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chhola bhatura

Chhola bhatura

Course Main Course
Cuisine Indian
Servings 4 people



  • Chickpea (choley) 250 grams
  • Onions- 4 medium sized
  • Tomatoes- 2 medium sized
  • Garlic- 8 to 10 cloves
  • Green chillies- 3 to 4 Or as per taste
  • Turmeric powder- 1/2 tablespoon
  • Red chilli powder- 1/2 tablespoon
  • Salt- as per taste
  • Roasted cumin powder- 1/2 tablespoon
  • Coriander powder-1/2 tablespoon
  • Choley masala- 1 tablespoon
  • Oil- 6 to 8 tablespoon
  • Coriander leaves- 1 tablespoon finely chopped


  • Refined flour: 1/2 kg
  • Curd: 1 cup
  • Salt: 1 tablespoon
  • Black cumin seeds(kala jeera) – 1/2 tablespoon
  • Baking soda: 1/4 tablespoon
  • Oil- for frying and kneading.


Soaking and Boiling the chickpeas:

  • Soak the chickpea overnight or for 8 hours.
  • Take a pressure cooker and add the soaked chickpeas to it.
  •  Add a tablespoon of salt to it.
  • Now pressure cook it for 4 whistles and turn the flame to low. Now let it cook in low flame for another 10 minutes and turn off the flame.
  • When the steam releases, open the lid and transfer it to a bowl. Store the used water for future use.

Preparing the gravy:

  • Roughly chop the onions, tomatoes and peel off the garlic cloves.
  • Heat a pressure cooker with 6 to 8tablespoon of oil. (You can use any oil of your choice, I prefer using mustard oil).
  •  Once the oil gets heated, turn the flame to medium high and add the chopped onions, garlic cloves and green chillies to it.
  • Stir it for 2 to 3 minutes until they turn pinkish.
  •  Add 1/2 tablespoon of turmeric powder to it.
  • Add 1/2 tablespoon of red chilli powder to it.
  • Add salt as per taste.
  •  Mix them well.
  • Now finally add the chopped tomatoes to it and cook it for 2 to 3 minutes in medium high flame.
  • Add 1 cup water to it.
  •  Close the lid and pressure cook for one whistle on medium high flame. Now turn the flame to low and cook it for another 5 minutes on low flame.
  • Turn off the flame and let the steam release.
  • After 5 minutes turn on the flame to medium high and let the excess water evaporate and stir it well continuously.
  • Keep on stirring it until it turns into a paste like consistency. Let the oil release.
  • Mash 4 spoons of chickpeas and keep it aside.
  • Once the oil releases, Add the boiled chickpeas to it.
  • Now add the mashed chickpeas to it and mix them well.
  • Now add 1 cup of water to it. Add 1/2 tablespoon of roasted cumin powder to it.
  • Add 1/2 tablespoon of coriander powder to it. Give them a good stir.
  • Cook them for 5 minutes until the oil comes up.
  • Now add the 1 tablespoon of choley masala to it and stir well.
  • Finally add the chopped coriander leaves and your choley is ready.

Bhatura :Kneading the dough:

  • Take a mixing bowl and add half kg of refined flour to it.
  • Now add 1 cup of curd to it.
  • Add 1 tablespoon of salt to it.
  • Now add 1/2 tablespoon of black cumin powder to it.
  • Add 1/4 tablespoon of baking powder to it.
  • Mix them well.
  •  Add water to knead the dough. Knead it well for 5 minutes.
  • Add 2 tablespoon of oil to it and knead it into a soft and smooth dough.
  •  Keep it aside and rest the dough for 2 to 3 hours.

Frying the bhatura:

  • Heat a pan with 2 to 3 cups of oil.
  • Add a pinch of dough to see if the oil is ready for frying or not.
  •  If the dough comes up then the oil is perfectly ready.
  • Turn the flame to low. Now take a small portion of dough and roll it into a small ball.
  •  Take a rolling pin and flatten it evenly into semi thin circle.
  • Now add the bhatura to the oil one by one.
  • press it with the spatula to puff up.
  • Once it begins to puff, pour hot oil on the bhatura using spatula to let it puff up completely.
  • Flip over the bhatura and fry it until it turns golden brown.
  •  Drain it well and your bhatura is ready.