Chole Bhature / Chola Poori

Learn How to Make Punjabi Chole Bhature / Chola Poori at Home

Chole Bhature, also known as Chola Poori, is a classic Punjabi cuisine dish that has gained popularity worldwide. This spicy and flavorful dish features a combination of chickpeas in a tangy tomato-based sauce, served with fried bread made from fermented dough.

In this post, I am excited to share with you my step-by-step recipe for both Chole and Bhature, with detailed photos to guide you through the process. This will allow you to create authentic Chole Bhature right in your own kitchen.

The recipe includes basic ingredients like chickpeas, onions, tomatoes, ginger, and a variety of spices that can be easily found at your local grocery store. The Bhature recipe requires all-purpose flour, yogurt, baking soda, and oil. With a little patience and attention to detail, you can make restaurant-quality Chole Bhature at home.

So, gather your ingredients and get ready to impress your family and friends with this classic Punjabi cuisine dish. Try it out and share your comments in the section below. I can't wait to hear about your Chole Bhature experience!

How to Make Restaurant-Style Chola Poori at Home: Tips and Tricks:

If you're a fan of Indian cuisine, you're probably familiar with Chola Poori - a classic dish consisting of spicy chickpeas and fried Indian flatbread. This dish is particularly popular in Tamil Nadu, where it's often served for lunch or dinner in local restaurants.

In this post, I'm excited to share with you my recipe for making Chola Poori at home. I'll walk you through the process of making the spicy channa masala curry and the fluffy Bhatura bread step-by-step, along with some helpful tips and tricks to get the perfect result.

While Bhaturas served in restaurants are often large and fluffy due to the amount of oil used, I'll show you how to achieve the same result without a commercial kitchen. And don't worry about the size - the taste is the same, and you can always adjust the size to your liking.

One essential tip for getting the perfect fluffy texture is to make sure your oil is on high heat when frying the Bhaturas. This will help the bread to puff up and become light and airy.

To complete the dish, I recommend serving it with green chilies, onions, and lemon wedges for an authentic restaurant-style experience.

So why not bring a taste of Tamil Nadu to your own kitchen with this delicious Chola Poori recipe? Try it out and let me know how it turns out in the comments below!

Finally, you may also like my south Indian style Poori Masala.

Chole Bhature / Chola Poori 2018-11-08 03:47:54

Serves 3                             

Prep Time   06:00        Cook Time   01:00        Total Time   07:00         

For Bhature / Poori

1. 2 cups all-purpose flour / Maida
2. 1/4 cup whole wheat flour
3. 1/4 cup rava /sooji /semolina
4. 1 tbsp oil
5. 2 tbsp yogurt/curd
6. 1/2 tsp salt
7. water as needed (I used 3/4 cup)
8. oil for deep frying          

For Chole / Channa Masala

1. 1 cup dried white chickpeas /250 grams (canned chic peas can also be used)
2. 1 medium-sized onion
3. 2 tomatoes (200 grams)
4. 1-inch fresh ginger
5. 4 to 5 garlic pods
6. 2 green chilies finely chopped
7. 1 tbsp coriander powder
8. 1&1/2 tsp red chili powder
9. 1/4 tsp turmeric powder
10. salt to taste
11. 1/2 tsp garam masala
12. 1 tsp crushed dry fenugreek leaves          

To Temper

1. 3 tbsp olive oil or any other oil
2. 1/2 tsp cumin seeds
3. 3 to 4 cloves
4. 1-inch cinnamon stick
5. 1 black cardamom or 2 green cardamoms
6. 1/2 bay leaf          

For Garnishing

1. 1 tbsp coriander leaves          

How To Cook Bhature /Poori:

1. In a wide plate or bowl, take all sieved purpose flour, sooji/rava/semolina and wheat flour, and mix well.
2. To this add oil, salt and yogurt and mix well until crumbly in texture.
3. Then add water little by little and knead a stiff dough.
4. Once well kneaded cover the dough and set aside for 30 minutes.
5. After 30 mins, knead the dough well and then divide the dough into equal portions.
6. Meanwhile, heat a pan with enough oil.
7. Now roll it slightly thicker than the usual poori. Use the all-purpose flour to dust the ball. (as shown in the picture)
8. When the oil heats, turn the heat to medium and drop one poori in the hot oil.
9. Press the poori gently with a slotted ladle. Now poori will puff up.
10. Flip it and fry the other side until it becomes golden in color as shown in the video.
11. Drain the oil and place it over the tissue to remove the excess oil.
12. Perfect Bhaturas without any soda or other raising agents are ready to serve.
13. Serve Bhaturas with Channa Masala.          

