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  • Side Dish For Chapati

Chole Bhature Recipe-Punjabi Chole Bhature-Channa Bhatura Recipe

March 14, 2014 by PadhuSankar 27 Comments

Chole Bhature is also know as chola poori. It is a very popular Punjabi dish which is usually served as breakfast. Chole bhature is a combination of chole and fried Indian bread. Chole is prepared with chick peas and bhatoora is a fried Indian bread made of all purpose flour/maida. Chole and bhature are make for each other, so I am giving the recipe for both together in a single post. I have not got so many requests for a single recipe as I got for this. At last I have decided to post this. Today we will learn how to make Punjabi Chole Bhature following this easy recipe with simple step wise pictures.

Chole Bhature-Channa Bhatura Recipe

Punjabi Chole Bhature-Chana Bhatura Recipe


Punjabi Chole Bhature-Chana Bhatura

  Prep Time: 20 mins | Cook Time: 45 Mins |Serves:3-4

  Ingredients needed for Bhatura

   All Purpose flour/maida- 2 cups
   Sugar- 1 tsp
   Rava/semolina -2 tsp
   Salt to taste
   Baking soda or powder- a pinch
   Oil for deep frying

   For the Chole

   Chick peas/channa -1 cup
   Onion -1 cup
   Tomato -1 1/2 cup
   Green chilli minced-1 tbsp
   Ginger minced -1/2 tbsp
   Garlic minced -2 tbsp
   Ginger garlic paste-2 tsp
   Cashew nuts -7-10
   Tomato sauce or ketchup -1 tbsp

   Turmeric powder – 1/4 tsp
   Chilli powder -1/2 tsp
   Channa masala powder – 1/2 tbsp
   Chaat masala -1/2 tbsp
   Salt to taste

   For the seasoning

   Oil -4 tbsp
   Cinnamon 1 inch piece-3
   Cloves-3-4
   Cardamom -3
   Cumin seeds -1 tsp
   Kala jeera/black cumin seeds-3/4 tsp
   Saunf/sombu -1/2 tsp 

  For garnishing

   Coriander leaves -finely chopped
   Fried onions or fresh onions
   Cream or butter

Method

In a bowl mix together maida, rava, salt, sugar and baking powder.


Add warm water and make a slightly stiff dough just as you make for poori. Grease your hands with oil and knead the dough well. Cover it and keep it aside for 2 hours.


After 2 hours- Your bhatura dough is ready. Knead the dough again and make small lemon sized balls out of it.

bhatura dough


Dust the ball with maida (all purpose flour) and roll it out into thin pooris (it should not be too thin)

chola poori

Heat oil in a kadai, (to check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is ready for frying. Keep the heat in medium and gently slide the rolled out dough into the hot oil. After a few seconds, press it with a slotted ladle so that it will puff up nicely. Make sure that you have enough oil, otherwise the bhatura will not puff up.

how to make Bhature


Fry both sides until golden brown. Then remove it from the oil with a slotted ladle and serve hot with chole. Repeat the same process for the rest of the dough.

How to make Channa Bhatura

Punjabi Chole Recipe (Restaurant style)

Preparation

Wash and soak chick peas overnight. Pressure cook for 5-6 whistles or until soft with just enough water to cover the chickpeas.


Soak cashew nuts in hot water and grind it to a paste. Keep it aside.


First keep all the things ready. It saves you a lot of time and also you will not forget anything.

Method 

Heat oil in a kadai, add all the ingredients mentioned under seasoning.


Then add the minced ginger and garlic and saute for a few seconds.

Then add finely chopped onions, minced green chillies and saute until the onions become golden brown. You need lot of patience for this. Add a little salt to speed up the process.

sauteing onions


Once the onion becomes golden brown, add ginger garlic paste and saute until the raw flavor goes.


Then add finely chopped tomatoes.(picture below)

sauteing onions until brown

Cook until the tomatoes become mushy and oil separates. Compare the picture above and below to see how the tomatoes are cooked.

frying tomatoes for chole

Add turmeric powder, chilli powder, cashew nut paste, salt needed and cook for a few more minutes until the raw smell goes.

How to prepare channa masala

Now add cooked chickpeas along with the water. If required add more water according to the consistency required. Add tomato ketchup, channa masala and cook simmered for 15 minutes. 

How to make Chole Bhature

Add chaat masala and cook for another few minutes. Garnish with fried onions (optional), coriander leaves and fresh cream.

How to make Punjabi Chole Bhature

Serve Chole with hot bhatura. Prepare chole first and then bhatura.

Punjabi Chole Bhature
Punjabi Chole Bhature 

Chole and Bhatura are made for each other. Find more Made for each other breakfast combinations below-

Chapati – Kurma

Idli – Sambar

Poori – Potato masala

Puttu –Kadala curry

Adai– Aviyal

Idiyappam– Stew

Upma Kozhukattai or Arisi Upma– Brinjal Gothsu

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank  you!

