Chole Bhature


Celebrate the best of South Asian cookery with delectable recipes from Asda

Garma garam, chole bhature is made up of chickpeas cooked in a masaledar gravy, served with bhaturas. Easy and uncomplicated, chole bhature is one of the most popular Punjabi recipes.



For chole:

  • 2 cup each chick peas
  • 2 tsp oil
  • 1 bay leaf (tej patta)
  • 1 stick cinnamon (dalchini)
  • 3-4 cloves (laung)
  • 1 tsp whole pepper corns
  • 3 green cardamom
  • 2 black cardamom
  • 1 tsp turmeric 
  • 1 tsp chilli powder 
  • 1 tsp ground coriander 
  • 1 tsp ground cumin 
  • 1 tsp cumin seeds
  • ½ asafoetida
  • salt to taste
  • 1 cup of chopped onions
  • 1 cup of chopped tomatoes
  • 2 tbsp chopped garlic 
  • 2 tbsp chopped ginger 
  • 1 tsp ajwain
  • 1 tsp lime juice
  • 1 chopped green chilli
  • 1 tea bag
  • 1 tbsp butter


For Bhaturas:

  • 2 cups of refined flour
  • ½ yeast, dissolved for 10 minutes in luke warm water
  • ½ cup whole wheat flour
  • a pinch of salt
  • water to knead oil for frying




Prep time:
45 mins

Cook time:
60 mins

Serves: 4

For chole:

In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green and black cardamom. After it gets brown add chopped onions and sauté it. After sautéing, add chopped ginger and garlic. Then add turmeric, chilli powder, coriander powder, cumin powder, and asafoetida, salt and fry well.

For de glazing the pan add little water.

Now add the chole (soaked overnight and pressure cooked) to the masala. After stirring well add tomatoes, little sugar and salt to the chole (chickpeas). Now add ajwain, chopped green chillies and water for the base. To get the colour in the chole, add a tea bag to the masala.

Simmer the chole gently for an hour and cover it. Add lime juice and a dollop of butter to it. Garnish the chole with coriander and butter to be served hot with bhaturas.

For the bhaturas:

Knead the whole wheat flour, maida and salt together with adequate amount of water.

Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work.

Divide it into equal portions. Roll out in an oval or round shape.

Deep fry till golden brown, and it’s ready to serve.


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