Punjabi Chole Bhature (Chana Bhatura)

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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Serves: 6-8


For Chole/chickpeas Curry:
Chickpeas/kabuli Chana, Soaked Overnight – 1 Cup (You Can This Substitute With Canned Chickpeas)
Garlic Cloves, Sliced – 2 Tbsp
Tea Bags – 2 Or 2 Tbsp Tea Tied In A Muslin Cloth
Ginger, Julienned – 1 Tbsp + More For Garnishing
Green Chile, Sliced – 4-5 (Add Less If You Are Adding Red Chili Powder)
Red Onion, Chopped – 1 Medium
Dried Mango Powder/Amchur – 1 Tsp
Salt To Taste
Pomegranate Seeds/Aananardana – 1 Tsp
Tomato Puree – ¾ Cup
Turmeric Powder/Haldi Powder- ¼ Tsp
Coriander Powder/Dhania Powder – 1 Tbsp
Chana Masala – 2 Tbsp (I Have Used Mdh Chana Masala)
Oil – 2 Tbsp
Cumin Seeds – 1 Tsp

Whole Spices:
Bay Leaf/tej Patta
Cinnamon Stick/dalchini – 1 Stick
Cloves/laung – 2-3
Star Anise/chakra Phool – 1
Black Cardamom Pods/badi Elaichi – 2
½ Tsp Cumin Seeds (Jeera)

For The Bhature:
All-Purpose Flour/maida) – 1½ Cup
Semolina/suji – ½ Cup
½ Cup Potatoes, Boiled And Grated
Baking Powder – 1½ Tsp
Sugar – 2 Tsp
Salt To Taste
Oil – 2-3 Tbsp
Natural Yogurt – ½ Cup
Warm Water As Needed
Oil For Deep-Frying

For Serving:
Lemon Wedges
Fresh Coriander Leaves


For The Chole:
Pressure cook the Kabuli chana with the tea bags, water, salt, garlic cloves and whole spices for 4 whistles on high heat.
Turn the heat to medium and pressure cook for about 15 minutes or until they are soft.
Let the pressure come off. Discard the spices and tea bags and keep aside. Discard the tea bag.

Heat 2 tbsp oil in a pan, add the cumin seeds and turmeric powder.
When the seeds crackle, add ginger and sauté for a minute.
Add onions and sauté till the onion is golden brown.
Add amchur and anardana and cook for 2 minutes.
Add tomato puree and mix well.
Add coriander powder, chana masala, and green chiles.
Mix well and cook for 5-6 minutes.
Add tomato masala to the cooked chickpeas chana and mix well. Add some water if needed.
Cook covered over low heat for 7-8 minutes. Turn off the heat and set aside.

For The Bhature:
Combine the flour, semolina, oil, salt, sugar and baking powder and mix well.
Add yogurt and mix well.
Knead into a firm dough without using warm water.
Apply little oil and cover it with a muslin cloth.
Leave it for 2-3 hours.
Divide it into equal portions.
Roll out into an oval shape.
Heat oil in a pan.
Deep fry till the bhaturas puff up and both sides are slightly golden brown in color. (Pressing the center lightly with a large frying spoon would help bhatura to puff up.)

For Serving:
Garnish chole with ginger slices, coriander, and onions.
Serve bhature hot with the prepared chole, onions, pickle and lemon wedges.

From mygingergarlickitchen.com