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Ganesh Chaturthi Recipes-Vinayaga Chaturthi Recipes

Filed Under: Breakfast Varieties, Side dish, Uncategorized Tagged With: legumes, Punjabi Recipes, Uncategorized




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Reader Interactions

Comments

  1. MonuTeena RecipesPassion

    March 14, 2014 at 8:56 am

    Yum Punjabi chole is one of my fav 😛

    Reply
  2. nandoos Kitchen

    March 14, 2014 at 9:24 am

    Wow! this would make a perfect breakfast.. Love it

    Reply
  3. Sona S

    March 15, 2014 at 1:02 am

    Chole bhature looks delicious and mouthwatering..

    Reply
  4. Srinivasan Sampathkumar

    March 15, 2014 at 2:24 am

    This is beautiful. Thanks.

    Reply
  5. Kala Aravind

    March 15, 2014 at 7:35 am

    Thankd padhu for your wonderful receipe.

    Reply
  6. Priya Suresh

    March 15, 2014 at 2:58 pm

    Bhature and chole,both makes me hungry Padhu.

    Reply
  7. murugesan mani

    March 15, 2014 at 4:28 pm

    Thanks, I love this verymuch

    Reply
  8. Biny's Recipes

    March 15, 2014 at 6:33 pm

    perfect combo…love it anytime

    Reply
  9. anuradha suresh

    March 17, 2014 at 9:46 am

    Looks yummy . Will make it for tomorrow's breakfast. Thanks

    Reply
  10. Anu s kitchendelights

    March 17, 2014 at 12:11 pm

    Bhatura looks yummy…perfect combo ..

    Reply
  11. vijaya

    May 2, 2014 at 9:35 am

    nice one really very very yummy

    Reply
  12. Sandhya Sridar

    June 3, 2014 at 3:08 am

    wow!

    Reply
  13. Kokhila

    August 1, 2015 at 9:50 am

    Are we using seasonings also?

    Reply
  14. Aksh

    August 26, 2015 at 11:13 am

    Wow! Padhuskitchen is my favourite! Awesome recipes.You write it so well unlike others who blog.

    Reply
  15. anonymous

    November 30, 2015 at 11:26 pm

    Nice recipe, pictures look great. Poori is not the same as Bhatura though. Chole Poori is one thing and chole bhature is a different thing. What you made is more like a poori. Bhatura has a different dough and is a lot more chewy and stretchy than poori. Poori dough is closer to a roti dough and bhatura dough is leavened, using yeast. The dough is known as a khameer atta.

    Reply
  16. ROSHNI BABEESH

    December 20, 2015 at 9:02 am

    Yes padhu.. I support the above comment… The one u demostrated s a poori kind… Batura s prepared adding yeast curd etc to the same.. N should let t ferment. Hope to c more delicious recipes from u.

    Reply
  17. Prathibha Shetty

    December 31, 2015 at 6:10 am

    Ur site is very useful.thank u

    Reply
  18. neeru parmar

    April 29, 2016 at 7:06 am

    When to add cashews u didn't mention it

    Reply
    • Padhu Sankar

      April 29, 2016 at 11:19 am

      I have mentioned it. It seems you missed it. It is written above the 5th picture under Punjabi Chole Recipe "Method"

      Reply
  19. dhana lakshmi

    June 24, 2016 at 5:15 am

    Going to try today @ padhus mam thanks…

    Reply
  20. Roshin

    June 4, 2017 at 4:53 am

    I like the way you chop and keep. So neat and meticulous!

    Reply
  21. Robert Young

    June 15, 2017 at 2:45 pm

    Do you grind the seasoning spices before frying or add them whole?

    Reply
    • Padhu Sankar

      June 16, 2017 at 6:35 am

      No, I have added whole spices.

      Reply
  22. rajeshwari selvaraj

    October 25, 2017 at 9:00 am

    Hi. I love channa bhature one of my favourite dish. It is necessary to add channa masala

    Reply
    • Padhu Sankar

      October 26, 2017 at 6:14 am

      For chole/channa, we use only channa masala as it will give you the taste of a perfect chole masala. If you do not add, it is not a problem. You can add garam masala.

      Reply
  23. Deepa Hegde

    June 4, 2018 at 7:59 am

    Chole tasted great. Thanks Padhu

    Reply
  24. Bhuvana

    June 10, 2021 at 2:15 am

    I tried this today. Came out awesome! Thank you!
    While cooking channa dal I added very less water and 3/4 tsp of table salt. For the gravy I added 2 tsp of table salt. I added a little less red chilli powder than mentioned (the variety I have is very hot). The result was unbelievable!

    Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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