Chole Bhature recipe with step by step photos. My favorite dish Amritsari Chole Bhature from the Punjabi Cuisine! I just love to see Chole Bhature in a restaurant when served to others. Not that I am spying somebody food but when I look at the hot Bhatures with served with raita and salad. I forget all the calorie part and straightaway order for my favorite dish. It’s also one of Mumbai’s favorite fast food.
There are various versions of Chole Bhature in Punjab-India. However I though of making the authentic Amritsari Chole Bhature for my family and share with my readers. Honestly, it turned out damn delicious and tasty. My dad, mom, guests and my pet were drooling over them. Even the Bhatures were damn neat. I felt these home-made were any day than those served in a Dhaba or a five-star restaurant :)….A must try.
I make chole bhature quite often as hubby loves them. Chole Bhature is one most famous street food from Amritsar – Punjab and also quite popular in Mumbai. There are various kind of recipes made from chole like chole patties, tikki etc.
To make Chole is simple however Bhature consists of kneading so bachelors will have to put some extra effort. But your efforts would be worth it! Also please note for this Amritsari Chole Bhature you have to start preparing from a day advance.
For Chole 8 hours to be soaked overnight + 30 mins cooking until tender and Bhatura 2 hours 20mins ( 2 hours Or to be kept overnight with a damp cloth)
How to make Chole Bhature Recipe:
1.Very important soak choles in in water overnight.
2.Dip Tea Bags and Black Cardamom in the choles. Pressure cook Choles until 5 whistles or more until they are cooked and tender.
3.Once cooked discard the tea bags. You can keep the Black Cardamom in the Chole’s that’s fine. Make the puree of Onion. Keep it aside. Also, make Tomato Puree and keep aside.
4.Take a Pan and keep on low heat. Now roast Cumin seeds, Cumin Powder, Coriander seed powder, Chili powder, Green Cardamom. Also, add Fennel seed Powder, Turmeric, Pepper corn, Cloves. Don’t forget to roast Mace, Cinnamon sticks as well. Roast for 2 mins on low flame. Dry grind this roasted masala and keep this aside.Use only 1 t/s of this garam masala powder else your choles will taste spicy and more of masala.
5.Take a big vessel Or wok add 2 tbsp, Ghee. Once hot saute shahi jeera along with bay leaves. Once they crackle. Add Ginger-Garlic paste, chopped Ginger and saute. Now add chopped onion. Saute for a minute more.
6.Put onion puree and saute for 3 mins Or Until golden brown in color.
7.Combine 1 t/s of roasted masalas and saute for 3 mins more.
8.Add tomato puree and saute for 2 mins more.
9.Its time to add cooked Chole’s. Combine all of them and mash some choles with the back of the spoon.
10.Add water as consistency required. Add Lime juice, anardana powder, amchur powder and salt as per taste.
11.Cook for 5 to 7 mins more. Switch off the gas. Garnish with few coriander leaves. Your Amritsari Chole is ready. Serve hot with fried Bhatures!
1.Sieve flour, semolina, salt and Baking Powder.
2.Add yogurt, oil, warm water.
3.Combine all with your fingers to knead. Knead for 15 to 20 mins unless it shapes into a smooth ball. The more you knead the better your dough would be.
4.Now cover this with a damp cloth and keep in a humid place. The best place would be in your oven with the light on. You can keep this dough overnight but my Bhatures were great in 2 hours. I just kept them aside for 2 hours to rest.
5.You form medium sized balls about 2 inches and roll them with a roller. Dust some flour before rolling.
6.Shape them into round shape as you make rotis but keep the thickness slightly thick than Rotis (Indian Bread). You can roll them into round shape or even triangular shape looks great. Please don’t cut them with a cookie cutter else it will not puff up so take care of this part. Roll out each ball individually.
7.Now take a deep frying pan add oil. Wait until oils is fuming. Now gently place Bhatures and fry one by one. Keep the gas on medium heat. Give some pressure with the back of the spoon while frying Bhaturas. Fry from both sides and it should be light golden brown. Please don’t burn them 🙂
8.Place the fried Bhaturas on a paper napkin to remove excess oil. Bhaturas taste great once hot so fry them just before eating.
9. Serve with Amritsari Chole with hot Bhatures along some salad or raita. Also, you can club with Sweet dahi or chutney along with your Amritsari Chole Bhature.
Check some more Mumbai street food like pav bhaji, ragda patties, sev puri, kulfi, omelette, bhurji, sandwich and dosa on my blog.
