How to make Chole Bhature - SK Khazana -

Ideal way to begin a chilly winter day – a plate of chole-bhature will completely satiate you

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas, Refined flour

Cuisine : Punjabi

Course : Main Course Vegetarian

For more recipes related to Chole Bhature - SK Khazana checkout Kale Chholay, Palak Chole, Jain Punjabi Chole, Chana Pindi . You can also find more Main Course Vegetarian recipes like Kaaley Aloo Soya Matar - SK Khazana Khatti Arbi Aloo Phoolkopi

Chole Bhature  - SK Khazana

Chole Bhature - SK Khazana Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 8-10 hour

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chole Bhature - SK Khazana Recipe

  • Chickpeas soaked for 6-8 hours and drained 3/4 cup

  • Refined flour 21/2 cups

  • Tea bags 2-3

  • Salt to taste

  • Dried pomegranate seeds 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Oil 2 tablespoons

  • Ginger-garlic-green chilli paste 1 tablespoon

  • Onion large, finely chopped 1

  • Red chilli powder 1 teaspoon

  • Coriander powder 2 teaspoon

  • Chole masala 1 teaspoon

  • Dried mango powder 1/2 teaspoon

  • Green chillies slit 2-3

  • Ginger cut into thin strips 1 inch

  • Tomatoes medium, diced 2

  • Ghee 2 tablespoons

  • Fresh coriander sprig for garnishing

  • Bhature

  • Baking soda 1/2 teaspoon

  • Baking powder 1/2 teaspoon

  • Salt to taste

  • Sugar 1 teaspoon

  • Yogurt 1/4 cup

  • Oil 1 tablespo for deep-frying


Step 1

Pressure cook the chickpeas with 5-6 cups water, salt and 2-3 tea bags till 6-7 whistles are given out.

Step 2

Reduce heat and simmer till chickpeas are soft and completely cooked. Discard the tea bags, drain the chickpeas and reserve the stock.

Step 3

Dry-roast dried pomegranate seeds and cumin seeds in a non-stick pan on low heat till dark golden brown and fragrant.

Step 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.

Step 5

Put the roasted dried pomegranate seeds and cumin seeds in a mortar, add some salt and coarsely crush with a pestle.

Step 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.

Step 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.

Step 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.

Step 9

Add sufficient water to the flour mixture and knead into a soft dough.

Step 10

Heat sufficient oil in a kadai.

Step 11

Heat ghee in a tempering pan. Add it to chole, cover and continue to cook on low heat for 5 minutes.

Step 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.

Step 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.

Step 14

Open the lid of the chole pan and mix well. Switch the heat off.

Step 15

Arrange the bhature on a serving plate, put chole into a serving bowl, garnish with a coriander sprig 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.