Chola Bhature |Home Made Recipe With Simple Steps 2025|

By /
WELCOME TO MY BLOG SHIV RECIPE
How To Make Chola Bhature
How To Make Chola Bhature

INTRODUCTION

Chole Bhature is one of India’s most loved food combinations. Whether it’s a Sunday breakfast or a special dinner, this dish never fails to impress. Today, we are sharing a perfect combo recipe that includes soft Bhature and Delhi-style Chole. This recipe has been tested multiple times, and if you follow the method exactly, you’ll never fail. this we can eat in our day to day life that every one like to eat chole bhatura 

Let’s get started!

 Ingredients for Chole Bhature

 For Chole (Chickpeas Curry)

  • 1 cup Kabuli Chana (or Pindi Chana / Golgappa Chana if available) if you have then you can add it 
  • ½ tsp Baking Soda this is also important for the chole bhatura
  • Water for soaking as you need you can take in the chole bhatura
  • 2 medium-sized Onions this is also important for the chole bhatura
  • 1 tbsp Anardana (pomegranate seeds) if you have then you can add it 
  • 1.5 cups Water as you need you can add it 
  • 8-10 pieces Dry Amla (for sourness and black color) this is use full for the colure of the chole bhatura 

 For Bhature Dough

  • ½ cup Rava this is also important for the test 
  • 1 cup Water (to soak semolina) as you need you can add it to the chole bhatura 
  • 2 cups Maida (Refined flour / All-purpose flour) this we will use for good test 
  • 2 tsp Sugar this will give you better test in chole bhatura 
  • 2 tsp Salt as you need you can add it in chole bhatura 
  • ½ tsp Baking Soda this is also important for the chole bhatura 
  • 1-2 tbsp Dahi (Curd) this also use full for the better test
  • 1 tbsp Refined Oil it help to fry chole bhatura and it get good test 
  • Extra oil for greasing as you need you can add it to the chole bhatura

Night Preparation: Soaking Chana

Time: Night before (around 10 PM)
Take 1 cup of Kabuli Chana, wash it twice with water.
Now, soak the chana in enough water and add ½ tsp baking soda.

Morning Preparation

 Step 1: Prepare Semolina Mixture

Take ½ cup semolina (sooji) in a bowl.
Add 1 cup water and mix well.
Leave it for 5 minutes to soak.

Note: Semolina gives soft texture and helps with fermentation.

 Step 2: Make the Bhature Dough

Now take 2 cups maida on a clean surface or platform.
Make a well in the center.

Add the following to the maida:

  • 2 tsp Salt
  • 2 tsp Sugar
  • ½ tsp Baking Soda

Now, check your soaked semolina. It should be soft.
Drain extra water completely using a strainer or spinner.
Squeeze it with hands to remove all the water.
Now add this soft semolina into the maida mix.

Add 1 to 2 tbsp curd (homemade dahi is fine).
Start mixing all the ingredients slowly.
Add very little water if needed.

Important: Make a tight dough. It should not be too soft or sticky.

Now knead the dough well.
Use a timer if needed — knead for 7 minutes without a break.

This step makes the dough elastic. You will feel the change in texture.

Once done, add 1 tbsp refined oil and massage the dough again for 3-4 minutes.

Now the dough will be soft on top, but slightly rough inside – this is perfect.

Place the dough in a bowl.
Grease the bowl with 1 tsp oil. Rotate the bowl so the dough and the bowl are oiled properly.

Now cover with a cloth and then a plate.

 Let the dough rest for at least 5-6 
(You can make Bhature even after 30 minutes, but 6 hours will give the best result.)

 Step 3: Prepare Chole Masala 

Take a mixer grinder, add:

  • 2 medium onions
  • 1 tbsp anardana

Grind them to make a fine paste.
Do not add water.

Once the paste is ready, transfer to a cooking vessel or pan.
Add 1.5 cups water to it.

Now take 8-10 dry amla pieces (Indian gooseberry).
This adds a natural sour flavor and dark color to the chole.

Let the onion-anardana mix simmer on low flame.
Keep this aside. This will be used later when we cook the soaked chole.

Final Cooking (After Dough Rest & Chole Soaking 

 Step 4: Boil the Chole

Take the soaked chana and add to a pressure cooker.
Add the onion-anardana mix and dry amla.
Pressure cook it for 5-6 whistles.

Once pressure is released, check the chole – it should be soft but not mushy.

Optional: You can add some chole masala powder and adjust salt/spices.

Step 5: Roll & Fry Bhature

Take the rested dough. It will be soft and slightly fermented.
Divide it into small balls.

Roll out each ball into medium-sized discs using oil (not dry flour).
Keep the thickness even.

Heat oil in a kadhai or deep pan.
Once the oil is hot, slide one bhatura into the oil.
Press gently to puff it up. Fry until golden and take out on paper towel.

Repeat for all the bhature.

How To Make Dabeli |Home Made Recipe With Simple Steps 2025|
Scroll to Top