Monday, 11 April 2016

CHOLE BHATURE / छोले भटुरे

My son has been quiet insistent and persistent in making sure that Chole with Bhature were made for him. I had heard a lot about the Bhature / Bhatura not being a mean feat to manage, so started on a skeptical note. But the end product was quiet appealing, and when the Bhature puffed up I was literally hopping around in glee. Feel the need to mention here that making it was not at all difficult, atleast not as much as was imagined.

This recipe here is the one for Bhature. Have also included in the link for Chole  / Chana Masala -

CHOLE BHATURE / छोले भटुरे 


Wheat flour
3 cups
Maida / refined flour
1 cup
Fine rawa / semolina
¾ cup
Curd / yoghurt
¾ cup
2 – 3 tbsp + for deep frying
1 tsp
Baking powder
½ tsp
As required.


1.       Mix together the wheat flour, maida, rawa, and baking pdr.

2.       To it add salt, sugar, curd, and 3 tbsp oil and again mix it all in.

3.       Add water little at a time and knead to form a soft, smooth and elastic dough.

4.       Leave it covered with a damp cloth to rest for 2 – 3 hours.

5.       Knead again and divide into small lemon sized balls.

6.       Using a little oil for greasing so that the balls do not stick, roll them individually into saucer shaped circles.

7.       Leave them a little thicker than puris.

8.       Whenever you roll make sure you flip over the circle once and roll from the other side too.

9.       This helps in making both the sides of the puffed up Bhatura evenly thick.

10.   Heat oil for deep frying.

11.   When the oil is sufficiently hot, slide in the rolled out bhatura gently.

12.   Press and nudge a little of the bhatura gently on top, splashing oil over its top surface.

13.   This will help the bhatura to puff up.

14.   Flip over and fry the other side too.

15.   Remove on to an absorbent paper.

16.   Serve them hot along with Chole, laccha onion, green chillies and lemon wedges.

Chole  / Chana Masala -

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