Chole Bhature, also known as Chana Bhatura, is a traditional Punjabi dish enjoyed throughout India. Chole is a spicy, acidic chickpea dish, while Bhatura is a light, fluffy, fried leavened bread.
Yummiest Chole Bhatura Recipe that your family will just love

Batoora Recipe (Chole Bhatura)

Chana Bhatura is a spicy, flavorful, and satisfying meal. Each restaurant or dhaba (roadside eatery) has its distinct flavor and taste for chickpea curry. The curry can be highly hot in some parts, tangy in others, and the consistency can range from somewhat thick to semi-dry and dry.

The flavors in this dish are spicy. This is my mother's recipe, and unlike other variations of chickpea curry dishes on the blog, it has a more homey flavor and taste. It does not taste like the restaurant or dhaba versions, but it is rather tasty.




Ingredients for Chole Bhatura

  • 1 tbsp. vegetable oil
  • 1 dried bay leaf
  • 5 cardamom pods, green
  • 4 cloves
  • 1/2 inch cinnamon stick
  • 2 tablespoon cumin seeds
  • 1 large red onion (finely diced)
  • 2 tsp ginger garlic paste
  • 3 medium tomatoes (finely chopped)
  • 1/2 tablespoon turmeric
  • 1/2 tsp cayenne pepper (or any powdered red chili pepper)
  • 4 cups chickpeas (may be tinned or cooked from scratch). Make sure they are very soft if you cook them.)
  • Season with salt to taste
  • 2 tbsp spice mix chana masala
  • 1 lemon or lime juice
  • Garnish with coriander or cilantro (optional)

For the bhatura:

  • 2 cups all-purpose unbleached flour (or a blend of all-purpose and whole wheat flour)
  • 1 tsp. vegetable oil
  • 12 cup unsweetened vegan yogurt
  • 1 tablespoon sugar
  • Season with salt to taste
  • Deep-frying vegetable oil



Make the bhatura dough as follows:

  1. In a food processor, stand mixer bowl, or large mixing bowl, combine all of the ingredients except the water. Drizzle in the water and knead until the dough is elastic yet solid. Set aside in an airtight container while you cook the chana masala.

Make the chana masala as follows:

  1. In a saucepan, heat the oil and add the entire spices: bay leaf, cardamom, cinnamon, and cloves. Finally, toss in the cumin to combine. When the cumin begins to crackle, add the onions and season with salt. Cook until the onions turn golden brown.

  2. Cook for a minute after adding the ginger-garlic paste.

  3. Cook for another minute after adding the cayenne and turmeric, then the diced tomatoes. Allow the tomatoes to simmer, stirring often, until totally broken down and extremely pulpy.

  4. Stir in the chickpeas and 2 cups of water until fully combined. Stir in the chana masala spice mixture.

  5. Bring to a boil, then reduce to a low heat and cover for 15-20 minutes to let all of the flavors to blend. To thicken the sauce, mash part of the chickpeas using a potato masher. If the chana masala appears to be too dry, add extra water.

  6. Squeeze in the lemon juice and, if using, garnish with coriander leaves.

Prepare the bhatura:

  1. In a skillet large enough to handle the bhatura, heat the oil for frying. Divide the dough into 12 equal parts and roll each one into a ball. Roll out into a six to eight-inch-diameter circle. Make sure the dough is rolled out uniformly, with no thick or thin places.

  2. Place a bhatura into the pan when the oil is hot, around 360 degrees, taking care not to splash the oil on yourself. Using a spatula, push the bhatura down as it puffs up to ensure it cooks evenly and forms a ball.

  3. Transfer the bhatura to a paper towel-lined colander. Serve immediately with the chana masala.


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