Saturday, August 22, 2009

Chhole Bhature

This is repost of the recipe going for the WYF:Breakfast event.

Chhole Bhature is one of the
most popular dish of northern India. It seems to have originated in Punjab though it is considered as one of the delicious fast food item throughout the country. It is basically a complete and heavy breakfast item which is generally accompanied by coled Lassi or hot tea. Chhole Bhature is a combination of 'chhole' (Spicy chickpea curry) and fried bread called 'Bhatura' (made of maida). My recipe for chhole bhature may not be the authentic style of making Chhole Bhature but I tried to make it more tasty by changing some of the ingredients and I m sure you will enjoy it.


2 cups maida or all purpose flour
1/2 tsp. baking powder
2 tbsp. cup yogurt
1 tsp. sugar
1 tbsp. Oil
Water as required
Oil for Frying.

1. Mix all the ingredient (except oil for frying) in a bowl and knead properly to from a soft and uniform a dough. Keep it aside for 8 to 10 hours.
2. Take a small ball of dough and rolled into a desired shape like chapatti.
3. Heat oil in a pan and deep fry Bhature in oil.


2 cups Chick peas
2 Large Potato (diced)
1 Large onion (grated)
1 tbsp. Ginger-garlic paste
2 Bay leaves.
2 Cardamom
2 cinnamon stick
3 clove
2 Whole red chili
1 tsp. turmeric powder
1 tsp. coriander powder.
1. roasted cumin powder
1 tsp. red chili powder
1 tsp garam masala powder
1/2 cup tomato puree
1 tsp. Sugar
1 tsp ghee
Coriander leaves

1. Soak Chick peas overnight in water and pressure cook along with the potato pieces adding little salt.
2. Take out the potato pieces and fry it until becomes golden brown. Keep it aside.

3. Heat 2 to 3 tbsp oil in a pan. Add bay leaves , red chili's, cinnamon, cardamom and cloves. Fry it for a minute and then add grated onion and ginger garlic paste. After a couple of minute add turmeric powder chili powder , cumin powder and coriander powder. Add little water and fry the masala until oil gets separated from it. Add cooked Channa (chick peas), fried Potato pieces salt, sugar and tomato puree. Stir well and cook for 6 to 8 minute with occasional stirring. Add garam masala powder and water for gravy. Cover it and let it cook until the gravy becomes thick. Take it out from fire and add 1 tsp of ghee.
4.Garnish with coriander leaves and thin sliced onion rings and slice of lemon and serve along with bhatura.

This post goes for the WYF: breakfast event at simple Indian food.


chakhlere said...

First time here!! you have a nice blog with yummy recipes!

Indian Khana said...

yum.....makin me hungry...gud entry

Faiza Ali said...

Love chole bature. Its always the best combo..

Pari Vasisht said...

yummilicious dear. An all time favorite, I am just scared of the calories and eat it guiltily but find it too difficult to resist.

Sudeshna said...

I love Chole bhature. I like making it with a little yeast in the dough. I'll try your version of mixing curd into the dough. :)

EC said...

This is so tempting..wish I could have the plate right from the screen..thanks for the entry

vincent said...


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