You can be a chef ❤

Just follow the recipe

for bhatura:
▢2 cup maida
▢2 tbsp rava / semolina (fine)
▢1 tsp sugar
▢¼ tsp baking soda
▢1 tsp sugar
▢½ tsp salt
▢2 tbsp oil
▢¼ cup curd
▢water (for kneading)
▢oil (for frying)
for pressure cooking chole:
▢1 cup chana / chickpea (soaked overnight)
▢2 tea bags
▢¼ tsp baking soda
▢1 tsp salt
▢3 cup water
for chhole preparation:
▢2 tbsp oil
▢1 bay leaf
▢1 black cardamom
▢2 pod cardamom
▢1 inch cinnamon
▢1 tsp cumin / jeera
▢½ tsp kasuri methi
▢1 onion (finely chopped)
▢1 tsp ginger garlic paste
▢¼ tsp turmeric
▢1 tsp chilli powder
▢1 tsp coriander powder
▢½ tsp cumin powder
▢½ tsp garam masala
▢1 tsp aamchur
▢¼ tsp salt
▢1½ cup tomato puree
▢2 tbsp coriander (finely chopped)
for tempering:
▢1 tbsp ghee / clarified butter
▢2 chilli (slit)
▢¼ tsp turmeric
▢¼ tsp chilli powder
▢¼ tsp garam masala

INSTRUCTIONS
how to make bhatura recipe:
firstly, in a large bowl take 2 cup maida, 2 tbsp rava, 1 tsp sugar, ¼ tsp baking soda, 1 tsp sugar, ½ tsp salt and 2 tbsp oil. mix well.
now add ¼ cup curd and mix well making sure everything is well combined.
further, add water as required and knead the dough.
knead to the smooth and soft dough without putting much pressure.
grease the dough with oil, cover and rest for 2 hours
after 2 hours, knead the dough slightly.
pinch a ball sized dough and make a ball without andy cracks.
roll slightly thick, applying oil to prevent from sticking.
drop the rolled dough into the hot oil.
press until the bhature puffs up and splash oil to puff up fully.
flip over and fry until it turns golden brown.
finally, drain off the bhatura and is ready to enjoy with chole masala.
how to make chole recipe for batura:
firstly, in a pressure cooker take soaked chana. i have soaked 1 cup chana in enough water for 8 hours.
add 2 tea bags, ¼ tsp baking soda, 1 tsp salt and 3 cup water.
cover and pressure cook for 5 whistles. if you do not have tea bags, then you can prepare tea decoction and add to cooker.
once the pressure releases, open the cooker and discard the tea bags. keep aside.
in a large kadai, heat 2 tbsp oil, 1 bay leaf, 1 black cardamom, 2 pod cardamom, 1 inch cinnamon, 1 tsp cumin, ½ tsp kasuri methi. saute on low flame until the spices turn aroamtic.
now add 1 onion, 1 tsp ginger garlic paste and saute until onions turn golden brown.
add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp aamchur and ¼ tsp salt.
saute on low flame until the spices turn aromatic.
further add 1½ cup tomato puree and saute until the oil separates. to prepare tomato puree, i have blended 2½ ripened tomatoes in blender without adding water.
now add boiled chole and mix well. adjust consistency by adding water if required.
cover and simmer for 10 minutes, or until chole absorbs all the flavour.
to prepare the tempering, heat 1 tbsp ghee in a pan.
add 2 chilli, ¼ tsp turmeri, ¼ tsp chilli powder and ¼ tsp garam masala.
saute on low flame without burning the spices.
pour the tempering over the chole masala, add 2 tbsp coriander and mix well.
finally, chole bhature is ready to enjoy with some onions.

