave the sides of the masala paste.
  • Keep stirring often. Sauté for 8 to 10 minutes or more till the oil starts to leave the sides of the masala paste and the paste thickens and becomes glossy.
    Stir while sautéing so that the paste does not stick to the pan.
  • Next add all the dry spice powders – ½ teaspoon turmeric powder (haldi), ¼ teaspoon red chili powder, 1 teaspoon coriander powder (dhania powder), 1 pinch asafoetida (optional) and ½ or 1 teaspoon dry mango powder (amchur).
  • Mix very well and saute for a minute or two. Now add the cooked chickpeas and stir.
  • Add 1 to 1.5 cups water or add as required. Also add salt as per taste and mix well.
  • Simmer the gravy on a low or medium flame for 12 to 15 minutes or till the curry thickens. Don't cover the pan. Stir occasionally.
  • Mash a few chickpeas with the back of spoon. This helps in thickening the gravy.
  • Lastly add 1 slit green chili and 1 teaspoon garam masala powder or chole masala powder. Mix well and simmer for a minute or two.
  • Check the seasoning and add more salt or spice powders if required. Garnish the curry with coriander leaves.
  • You can also garnish with some slit green chilies and ginger julienne.
  • Serve chickpea curry with onion slices, lemon wedges along with bhatura. Enjoy the chickpea curry with bhature.

Making Bhatura

  • Using a sieve, sift the all-purpose flour, salt and baking soda in a mixing bowl. Then add the semolina and sugar to the sifted ingredients.
  • Now to the sifted ingredients, add the curd (yogurt). Mix very well with a spoon.
  • Adding water in parts first mix and then knead to a smooth and soft dough.
  • Cover the dough with a wet cotton napkin and let it rest for 30 to 45 minutes or 2 hours.
  • Later pinch medium-sized balls from the dough.
  • Roll the dough piece to a neat ball between your palms. Place the dough ball on your work surface and press it lightly with your fingers.
  • Spread a bit of oil on both sides of the dough. Using a rolling pin, roll the dough ball into an oval or elongated shape. You can also make a round circle.
  • In a pan or kadai heat oil on medium-high heat for deep frying. Drop the rolled dough in hot oil and it will quickly start puffing in the oil.
  • When the sizzling of the oil stops, turn over the bhatura and fry the other side. You can flip once or twice for even cooking.
  • When light golden or golden, remove the bhatura and drain on paper towels to remove excess oil. Roll and fry all bhaturas this way.
  • Serve the hot puffed up Bhatura with the chickpea curry.

Nutrition

Calories: 646kcalCarbohydrates: 90gProtein: 19gFat: 24gSaturated Fat: 3gCholesterol: 4mgSodium: 882mgPotassium: 779mgFiber: 13gSugar: 12gVitamin A: 613IUVitamin C: 15mgCalcium: 133mgIron: 7mg
Keyword Chole Bhature | Chana Bhatura
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