Chana Bhatura | Chhola Bhatura

Chana Bhatura | Chhola Bhatura is a North Indian dish that combines tangy and spicy chole masala with deep-fried fluffy (bhatura), with onion, green chutney, and pickle as a side dish. The delicacy has Punjabi roots in North India. This dish has gained popularity in people’s hearts and everywhere, from the streets to global Indian restaurants. This recipe carries cultural significance as it is frequently prepared during festivals, celebrations, and special occasions in India.  So, without wasting time, spoil yourself with the irresistible delight of Chana Bhatura today!

Chhola Bhatura

Chhola bhatura 

To create the delectable Chhole bhatura or Chana bhatura combo dish, first, we need to prepare a fluffy, soft, and leavened bread made from refined flour, and to prepare the chickpea gravy, or chana masala, we will require boiled chickpeas cooked in a flavorful blend of tomatoes, onions, ginger, garlic, and aromatic spices like cumin, coriander, turmeric, and garam masala and garnished with fresh coriander, chopped onions, and a squeeze of lemon to elevate the taste of the dish.


For Boiling

  • Soaked chana/Chickpeas- 1 1/2 cups
  • Water – As required
  • Salt – As per taste
  • Baking Soda – 1/2 Tsp
  • Boiled Tea Water – Some

For Chana:

  • Oil – 2 Tbsp
  • Cumin seeds – 1/2 Tsp
  • Asafoetida – 1/4 Tsp
  • Onion – 1 medium-sized (chopped)
  • Red chili powder – 1/2 Tsp
  • Turmeric powder – 1/4 Tsp
  • Ginger – 1-inch
  • Green chili – 2-3
  • Tomatoes – 2 medium-sized
  • Salt – As per taste
  • Black salt (kala namak) – 1/2 Tsp
  • Coriander powder – 2-3 Tbsp
  • Kashmiri red chili powder – 1 Tsp
  • Roasted cumin powder – 1 Tbsp
  • Black Pepper Powder – 1/2 Tsp
  • Garam masala – 1 Tsp
  • Mango Powder (Amchur powder) -1 Tbsp
  • Dry Fenugreek Leaves (Kasoori methi)- 1 Tsp
  • Boiled Chickpeas Water
  • Coriander Leaves- a handful amount

For Tadka:

  • Ghee – 1 Tbsp
  • Kashmiri red chili powder- 1/2 Tsp

Ingredients for Bhatura

  • All-purpose flour – 2 cups
  • Sooji /rava(semolina) – 1/3 cup
  • Curd(dahi) – 1/2 cup
  • Baking soda – 1/2 tsp
  • Salt – 1 tsp
  • Sugar -1 tsp
  • Water
  • Oil, for deep-frying

How to make Chhole Bhatura


Make a fine paste in a mixer grinder (tomato, ginger, and Green chilies). Keep it aside for further use in gravy.

Process for making chhole

Step 1: Soaking and boiling the chhole

  • Soak the dried chickpeas in water overnight or for at least 6–8 hours, and then boil them. Put some boiled tea water and baking soda in while boiling the chickpeas. Give it two whistles and cook it for 4-5 minutes on a slow flame. Keep the boiled chickpea or chole water aside for further use.

Step 2: Cooking the chole with gravy

  • Turn on the flame and take a pan, put some oil into it, add cumin seeds, and asafoetida. Allow the cumin to splutter.
  • Further, add chopped onion to it and cook it well. Gently sauté until the onions turn golden brown.
  • Then put some red chili powder and turmeric powder in it and mix it again.
  • Now add the prepared tomato paste, put some salt in it, cover it, & cook it until the oil separates from the mixture.
  • Then add black salt (kala namak), Kashmiri chili powder, coriander powder, roasted cumin powder, black pepper powder, some garam masala, & dried mango powder to it and cook them all.
  • Then put the boiled chhole, some dried fenugreek leaves (kasoori methi), and boiled chickpea water. Cover it and cook it on a low flame for 10 minutes.
  • Garnish it with lemon wedges, green chilies, ring-shaped onions, and coriander leaves.
  • Give the tadka a taste and serve it.

Step 3- For preparing chhole tadka,

  • In a pan, put ghee, and some Kashmiri red chili powder in it, and put it on chole.

Preparing the Bhatura dough:

  • In a mixing bowl, first add suji/rava, curd, and salt. And sugar, mix it well. Leave the mixture for 2–3 minutes. So that suji (semolina) and dahi (curd) mixture gets fermented.
  • After 3 minutes, add all-purpose flour and baking soda, and again mix it well.
  • Gradually add water and knead the mixture well. Make a soft and smooth dough and divide it into balls. Then apply some oil to the dough balls. Cover the dough with a napkin and let it rest for an hour.
  • Apply some oil to small balls, roll them into circles of about 6-7 inches in diameter, and fry them.
  • Turn on the heat and put oil in a pan for deep-frying over medium-high heat.
  • Fry the rolled bhaturas one at a time until they puff up and turn golden brown on both sides.
  • Remove them from the oil and place them on a paper towel to absorb excess oil.
  • In this way, tasty Chhole Bhature will get ready at home.


  • Make sure you soak the chole/chickpeas properly to ensure they cook thoroughly and have a soft texture.
  • Use fresh and aromatic spices for an authentic and flavorful chole masala.
  • Allow the bhatura dough to rest for a few hours to achieve soft and fluffy bread.
  • Fry the bhaturas in hot oil to ensure they puff up and are not oily.

Health Benefits

In the Chhole Bhatura recipe, chole contains a rich amount of protein, fiber, vitamins, and minerals. But, due to the deep-frying process, bhaturas can be calorie-dense.

Variations of Chana Bhatura

Some popular variations include:

  1. Paneer Chana Bhatura: Adding cubes of paneer (Indian cottage cheese) to the chana masala enhances the dish’s richness and creaminess.
  2. Aloo Chana Bhatura: Potatoes are added to the chana masala to create a delightful combination of chickpeas and potatoes.



1. What is the dish of chole bhature?

Chole Bhature is a popular North Indian dish. It consists of spicy and flavorful chickpeas cooked in a thick gravy (chole masala) and served with soft and fluffy deep-fried bread called bhature.

2. Why is bhatura called bhatura?

The word “bhatura” means a large, puffed-up, and airy bread that is prepared by using all-purpose flour, curd, and leavening agents like baking powder or yeast that contribute to its characteristic fluffy and soft texture. When deep-fried, the bread puffs up and becomes light, giving it the name “bhatura.”

3. Is bhatura good for health?

Bhatura is not considered a healthy choice, especially for those who are diabetic and have heart problems.

4. Which is better, puri or bhatura?

Puri is smaller, made with wheat flour, and is a lighter option. On the other hand, bhatura is larger, made with all-purpose flour, and has a fluffier texture. Bhatura requires leavening agents and curd for preparation, while puri doesn’t require any fermentation or leavening. Both are fried in oil and are delicious accompaniments to curries.

5. How much protein is in chole?

On average, boiled or cooked chickpeas contain about 7-9 grams of protein per 100 grams of chole (chickpeas).

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