How To Cook Chole / Channa:             

1. Rinse the white chickpeas twice in water and then soak the chickpeas in enough water overnight or for 6 to 7 hours.
2. Next day drain all the water and cook the chole with 3 cups of water, 1tsp salt and 1/4 tsp asafoetida /hing powder in a pressure cooker for 6 to 7 whistle on medium flame or cook until you heard the first whistle and then reduce the heat to low and cook for another 3 minutes.
3. Allow the pressure to release by itself before opening the cooker.
4. If you use canned chickpeas, drain and then wash the chickpeas and keep it aside.          

How To Cook Channa masala:

1. Chop onion, tomatoes, ginger and garlic roughly and place them in a blender, blend until a smooth paste.
2. Meanwhile, heat a pan with oil over medium heat, when the oil heats, add all the ingredients given under 'temper' and fry until spluttering.
3. Then add finely chopped green chilies and fry for a few seconds. Be careful of the hot oil because the chilies cause a lot of spluttering.
4. Then bring the heat to low.
5. Add coriander powder, red chili powder and turmeric powder, and stir continuously till a nice aroma comes. It takes only a few seconds. Don't let it burn.
6. Then add onion tomato paste and salt, and saute continuously until the oil oozes out from the masala. It takes 8 to 10 mins.
7. Then add fenugreek leaves and saute for a few seconds.
8. Also, pour 1 & 1/2 cups of water, mix well and bring it to a boil.
9. Meanwhile, mash 2 tbsp of chickpeas and add it to the masala, mix well until combined.
10. Then add the remaining chickpeas and then garam masala powder, close the pan with a lid and cook for 8 to 10 mins or until it becomes a thick gravy.
11. Switch off the heat and finally, garnish it with coriander leaves.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Rinse the white chickpeas twice in water and then soak the chickpeas in enough water overnight or for 6 to 7 hours. Next day drain all the water and cook the chole with 3 cups of water, 1tsp salt and 1/4 tsp asafoetida /hing powder in a
pressure cooker for 6 to 7 whistle on medium flame or cook until you heard the first whistle and then reduce the heat to low and cook for another 3 minutes.

Allow the pressure to release by itself before opening the cooker.

Chop onion, tomatoes, ginger and garlic roughly and place them in a blender,

blend until a smooth paste.

heat a pan with oil over medium heat, when the oil heats, add all the ingredients
given under ‘temper’ and fry until spluttering.

Then add finely chopped green chilies and fry for a few seconds. Be careful of the hot oil because the chilies cause a lot of spluttering.

Then bring the heat to low. Add coriander powder, red chili powder and
turmeric powder,

stir continuously till a nice aroma comes. It takes only a few seconds. Don’t let it burn.

Then add onion tomato paste and salt,

saute continuously until the oil oozes out from the masala

It takes 8 to 10 mins.

Then add fenugreek leaves and saute for few seconds.

Also pour 1 & 1/2 cups of water, mix well and bring it to boil.

Meanwhile, mash 2 tbsp of chickpeas and add it to the masala,

mix well until combined.

Then add the remaining chickpeas and

then garam masala powder, close the pan with a lid and cook for 8 to 10 mins or until it becomes a thick gravy.

Switch off the heat and finally, garnish it with coriander leaves.

How To Cook Chola Puri:

In a wide plate or bowl, take sieved all-purpose flour, sooji/rava/semolina and wheat flour, mix well.

To this add oil, salt and yogurt

mix well until crumbly in texture.

Then add water little by little and knead a stiff dough.

Once well kneaded

Cover the dough and set aside for 30 minutes. over the dough and set aside for 30 minutes.

After 30 mins, knead the dough well and then divide the dough into equal portions.

Now roll it slightly thicker than the usual poori. Use the all-purpose flour to dust the ball.

When the oil heats, turn the heat to medium and drop one poori in the hot oil.
Press the poori gently with a slotted ladle. Now poori will puff up.
Flip it and fry the other side until it becomes golden in color as shown in the video.
Drain the oil and place it over the tissue to remove the excess oil.