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Chole Bhature | Chana Bhatura
5 from 99 votes

Chole Bhature | Chana Bhatura

Chole Bhature is a classic Indian dish combining spiced chickpea curry with deep-fried fluffy bread known as bhature. The chickpeas are soaked and pressure-cooked, then simmered in a flavorful gravy made with whole spices and a fresh ground paste of onions, tomatoes, ginger, garlic, and green chili. The bhature are prepared with all-purpose flour and semolina, leavened lightly with yogurt, baking soda, and powder, then deep-fried until golden and puffed. This hearty dish is popular for its contrasting textures and robust spices.

Prep Time
9 hrs
Cook Time
30 mins
Total Time
9 hrs 30 mins
Servings: 4
Calories: 646 kcal
Course: Breakfast, Brunch
Cuisine: Indian

Ingredients

For pressure cooking chickpeas
  • 1 cup chickpeas 3 cups of canned chickpeas can also be used, dried white
  • 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 neutral cooking oil or ghee, generic cooking oil
  • ½ teaspoon turmeric powder
  • ¼ teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 pinch asafoetida optional, aka hing
  • 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 tomato chopped, medium-sized
  • 1 inch ginger - peeled and chopped
  • 4 to 5 garlic peeled and chopped, medium-sized, cloves
  • 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 neutral cooking oil or ghee, generic cooking oil
  • 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
  • neutral cooking oil for deep frying as required, generic cooking oil

Instructions

Soaking and Pressure cooking chickpeas
    Cup of Yum
  1. 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.
  2. Next day drain all the water and cook the chickpeas with water+salt in a pressure cooker or a pot.
  3. You can also add a pinch or two of baking soda while cooking the chickpeas.
  4. Drain the water and keep the chickpeas aside.
Making the curry
  1. 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. 
  2. Grind or blend to a fine paste.
  3. No need to add water while making the paste as the juice of the tomatoes will help in making the paste.
  4. Keep the paste aside.
  5. Heat 2 to 3 tablespoons oil in a pan or kadai/wok.
  6. 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.
  7. Fry the whole garam masala mentioned above till the oil become fragrant. But don't burn them.
  8. Add the ground paste and saute till the oil starts to leave the sides of the masala paste.
  9. 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.
  10. 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).
  11. Mix very well and saute for a minute or two. Now add the cooked chickpeas and stir.
  12. Add 1 to 1.5 cups water or add as required. Also add salt as per taste and mix well.
  13. 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.
  14. Mash a few chickpeas with the back of spoon. This helps in thickening the gravy.
  15. 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.
  16. Check the seasoning and add more salt or spice powders if required. Garnish the curry with coriander leaves.
  17. You can also garnish with some slit green chilies and ginger julienne.
  18. Serve chickpea curry with onion slices, lemon wedges along with bhatura. Enjoy the chickpea curry with bhature.
Making bhatura
  1. 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.
  2. Now to the sifted ingredients, add the curd (yogurt). Mix very well with a spoon.
  3. Adding water in parts first mix and then knead to a smooth and soft dough.
  4. Cover the dough with a wet cotton napkin and let it rest for 30 to 45 minutes or 2 hours.
  5. Later pinch medium-sized balls from the dough.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. When light golden or golden, remove the bhatura and drain on paper towels to remove excess oil. Roll and fry all bhaturas this way.
  11. Serve the hot puffed up Bhatura with the chickpea curry.

Notes

  • Soak chickpeas overnight to reduce cooking time and improve softness.
  • Adding a pinch of baking soda while pressure cooking chickpeas helps tenderize them.
  • Adjust spice quantities like chili and garam masala to suit your heat preference.
  • For fluffier bhature, allow the dough to rest and ferment slightly before frying.
  • Use neutral oil or ghee for frying bhature according to taste.
  • Bhature are best served fresh and hot for optimal puffiness and texture.

Nutrition Information

Calories 646kcal (32%) Carbohydrates 90g (30%) Protein 19g (38%) Fat 24g (37%) Saturated Fat 3g (15%) Cholesterol 4mg (1%) Sodium 882mg (37%) Potassium 779mg (17%) Fiber 13g (52%) Sugar 12g (24%) Vitamin A 613IU (12%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 5mg Vitamin B6 1mg Vitamin B12 1µg (42%) Vitamin C 15mg (17%) Vitamin E 9mg Vitamin K 11µg Calcium 133mg (13%) Vitamin B9 (Folate) 406µg Iron 7mg (39%) Magnesium 93mg (23%) Phosphorus 309mg Zinc 3mg

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 646

% Daily Value*

Calories 646kcal 32%
Carbohydrates 90g 30%
Protein 19g 38%
Fat 24g 37%
Saturated Fat 3g 15%
Cholesterol 4mg 1%
Sodium 882mg 37%
Potassium 779mg 17%
Fiber 13g 52%
Sugar 12g 24%
Vitamin A 613IU 12%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 5mg
Vitamin B6 1mg
Vitamin B12 1µg 42%
Vitamin C 15mg 17%
Vitamin E 9mg
Vitamin K 11µg
Calcium 133mg 13%
Vitamin B9 (Folate) 406µg
Iron 7mg 39%
Magnesium 93mg 23%
Phosphorus 309mg
Zinc 3mg

* Percent Daily Values are based on a 2,000 calorie diet.