Chole Bhatura Recipe – Vegan

A piece of hot & puffed-up bhatura with a tangy & spicy chickpea curry with salad and pickle on the side, what else can you ask for? Well, yes we are talking about the Chole Bhature recipe, which is loved by North Indians. This delicacy has Punjabi origins and thus you can imagine the taste of this dish. Here’s how you can make it at home with detailed instructions explained with step-by-step images.

It’s not just the Punjabis who enjoy eating this mouth-watering dish, but entire Northern India is a fan of it. There are some, who say that this dish originated in Eastern Uttar Pradesh; while many claim it is a dish of Punjabi origin. Chole Bhature is a popular street food not only in India but Pakistan as well! From a spicy & dark-coloured chole to a tangy flavour, there are several varieties that you can find in the nook & corner of the country. Every region brings a new taste to this flavourful breakfast recipe. Made with easily available ingredients, this chole bhature recipe will become your favourite. The protein-rich and spicy Punjabi chole coupled with puffed bhaturas are a match made in heaven. This easy vegetarian recipe is a perfect blend of flavours and textures.

If you love spicy food, then this one is a must-try for you! Cooked with chickpeas, all-purpose flour, wheat flour, yoghurt, and a melange of spices, this dish is widely preferred for breakfast, lunch and even dinner by North Indians. You can make this easy Punjabi recipe for kitty parties, pot lucks, and even a buffet. Prepare this mouth-watering dish for your guests and they would love to relish it to the fullest. However, there isn’t much scope for tweaking the basic recipe, but you can still innovate a bit as per your palate preferences. You can enjoy this dish with a glass of chilled lassi to complete the meal. Try it at home and enjoy it with your loved ones!

How to make Chole Bhatura

Step 1 Pressure cook the chickpeas

To prepare the chole, soak chickpeas in water overnight or for 6-8 hours. Then, put a pressure cooker on high flame and add the soaked chickpeas in it along with salt to taste and 1 tea bag or you can also put 2-3 tea leaves and wrap it in a cloth. Cook the chickpeas for 15-20 minutes.

Step 2 Saute the onion

Meanwhile, put a pan on medium flame and heat a little oil in it. Add the cumin seeds and sliced onion to the pan. Saute the onion till golden brown, then add minced garlic, ginger and onion paste. Saute the ingredients for a few seconds until the raw smell of garlic goes away and then add tomato puree.

Step 3 Add spices and cook the chole

Once the oil is separated, add turmeric, red chilli powder, coriander powder and chana masala. Cook the tomato-onion mixture for another two minutes, and then add cooked chole with little water. Stir well to mix the masala with the chole or the chickpeas. Check salt and allow it to cook for a few minutes. The chola is done! You can garnish with chopped onion and coriander leaves.

Step 4 Prepare the dough

Now for making the bhaturas, combine together all-purpose flour or maida and wheat flour or atta in a dough kneading plate. Then add salt and oil to it. Mix well. Add yoghurt to the flour mixture and knead the dough well. You can add a little water and knead the dough. When it is done, cover the dough with a kitchen towel and allow it to rise.

Step 5 Cook the bhatura and serve

Now, put a kadhai on high flame and meanwhile, take equal quantities of the dough and roll big size puris (bhatura). When the oil is hot enough, carefully add these bhaturas to the oil and deep fry. Repeat with the rest of the dough. Then take a plate and serve Chola bhatura hot!

Ingredients of Chole Bhatura

• 2 cup soaked overnight chickpeas
• 2 chopped onion
• 1/4 cup tomato puree
• 1 teaspoon coriander powder
• 5 cloves garlic
• 1/2 teaspoon turmeric
• 1 1/2 teaspoon chana masala powder
• 1 teaspoon cumin
• 1 tablespoon ginger
• 3 tablespoon onion paste
• salt as required
• 1 teaspoon garam masala powder
• 1 teaspoon red chilli powder

For Dough

• 1 cup all purpose flour
• 3 teaspoon yoghurt (curd)
• refined oil as required
• salt as required
• 1/4 tablespoon wheat flour

For Garnishing

• 2 tablespoon chopped coriander leaves