A delicious plate of Punjabi street food!
Chole bhature (channa gravy with pooris) is a classic, hot and delicious plate of quick breakfast from the streets of Delhi and Punjab. For people rushing for their morning jobs and schools, a plate of channa bhatura pumps the energy needed for the entire day!
Also, making this authentic breakfast plate is pretty easy. The only thing we have to take care of is the softness of the pooris. This is a perfect tiffin for lazy winter mornings and cold monsoon days!
Now, let us have a look at how to make this dish!
A summary on making chole bhature
Firstly, let us prepare the chole gravy. For this, soak a cup of channa in 4 cups of water overnight. Then add them to a pressure cooker with spices like cinnamon, star anise and bay leaves. Add a little amount of salt and pressure cook them. The channa gets soft. Secondly, for the chole bhature gravy, boil tomatoes and onions with ginger and garlic cloves with salt. Blend them into a thick puree. Finally, cook the puree and the channa together in a pan with other spices for a few minutes. Your chole gravy is ready!
Now let us make the soft and fluffy bhature. Firstly, knead cups of maida (all-purpose flour) with a little amount of suji (semolina), salt and oil. Add the required amount of water and your dough is ready. Let it rest for some time. Then make smooth large balls, apply oil and roll them flat. Finally, fry them in the oil and your chole bhature is ready to be served hot!
Other delicious street food recipes to try!
A plate of chole bhature can be had as a crispy and spicy street food delicacy, or like a wholesome plate of breakfast! One can also make chole kulche, where kulche is a roti variety made of atta (wheat) and maida flour mix. You can also make aloo puri with chole masala or Amritsari kulche.
Here are some other savour delicacies to try making and relish!
Tandoori aloo paratha– The classic atta chilla or roti with curry stuffing of potato inside. It is then made in tandoor style.
Dahi ke parathe– Paratha made from flour made of spicy curry and a major portion of curd.
Matar ki poori– Atta flour kneaded with mashed peas or its curry and made into fluffy pooris.
Aloo poori– Poori made from dough with main ingredients being atta and aloo (potato).
Beetroot poori– Adding beetroot extract or juice to the atta dough for pooris.
Pro tips to make chole bhature more delicious
- Firstly, ensure that the consistency of the dough is accurate. While handling maida dough we have to be careful not to make the dough too hard. Else it will be difficult to roll them and fry them.
- Secondly, do not leave the channa for chole bhature too long to cook in the cooker. It may get mashed. Also taking them out within few whistles will leave it hard.
- Thirdly, to balance the spice level in the channa gravy, you can try adding fresh cream or a little amount of curd.
The video version of the recipe
Print the recipe card here!
- 1 cup Chole Channa/ Chickpeas
- 4 cups Water To soak chole
- 2 Bay leaf
- 1 Cinnamon stick
- 1 Black cardamom
- 1 Star anise
- 2 tsp Salt
- 1 tsp Red chilli powder
- 2 Onions Large, roughly chopped
- 2 Tomatoes Large, roughly chopped
- 9 cloves Garlic
- 3 inch Ginger Finely chopped
- 2 Dry red chillies
- 4 tbsp Oil
- 1 tsp Cumin seeds
- 1 tsp Ginger- garlic paste
- 1/2 tsp Turmeric powder
- 1 tsp Red chilli powder
- 1/2 tsp Garam masala
- 2 tsp Coriander powder
- 1 tsp Salt
- 2 tbsp Kasuri methi
- 1 tsp Amchoor powder Dry mango powder
- 2 cups Maida All-purpose flour
- 2 tbsp Suji Rava/ Semolina
- 1 tsp Salt
- 2 tsp Powdered sugar
- 2 tbsp Oil
- 1/4 tsp Baking soda
- 1/4 cup Curd
- Water To knead the dough
- Oil To fry
Preparing chole masala
- Firstly, soak a cup of channa in 4 cups of water for 6 hours.
- Then add them to a pressure cooker. To this, add the bay leaf, cinnamon stick, black cardamom and star anise, with a tsp of salt. Pressure cook the channa for a few minutes.
- For the gravy, add 2 large onions and tomatoes chopped into boiling water. To this, add garlic cloves, ginger and dry red chillies. After a few moments. Strain and blend them into a fine paste.
- In a pan, add 4 tbsp of oil.
- To this, add a tsp of cumin seeds and ginger garlic paste. Then pour the blended puree into the pan. Let them boil till they get rid of the raw smell. The oil starts separating.
- Now add the cooked channa to the gravy. Let is start to cook along with the other ingredients.
- Now, add turmeric powder, red chilli powder, garam masala and coriander powder.
- Finally, add salt, Kasuri methi and amchoor powder to the gravy and give a mix. Your chole masala is ready!
- To prepare the dough for bhature, take 2 cups of maida in a bowl.
- To this, add 2 tbsp of suji with 1/4th cup of curd. Then add a tsp of oil, salt and 2 tsp of powdered sugar and oil.
- Start kneading the dough. Then add the baking soda with the required amount of water to knead further. When done, let the dough rest for a few minutes.
- Now make smooth and pretty large balls of the dough and roll them into large circular sheets.
- For doing this, apply oil all over the dough balls.
- Now fry these dough sheets till the bhature turns golden brown on both sides.
- When done, serve hot alongside chole masala, with slices of lemon and onions, and chilli for a tangy bite!
Detailed instruction of the chole bhature recipe with images
Chole masala recipe
- For the chole masala recipe for chole bhature, firstly soak the channa in water and pressure cook them.
- While cooking channa, add bay leaf, cinnamon stick, star anise and a little amount of salt.
- Secondly for the gravy, boil onions and tomatoes with garlic cloves, ginger and dry red chillies.
- Then blend them into a fine paste.
- In a pan, add 4 tbsp oil. To this, add a tsp of cumin seeds and ginger garlic paste.
- Then add the blended puree and let it cook till the raw smell goes off.
- Finally, add the cooked channa with spices like turmeric powder, red chilli powder, garam masala and coriander powder and salt.
- Let them cook for a few minutes.
- Before completing, add a little amount of amchoor powder and garnish with coriander leaves. Your chole is ready!
- Firstly, take 2 cups of maida in a bowl with 2 tbsp of suji.
- To this, add a little amount of oil, a tsp of salt and 2 tsp of powdered sugar.
- Mix the ingredients well. Finally, add 1/4th cup of curd with the required amount of water to knead the dough.
- The dough for chole bhature is ready! Let it rest for a few minutes.
- Secondly, make smooth and large-sized balls from the prepared dough. Apply oil on all the sides of the ball.
- Thirdly, roll the dough balls into large thin circular sheets.
- Finally, deep fry them in the oil till the bhature turns golden brown on all the sides.
- Your chole bhature is all set to be served! Serve them alongside slices of lemon and onions with a chilli!