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 to prepare Bhatura – 

Maida /All purpose flour – 3 cup

Semolina / suji rawa – 3 tbs

Curds – 3/4 cup

Sugar – 1/2 tsp

Baking soda – 1/4 tsp

Salt – 1 tsp

How to prepare Batura – 

Add curds,sugar,salt,baking powder in a bowl, mix until it dissolves , then add semolina/suji rawa mix altogether properly. keep it aside for 15 min,then mix it with all purpose flour add water and knead to prepare a dough

Prepare a dough as regular chapati dough consistency, finally add 1 tsp of oil and knead properly for another 5 min.

Cover prepared dough in a wet cotton cloth and set aside for at least 15 min.In the meantime prepare chole for bathura’s

After resting time knead the dough once again to smooth out. Make equal sized balls and flatten it out between your palm.

Roll it into 5-6 inch diameter round circle of even thickness. Roll few bhaturas and arrange them on a plate, keep them covered.

Heat the oil for deep frying bhaturas on medium-high heat. Oil needs to be nice and hot otherwise bhatura will not puff up. Once hot fry one bhatura at a time. Slide rolled bhatura into hot oil.

It will puff up like poori. Give very gentle pressure with back of spatula while frying. Once there is no more bubbles, flip the bhatura using slotted spatula and fry other side. It should be light brown in color. Remove it using slotted spoon and drain out excess oil and repeat the same for rest of bhaturas.

Bhatura should be served hot or warm, right from kadai to plate. It tastes salty, crispy from top and soft from inside.

Tips – Best served warm or hot. Not advisable to store fried bhatura.