Chole Bhatura

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Chole Bhatura

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For bhatura:
2 cup maida
2 tbsp rava semolina (fine)
1 tsp Sugar
¼ tsp baking soda
½ tsp Salt
2 tbsp Oil
¼ cup curds
Water (for kneading)
Oil (for frying)
For pressure cooking chole:
1 cup chana chickpea (soaked overnight)
2 tea bags
¼ tsp baking soda
1 tsp Salt
3 cup Water
For chhole preparation:
2 tbsp Oil
1 bay leaf
1 black cardamom
2 pod cardamom
1 inch cinnamon
1 tsp cumin / jeera
½ tsp kasuri methi
1 Onion (finely chopped)
1 tsp ginger garlic paste
¼ tsp turmeric
1 tsp chilli powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp garam masala
1 tsp aamchur
¼ tsp Salt
1½ cup tomato puree
2 tbsp coriander (finely chopped)
For tempering:
1 tbsp ghee clarified butter
2 Chilli (slit)
¼ tsp turmeric
¼ tsp chilli powder
¼ tsp garam masala
  • Medium


  • For bhatura:

  • For pressure cooking chole:

  • For chhole preparation:

  • For tempering:



How to Make Bhatura:

  1. First, in a large bowl put 2 cups maida, 2 tbsp rava, 1 tsp sugar, ¼ tsp baking soda, 1 tsp sugar, ½ tsp salt, and 2 tbsp oil. Mix well.
  2. Now add ¼ cup curd and mix well making sure everything is well combined.
  3. Add water as required and knead the dough until it is smooth and soft, without putting on too much pressure.
  4. Grease the dough with oil, cover, and rest for 2 hours.
  5. Then knead the dough slightly.
  6. Pinch a ball-sized piece of dough and make a ball, ensuring there are no cracks.
  7. Roll them slightly thick, applying oil to prevent them from sticking.
  8. Drop the rolled dough into the hot oil.
  9. Press until the bhatura puffs up and splash oil to puff up fully.
  10. Flip over and fry until it turns golden brown.
  11. Finally, drain off the bhatura and is ready to enjoy with chole masala.

How to Make Chole for Bhatura:

  1. First, soak 1 cup chana in plenty of water for 8 hours, then put in a pressure cooker.
  2. Add 2 tea bags, ¼ tsp baking soda, 1 tsp salt, and 3 cups water. If you do not have tea bags, make up some tea and add it to the cooker.
  3. Cover and pressure cook for 5 whistles.
  4. Once the pressure releases, open the cooker and discard the tea bags. Keep aside.
  5. In a large kadai, heat 2 tbsp oil, 1 bay leaf, 1 black cardamom, 2 pod cardamom, 1 inch cinnamon, 1 tsp cumin, and ½ tsp kasuri methi. Sauté on a low heat until the spices become aromatic.
  6. Now add 1 onion and 1 tsp ginger garlic paste and sauté until the onion turns golden brown.
  7. Add ¼ tsp turmeric, 1 tsp chili powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp aamchur, and ¼ tsp salt.
  8. Sauté on a low flame until the spices become aromatic.
  9. Further, add 1½ cup tomato purée and sauté until the oil separates. To prepare the tomato purée, I blend 2½ ripened tomatoes in a blender without any extra water.
  10. Now add the boiled chole and mix well. Adjust the consistency by adding water if required.
  11. Cover and simmer for 10 minutes, or until the chole has absorbed all the flavors.
  12. To prepare the tempering, heat 1 tbsp ghee in a pan.
  13. Add 2 chili, ¼ tsp turmeri, ¼ tsp chili powder, and ¼ tsp garam masala.
  14. Sauté on a low flame, without burning the spices.
  15. Pour the tempering over the chole masala, add 2 tbsp coriander, and mix well.
  16. Finally, the chole bhatura is ready for enjoying with some onions.

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