Chole Bhature recipe cart below:
- 300 gms Chole (Chick Peas)
- 4 Tomato Puree
- 2 Bigsized Onions ( 1 Onion Puree other chopped)
- 1 tbsp Peppercorn (kalimirch)
- 1 tbsp Fennel (Saunf) Powder
- 1 tbsp Cumin (Jeera) Powder
- 1 tbsp Cumin seeds (jeera)
- 1 tbsp Turmeric (Haldi)
- 1 tbsp Coriander seed (Dhaniya) Powder
- 2 tbsp Red Chili Powder (lal mirch powder)
- 2 to 3 Cinnamon sticks (dalchini)
- 1 Large Black Cardamom (Badi Elaichi)
- 1 Green Cardamom (hari elaichi)
- 5 to 6 Cloves (lavang)
- 1 Mace (Javitri)
- 2 Tea Bags
- 1 tbsp Garlic paste (lehsun)
- 1 tbsp Ginger paste (adrak)
- 1 inch Ginger chopped
- 3 tbsp Ghee
- 3 Bay Leaves (tejpata)
- 1 tbsp Shahi Jeera
- ½ Lime Juice
- 1 tsp Sugar (optional)
- ½ t/s Amchur (Mango powder)
- 1 tbsp Anardana powder (Pomegranate Seed Powder)
- 2 cups Water or as consistency required
- Salt as per taste ( I have used Rock salt+White salt)
- 3 cups Flour ( 1 took 2 cups Refined flour and 1 cup Wheat Flour)
- 5 tbsp Semolina (Rava)
- 2 tbsp Baking Powder
- 3 tbsp Olive Oil Or Vegetable Oil
- 10 tbsp Thick Yogurt (dahi)
- 4 to 5 tbsp Warm Water
- 3 cups Oil
- Salt as per taste
- Very important soak choles in in water overnight.
- Dip Tea Bags and Black Cardamom in the choles. Pressure cook Choles until 5 whistles or more until they are cooked and tender.
- Once cooked discard the tea bags. You can keep the Black Cardamom in the Chole's tha'ts fine. Make puree of Onion. Keep it aside. Also make Tomato Puree and keep that aside.
- Take a Pan and keep on low heat. Now roast Cumin seeds, Cumin Powder, Coriander seed powder, Chili powder, Green Cardamom. Also add Fennel seed Powder, Turmeric, Pepper corn, Cloves. Don't forget to roast Mace, Cinnamon sticks as well. Roast for 2 mins on low flame. Dry grind this roasted masala and keep this aside.Use only about 1 t/s of this masala else your choles will be super hot and will taste too much of masalas. So add as per your taste preference
- Take a big vessel Or wok add 2 tbsp Ghee. Once hot saute shahi jeera along with bay leaves. Once they crackle. Add Ginger-Garlic paste, chopped Ginger and saute. Now add chopped onion. Saute for a minute more.
- Put onion puree and saute for 3 mins Or Until golden brown in color.
- Combine roasted masalas and saute for 3 mins more. Add sugar if using now to balance the acidity comingf rom tomatoes however it's optional.
- Add tomato puree and saute for 2 mins more.
- Its time to add cooked Chole's. Combine all of them and mash some choles with the back of spoon.
- Add water as consistency required. Add Lime juice, anardana powder, amchur powder and salt as per taste.
- Cook for 5 to 7 mins more. Switch off the gas. Garnish with few coriander leaves. Your Amritsari Chole is ready. Serve hot with fried Bhatures!
- Sieve flour, semolina, salt and Baking Powder.
- Add yogurt, oil, warm water.
- Combine all with your fingers to knead. Knead for 15 to 20 mins unless it shapes into a smooth ball. The more you knead the better your dough would be.
- Now cover this with a damp cloth and keep in a humid place. The best place would be in your oven with the light on. You can keep this dough overnight but my Bhatures were great in 2 hours. I just kept them aside for 2 hours to rest.
- You form medium sized balls about 2 inches and roll them with a roller. Dust some flour before rolling.
- Shape them into round shape as you make rotis but keep the thickness slightly thick than Rotis (Indian Bread). You can roll them into round shape or even triangular shape looks great. Please don't cut them with cookie cutter Or any metal as it won't puff then. Just take a small ball and roll it round Or oval individually.
