Author: Siddhi Shirsat // Category: ,

Choley along with bhatures is a very special combo from punjabi cuisine...Its one of the famous breakfast in north india....Even i am a big fan of this unbeatable i decided of posting it. There are many versions of choley which i prepare but today i am posting the punjabi version of it which goes very well with bhature.So njoy this tasty combo:-))


  • 2-3 cups chikpeas(Soaked for 8 hours and then pressure cooked till done)
  • 2 sliced onions
  • 1 cup paste of raw onions(may be 2-3 onions)
  • 3/4 cup tomato puree
  • 2 tea spoon ginger-garlic paste
  • 1 table spoon choley masala
  • 1-2 tea spoon chilli powder
  • 1/2 tea spoon turmeric powder
  • 1/4 tea spoon cumin powder
  • 1/4 tea spoon amchur powder
  • 1/4 tea spoon chat masala(optional)
  • 2 tea spoon kasoori methi
  • 2 slitted green chillis
  • 1 tea spoon sugar
  • black salt
  • salt
  • oil

  • 2 cups maida
  • 1/4 cup fine semolina
  • 1 tea spoon active dry yeast
  • 2-3 table spoon yogurt
  • 2 tea spoon kasoori methi(optional)
  • milk
  • salt
  • oil


Heat a kadai and add little oil.Saute the sliced onions till brown.Add pinch of salt while sauting them so the browning process takes place faster.Saute them till brown and keep them aside.

Heat another kadai and add little oil, then add paste of raw onions and saute it for 2 mins.Then add ginger-garlic paste and saute again for few mins till the raw smell goes.Then add corainder powder,chilli powder, choley masala and saute till oil separates from the mixture.

Then add tomato puree,turmeric powder,cumin powder and slitted green chillis and saute for 2 mins.Now add the boiled chikpeas and stir well.Let the mixture boil.Then add salt, sugar, black salt and amchur and simmer for 5 mins.Finally add chat masala and kasoori methi and remove from flame.

Now to make bhature take maida in a big bowl,mix fine semolina ,kassori methi and salt  with it . Take little warn water in small bowl, add sugar to it and add active dry yeast and cover it for 10 mins.When froth is come, its ready to use.Add this yeast and little oil to the maida-semolina mixture.Add yogurt to it and mix well.Finally kned it into soft dough using milk.Close and keep it  aside in a warm place for 2-3 hours.You can prepare this dough before and then go ahead with choley preparation.

Now after 2 hours the dough will rise to double its size.Now heat lots of oil in a kadai.Make small lemon size balls of this dough and roll them into small puris..Do not make them as thin as puris, they need to be little thick approx 3-4 mm.Now fry this in hot oil, do not make them brown as bhaturas are always while, so fry them till done and remove them on kitchen towel.

Serve this hot bhaturas with choley.

Preparation Time: 50 mins

NOTE:If you do not have black salt, you can prepare it without it...but addition of it gives a very nice taste.

20 Responses to "Choley-Bhature...!!!"

Priti Says :
July 18, 2010 at 11:46 PM

Yummy's middle of nite and am drooling over these...nice idea of using methi in puri...

Priya (Yallapantula) Mitharwal Says :
July 18, 2010 at 11:52 PM

Siddhi, that is a nice twist by adding kasoori methi to bhatoore. Please feel free to send it to my event "think spice: think fenugreek" :)

Spice Says :
July 19, 2010 at 2:26 AM

HEy Sidhi, how r u doing....this is what we needed today....I made chole but was really tired & in crunch of time so didn't made bhaturas...DD was upset...she love this combo, so I promised her I'll surely make it next time & here I come & U have it....wonderful looking platter....I can eat it any time....

Spice Says :
July 19, 2010 at 2:29 AM

btw in bhatura ingredient list I guess by mistake u forget to type table spoon, it's showing table only for yogurt...

Pavithra Says :
July 19, 2010 at 4:33 AM

Wonderful platter, nothing can beat this combo...

Ushnish Ghosh Says :
July 19, 2010 at 9:19 AM

Dear Sidhhi
How are you? I am sure you are going great guns with your work.
I shall try the Chhole your way and buy the Bhatura from the market ...ha ha
I am going to the rissto recipe now...It is my favorite...but got bit tired of eating Italian food for 3 months..Now that tiredness has gone so will start again..
Have a nice week ahead \
Ghosh uncle

Sushma Mallya Says :
July 19, 2010 at 10:51 AM

Yummy combo, loved that you added kasuri methi to the bhatura, it gives such a lovely flavour...

Bergamot Says :
July 19, 2010 at 10:53 AM

Lovely pics... chole bhatura is really comfort food

ushaprashanth Says :
July 19, 2010 at 12:30 PM

Your blog is very colorful and attractive. Keep up the good work!

Hamaree Rasoi Says :
July 19, 2010 at 1:01 PM

How are you dear? Though I make choley very often it's the bhature that I have been missing most....Replace it with quick pooris. Your platter is tempting me a lot..
Hamaree Rasoi

Priya Says :
July 19, 2010 at 3:03 PM

Wat a beautiful dish, love both choley and bhature..yummy platter..

Prathibha Says :
July 19, 2010 at 5:45 PM

love this anytime...infact I made this yesterday....loved the addition of kasuri methi 4 bature

jeyashrisuresh Says :
July 19, 2010 at 7:46 PM

i agree with priti, tempting me in the midnight with yummy chole battura.

chaitrali pathak Says :
July 19, 2010 at 8:10 PM

love chole this one also looks absolutley yummy

SpicyTasty Says :
July 19, 2010 at 8:36 PM

All time fav and looks so perfect and delicious.

PranisKitchen Says :
July 20, 2010 at 2:18 AM

my evertime favorite combo.. delicious looking combo.. nice bature. really puffy

Suman Singh Says :
July 20, 2010 at 4:48 AM

WOW..chole name itself makes me hungry..that platter looks irresistably delicious!

shanthi Says :
July 21, 2010 at 6:33 PM

Yummy and I have it in my drafts. Thanks for reminding

Satya Says :
July 24, 2010 at 7:43 AM

chole batura looks sooo is one of my favourite have a nice space with a lovely collection of recipes...


nandini Says :
August 6, 2010 at 7:26 PM

hi siddhi how r u doing?... Sorry i have not been able to visit your space as much as i truly like to, as things got pretty hectic at home. Love your bhatura recipe,as i have never tried making it with methi. Sure it would smell divine.

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