Chole bhature is a popular North Indian dish made with chickpea curry and Indian flatbread called bhature. Chole, also known as chana masala, is a spicy and tangy curry made by simmering cooked chickpeas with onions, tomatoes, ginger, garlic, and a blend of aromatic spices. The bhature is a fluffy, deep-fried bread that perfectly complements the chole.
To make the bhature, I used 100% wheat flour, yogurt, and a pinch of baking soda. When fried, the bhature puffs up, creating a soft and airy texture. With just a few basic ingredients, the Chole Bhature Thali becomes a complete meal that satisfies both the stomach and the soul. I highly recommend trying it!
Please do visit my other related recipe collection like
Recipe Video
Chole bhature recipe | hotel style chole recipe | chole bhature thali recipe
Ingredients
For pressure cooking chana
- 1 cup dried white chickpeas - kabuli chana
- Salt to taste
- 2.5 to 3 cup water
For instant chole masala
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp anar dana
- 1 tsp fennel seeds
- 1 tsp kasuri methi
- ½ tsp black salt
- 1 tbsp Kashmiri red chilli powder
- ½ tsp turmeric powder
- ¼ tsp dry mango powder
- 1 tsp garam masala
For hotel style chole
- 4 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1 black cardamom
- 1 cup onion paste
- ½ tsp sugar
- 1 tbsp ginger-garlic paste
- 1 cup tomato puree
- Salt to taste
- 2 tbsp instant chole masala or as per your taste
- 1.5 cup hot water or as required
- Coriander leaves
For chole tadka
- 2 tbsp ghee
- 4-5 ginger slits
- 10 chopped garlic cloves
- 2-3 green chilli
- 1 tsp Kashmiri red chilli powder
For bhature
- 2 cup wheat flour
- 1/3 cup rava - fine
- ½ cup curd
- Salt to taste
- 1 tsp sugar
- ½ tsp baking soda
- ½ cup water or as required
- Oil for frying
For onion laccha salad
- 4 medium size onions rings
- ½ tsp Kashmiri red chilli powder
- Salt to taste
- ½ tsp chaat masala
- ¼ tsp black salt
- 2 chopped green chilli
- Some coriander leaves
Instructions
Making hotel style chole
- Wash and soak 1 cup kabuli chana into water for 6-7 hrs or you can soak it overnight.
- Now in a pressure cooker, add soaked kabuli chana, salt and water. Pressure cooks it for 6-7 whistle on medium flame till chana is slightly soft.
- Then in a mixture jar, add 1 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tbsp anardana, 1 tsp fennel seeds, 1 tsp kasuri methi, ½ tsp black salt, 1 tbsp Kashmiri red chilli powder, ½ tsp turmeric powder, ¼ tsp amchur powder and 1 tsp garam masala. instant chole masala is ready.
- Now in kadai, add oil, 1 tsp cumin seeds, 1 bay leaf and 1 black cardamom. Saute it.
- Then add onion puree and pinch of sugar and saute it.
- Now add ginger garlic paste and saute it.
- Then add tomato puree and salt. saute till it oil separate from its sides.
- Now add 2 tbsp chole masala or as required. Mix well.
- Then add boiled chole and mix well with gravy.
- Add hot water and mix well with gravy. Cover and cook for 5-7 minutes on low flame.
- Meanwhile in a tadka pan, add ghee, ginger slits, chopped garlic cloves and green chilli and saute it.
- Add Kashmiri red chilli powder and add tadka on chole.
- Garnish with coriander leaves and serve chole with bhature.
Making bhature.
- In a mixing bowl, add 1/3 cup rava, ½ cup curd, salt and sugar. Mix well.
- Now add ½ tsp baking soda and mix well.
- Add 2 cup wheat flour and mix well.
- Now add water gradually and knead tight dough for wheat flour bhature.
- Add some oil and make dough slightly smooth.
- Cover and rest dough.
- Now take lemon size dough and roll into round shape puri.
- Heat oil in pan, add rolled bhature and fry on high flame and splash hot oil on it. so will easy puff up.
- Fry till it become slightly brown from both the sides.
- Serve hot bhature with chanan masala.
Making onion laccha salad.
- Cut onion into round slices and separate its rings.
- Soak onion rings into ice cold water.
- Now take onion rings into bowl, add ½ tsp red chilli powder, salt to taste, ½ tsp chaat masala, ¼ tsp black salt, 2 chopped green chilli and some coriander leaves. Mix well.
- Onion laccha salad is ready to serve.
Notes
For chana masala
- Do not pressure cook chole on high flame.
- Cook chole on a low flame so the gravy can absorb into it.
- Knead a tight dough of wheat flour for bhature.
- Roll the bhature to a medium thickness; do not roll them thin.
- Splash hot oil on the bhature to make them puff up.
Subscribe to our Youtube ChannelClick here to subscribe our Youtube Channel and stay updated with our latest video recipes