How to make Chole Bhature- Restaurant style Chole Bhature recipe- Kali Mirch by Smita
Recipe type: Main
Cuisine: Indian
For Bhature:-
  • 2 Cups=300gms Plain Flour-Maida
  • ¼th Cup=40gms Fine Semolina-Rava
  • ½ Cup=125gms Curd
  • ½-tsp Sugar
  • ½-tsp Salt
  • 1-tsp Baking Soda
  • 1-tbsp Ghee
  • Water as required
  • Cooking Oil for frying
For Chole Masala:-
  • 1 Cup=200gms Garbanzo beans- soaked overnight
  • 2 Large=200gms Onions-finely chopped
  • 4 Large=400gms Tomatoes-finely chopped
  • 3 Green Chilies
  • 1½ inch Ginger root
  • 2 Bay Leaf
  • 1½ inch Cinnamon stick
  • 2 Black Cardamom
  • 4 Green Cardamom
  • 4 Cloves
  • Cooking Oil
  • 2-tsp Tea Leaf
  • ¼th tsp Turmeric Powder
  • ½-tsp Kashmiri red chili powder
  • ½-tsp Garam Masala Powder
  • 1-tsp Coriander Seeds powder
  • 1-tsp roasted cumin seeds powder
  • 2-tsp Chole Masala
  • 2-tsp Dried pomegranate seed powder
  • 1-tsp Sugar
  • ¼th-tsp Baking Soda
  • Salt to taste
For Tadka:-
  • 1-tbsp Ghee
  • ½-tsp Kashmiri red Chili Powder
  • 2 Green Chilies-slit
  • 1-inch Ginger root- Juliennes
For Bhature:-
  1. Soak Semolina in ¼th-1/2 cup warm water. Semolina will make Bhature a little crisp.
  2. We will pass Plain flour and Salt mixture through a sieve. This helps remove any kind of impurities.
  3. Now add 1-tbsp Ghee and mix well using both your palms. Final consistency of the mixture must be like breadcrumbs.
  4. Add Baking Soda and Sugar and mix well. Adding Sugar helps Bhatura remain puffed longer. Add soaked semolina and sour curd to the mixture. Mix well.
  5. Knead Bhatura dough with ¼th cup warm water. Make a little stiff dough as we will be resting this dough for 4 hours and it becomes soft after resting. I have used 1½ tbsp water for kneading this stiff dough. Apply some Oil on your palms and knead again with strech and pull method.
  6. Final dough must be a bit stiff but pliable. Apply some Oil to the dough and keep it covered in a damp muslin cloth for 4 hours.
  7. For frying Baturas- After 4 hours, Knead lightly and form a cylindrical log. Pull out a ball shaped dough and roll each ball to remove cracks. Apply some Oil on each ball. Keep remaining dough covered in a damp cloth.
  8. Apply Oil in rolling board and rolling pin. With a rolling pin, roll each ball into oval shaped baturas, edges must be thick.
  9. Heat Oil in a pan for deep frying. Oil must be sufficiently hot when we put rolled bhaturas in pan. While frying gently press Bhaturas so that it will rise. Change sides and fry from both sides. Remove when it becomes evenly brown in color.
For Chole Masala:-
  1. Tie tea leaf in a muslin cloth to make a tea bag. Transfer soaked Chole in a Pressure cooker. Add 3 Cups water, whole spices (Ingredient 15-19), baking soda, some salt and tea bag. Pressure cook for 5 mins on high and 10-12 mins on low. Reserve stock after pressure cooking.
  2. Meanwhile, we will make a coarse masala paste of Green Chilies and Ginger root. Do not use water while grinding.
  3. Heat 3-tbsp Cooking Oil in a pan. Add chopped Onions and fry until it becomes brown in color. We have cooked Onions for 10 mins on medium. Add coarsely ground green masala, turmeric powder and fry for 1-2 mins.
  4. Add Dried pomegranate seed powder and cook for 1-2 mins. Now, add chopped tomatoes and some salt for faster softening of tomatoes. Mix well. Cover and Cook on low heat.
  5. We have cooked tomatoes for 18 mins on low heat and it has become mushy. Now add dry spice powders- Kashmiri Red Chili Powder, Cumin Seeds Powder, Coriander Seeds Powder, Garam Masala Powder and Sugar. Mix well. Cook this masala for 4-5 mins. Add water when masala gets dry.
  6. Add boiled Chole and Chole Masala Powder and mix well. Add reserved stock and 1-2 cups of water and allow the chole masala to come to boil.Cover and cook on low heat for 5 mins.
  7. We will prepare a Tadka for Chole Masala. Add 1-tbsp Ghee, Ginger Juilennes and slit Green Chilies. Fry for a min.Put this Tadka on Chole Masala. Remove from heat and cover until served
Tip# Add Ghee to Plain Flour mixture
Tip# Adding Sugar helps Bhatura remain puffed for longer
Tip# Always prefer sour curd. Lactic acid in curd reacts with baking soda and release CO2 which helps in rising of Bhatura dough
Tip# Oil must be sufficiently hot
Tip# Gently press with ladle for even steam distribution
Recipe by Kali Mirch - by Smita at