Chole Bhature

Chole bhature is a popular Punjabi snack or meal recipe at home with this easy to prepare.

For The Chole
kabuli Chana 1 Cup
Tea leaves 1 tbsp
Amla 2 -3
Oil 5 tbsp
Chopped Onions 2 Mediums
Green chillies Slit 4-6
Cubed 2
Chana Masala 1 & 1/2 tbsp
Tomato puree 1 cup
Salt To Taste
For the Bhature 1 tbsp
Maida 1/2 Cup
Boiled & Grated Potatoes 1/2 Cup
Oil 1 & 1/2 tsp
Salt To Taste
Oil For Deep Frying



For the chole :

  1. Drain the chickpeas and place them in a pressure cooker with four cups of water.
  2. Tie tealeaves and amla in muslin cloth to form a bundle and add it to the cooker.
  3. Cook under pressure for six to eight whistles or till the chickpeas are completely cooked and soft.
  4. Drain the chickpeas and reserve the cooking liquour.
  5.  Discard the bundle of tealeaves and amla.
  6. Heat two tablespoons oil in a pan and sauté onions and green chillies till lightly browned.
  7. Heat the remaining oil in another pan and fry the potato cubes till golden.
  8. Add chana masala to the onions and continue to sauté for half a minute.
  9. Add tomato puree and mix and sauté for two to three minutes.
  10. Add boiled chickpeas and salt and mix. Add cooking liquour as required and simmer for three to four minutes.
  11. Transfer the chole into a serving bowl, place the fried potatoes over the top and serve hot with bhatures.

For The Bhature :

  1. Sieve the flour and then mix it with baking soda and salt.
  2. Mix yoghurt and sugar and add to the flour.
  3. Add enough lukewarm water and knead it into soft dough.
  4. Cover the dough with a wet cloth and keep it aside in warm place for fermentation. (about 3-4 hours)
  5. Divide it into 10-12 equal portions, roll them into balls. Cover and set aside for 5 minutes.
  6. Flatten the balls by pressing in between the greased palms.
  7. Roll into 5-6 inch diameter (like big puri).
  8. Heat oil in a kadai and deep fry on high flame.
  9. Serve hot with chole.