Chole Bhature

With a host of spices cooked together with chickpeas such as bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green and black cardamom, we are sure you wouldn’t be able to resist cooking this recipe again and again along with crispy, hot bhaturas.


  • For chole:
  • 2 cup chickpeas (channas)
  • 2 tsp oil
  • 1 Bbay leaf (tej patta)
  • 1 Cinnamon stick (dalchini)
  • 3-4 Cloves (laung)
  • 1 tsp whole pepper corns (sabut kali mirch)
  • 3 Green cardamom (choti elaichi)
  • 2 Black cardamom (badi elaichi)
  • 1 tsp rurmeric powder (haldi)
  • 1 tsp chili powder (lal mirch powder)
  • 1 tsp coriander powder (dhaniya powder)
  • 1 tsp cumin powder (zeera powder)
  • 1 tsp cumin seeds (zeera)
  • 1/2 tsp asafoetida (heeng)
  • to taste salt
  • 1 cup onions, chopped
  • 1 cup tomatoes, chopped
  • 1 tsp ginger, chopped
  • 1 tsp garlic, chopped
  • 1 tsp ajwain
  • 1 tsp lime juice
  • 1 green chili, chopped
  • 1 Tea bag
  • 1 tbsp butter
  • For the bhaturas:
  • 2 cups maida (refined flour)
  • 1/2 tsp yeast (dissolved for 10 minutes in luke warm water)
  • 1/2 cup whole wheat flour
  • A pinch of salt
  • Water (to knead)
  • Oil (for frying)

How to Make Chole Bhature

  • Prepare chole:
  • 1.In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green and black cardamom.
  • 2.After it gets brown add chopped onions and saute it. Now add chopped ginger and garlic.
  • 3.Followed by turmeric, chili powder, coriander powder, cumin powder, asafoetida and salt, fry the ingredients together well.
  • 4.For deglazing the pan add a little water.
  • 5.Now add the chole (soaked overnight and pressure cooked) to the masala.
  • 6.After stirring well add tomatoes, little sugar and salt to the chole.
  • 7.Now add ajwain, chopped green chilies and water for the base.
  • 8.To get the color in the chole, add a tea bag to the masala.
  • 9.Simmer the chole gently for an hour and cover it.
  • 10.Add lime juice and a dollop of butter to it.
  • 11.Garnish the chole with coriander and butter and serve them hot with bhaturas.
  • Prepare the bhaturas:
  • 1.Knead the whole wheat flour, maida and salt together with adequate amount of water.
  • 2.Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work.
  • 3.Divide it into equal portions. Roll out in an oval or round shape.
  • 4.Deep fry till golden brown, like a puri.
  • 5.Serve.

About The Author

Simmi Iyer

"In order to be irreplaceable one must always be different. Al little bad taste is like a nice splash of paprika. We all need a splash of bad taste-its hearty, its healthy, its physical. I think we could use more of it. No taste is what I am against" My place to find recipes that you, your family and your friends will not only love but will want to make time and time again.

%d bloggers like this: