Chole Bhature- Punjabi Special

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Chole bhature is a combination of chole (spicy chick peas curry)
and fried bread called bhatura. It is mainly eaten in especially in Punjab and north India. Now it
becomes very popular in all over India as a street food.
Chole bhature is traditional North Indian Punjabi classic cuisine.
Bhatura is a soft leavened fried Indian bread made with flour, baking powder,
oil and yeast. When fried, it puffs into a fluff and lightly golden Indian
breadwhich served with white chickpea curry popularly called as Chole.
It is a heavy breakfast which is generally accompanied with raita or lassi. Chole bhature are
served with onion, aachar and green dip. This time I serve chole bhature with
dahi bhalle on very special occasion of Diwali. A complete meal for Punjabi thali. For this a great thanks to my lovely Mom.
Items On Punjabi Breakfast Thali

Indian Bread- Bhatura
Punjabi Special- Chole
Oil Free- Dahi Bhalla
Green Coriander Dip/  Green Chutney
Now check how to prepare Chole Bhature.
Preparation time: 8
Cooking time: 35
Serving: 4 people

For Chola
2 Cup Gm White Chickpeas/ Kabuli Chana, soaked and boiled
2 Medium sized Tomatoes, chopped
2 Green chili, chopped
2 Tsp. Ginger, grated
Salt to taste
2 Tsp. Chana Masala
1/4 Tsp. Garam masala
Red Chili Powder to taste
1 Tsp. Cumin seeds
2 Tbsp. Clarifying Butter
1/2 Tsp. Meetha soda/ Soda Bi carbonate
Green coriander, chopped for garnishing
1/4 Cup Tea Decoction for little flavour and black color
For Bhatura
250 Gm All-purpose Flour/ Maida
30 Gm. Semolina/ Suji
Soda water for dough
Mustard Oil
Vegetable oil for Frying

For Chola
Wash and soak the chole in water with little salt and meetha soda
overnight. Now boil the chole with water in pressure cooker till to 5-6
Heat the ghee in another pan on medium flame. Add cumin seeds, when
cumin starts splutter. Add tomatoes, green chili, and grated ginger, sauté till
to soft. Now add all spices and tea decoctions except salt. Cook for 10
minutes. Now add boiled chole and salt, cook for 10 minutes more. Add coriander
leaves for garnishing.
For Bhatura
Combine plain flour, semolina, salt (a pinchful) with soda water for
making stiff dough for bhatura’s. Now spread little mustard oil in bowl and
keep the dough in bowl and cover it at least for 1 hour.
Now divide the dough into equal portions and roll it with the help
of rolling pin. Heat the vegetable oil in wok, when oil is hot enough. Add bhatura
in hot oil and fry it. Serve with hot chola’s and aachar.
Submit this recipe with following events:

Blogging Marathon page for the other Blogging Marathoners doing BM#22
Kid’s Delight Hosted by Rasya
Diwali Bash event Hosted by Cooks Joy  Celebrate Diwali Navratri Event hosted by simply food
60 Days to Christmas- Divya

Street Food event hosted by Chef Al Dente

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