Chana Bhatura—also known as Chole Bhature—is a beloved North Indian dish comprising spicy chickpea curry (chana masala) paired with fluffy, deep-fried bread (bhatura). It's a staple in Punjabi cuisine and a popular choice for breakfast, brunch, or festive occasions.
🥘 What Is Chana Bhatura?
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Chana (Chole): A spicy chickpea curry infused with aromatic spices like cumin, coriander, garam masala, and dried pomegranate seeds (anardana). It's often simmered with tomatoes and tea to deepen the flavour. (SecondRecipe)
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Bhatura: A soft, leavened bread made from refined flour (maida), semolina (sooji), and yogurt. The dough is rested for several hours to achieve its signature puffiness when fried. (Spiceindiaonline)
🍽️ How to Make Chana Bhatura
🧆 Ingredients
For the Chana (Chole):
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2 x 400g cans of chickpeas (drained and rinsed)
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2 tbsp ghee
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2 onions (finely chopped)
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1 tbsp cumin seeds
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3 black cardamom pods (bruised)
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1-inch piece of ginger (peeled and grated)
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3 garlic cloves (finely chopped)
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2 green chillies (finely chopped)
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2 tsp ground cinnamon
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1 tsp ground fenugreek
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1 tsp ground coriander
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1 tsp ground ginger
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1 tsp Kashmiri chilli powder
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1 tbsp anardana (dried pomegranate seeds)
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3 tomatoes (finely chopped)
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1 tbsp tomato purée
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1 tsp turmeric
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1 tsp kala namak (black salt)
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½ tsp coarsely ground black pepper
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Sliced red onion and yogurt (for serving)
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½ small bunch of coriander leaves (for garnish)(Good Food)
For the Bhatura:
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400g self-raising flour
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Small bunch of fresh fenugreek or coriander (finely chopped)
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250-300ml lukewarm milk
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Sunflower oil (for deep-frying)(Good Food)
👩🍳 Method
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Prepare the Bhatura Dough: Mix the flour, fenugreek (or coriander), and a pinch of salt in a large mixing bowl. Gradually add lukewarm milk until the mixture forms a soft, pliable dough. Cover with a damp cloth and let it rest for at least 2 hours or overnight in the fridge. (Good Food)
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Prepare the Chana (Chole): In a saucepan, heat ghee and sauté onions and cumin seeds over low heat until the onions are caramelized. Add black cardamom, ginger, garlic, and green chillies, cooking until fragrant. Stir in the ground spices and cook for another minute. Add chopped tomatoes and tomato purée, simmering until the tomatoes break down. Add turmeric, kala namak, black pepper, and the brewed tea with chickpeas. Bring to a boil, then simmer uncovered for 10-15 minutes, adjusting consistency with water as needed. (Good Food)
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Fry the Bhatura: Heat sunflower oil in a large pan to 180°C. Divide the rested dough into golf ball-sized portions, roll each into a disc about ½ cm thick. Fry each disc in the hot oil until it puffs up and turns golden brown, about 1-2 minutes per side. Drain on kitchen paper. (Good Food)
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Serve: Serve the hot bhaturas with the chana curry, garnished with sliced red onion, a dollop of yogurt, and fresh coriander leaves. (Good Food)
🔍 Variations & Tips
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Chana Variations: Some recipes include soaking chickpeas with tea bags to impart a deeper colour and flavour. (Hebbar's Kitchen)
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Bhatura Variations: For a lighter version, some recipes use self-raising flour and yogurt, skipping the deep-frying step.
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Serving Suggestions: Chana Bhatura is often enjoyed with a side of pickled carrots, green chutney, or a refreshing lassi. (Wikipedia)
🧾 Nutritional Information (Per Serving)
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Calories: Approximately 789 kcal
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Fat: 27g
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Carbohydrates: 106g
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Protein: 24g
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Fibre: 15g
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Salt: 2.3g(eater.com)
Would you like a simplified version of this recipe or recommendations for vegan-friendly alternatives?
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