Chole Bhature

By: Manjula Jain

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Chole Bhature

Chole Bhature

Chole Bhature is my father’s favorite recipe. It is made with chickpeas, and a delicious fried bread.

Chole Bhature


For Bhature

  • 3 Cups Refined flour
  • 1/2 Cup Yogurt
  • 1/2 spoon Baking powder
  • Soda bicarbonate a pinch
  • 1 spoon Salt
  • 2 spoons Oil + deep fry

For Chole

  • 1 and half cup chickpeas
  • 2 medium sized onions chopped
  • 3 medium sized tomatoes chopped 
  • 1 tsp ginger paste
  • 1/2 tsp garam masala
  • 1 tsp chilli powder
  • 1 tsp amchur powder/dry mango powder
  • 2 slit green chillies
  • 1 tbsp oil
  • 1 Salt
  • 4-5 black cardamoms
  • 5-6 peppercorns
  • 3 cloves
  • 1 bay leaf
  • 1 & half tsp cumin seeds (jeera)
  • 2 red chillies


  • For Chole
  • Wash and soak the chole (chickpeas) in enough water over night.
  • In a pressure cooker add the chole, enough water, salt and cook for 5-6 whistles. The chole should be soft.
  • In a pan, dry roast all the spices on a slow flame.
  • Once they are cooled, grind them into a fine powder.
  • Now in the pan, add oil. Add the chopped onions. Add the ginger paste.
  • Once the raw smell of the disappears, then add the chopped tomatoes.
  • Add a little salt so that the tomato gets cooked fast.
  • Add the powdered spices, red chilli powder and green chillies to the onion-ginger-tomato mixture. Sauté for a minute.
  • Now add the boiled chole with a little quantity of its broth. Simmer for 5-7 minutes.
  • Finally, add the amchur powder.
  • Serve with bhature
  • For Bhature
  • Place flour and baking powder, soda bicarbonate and salt in a bowl. Mix well.
  • Mix yogurt to the flour and add about a cup of water and mix gradually to make a soft dough.
  • Add two tablespoons of oil into the dough and cover the dough with a wet cloth.
  • Keep it aside for 4-5 hours for fermenting. Divide dough into sixteen equal portions.
  • Roll them into balls. Grease your palms with a little oil and flatten the balls.
  • Roll out into five-inch diameter.
  • Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides. Drain on absorbent paper.
  • Serve hot with chole.


Father's Day Note:
I love my papa unconditionally. He is the best man I will ever know. At present what I am is only because of papa. After marriage I realize how much I love my parents.


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    June 17, 2017 at 9:28 am

    Ma’am all ur receipes are awesome,easy nd yummy thanx for sharing god bless

      Manjula Jain
      June 18, 2017 at 10:26 pm

      Monali, Thank you

    October 31, 2016 at 9:24 pm

    Papa ki baat he nirali Hoti hai…N you are right it’s only after marriage we realize how much we love our PARENTS…keep going with yum recipes…

    February 7, 2014 at 4:16 am

    God Bless You and your Dad !

    Hardeesh Kapula
    November 18, 2013 at 11:54 am

    Hi Mrs. Manjula,

    I love your recipes and I keep sharing your website with all. Thank you for providing these recipes online. In past couple of years I have developed interest in cooking and I fall back on your recipes (on your website and your youtube uploads) whenever I feel like cooking jo ghar ki yaad dila de.

    I am in Toronto and sending thanks to you from here.

    God bless you loads.


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