NUTRITION
Calories: 286kcal
Carbohydrates: 42g
Protein: 8g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 4mg
Sodium: 631mg
Potassium: 409mg
Fiber: 5g
Sugar: 6g
Vitamin A: 553IU
Vitamin C: 25mg
Calcium: 52mg
Iron: 4mg
Tried this recipe?
Click here to subscribe our Youtube Channel and stay updated with our latest video recipes
Subscribe to our Youtube Channel
Click here to subscribe our Youtube Channel and stay updated with our latest video recipes

how to make chole bhature with step by step photo:
how to make bhatura recipe:
firstly, in a large bowl take 2 cup maida, 2 tbsp rava, 1 tsp sugar, ¼ tsp baking soda, 1 tsp sugar, ½ tsp salt and 2 tbsp oil. mix well.

now add ¼ cup curd and mix well making sure everything is well combined.

further, add water as required and knead the dough.

knead to the smooth and soft dough without putting much pressure.


grease the dough with oil, cover and rest for 2 hours.

after 2 hours, knead the dough slightly.

pinch a ball sized dough and make a ball without any cracks.


roll slightly thick, applying oil to prevent from sticking.

drop the rolled dough into the hot oil.

press until the bhature puffs up and splash oil to puff up fully.

flip over and fry until it turns golden brown.

finally, drain off the bhatura and is ready to enjoy with chole masala.


how to make chole recipe for batura:
firstly, in a pressure cooker take soaked chana. i have soaked 1 cup chana in enough water for 8 hours.

add 2 tea bags, ¼ tsp baking soda, 1 tsp salt and 3 cup water. soda helps to cook chole well.

cover and pressure cook for 5 whistles. if you do not have tea bags, then you can prepare tea decoction and add to cooker.

once the pressure releases, open the cooker and discard the tea bags. keep aside.

in a large kadai, heat 2 tbsp oil, 1 bay leaf, 1 black cardamom, 2 pod cardamom, 1 inch cinnamon, 1 tsp cumin, ½ tsp kasuri methi. saute on low flame until the spices turn aroamtic.

now add 1 onion, 1 tsp ginger garlic paste and saute until onions turn golden brown.

add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp aamchur and ¼ tsp salt.

saute on low flame until the spices turn aromatic.

further add 1½ cup tomato puree and saute until the oil separates. to prepare tomato puree, i have blended 2½ ripened tomatoes in blender without adding water.

now add boiled chole and mix well. adjust consistency by adding water if required.

cover and simmer for 10 minutes, or until chole absorbs all the flavour.

to prepare the tempering, heat 1 tbsp ghee in a pan.

add 2 chilli, ¼ tsp turmeri, ¼ tsp chilli powder and ¼ tsp garam masala.

saute on low flame without burning the spices.

pour the tempering over the chole masala, add 2 tbsp coriander and mix well.

finally, chole bhature is ready to enjoy with some onions.
chole bhature recipe
NOTES:
firstly, adding soda will gives nice texture to the puri.
do not over-knead the dough, as it will difficult to roll later.
also, make sure the oil is super hot. else the bhatura will not puff up.
finally, chole bhatura recipe tastes great when served hot.

FAQ’S FOR CHOLE BHATURE RECIPE
how is chole bhatura different from poori?

the main difference between the two is the use of flour. poori is made of wheat flour whereas bhatura is made of all-purpose flour or maida. bhatura requires an additional leavening agent that is baking soda. and poori does not require any. soda helps the dough to rise and also inflate while deep frying. yeast can also be added as an alternative. but compared to yeast, soda gives a better taste and flavor.

what is bhatura served with?

bhatura is usually served with sliced onion, lemon wedges, and spicy chickpea curry, chana masala, or chole masala. the combination of these two makes an ideal meal. generally, chole bhatura is eaten with yogurt based beverage lassi.

can chole bhatura be prepared with wheat flour?
yes. chole bhatura can be prepared with wheat flour instead of plain flour. this makes bhatura healthy. but you may not get the same texture and taste as maida. it’s actually the plain flour that gives bhatura a soft and chewy texture.


how to knead and ferment the dough well?

adding curd while kneading hastens the fermentation process. adding eno while kneading does not require any resting time for the dough and they can be rolled and fried immediately. adding soda as a leavening agent requires the dough to rest for about 2 hours so that it can rise. they give a nice texture to the bhatura. knead the dough continuously for 8 to 10 minutes and prepare a stiff, smooth, and soft dough.

how to get crispy, soft, and fluffy bhatura?
adding rava along with the plain flour makes the bhatura crispy. adding potatoes also makes the bhatura soft. kneading the bhatura with milk also makes it soft. the addition of sugar gives great color to bhatura. while frying the bhatura, the oil should be super hot. you can test it by dropping the small portion of dough into the oil. if the dough comes up it indicates the oil is hot. also, press the center lightly with a frying spoon. this helps the bhatura to puff up.

