Chole-Bhature needs no introduction to an Indian. 😀 I wanted to post and share this recipe for a very long time but I don’t often make Chole-Bhature (No..not because it’s unhealthy or oily. But because it’s time-consuming 😛 ). This is the second time I am making chole-bhature in last 1.5 years I guess :D. No, actually I am sure this is the second time only. 😛 Though I have cooked chole many times but always with rice or roti. Finally, I cooked Chole- Bhature which is very satisfying and delicious recipe and relished by people all over India and Indians outside India. 😀
However, you can enjoy this Bhatura with any Punjabi curry but it is best enjoyed with spicy chole masala and some onion rings and pickle. The inseparable bond of Chole-Bhature is something I can enjoy any time of the day. 🙂
Serves 4
Ingredients:
For overnight fermentation
- ¾th Cup curd
- ¾th Cup all purpose flour
- ½ Tsp sugar
- ½ Tsp baking soda
- ¼th Cup water, if required
Other main ingredients
- 2.5 Cups all purpose flour
- 1 Tsp salt or as required
- 1 Tbsp sugar or as required
- 1 Tbsp ghee/ butter or oil
- 1/3 Cup warm water
- Oil for deep frying
Learn Step By Step Recipe With Pictures For Bhatura | Punjabi Bhatura
Recipe:
Step 1- For fermentation, we will have to start a night before. In a mixing bowl take curd, all-purpose flour, sugar and baking soda. Mix all the ingredients well and leave overnight for fermentation. Add water if required
Cover the bowl with a wet cloth and leave overnight in a warm place. Next day you will see tiny bubbles on the top.
Step 2- Next day in a large bowl mix the all purpose flour with salt, sugar, and ghee with your fingertips
Now add the fermented mixture and warm water. Knead for at least 8-10mins to get a soft and smooth dough
Step 3- Apply some oil/ ghee on the dough and cover with a damp cloth and again set it aside for at least 2hrs
Step 4- Knead the dough again and divide into 10-12 equal size balls and roll them 5-6inch disc
Step 5- Heat oil in a deep pan/ kadhai and fry the bhatura like you would fry the pooris. Fry until golden brown from both the sides and then remove on a kitchen towel to remove the excess oil
Serve Bhatura with Punjabi chole masala, lachchadar onions, and some pickle. Enjoy the heavy and the lavish breakfast/ lunch this weekend. 😀

Awesome 👏🏻
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Thanks Anusha😊
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Delicious bhaturas, I like to try your version!
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Do try and let me the feedback. Would love to hear that☺️
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Sure!
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They look perfect , delicious and so nicely puffed up !!
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Thanks dear
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Wonderful recipe…love to taste it 🙂
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Would love to hear the feedback 😊
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