How to make JAIN CHOLE BHATURE - skk -

Chole made without onion-garlic, especially for the Jains, is just as delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Oil (ऑइल)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to JAIN CHOLE BHATURE - skk checkout Falafel, Chane Ke Chops, Falafel With Tahina Sauce, Baked Chana Tikki . You can also find more Snacks and Starters recipes like Special Chicken Sausage Samose Baked Pakore Set Dosa Beetroot Khandvi - SK Khazana


JAIN CHOLE BHATURE - skk Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 7-8 hour

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for JAIN CHOLE BHATURE - skk Recipe

  • Chickpeas (kabuli chana) soaked for 5-6 hours, pressure cooked with 2 tea b 1 cup

  • Oil 2 tablespo

  • Cinnamon 1 inches

  • Cloves 3-4

  • Black peppercorns 3-4

  • Bay leaves 1-2

  • Dried red chilli broken 1

  • Medium cabbage finely chopped 1/2

  • Large tomatoes finely chopped 2

  • Green chillies chopped 1-2

  • Fresh coriander leaves chopped 2 tablespoons

  • Salt to taste

  • Turmeric powder 1 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Sugar a large pi

  • Coriander-cumin powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Tata Sampann Chole Masala 1 1/2 tablespoons

  • Dried fenugreek leaves (kasuri methi) 1 teaspoon

  • Green chillies fried to garnish

  • Bhature

  • Refined flour sieved 2 cups

  • Baking powder 1/2 teaspoon

  • Baking soda 1/2 teaspoon

  • Powdered sugar 1 teaspoon

  • Salt to taste

  • Yogurt 3 tablespoons

  • Oil 4 teaspoon to deep fry


Step 1

Take refined flour in a large bowl, add baking powder, baking soda, powdered sugar and salt and mix well. Add yogurt and 2 tsps oil and mix well with your hand. Add sufficient water and knead into soft dough. Set aside to rest for 15-20 minutes.

Step 2

To make chole, heat 1 tbsp oil in a non-stick pan, add cinnamon, cloves, black peppercorns, bay leaves and dried red chilli, mix and sauté till fragrant.

Step 3

Add cabbage, mix and sauté well till it turns golden brown. Discard bay leaves and saute the mixture for a few seconds.

Step 4

Add tomatoes, green chillies, 1 tbsp coriander leaves, salt, turmeric powder and red chilli powder, mix well and saute for 1 minute.

Step 5

Add sugar, mix well, cover and cook for 3-4 minutes or till oil separates. Switch off the heat and let the mixture cool slightly. Transfer the mixture into a blender jar, add a little of the reserved cooking liquour and blend to a fine paste,

Step 6

Heat 2 tbsps oil in another non-stick pan, add remaining turmeric powder, remaining red chilli powder, coriander-cumin powder, garam masala powder and Tata Sampann Chole Masala, mix well and saute on low heat for 1 minute. Add the ground paste and mix well. Rinse the blender jar with ¼ cup water and add to the pan, mix well and cook for 3-4 minutes, stirring occasionally.

Step 7

Add cooked chickpeas and mix well. Add a little cooking liquour and mix well. Cover and cook for 3-4 minutes. Remover the cover, add remaining coriander leaves and dried fenugreek leaves and mix well. Cover the pan till it is time to serve.

Step 8

To make bhature, heat sufficient oil in a kadai.

Step 9

Drizzle 2 tsps oil on the dough and knead lightly. Divide the dough into equal portions and shape them into balls.

Step 10

Grease the worktop with some oil and roll each dough ball into an oval shaped disc. Gently slide the bhature, one at a time, into hot oil and deep fry till they puff up. Turn over and fry till they turn a light golden on both sides. Drain on absorbent paper.

Step 11

Transfer the chole into a serving bowl, garnish with fried green chillies and serve hot with bhature.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.