Saturday, 8 December 2012




  • White chole (chickpea) - 250 grams (1.5 cups)
  • Baking Soda - 1/2 teaspoon
  • Anardana - 1 teaspoon
  • Dhania (coriander) powder - 1 teaspoon
  • Asafoetida (hing) - a pinch
  • Jeera (cumin seeds) - 1/2 teaspoon
  • Garam Masala powder - 1/4 teaspoon
  • Salt - 2 teaspoons
  • Red Chilli Powder - 1/4 teaspoon
  • Tomatoes - 4-5 medium sized
  • Green chillies -1-2
  • Ginger - 1 inch
  • Dried Amla - 5-6 small pieces
  • Oil-2 tablespoons
  • Coriander leaves for garnish

  • Soak white chole overnight or for 8 hours with a pinch of soda in the water you soak in.

  • In a pressure cooker, add soaked chole, 1/2 teaspoon baking soda, 5-6 dried amla pieces and 1 teaspoon salt.
  • Dried amla is used to add color to the chole. 

  • Add water just enough to cover the chole (approx 1 inch above chole).
  • Close the lid and turn on the flame.
  • As the pressure reaches the maximum, lower the flame.
  • On a low flame, cook them for another 5-6 minutes.
  • Turn off the flame and let the pressure release.
  • As the pressure releases, open the cooker and it will appear as.
  • Now, remove the amla pieces from the chole.
  • Next, prepare the tadka.
  • Grind 4-5 tomatoes, 1-2 green chillies and 1 inch ginger together.
  • Keep them aside.
  • Next, heat oil in a pan.
  • Add jeera and hing and as they crackle add anardana.
  • Add dhania (coriander) powder.

  • Add tomatoes mixture that you prepared earlier.

  • Add red chilli powder. Allow the mixture to leave oil.

  • Add boiled chole to this mixture.
  • Add water if required to make gravy. 
  • Add garam masala powder.
  • Cover the pan with a lid. Allow it to get cooked for 5-10 minutes till a nice gravy is formed.

  • Garnish with fresh coriander leaves.
  • White chole are ready to serve with the bhaturas.


  • Maida (all-purpose flour) - 2 cups
  • Oil - 1 tablespoon
  • Sooji - 1/4 cup
  • Curd - 1/4 cup
  • Sugar - 1/2 teaspoon
  • Baking Soda - 1/2 teaspoon
  • Salt to taste
  • Warm Water to knead the dough (1/2 cup -1 cup approx)
  • Oil for deep frying
  • Mix maida and sooji together.

  • Make a well in the center.
  • Add curd, 1 tablespoon oil, sugar, salt and baking soda.

  • Knead dough using warm water.
  • Dough should be slightly stiffer than chapati's dough.

  • Now, keep this dough aside in a warm and dark place for fermentation.
  • Keep it aside for around 2-4 hours.
  • After 2-4 hours, the dough is ready to make bhaturas.

  • Using the dough, roll round or oval bhaturas.
  • Heat oil in a pan for deep frying.

  • Deep fry them and as they appear done, take them out from oil.
  • Bhaturas are ready to serve with chole.


kausers kitchen said...

Hi Shilpy, chole bhature are my favorite...delicious recipe dear...totally Droolworthy.
Have a wonderful weekend :)

Sebeena Loyd said...

love it always...

krishna said...

yummy!!! i would love to have it..

Julie said...

tempting combination:)
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Nabanita Das said...

Lovely Chole Bhature Dear... I love this combination.
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Claire said...

I just love love them, they are my favorite, this makes me so so hungry :)

Samantha said...

very yummy post!

Jyoti Prakash Rajpal said...

Thanks for your good recipe.

Jyoti Prakash Rajpal said...

Thanks for good recipe


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