chole bhature recipe | chhole bhature | chana bhatura | chola batura with detailed photo and video recipe. a tasty meal combo recipe made with spicy and flavoured chana masala with a deep-fried puri. it is a popular street food meal in northern india, particularly in the punjab, delhi area, but also in rawalpindi pakistan. it is generally eaten as a breakfast dish with yoghurt based beverage lassi, but can be served any time of the day for a complete and satisfying meal.
well many have this basic question, what is the difference between a puri and a bhatura. as a matter of fact, even i had this basic question while i was in school/college. for me, poori was small and homemade whereas bhatura is big and hence only served in restaurants or hotels. however, i gradually started realizing the fundamentals and difference between these 2 recipes. the main difference is the use of flour. the bhature is made with plain flour or maida flour, whereas poori is generally made with wheat flour. in addition the batura has the additional leavening agent, i.e baking soda. it helps the dough to make it rise and also inflate while deep frying. some even prefer to add yeast, but i personally recommend to use baking soda for better taste and flavour. with respect to the curry, it is a simple chana masala and the combination of these 2 makes an ideal meal.
furthermore, i would also like to add some more tips, suggestions and variations to the popular chole bhature recipe. firstly, you may also prepare the same batura with wheat flour as an alternative to plain flour. while the wheat flour can be a healthy alternative, but you may not get the same texture and taste like maida. for wheat flour, you can follow the same steps and procedures. secondly, while deep frying the bhatura, ensure the flame has to be high and also the oil has to be super hot. you may test the oil by dropping a small portion of the dough and it has to come to the top immediately. lastly, while preparing the chana masala or chole, do not forget to add the ghee tempering on top of the prepared curry. this is for the fact that it helps to reduce the spice heat and balance the flavour.
finally, i request you to check my other detailed roti recipes with this post of chole bhature recipe. it mainly includes my other detailed recipes like poori, ragi roti, rumali roti, how to make roti, chur chur naan, lauki thepla, garlic naan, luchi, bajra roti, chole bhature. further to these i would also like to mention my other recipes categories like,
chole bhature video recipe:
recipe card for chhole bhature recipe:
chole bhature recipe | chhole bhature | chana bhatura | chola batura
Ingredients
for bhatura:
- 2 cup maida
- 2 tbsp rava / semolina, fine
- 1 tsp sugar
- ¼ tsp baking soda
- 1 tsp sugar
- ½ tsp salt
- 2 tbsp oil
- ¼ cup curd
- water, for kneading
- oil, for frying
for pressure cooking chole:
- 1 cup chana / chickpea, soaked overnight
- 2 tea bags
- ¼ tsp baking soda
- 1 tsp salt
- 3 cup water
for chhole preparation:
- 2 tbsp oil
- 1 bay leaf
- 1 black cardamom
- 2 pod cardamom
- 1 inch cinnamon
- 1 tsp cumin / jeera
- ½ tsp kasuri methi
- 1 onion, finely chopped
- 1 tsp ginger garlic paste
- ¼ tsp turmeric
- 1 tsp chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
- 1 tsp aamchur
- ¼ tsp salt
- 1½ cup tomato puree
- 2 tbsp coriander, finely chopped
for tempering:
- 1 tbsp ghee / clarified butter
- 2 chilli, slit
- ¼ tsp turmeric
- ¼ tsp chilli powder
- ¼ tsp garam masala
Instructions
how to make bhatura recipe:
- firstly, in a large bowl take 2 cup maida, 2 tbsp rava, 1 tsp sugar, ¼ tsp baking soda, 1 tsp sugar, ½ tsp salt and 2 tbsp oil. mix well.
- now add ¼ cup curd and mix well making sure everything is well combined.
- further, add water as required and knead the dough.
- knead to the smooth and soft dough without putting much pressure.
- grease the dough with oil, cover and rest for 2 hours
- after 2 hours, knead the dough slightly.
- pinch a ball sized dough and make a ball without andy cracks.
- roll slightly thick, applying oil to prevent from sticking.
- drop the rolled dough into the hot oil.
- press until the bhature puffs up and splash oil to puff up fully.
- flip over and fry until it turns golden brown.
- finally, drain off the bhatura and is ready to enjoy with chole masala.
how to make chole recipe for batura:
- firstly, in a pressure cooker take soaked chana. i have soaked 1 cup chana in enough water for 8 hours.
- add 2 tea bags, ¼ tsp baking soda, 1 tsp salt and 3 cup water.
- cover and pressure cook for 5 whistles. if you do not have tea bags, then you can prepare tea decoction and add to cooker.
- once the pressure releases, open the cooker and discard the tea bags. keep aside.
- in a large kadai, heat 2 tbsp oil, 1 bay leaf, 1 black cardamom, 2 pod cardamom, 1 inch cinnamon, 1 tsp cumin, ½ tsp kasuri methi. saute on low flame until the spices turn aroamtic.
- now add 1 onion, 1 tsp ginger garlic paste and saute until onions turn golden brown.
- add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp aamchur and ¼ tsp salt.
- saute on low flame until the spices turn aromatic.
- further add 1½ cup tomato puree and saute until the oil separates. to prepare tomato puree, i have blended 2½ ripened tomatoes in blender without adding water.
- now add boiled chole and mix well. adjust consistency by adding water if required.
- cover and simmer for 10 minutes, or until chole absorbs all the flavour.
- to prepare the tempering, heat 1 tbsp ghee in a pan.
- add 2 chilli, ¼ tsp turmeri, ¼ tsp chilli powder and ¼ tsp garam masala.
- saute on low flame without burning the spices.
- pour the tempering over the chole masala, add 2 tbsp coriander and mix well.
- finally, chole bhature is ready to enjoy with some onions.
