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Chole Bhature

Chole Bhature : Spicy Chickpea Gravy Served With Fried Bread - Truly A Match Made In Heaven

This Spicy Chickpea Gravy Served With Fried Bread


For the chole

  • 1.5 cups chickpeas soaked overnight
  • 1 large onion grated
  • 5-6 dry gooseberries
  • 1 large tomato pureed
  • 1 inch cinnamon stick
  • 3-4 cloves
  • 4-5 peppercons
  • 1 tsp cumin seeds
  • 1 black cardamom
  • 2 green chillies
  • 1 tsp coriander powder
  • 1 tsp dry mango powder aamchor
  • 2 tsp anardana
  • 2-4 tsp channa masala I prefer to use Roopak, quantity depends on how spicy you want your dish
  • Salt to taste
  • 2 tsp Mustard Oil/Ghee

For garnishing the chole

  • 2 nos onions cut into thin rings
  • 1 nos tomato cut into thin rings
  • 1 handful handful coriander leaves chopped fine

For the aloo side

  • 3 large potatoes
  • 3 tsps coriander powder
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • 1/2 tsp chana masala
  • 1 tsp anardana
  • 1 tsp tava fry masala (this is optional - skip if you don't have it handy)
  • to taste salt
  • 1 tsp mustard oil

For the mirchi side

  • 5-6 green chillies slit
  • to taste salt
  • 1/2 tsp dry mango powder

For the bhatura

  • 2 cups all purpose flour / maida
  • 1 cup curd
  • 1/2 tsp ajwain
  • 1/2 tsp baking powder
  • to taste salt
  • to knead water


The chole

  • Boil the soaked cholas with some salt, dry gooseberries and a pinch of turmeric in a pressure cooker. After one whistle, lower the flame and let it cook for about 15 minutes
  • Heat oil in a heavy bottomed pan and add cumin seeds to it
  • After they turn brown, add all the sabut masala (bay leaves, cloves, crushed black cardamom, cinnamon, peppercons). Fry for 2 minutes
  • Add the green chillies and fry for 1 min
  • Add the grated onion and fry till golden brown
  • Add the tomato puree and fry for about 5 minutes
  • Add all the dry masalas and fry for another minute or so
  • Take out some of the boiled channa, and mash it well and roast for about 2 minutes or so
  • Add the rest of the boiled channa (don't add the water yet) and mash very little and roast for another 5 mins
  • Now add water and cook for another 5 mins
  • Garnish with cut onion and tomato rings and top with some fresh corrainder

The Aloo

  • Boil the potatoes in pressure cooker
  • Peel and cut them in cubes
  • Heat oil in pan, add all dry masalas.Roast for 1 min
  • Add potatoes and mix well
  • Fry for 5 minutes or so

The Chilli Side

  • Slit the green chillies from the center, don't remove the stalk, if you don't like it very spicy remove the seeds else leave them.
  • Mix all the dry masalas together and roll the green chillies in it
  • Deep fry up to 2 minutes in hot oil

The Bhature

  • Mix all the ingredients together and using water and knead to form a soft dough.
  • Cover with a damp cloth and leave aside for at least 1 hour or so.
  • Make round balls and roll like chapatis and deep fry in hot oil
  • And now put them all together in a plate, add some green chutney and attack


PS - This is a post from June 2010 which has been updated with new pictures and republished
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