The other day I called my sister Cherry and she was complaining I haven’t blogged about her favorite dish – Chole Bhature. So here it goes – a timeless recipe of how to make Chole  and Bhature. Honestly, this was my first attempt at making Bhature ever. And they came out brilliant. I realize I shouldn’t be apne muh miyaan mithu 😛

Let’s start with preparing Chole or Chana first. It is a kind of Chickepeas, mostly known as Kabuli Chana in India as historically, for the first time, they were brought from Kabul. 


  • Preparation Time: 8hrs of overnight soaking
  • Cooking Time: 20-30 min
  • Recipe Level:  Medium
  • Serves 4
  • Source: Mom
  • Cuisine: North Indian
  • 2 cups of kabuli chana 
  • 1 large tomato
  • 2 tbsp of oil
  • 1 tsp of jeera or cumin seeds
  • 1 green chilly
  • 1 tsp red chilly powder
  • 1 tsp garam masala or Chana Masala powder
  • 1 tsp lemon
  • Salt to taste
  • Coriander leaves or Cilantro (optional)
  • Soak chana overnight or atleast 8hrs under water 
  • Pressure Cook soaked chana until soften and keep aside
  • In a pan, add oil. Follow by jeera spluttering and chopped green chilly
  • Now add chopped tomato and red chilly powder. Let tomato turn into a paste
  • Now add boiled Chole to this mix
  • Follow by adding garam masala or Chana masala. Mix well
  • Now add salt and lemon juice and mix
  • Let chole cook for 5-7 min on medium flame. Switch off gas
  • Garnish with cilantro 

Next is Bhatura prepartion which is a kind of Indian bread made from Maida, a type of refined wheat flour.


  • Preparation Time: 5-6 hours of dough setting
  • Cooking Time: 10-15 min
  • Recipe Level:  Easy
  • Serves 4
  • Source: Mom
  • Cuisine: North Indian
  • 4 cups of maida flour
  • 1 tbsp of oil
  • 1 tsp of salt
  • Pinch of sugar 
  • Pinch of Baking soda
  • 1 cup of curd water
  • Add the above ingredients to maida flour except curd water. Now knead only with curd or yogurt water
  • After kneading, keep dough aside for setting atleast 5-6hrs 
  • After the dough is set, use rolling pin to make bhatura 
  • Now fry bhatura in a hot oil kadhai just like puri 

Serve hot bhatura with chole. Optionally add slices of raw onion and green chilly for taste.

Mad Notes:
  • Chole swells up after 8hrs of soaking due to osmosis
  • Use large quantity of maida flour to make dough. Unlike wheat, maida shrinks when rolled to make Bhatura
  • Ensure oil in kadhai is really hot before frying the bhatura. 
  • Take a tiny bit of dough and dip it into the kadhai oil to check for readiness. If it comes to the surface, oil is hot enough for frying.
Chole Bhature

Chole Bhature