Healthy Chole Bhature - SK Khazana

One of the most popular breakfast snacks in most Punjabi homes This is a Sanjeev Kapoor exclusive recipe.

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Healthy Chole Bhature - SK Khazana

Main Ingredients Bhature, Refined flur
Cuisine Punjabi
Course Snacks and Starters
Prep Time 8-10 hour
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Healthy Chole Bhature - SK Khazana

  • Bhature
  • 2 1/2 cups Refined flur
  • 1 teaspoon Sugar
  • to taste Salt
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 cup Yogurt
  • to grease Oil
  • Chole
  • 1 1/2 cups Chickpeas (chole / kabuli chane) soaked for 7-8 hours and drained
  • 3 Tea bags
  • to taste Salt
  • 1 tablespoon Dried pomegranate seeds (anardana)
  • 1 teaspoon Cumin seeds
  • 2 tablespoons Ghee
  • 1 tablespoon Ginger-garlic-green chilli paste
  • 2 Green chillies slit
  • 1 Medium onion finely chopped
  • 1 Medium tomato finely chopped
  • to taste Salt
  • 2 tablespoons Chole masala
  • 1 tablespoon Coriander powder
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon Dried mango powder (amchur)
  • to serve Onion rings
  • to serve Fresh coriander sprig


  1. Mix together refined flour, sugar, salt, baking soda, baking powder and yogurt in a mixing bowl. Add sufficient water and knead into soft dough. Cover with a muslin cloth and set aside for 30-40 minutes.
  2. Preheat the oven to 180˚C.
  3. Divide the dough into equal portions and roll them into balls. Drizzle oil on the worktop and roll out each ball into medium thick oblong shape bhature.
  4. Grease a baking tray with oil. Place these bhaturas on the tray and bake for 10-15 minutes.
  5. Heat a pressure cooker and add chickpeas, teabags, salt and sufficient water and mix well. Cover with a lid and cook under pressure on medium heat till 7-8 whistles are given out. Discard the teabags.
  6. Heat a non-stick pan, add dried pomegranate seeds and 1 tsp cumin seeds and roast for 2-3 minutes. Transfer it into a mortar pestle and crush the mixture into coarse powder.
  7. Heat ghee in an iron kadai, add 1 tsp cumin seeds, ginger-garlic-green chilli paste, green chillies and onion. Sauté till onion turns golden brown in colour.
  8. Add tomato, mix and sauté till tomato turns pulpy. Add salt, chole masala, coriander powder, red chilli powder and amchur powder and mix well. Add the ground spices and mix well. Add cooked chickpeas and mix well and cook for 5-6 minutes.
  9. Transfer the chole into a serving dish and garnish with onions and coriander sprigs. Arrange the bhature on a serving plate and serve hot with chole.