- Now take a deep frying pan add oil. Wait until oils is fuming. Now gently place Bhatures and fry one by one. Keep the gas on medium heat. Give some pressure with the back of the spoon while frying Bhaturas. Fry from both sides and it should be light golden brown. Please don't burn them
- Place the fried Bhaturas on paper napkin to remove excess oil. Bhaturas taste great once hot so fry them just before eating.
- Serve with Amritsari Chole with hot Bhatures along some salad or raita. Also, you can club with Sweet dahi or chutney along with your Amritsari Chole Bhature.
2.You can keep the excess dough in the fridge and use it the next day.
3.If anardana powder is not available just skip it.
4. Also, I have used wheat flour for some fiber. You can skip wheat flour as ideally Bhatures are suppose to me made in Refined flour(Maida).
5.It's imperative to roll out each balls individually. If you use a cookie cutter Or any metal to give round shapes the bhaturas won't swell Or puff.
6.After roasting spices and making powder use only about a teaspoon of masala else you choles would taste spicy and too much of masala. So add masala as per your preference.
Hi is it necessary to add grind the onions somehow I always think it leaves a bitter taste no matter how long I cook them? Can I just use two chopped onions for the recipe. I have made this recipe before it came out delicious. My husband and MIl loved it.
Gagan you can add chopped onions however onion paste gives a different flavor and texture. Thanks for positive views and glad your folks loved the chole bhature 🙂
what about the bitter taste that comes from frying ground onions.how can i avoid that?
Anu if the onion becomes dark brown while frying it can taste bitter. So just remove the onions from the flame before its turned dark brown in color also adding sugar can reduce bitterness. Hope this information helps you.
Flour means is it aatta or maida??
Reema flour is maida, hope this information helps you.
thanx for sharing this Chole Bhature recipe, my family is crazy for Recipe , this is so easy n looks delicious
Thanks Rakhi, surely try the chole bhature recipe.
Should I grind the roasted masala ?
Yes Arti I have skipped that point. Please grind them and use only a teaspoon of this masala or as required.
What’s d use of tea bags ?? Is it compulsory
Jeni tea bags helps in imparting brown color. But its optional, hope this information helps you.
Well, this recipe is amazing. I find little difficult to prepare bhaturas as it doesn’t look like as restaurant one. Mostly I keep bhaturas dough for 5 to 6 hours in oven. This time I will try for 2 hours as you suggested.
I will love to have more tips for better bhaturas. Thanks
Thank you Ruby do try and let us know?
I m gonna make this recipe on my sister’s birthday on Monday…n will let u knw hw it turned out…?. M sure its gonna rock the party ?
Thankyou Anjali surely try and let us know how it was? wish your sister a happy birthday on our behalf. All the best!
This is one of best chole have tasted so far just like hotel ones. thankyou for a great recipe could u share a dry chole recipe thanx.
Thankyou so much Ashok 🙂 there are more chole recipes on the blog any specific chole recipe you are looking for?
Hi Sanjeev again my wife tried your chole hature since I referred ur site to her it was just amazing and we relished them even the bhaturas were great thanks yeah 🙂
Sanjeev thankyou for helping me here glad you liked the chole bhature recipe from our food blog 🙂 say thanks to your wife and god bless you guys.
Have tried this many a times and love the chole my kids love them too had tried bahturas came out well thanks for your suggestion. Could you share how to make ouris recipe?? thanks
Ritu thankyou for trying so many recipes and for your kind and positive words 🙂 glad your kids loved the chole recipe. Did you mean puris??? lemme know thanks and you are welcome.
Mrs Singh says
Loved every bit of this recipe tweaked a little but very delicious do not require to go to hotels.
Hey that’s great to know thankyou so much Mrs Singh it means a lot to me 🙂
I am a follower of your blog this chole bhature is tasty and always comes out perfect thanks for sharing could you share some more chole recipes please.
Surely Sweetie would try posing more chole recipes and thankyou so much 🙂
Have tried this many times and loved my family thankyou for a great recipe even the bhaturas turns out great.
Very pleased to know this Meenakshi 🙂 thankyou so much and glad your family liked the chole ad bhaturas.
Rose Singh says
Prefect recipe too good 🙂 thanks
thankyou so much rose 🙂
Saiyada Ansari says
Seriously I tried first time this was really amazing….
All my family members like it so much..
Thanks thanks alot ….
Very pleased to to know Saiyada thankyou for trying them and glad your family liked the chole bhature recipe 🙂 you are welcome.
One of the most authentic choel bhature and my family loved it could you also post rabdi recipe pls.
