For Chole

  • Kabuli chana (White chickpeas)1 cup soaked overnight
  • Zeera (Cumin) seeds1 tsp
  • Coriander powder 1 tbsp
  • Zeera (Cumin) powder 1 tsp
  • Onion 1 medium
  • Tomato 1 small
  • Ginger 1/2 inch
  • Garlic 2 cloves
  • Red chili powder 1 tsp
  • Haldi (turmeric) 1/2 tsp
  • Chole masala 2 tsp
  • Salt according to taste
  • Oil 2 tbsp
  • Tamarin (Imli) water or dried mango powder (Aamchur) 2 tbsp
  • Fresh coriander leaves to garnish


  • Pressure cook the Kabuli chana until they are soft
  • Make a paste of onion, tomato, ginger and garlic
  • Heat the oil in kadhai, add the cumin seeds
  • When the seeds crackle add the paste, zeera powder, coriander powder, chole masala, red chili powder, haldi, salt and fry till its golden brown
  • Add kabuli chana and fry for 1 minute and add 1 cup of water or for better result you may add the drained water of kabuli chana left in the pressure cooker
  • Simmer for 10-15 minutes in low heat until the gravy becomes thick. Remove from heat and add tamarin water and keep aside.
  • Garnish with coriander leaves!!

For Bhature

  • Maida (Refined flour) 1 cup or for 4-5 roti size bhature
  • Curd ½ cup
  • Salt a pinch
  • Oil 1½ tsp
  • Oil for deep fry


  • Take maida in a bowl and add curd, oil and salt. Knead into a firm dough without using water. If required you may add little more curd or milk.
  • Knead it into smooth dough and apply oil on top and cover it with a cloth. Leave it for ½ hr to 1 hr
  • Now divide the dough into equal parts and roll out into circle (size of roti)
  • Heat the oil in kadhai and deep fry till the bhatura is puff up and golden on both the sides (press the centre lightly with a frying spoon so as to help it to puff up)

Serve hot with the chole, sliced onion and lemon wedges!!


One thought on “Chole-Bhature!!

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