Nutrition
how to make chole bhature with step by step photo:
how to make bhatura recipe:
- firstly, in a large bowl take 2 cup maida, 2 tbsp rava, 1 tsp sugar, ¼ tsp baking soda, 1 tsp sugar, ½ tsp salt and 2 tbsp oil. mix well.
- now add ¼ cup curd and mix well making sure everything is well combined.
- further, add water as required and knead the dough.
- knead to the smooth and soft dough without putting much pressure.
- grease the dough with oil, cover and rest for 2 hours.
- after 2 hours, knead the dough slightly.
- pinch a ball sized dough and make a ball without any cracks.
- roll slightly thick, applying oil to prevent from sticking.
-
drop the rolled dough into the hot oil.
-
press until the bhature puffs up and splash oil to puff up fully.
-
flip over and fry until it turns golden brown.
how to make chole recipe for batura:
- firstly, in a pressure cooker take soaked chana. i have soaked 1 cup chana in enough water for 8 hours.
- add 2 tea bags, ¼ tsp baking soda, 1 tsp salt and 3 cup water. soda helps to cook chole well.
- cover and pressure cook for 5 whistles. if you do not have tea bags, then you can prepare tea decoction and add to cooker.
- once the pressure releases, open the cooker and discard the tea bags. keep aside.
- in a large kadai, heat 2 tbsp oil, 1 bay leaf, 1 black cardamom, 2 pod cardamom, 1 inch cinnamon, 1 tsp cumin, ½ tsp kasuri methi. saute on low flame until the spices turn aroamtic.
- now add 1 onion, 1 tsp ginger garlic paste and saute until onions turn golden brown.
- add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp aamchur and ¼ tsp salt.
- saute on low flame until the spices turn aromatic.
- further add 1½ cup tomato puree and saute until the oil separates. to prepare tomato puree, i have blended 2½ ripened tomatoes in blender without adding water.
- now add boiled chole and mix well. adjust consistency by adding water if required.
- cover and simmer for 10 minutes, or until chole absorbs all the flavour.
- to prepare the tempering, heat 1 tbsp ghee in a pan.
- add 2 chilli, ¼ tsp turmeri, ¼ tsp chilli powder and ¼ tsp garam masala.
- saute on low flame without burning the spices.
- pour the tempering over the chole masala, add 2 tbsp coriander and mix well.
- finally, chole bhature is ready to enjoy with some onions.
notes:
- firstly, adding soda will gives nice texture to the puri.
- do not over-knead the dough, as it will difficult to roll later.
- also, make sure the oil is super hot. else the bhatura will not puff up.
- finally, chole bhatura recipe tastes great when served hot.
faq’s for chole bhature recipe
how is chole bhatura different from poori?
the main difference between the two is the use of flour. poori is made of wheat flour whereas bhatura is made of all-purpose flour or maida. bhatura requires an additional leavening agent that is baking soda. and poori does not require any. soda helps the dough to rise and also inflate while deep frying. yeast can also be added as an alternative. but compared to yeast, soda gives a better taste and flavor.
what is bhatura served with?
bhatura is usually served with sliced onion, lemon wedges, and spicy chickpea curry, chana masala, or chole masala. the combination of these two makes an ideal meal. generally, chole bhatura is eaten with yogurt based beverage lassi.
can chole bhatura be prepared with wheat flour?
yes. chole bhatura can be prepared with wheat flour instead of plain flour. this makes bhatura healthy. but you may not get the same texture and taste as maida. it’s actually the plain flour that gives bhatura a soft and chewy texture.
how to knead and ferment the dough well?
adding curd while kneading hastens the fermentation process. adding eno while kneading does not require any resting time for the dough and they can be rolled and fried immediately. adding soda as a leavening agent requires the dough to rest for about 2 hours so that it can rise. they give a nice texture to the bhatura. knead the dough continuously for 8 to 10 minutes and prepare a stiff, smooth, and soft dough.
how to get crispy, soft, and fluffy bhatura?
adding rava along with the plain flour makes the bhatura crispy. adding potatoes also makes the bhatura soft. kneading the bhatura with milk also makes it soft. the addition of sugar gives great color to bhatura. while frying the bhatura, the oil should be super hot. you can test it by dropping the small portion of dough into the oil. if the dough comes up it indicates the oil is hot. also, press the center lightly with a frying spoon. this helps the bhatura to puff up.
why does my bhatura turn hard?
the dough should be kneaded smooth and soft. do not over-knead the dough. also, rest the dough for about 2 hours. while rolling, do not roll it too thin. fry the bhatura in medium to high flame. oil should be hot, else they won’t puff up making bhatura hard and also they might absorb oil. splash the oil to the bhatura so that they puff up.
why does bhatura contain bubbles?
if the rolled bhatura is rested for a longer time, then you may see bubbles on the bhatura. so fry the bhatura in hot oil immediately once it’s rolled. simultaneously you can roll and fry the bhaturas.
can we prepare the bhatura instantly?
yes. bhatura can be prepared instantly. one is, adding eno while kneading does not require any resting time for the dough and they can be rolled and fried immediately. the other is kneading the dough using soda water. this is used as an alternative to the traditionally used fermentation agents. soda water or carbonated water is used which has a small amount of sodium bicarbonate in it. this is an ideal option for those who do not have access to baking soda or are allergic to yeast or baking soda.
why is the dough sticky?
the dough has to knead to be soft and smooth. adjust the dough adding water or milk little by little. if the dough is still sticky, add some more plain flour to it and continue to knead.
how to fry the bhatura?
bhatura should be fried on medium to high flame. do not fry the bhatura on a high flame as the top portion turns brown and remains undercooked from inside. also do not fry the bhatura on a low flame as they may not puff up and also it might absorb oil.