Thankyou so much Sonu 🙂 glad your family loved the chole bhature recipe. I have taken your request for rabdi recipe on our file would post them soon.
Dharmendra Verma says
Hey… sister how are you ,I’ m also fine yesterday my lovely wife said I wants to eat chole bhature like Maria cook then I follow ur instructions and cooked like ur style and u know what the my cutey pie really like it all thanks to u bye may God bless you
Very pleased to know this glad your better half liked the chole bhature 🙂 thankyou for your kind and positive words god bless you too and you are welcome.
Is it possible we use amchur powder instead of anar dana if its possible than can u tell me wen can v add amchur powder in recipe.. nd how can we use amla in recipe
Swati you could use amchur powder towards the end of the dish once its cooked. Secondly, amla is used when boiling chickpeas. Hope this help’s you and let us know how the recipe was? thanks.
Swati Khandelwal says
When do you add sugar in this recipe?
Swati add sugar while you add tomato puree however adding them is optional. Hope this help’s you.
Your recipe is damn awesome….. I tried it today and my hubby was licking his fingers, even my daughter who is very picky eater loved it. She wants to tk it to her school for lunch. Thanks for sharing the recipe, God bless you dear.
Thankyou Najia for trying them and pleased to know your family loved the chole bhature 🙂 also glad your picky daughter loved it. God bless you and you are welcome.
it looks yummy. I kneaded the flour and will keep overnight. Lets see what i get tomorrow morning. I will surely sharr my experience . Thanks
thankyou puja would await your response and you are welcome 🙂
one of the best chole puris have ever had next will try is pavb haji thanks again
quiet pleased to know this Meenakshi thankyou so much for trying them.
i prepared chhole bhature as per your style – It was simply tasty – I relish.
Thanks a ton Prerana 🙂
poonam verma says
ovely and delicious, truely punjabi style, we make the chole almost similar to this, i also avoid adding soda…loved your recipe 🙂
Thanks Poonam 🙂 lemme know if you try any other recipe 🙂 take care and keep cooking!
Malini mathur says
Aim going to try this receipe soon. Looks yummy and slightly different ingredients.
Thanks Malini do try them and share your feedback for sure 🙂
Anamika @ madcookingfusions says
Lovely and delicious, truely punjabi style, we make the chole almost similar to this, i also avoid adding soda…loved your recipe 🙂
Thanks Anamika 🙂
Bookmarked for my next channa recipe; thankyou for sharing. It sounds delicious!
Thanks Shri 🙂 surely try them and lemme know how were they?
Bhavisha Dhokia says
Hi.. i made this recipe today.. i should say I got loads of compliments… thanks for sharing 🙂
Thanks Bhavisha for trying and I am glad your family liked it :)…keep cooking have fun!
yummy do try them.
Thanks Shailesh for trying and I am happy you liked them 🙂 🙂
mujhe aapka choly bhature banane ka style bahut pasand aaya
kya mai bhi isi tarah bana sakta hu.
Thanks I am happy you liked the chole bhature recipe :)…Yes you could make it the same way! ( Tum bhi isi tarah bana sakte ho 🙂 )
i am going to try this chole. but the measurement which you have given for the dry masalas 1 tbsn peppercorns, fennel, 2 tbspn red chilli powder (i can reduce red chilli though) but just wanted to know is it teaspoon measurement or tablespoon? also instead of keeping the masalas whole i can grind it too right ?
second thing i saw ur other recipe for chole too.. is there a taste difference between the two:)) i can see the masalas are little different and the method of cooking -like tomatos and onion puree.. :)..
really liked your choles in the picture.. i just wanted to prepare like that will let you know how it turned out.
Firstly Rati thanks for spending time on my blog! t/s stands for tea spoon also tbsp stands for tablespoon red chili powder is tablespoon in measurement. You could grind the masalas however whole spices would provide a different taste and flavor to your chole. Also both Amritsari Chole and Indian Chole Masala are different recipes. Try both and lemme know how they turned out?
What a delicious and hearty meal! I will need to scout the indian grocers/market for some of these spices, but I am ready to experience all the flavor here. Great post-thanks for sharing.
I loved your latest post also thanks for your views. Yeah surely try them its amazing and filling. Do try and lemme know how ere the Amritsari Chole Bhatures 🙂
looks yummy….. feel like having a grab of this amritsari chole. would try it when i make chole next time…..
Hey Thanks Dassana…. It was yummy do try them.