Chana Bhatura | Chole Bhature


Chana Bhatura also termed Chole Bhature, is the most popular Punjabi dish relished all over India. Loved by all age groups, this tasty snack or breakfast dish is perhaps the most sought after delicacy that will live in your hearts forever. To be frank, whenever I am outing, I go for Chana Bhatura which is my favorite. Chole stands for a spicy flavored chickpea masala and Bhatura is a soft fried leavened bread. The combination is terrific. But you have to savor it hot and crispy. Cooling makes the bhatura soggy. I have eaten this dish in many parts of North India. Rach restaurant or dhaba have their own variations while preparing Chole masala. Some favor it hot and spicy while others maintain it medium, it depends on each region preferences. But I basically prefer mild to moderate spiciness in almost all dishes, cool on your tummy. The consistency of the curry also varies region wise, some prefer slightly thick to semi dry while some prefer dry.

Chole Bhature, as it is fondly called, is an easy to prepare dish. Unlike restaurant style, the chana masala I have posted here is very homely and simple. Even the bhatura size and flavors varies restaurant wise. My bhaturas are moderate rounds with thickness and fried to crispy golden brown. There are restaurants providing a single large bhatura with chole masala and that will be enough for one serving. A side with onion rings, green chillies and lemon wedges also makes the combination more tasty and healthy as well. The dish is heavy and it will good if you get a small nap in between. So better prefer the dish for weekends. You can explore a well detailed Chana Bhatura here that can be easily prepared at home. Enjoy the dish.

Chana Bhatura | Chole Bhature

Prep Time 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine North Indian
Servings 4 people



  • For making batura:- Mix together all the ingredients for making batura.
  • Knead them together to make a smooth dough.
  • Keep it aside at least for 1 hour.
  • Make medium sized balls off the dough.
  • Roll them out to thick big poories.
  • Deep fry them in oil to a golden brown color.
  • For making chana:- Soak the chana overnight.
  • Pressure cook chana with required salt till done.
  • Grind onion to a smooth paste.
  • Heat oil in a pan or a kadai.
  • Splutter cumin seeds and spices (cloves, cardamom and cinnamon).
  • Add onion paste and ginger-garlic paste and saute, till the oil starts to separate.
  • Add all powders and salt and saute for a few seconds.
  • Add tomatoes and green chillies and saute, till the tomatoes blend well.
  • Add the cooked chana and mix well.
  • Cook, till the gravy thickens.
  • Garnish with coriander leaves.


You can visit this link Rava Poori
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