Chole Bhature

Ideal way to begin a chilly winter day – a plate of chole-bhature will completely satiate you This is a Sanjeev Kapoor exclusive recipe.

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Chole Bhature

Main Ingredients Chickpeas, Refined flour
Cuisine Punjabi
Course Main Course Vegetarian
Prep Time 8-10 hour
Cook time 51-60 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg


  • 3/4 cup chickpeas, soaked for 6-8 hours and drained
  • 21/2 cups refined flour
  • 2-3 tea bags
  • Salt to taste
  • 1 tablespoon dried pomegranate seeds
  • 1 teaspoon cumin seeds
  • 2 tablespoons oil
  • 1 tablespoon ginger-garlic-green chilli paste
  • 1 large onion , finely chopped
  • 1 teaspoon red chilli powder
  • 2 teaspoon coriander powder
  • 1 teaspoon chole masala
  • 1/2 teaspoon dried mango powder
  • 2-3 green chillies, slit
  • 1 inch ginger, cut into thin strips
  • 2 medium tomatoes , diced
  • 2 tablespoons ghee
  • Fresh coriander sprig for garnishing


  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Salt to taste
  • 1 teaspoon sugar
  • 1/4 cup yogurt
  • 1 tablespoon oil + for deep-frying


  1. Pressure cook the chickpeas with 5-6 cups water, salt and 2-3 tea bags till 6-7 whistles are given out.
  2. Reduce heat and simmer till chickpeas are soft and completely cooked. Discard the tea bags, drain the chickpeas and reserve the stock.
  3. Dry-roast dried pomegranate seeds and cumin seeds in a non-stick pan on low heat till dark golden brown and fragrant.
  4. Meanwhile, heat oil in a deep non-stick pan. Add ginger-garlic-green chilli paste and sauté for 30 seconds. Add onion, mix and sauté till golden brown.
  5. Put the roasted dried pomegranate seeds and cumin seeds in a mortar, add some salt and coarsely crush with a pestle.
  6. Add chilli powder, coriander powder, chole masala, dried mango powder, green chillies, ginger strips, tomatoes and salt, mix well, cover and cook on low heat till tomatoes turn soft.
  7. To prepare bhature, take flour in a mixing bowl, add baking soda, baking powder, salt, sugar, yogurt and 1 tablespoon oil in a bowl.
  8. Add chickpeas, 1½ cups reserved chickpea stock and ground pomegranate-cumin seed mixture and, mix well. Cover and cook on low heat for 4-5 minutes.
  9. Add sufficient water to the flour mixture and knead into a soft dough.
  10. Heat sufficient oil in a kadai.
  11. Heat ghee in a tempering pan. Add it to chole, cover and continue to cook on low heat for 5 minutes.
  12. Grease your palms and divide the dough into equal portions and shape them into balls. Lightly flatten each ball, apply some oil and roll out into thick oval bhatura.
  13. Slide in each bhatura into hot oil and deep-fry on medium heat till they puff up and turn light golden brown. Drain on absorbent paper.
  14. Open the lid of the chole pan and mix well. Switch the heat off.
  15. Arrange the bhature on a serving plate, put chole into a serving bowl, garnish with a coriander sprig and serve hot with bhature.