Chole Bhature Recipe or chana bhatura is a popular North Indian or Punjabi breakfast dish. Boiled chickpeas are simmered in spicy onion-tomato gravy and served with puffed, fried, crispy and soft bhatura. This homemade chole bhature is made by preparing homemade spice powder which tastes rich in taste and also a hit in the house, everyone enjoy to have this dish . The gravy of this chole is spicy and made with typical onion-tomato Punjabi masala and Bhatura are puffed up so well and not that oily or greasy. Just try and enjoy !!!

Soaking time: 8 hours or overnight
Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients – 

Dry Kabul Chana – 3 cup soaked for 8 hrs or over night

Turmeric powder – ¼ teaspoon

Coriander powder – 1 teaspoon

Cumin powder – 1 teaspoon

Red chili powder – 1 ½ teaspoons

Garam masala – ½ teaspoon

Amchur powder or dried mango powder – 1/2 teaspoon

Coriander leaves – 2 tablespoons, chopped finely

Bay leaves – 2 no’s

Cinnamon – 1 big or 2 small no;s

Clove – 4 no’s

Black cardamom / cardamom – 2 no’s

Pepper – 1/2 tsp

Add all the above ingredients in a pan and dry fry till it becomes hot,allow it to cool

Add fried ingredients into a mixer jar and run the mixer to make a powder and set aside.

How to prepare chole/chana for bathura –

Add soaked chana to a pressure pan , salt,add 3 bay leaves and a cinnamon

Add 1 cup of water and pressure cook for 3 or 4 whistles, after cooking chana remove the spices from it and keep ready.

To make a paste or to grind – 

Onion – 3 no’s chopped roughly

Tomato – 3 no’s chopped roughly

Green chilly – 1 single

Garlic – 8 cloves

Ginger – 1  inch

Add all the above ingredients into a mixer jar and grind to a paste by adding water

Heat a pan by adding oil in it. when it is hot add cumin seeds allow it to sizzle

Add prepared paste into it

Fry it until oil separates from the edges,

Add all dry spices and prepared powder together and combine altogether for 3 min stir fry.

Add pressure cooked chana into it and bring it to boil cover the lid and cook in a low flame for 5 min.

Add amchur powder /dry mango powder into it and mix properly. If gravy is too thick then add more water and simmer for 2-3 minutes. If gravy is too thin then let simmer for more time till you get your gravy.

Finally add chopped coriander and turn of the flame. Add 1 tbs of butter to the gravy when you serve.

Chole /chana is ready, keep it covered so it stays warm till you make bhaturas. Serve chole/chana with bhatura and enjoy with sliced onions with lemon wedges and chopped fresh coriander to enhance the taste of chole/chana bhatura.