One world famous Indian pair, Chole-Bhature (Recipe):

Hey there, here comes a brand new section in Snowyspace->Cooking,

The world famous Indian pairs!!!

Indian Cuisine is loved by people all over the world for its unique flavors and blend of spices. But also that most of them think that it is not easy to make those dishes at home. So, I thought, together we can explore those unbeatable combos. You ready?

We are gonna make Chole Bhature, Adai Avial, Puttu Kadala Curry, Idiyappam paaya and much more.

First in list is the Punjabi special, Chole Bhature.


Fluffy chewy Indian bread (Bhature) served with Chickpeas blended in addictive spices (Chole Masala). Perfect Pair!!! If you have ever tasted this you might have just started loving Indian food by then. It’s oh so nicely packed with tangy spicy flavors, that can make anyone drool for it.

Oh yes, we need to make both now, so I’m not going to talk much today. Happy ah? πŸ˜€

First Chole (Chickpeas gravy),


  • White Chickpeas or Channa – 2 cups
  • Onion, big – 2, chopped
  • Tomato, big – 2, chopped
  • Green chilles – 2, chopped
  • Ginger garlic paste – 2 tea spoons
  • Cumin (Jeera) powder – 1/4 tea spoon
  • Garam masala powder – 1 tea spoon
  • Turmeric powder – 1/4 tea spoon
  • Chilli powder – 2 tea spoons
  • Coriander (Dhaniya) powder – 3 tea spoons
  • Dry mango powder (Aamchur) – 1 tea spoon
  • Oil Β – 2 Table spoons
  • Whole spices – 1/2 tea spoon Cumin, 2 Cloves, 1 Star anise, 1 small cinnamon stick, 1 bay leaf
  • Salt to taste
  • Chopped coriander leaves to garnish.


  • Soak the Chickpeas overnight or not less than 8 hours.
  • Pressure cook it for 5 to 6 whistles (Add required salt). When you press one with fingers, it should get smashed nicely, like shown below.


  • Heat oil in a pan or kadai. Add the whole spices.
  • Add chopped onion pieces and saute till golden.
  • Add chopped tomatoes and green chillies and some salt. (Keep in mind, the chickpeas were already salted. Here we add salt only for tomato and onion).
  • Saute well till the tomates get smashed together.
  • Add ginger garlic paste.
  • Add all the spice powders expect the Dry mango powder. Saute them together.
  • Add the cooked chickpeas to this and mix well.
  • Add required water and transfer all this to a Pressure cooker and cook for 3 to 4 whistles. (This is totally optional, you can add water to the same pan and cook. I prefer cooker because that way the whole masala gets smashed and well combined with the chickpeas.
  • Open the cooker after it settles. Add Dry mango powder now and keep it in low flame for five minutes. Lid open.
  • Once the gravy attain the right consistency, off the fame and garnish with Coriander leaves. Mm.. finger licking good!!!


Now, lets make some Bhature, the betterhalf πŸ˜‰


  • Maida/ All purpose flour – 2 cups
  • Rava/ Sooji – 1/4 cup
  • Curd/ Yogurt – 1/4 cup
  • Water – 1/4 cup
  • Sugar – 1 tea spoon
  • Baking soda – 1/4 tea spoon
  • Oil – 1 tea spoon.
  • Salt to taste.


  • Make a dough of all the ingredients given above. Not so tight, not so loose.


  • Let it sit for 3 to 4 hours. You can cover it with a damp cloth while it sets.
  • After the settling hours are over, heat oil in a deep fry pan.
  • While it is getting ready, make small balls from the dough.
  • Take a ball and spread it over in round shape (try to πŸ˜‰ ). Use little oil to spread.
  • When the oil in pan is ready, let this slide over into the hot oil. Press it evenly with a ladle, so that it puffs up.
  • Turn it over to fry the other side.
  • Drain oil completely and serve with the Chole.CholeBhature_ChannaMasala_WhiteCickpeasgravy_Recipe_002.JPG

Mmmm…Mm!!! πŸ™‚


  • You can replace all the spice powders I mentioned above and use just the ready made ‘Chole Masala’ you get. I usually avoid getting ready made masalas as far as I can. The spice blend I explained above will give you the perfect restaurant taste. You will not need a ready made masala anymore.
  • To get the chickpeas well combined with the gravy, people use different techniques. Some use tea bags while cooking them and some other techniques. My way is to pressure cook them again after combining with the gravy.


Do try this at home. Even you will be surprised how you could make some perfect restaurant style Chole Bhature. πŸ˜‰

Happy cooking!!! Take care!!! πŸ™‚









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