why does my bhatura turn hard?
the dough should be kneaded smooth and soft. do not over-knead the dough. also, rest the dough for about 2 hours. while rolling, do not roll it too thin. fry the bhatura in medium to high flame. oil should be hot, else they won’t puff up making bhatura hard and also they might absorb oil. splash the oil to the bhatura so that they puff up.

why does bhatura contain bubbles?

if the rolled bhatura is rested for a longer time, then you may see bubbles on the bhatura. so fry the bhatura in hot oil immediately once it’s rolled. simultaneously you can roll and fry the bhaturas.


can we prepare the bhatura instantly?
yes. bhatura can be prepared instantly. one is, adding eno while kneading does not require any resting time for the dough and they can be rolled and fried immediately. the other is kneading the dough using soda water. this is used as an alternative to the traditionally used fermentation agents. soda water or carbonated water is used which has a small amount of sodium bicarbonate in it. this is an ideal option for those who do not have access to baking soda or are allergic to yeast or baking soda.

why is the dough sticky?
the dough has to knead to be soft and smooth. adjust the dough adding water or milk little by little. if the dough is still sticky, add some more plain flour to it and continue to knead.

how to fry the bhatura?
bhatura should be fried on medium to high flame. do not fry the bhatura on a high flame as the top portion turns brown and remains undercooked from inside. also do not fry the bhatura on a low flame as they may not puff up and also it might absorb oil.

This post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)
Related Recipes
roti recipes
Cheese Naan Recipe on Tawa | Tandoori Roti…
Hebbars Kitchen – April 18, 2023
roti recipes
Milk Roti Recipe | Dudh Chapati – No…
Hebbars Kitchen – April 13, 2023
Roti Recipes
Thepla Recipe | Gujarati Methi Na Thepla
Roti Recipes
Matar Ki Poori Recipe | Crispy & Healthy…
Indian Street Food
Poori Paratha Recipe | How To Make Flaky…
Roti Recipes
Plain Paratha Recipe | 6 Types Of Folding…
Roti Recipes
Rice Puri Recipe | No Maida No Atta…
Bakery Recipes
Soft Bread Recipe – No Oven, No Egg,…
[/vc_column]
FacebookTwitter

OUR OTHER LANGUAGES
हिन्दी (Hindi)
Kannada
STAY CONNECTED
9,052,334
Fans
LIKE
3,257,846
Followers
FOLLOW
7,170,000
Subscribers
SUBSCRIBE
BROWSE BY CATEGORIES
BROWSE BY CATEGORIES
Select Category

SUBSCRIBE TO OUR RECIPES
Email address


Stay in Touch
Please subscribe to our newsletter to get the latest news in your domain of interest. Don’t forget to follow us on social networks!

Email address
SUBSCRIBE
Hebbars Kitchen
Indian Veg Recipes
Popular
Dinner Recipes
Kashmiri Pulao Recipe | Saffron Rice Recipe | How To Make Kashmiri Pulav

Appetizer
Cocktail Samosa Recipe | Party Samosa Recipe With Samosa Sheets

Cooking Tips, Tricks, Methods
Top 5 Curd Benefits | Diy Home Remedies With Curd – Health & Beauty

Cooking Tips, Tricks, Methods
Top 6 Coconut Oil Benefits | Diy Home Remedies With Coconut Oil

Dessert
Mug Cake | Microwave Cake Recipe | Brownie & Red Velvet Mug Cake
What’s New
Breakfast Recipes
Besan Chilla Recipe | Paneer Stuffed Besan Ka Cheela

Eggless Cakes Recipes
Banana Upside Down Cake Recipe | Sticky Caramel Banana Cake

Beverages Recipes
Mint Sharbat Recipe | Pudina Ka Sharbat | Nimbu Pudina Sharbat

Sweets Recipes
Rice Laddu Recipe | Chawal Ke Laddu

Beverages Recipes
Hyderabadi Dum Chai Recipe | Irani Dum Tea
Search Recipes

Search
Recipes Collection
Video Recipes
Contact Us
Privacy
© Hebbars Kitchen Indian Veg Recipes | All Rights Reserved