How to make Chole Bhature - SK Khazana -

The most famous snack from Punjab – serve it during breakfast or at lunch it will be devoured in a jiffy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas (kabuli chane), Refined flour

Cuisine : Punjabi

Course : Main Course Vegetarian

For more recipes related to Chole Bhature - SK Khazana checkout Dhaniya Chole Masala - Cook Smart, Palak Chole . You can also find more Main Course Vegetarian recipes like Methi Urad Dal ki Subzi Raw Jackfruit Ghassi Besan Vadi in Coconut Curry Kulith

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 : 1-1.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chole Bhature - SK Khazana Recipe

  • Chickpeas (kabuli chane) soaked for 6-8 hours and drained 1 1/2 cups

  • Refined flour 2 cups

  • Tea leaves dried 1 teaspoon

  • A few pieces of dried Indian gooseberries

  • Salt to taste

  • Black cardamoms 2

  • Bay leaves 2

  • Oil 3 tablespoons

  • Onion large, finely chopped 1

  • Ginger paste 1 1/2 tablespoons

  • A pinch of turmeric powder

  • Red chilli powder 1/2 teaspoon

  • Black peppercorns crushed 1/2 teaspoon

  • Dried ginger powder 1/2 teaspoon

  • Coriander powder 1 1/2 teaspoons

  • Black salt 1/2 teaspoon

  • Dried pomegranate seed crushed 1 tablespoon

  • Green chillies slit 4-5

  • Dried fenugreek leaf (kasuri methi) powder 1/4 teaspoon

  • Ginger cut into thin strips for garnish 1 inch

  • A pinch of sugar

  • Baking powder 1/2 teaspoon

  • Yogurt 2 tablespoons

  • Oil 1 tablespo


Step 1

Put the chickpeas into a pressure cooker and add 3-4 cups water. Tie up tea leaves and dried Indian gooseberries in a piece of muslin cloth to make a potli, add it to the chickpeas. Add salt. Crush black cardamoms and add. Add bay leave and mix. Cover the cooker and cook under pressure on high heat till 4-5 whistles are given out. Reduce heat and cook further for around 20 minutes.

Step 2

Meanwhile, take refined flour in a large bowl. Add salt, sugar, baking powder, add yogurt and mix well. Add warm water, a little at a time, and knead into soft dough. Add 1 tbsp oil and knead again. Cover with a damp muslin cloth and set aside in a warm place for 1.5-2 hours to prove.

Step 3

Open the lid of the cooker after the pressure has reduced completely.

Step 4

To make the chole, heat oil in a non-stick pan, add onion and sauté. Sprinkle a pinch of salt, mix and sauté till the onion turns golden brown.

Step 5

Add ginger paste, mix and sauté for 1-2 minutes. Take the pan off the heat and add turmeric powder, salt, red chilli powder, crushed black peppercorns, dried ginger powder, coriander powder, black salt, dried pomegranate seeds, green chillies and dried fenugreek leaves powder. Place the pan back on heat and add a little cooked chickpeas liquor and sauté the mixture well.

Step 6

Discard the muslin potli from the cooked chickpeas, add the chickpeas to the onion mixture and mix well. Cook for 6-8 minutes or till the chole becomes a little dry.

Step 7

Drizzle 1 tbsp oil on the bhature dough and knead again. Divide the dough into equal portions and shape them into balls. Drizzle them with a little oil and shape each portion into a smooth ball.

Step 8

Heat sufficient oil in a kadai on high heat.

Step 9

Roll each dough ball into an oblong shape and pat slightly with your fingers. Slide each of them into the hot oil and deep-fry till they puff up and turn golden brown. Drain on absorbent paper.

Step 10

Arrange the bhature on a serving plate. Transfer the chole into a serving bowl, garnish with ginger strips and serve hot with bhature, onion rings and green chillies.

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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.