Chole Bhature | How to make Chole Bhature at home

I share with you Chole Bhature recipe. This is a spicy, tasty and heavy dish.  Chole bhature is one of the most popular punjabi recipe which is now liked almost all over India and even abroad. Chole Bhature is a children favorite. Chole stands for a spicy curry made with chickpeas and bhatura is fried leavened flatbread. Recipe of bhatura is easy to make. Bhatoras are often eaten with chole. Chole with Bhatura seem exceptionally delicious in eating. Chole bhature is an all-time favourite Punjabi dish. Chola with bhatura make on any occasions. Can chole sabji is eaten with Bhatua, If not Bhatura ready so any parantha or naan roti to eat with also so tasty.  Chole also made in small or big dhaba. This dish is available in almost all India. So let’s see how to make Chole with Bhature.


  • 250 gm Chickpeas (kabuli chana)
  • 2 ½ tbsp Cashew paste (kaju paste)
  • ½ cup Onion chopped (barik kate pyaz)
  • ½ cup Tomato puree (tamatar puree)
  • 1 ½ tsp Garlic paste (lahsun paste)
  • 1 ½ tsp Green chilli paste (hari mirch paste)
  • ½ tsp Mango powder (aamchur powder)
  • ½ tbsp Garam masala
  • 1 tsp Turmeric powder (haldi powder)
  • 1½ tbsp Red chilli powder (lal mirch powder)
  • ½ tbsp Coriander powder (dhania powder)
  • 1 tbsp Coriander leaves (hara dhania)
  • 2 tbsp Oil (tel)
  • Salt to taste (namak)
  • Pinch of Asafoetida (hing)

Whole spices / garam masala :

  • 1 small piece Cinnamon (dal chini)
  • 3-4 Black peppercorn
  • By leaf (tej patta)
  • ½ tsp Cumin seeds (jeera)
  • 2-3 Cloves (laung)


How to make Chole :

Clean wash and soak Kabuli chana in water for 8 to 10 hours or overnight. Take a pressure cooker. Put Kabuli chana in a pressure cooker with water, cover and cook for 4 to 5 whistles or more until they are cooked and tender. Allow the steam to escape before opening the lid. Transfer to a bowl.

 Heat oil in a pan.  Add cumin seeds when seeds start to crackle add by leaf, cinnamon, cloves, asafoetida peppercorn, roast for 1 minute. Add garlic paste and cook it.  Add the chilli paste, onion chopped and cook till onion in brown color. Add the tomato puree cook for 2 to 3 minutes and sauté well. Add the garam masala, turmeric powder, red chilli powder, coriander powder, Salt to taste and saute well. Now add the cashew paste as well.  Cover with lid and cook for 2 to 3 minutes. Now add last boiled chickpeas (kabuli chana) and mash some choles with the back of spoon. Add water as consistency required. Add lemon juice. Now cook for 5 to 10 minutes. Add coriander leaves and remove the flame. So ready your Chole. Transfer to a serving bowl.

For The Bhatura:

  • 2 ½ cup Refined flour (maida)
  • ½ cup Semolina (suji)
  • ½ cup Curd (dahi)
  • ½ tsp Baking powder
  • Salt (namak)
  • Warm water (pani)
  • Oil for dip fry


How to make Bhatura:

Firstly, sieve flour, semolina, baking powder, and salt.  Add curd, oil and mix with hand.  Knead to smooth dough with warm water. Cover with a cloth and keep aside for the 2 to 3 hours.  After the resting time, apply a little flour on your hands and knead dough till smooth. The dough to make equal sized big balls. Roll them with a roller. Dust some flour before rolling.  You can roll them into round shape or oval shape. Heat oil in a kadai. Now prepare the bhaturas place in hot oil and fry one by one.  Deep fry until it turns light golden on both sides on low flame. So prepares your Bhatura. Transfer to a serving plate and serve with chole.

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