Amritsari Chole Bhature
For Bhature Dough
For Chole (Chickpea Curry)
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Bhature Dough
In a large bowl, combine 1 cup maida (fine flour), 1 cup wheat flour, 1 vati rava (semolina), salt to taste, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 cup curd, 2 tbsp oil, and 2 tbsp sugar powder. Mix well. Gradually add water and into a soft dough. Cover and for .
Prepare Spice Packet for Chole
Take a small cotton cloth. Add 5-6 cloves, 1 tsp black peppercorns, 2 green cardamoms, 1 black cardamom, 2-3 Tej Patta (bay leaves), 2-3 dried red peppers, 1 tsp cumin seeds, and 2 tbsp coriander seeds. Tie it securely to form a spice packet.
Cook Chickpeas
Wash the soaked chickpeas thoroughly. Place them in a pressure cooker. Add hot water, salt to taste, and the prepared spice packet. Close the lid and cook on medium flame until the chickpeas are soft.
Roast and Grind Chole Masala
In a pan, dry roast the whole spices: cinnamon, cloves, cumin, green cardamom, black cardamom, black peppercorns, bay leaves, dried red chilies, and coriander seeds until fragrant. Let them cool down completely. Grind the roasted spices into a fine powder in a mixer.
Prepare Onion, Ginger, Garlic, and Tomato Paste
Finely chop 4 medium onions using a chopper. Peel and chop ginger and garlic. Make a paste of ginger and garlic. Make a smooth puree of 2 medium tomatoes.
Prepare Chole Gravy Base
Heat 3-4 tbsp oil in a pan. Add the finely chopped onions and until golden brown. Add the tomato puree and cook until the oil separates and the water evaporates. Add 3.5 tbsp ginger-garlic paste and mix well. Add 1.5 tsp red chili powder, 1 tsp Kashmiri chili powder, 1/2 tsp turmeric powder, 2 tsp coriander powder, and 1 tsp black masala. Mix all spices well. Add a little water and cook until the oil separates again. Add 1 tbsp besan (gram flour) to the center of the pan, roast it for a minute, then mix it with the rest of the masala. Add a little more water and cook until the gravy is thick and oil separates.
Combine Chole and Gravy
Remove the spice packet from the cooked chickpeas. Add the cooked chickpeas to the gravy. Add the chickpea cooking water to adjust the consistency of the gravy. Add salt to taste and fresh coriander for garnish. Bring the chole to a boil, then turn off the gas.
Fry Bhature
Take a small portion of the rested dough and roll it into a smooth ball. On a greased surface, roll out the bhatura into an oval or round shape. Heat oil in a deep pan. Carefully slide the bhatura into the hot oil. Continuously pour hot oil over the bhatura with a slotted spoon until it puffs up completely. Once golden brown on one side, flip and fry the other side until golden. Remove and place on a plate.
Serve Amritsari Chole Bhature
Serve the hot, crispy bhature with the flavorful Amritsari Chole. Garnish with sliced onions and a lemon wedge.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Baking powder?
- 1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
- 1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Plan Ahead
Complete this step earlier to save time later.
- View Step 1Prepare Bhature Dough1 hour
In a large bowl, combine 1 cup maida (fine flour), 1 cup wheat flour, 1 vati rava (semolina), salt to taste, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 cup curd, 2 tbsp oil, and 2 tbsp sugar powder. Mix well. Gradually add water and knead into a soft dough. Cover and let it rest for 1-2 hours.
Variations
Simple ways to adapt this recipe.
- For a richer gravyCustomise
Add a tablespoon of cream at the end.
- You can use only all
Purpose flour for bhature if preferred.
Helpful Tips
Small details that can improve the final result.
Your Notes
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