Jain Chole Bhature

Chole made without onion-garlic, especially for the Jains, is just as delicious This is a Sanjeev Kapoor exclusive recipe.

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Jain Chole Bhature

Main Ingredients Chickpeas (kabuli chana), Oil
Cuisine Indian
Course Snacks and Starters
Prep Time 7-8 hour
Cook time 51-60 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Jain Chole Bhature

  • 1 cup Chickpeas (kabuli chana) soaked for 5-6 hours, pressure cooked with 2 tea b
  • 3 tablespo for greasing Oil
  • 1 inch Cinnamon
  • 3-4 Cloves
  • 3-4 Black peppercorns
  • 1-2 Bay leaves
  • 1 Dried red chilli broken
  • 1/2 Medium cabbage finely chopped
  • 2 Large tomatoes finely chopped
  • 1-2 Green chillies chopped
  • 2 tablespoons Fresh coriander leaves chopped
  • to taste Salt
  • 1 teaspoon Turmeric powder
  • 1 1/2 teaspoons Red chilli powder
  • a large pi Sugar
  • 1/2 teaspoon Coriander-cumin powder
  • 1/2 teaspoon Garam masala powder
  • 1 1/2 tablespoons Tata Sampann Chole Masala
  • 1 teaspoon Dried fenugreek leaves (kasuri methi)
  • to garnish Green chillies fried
  • Bhature
  • 2 cups Refined flour sieved
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1 teaspoon Powdered sugar
  • to taste Salt
  • 3 tablespoons Yogurt
  • 4 teaspoon to deep fry Oil


  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.
  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.
  3. Add cabbage, mix and sauté well till it turns golden brown. Discard bay leaves and saute the mixture for a few seconds.
  4. Add tomatoes, green chillies, 1 tbsp coriander leaves, salt, turmeric powder and red chilli powder, mix well and saute for 1 minute.
  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,
  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.
  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.
  8. To make bhature, heat sufficient oil in a kadai.
  9. Drizzle 2 tsps oil on the dough and knead lightly. Divide the dough into equal portions and shape them into balls.
  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.
  11. Transfer the chole into a serving bowl, garnish with fried green chillies and serve hot with bhature.