My kids are the biggest fans of Indian food at our home. They are absolutely pleased with home-made Paav Bhaaji, Sev puri and Dosa and most of the times prefer it over McDonalds. I am proud of this and try to cook them up at home as much as I can.
So, this weekend it was Chole-Bhatura for dinner.

I have tried to stay as much true to the real Punjabi Chole and Bhatura.

Recipe for Chole :-
Chana - 2 cups, soaked overnight or for 4 hours in hot water
Oil - 2Tbsp
Ginger-Garlic paste - 2 Tbsp
Onion, chopped - 2 Large
Tomato, chopped - 2 Large
Green chilli, split - 2No.s
Red chilli powder - 1Tbsp
Turmeric powder - 1tsp
Coriander powder - 2Tbsp
Garam Masala - 1Tbsp
Chole masala - 1Tbsp (optional)
Coriander leaves - 3Tbsp

Method :-

Cook the chana in a pressure cooker with enough water and half a teaspoon of baking soda for around 20 minutes on a low flame.

Heat oil in a pan. Saute the ginger garlic paste until it start to brown. On low heat, saute the onions until it starts to brown. Add the chopped tomatoes and a pinch of salt and saute well on low flame for 15-20 minutes, stirring in between, so that the masala gets completely dry and the oil starts to seperate. At this point, add the red chilli powder, turmeric powder, coriander powder, garam masala, and chole masala and saute on a low flame for 1 minute.
Add the cooked chana to this with the water left from cooking chana. Add the coriander leaves. Cover with a lid and cook again on low flame for 10 minutes until the gravy gets to the desired consistency.

Recipe for Bhatura:-
All purpose flour, maida - 3 cups
Semolina - 1Tbsp
Salt - to taste
Sugar - 1 tsp
Baking powder - 1/2 tsp
Yogurt - 3 Tbsp
Yeast - 1/2 tsp (if not using instant yeast, stir the yeast in 2Tbsp lukewarm water)
Milk - 2Tbsp
Oil - for deep frying

Method :-
Mix all of the above mentioned ingredients. Addind enough water, knead it into a dough like that of a chapati dough. Cover and let stand for 4 hours.

Roll the dough into small balls size of a tennis ball. Flour the work surface and roll it out into thin rounds.

Heat the oil in a kadai or wok and deep fry the balls until it starts to brown on both the sides. Remove with a slotted spoon and drain on kitchen towels.

Serve with chopped onion, raita, pickle and lemon wedges.


Tina said...

My fav combo...Looks yummy..

Sanyukta Gour(Bayes) said...

lloks wonderful and yum..
first time here...u have a lovely space...just started blogging..and love to add u in my list..
ur comments/suggestions r highly appreciated..happy blogging...following u>>>>>>


Jolene - EverydayFoodie said...

I absolutely LOVE Indian food - this recipe sounds fab!!!

vincent said...


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the

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