My cholé bhaturé recipe is a mouthwatering restaurant-style dish of Indian chickpeas served with a puffy, golden whole wheat bread.
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What is cholé bhaturé?
Cholé Bhature, also called chana bhatura on Indian restaurant menus, is a north Indian street food that combines two divinely delicious dishes: spicy, tangy chana masala or cholé, and a fried wheat bread called bhatura (plural = bhaturé).
When I lived in India, this was one of the foods I loved to order when I ate out, especially at Kamat's, a vegetarian fast-food restaurant in south Mumbai. It was an unpretentious little place next door to the iconic Sterling cinema, then a single-screen theater that always played Hollywood movies. The matter-of-fact servers at Kamat's rarely smiled and the tables had modest steel tops that were easy to clean, but there were so many delicious dishes on the menu, including idli, dosa, ragda pattice and vegetable korma. The cholé bhaturé was simply irresistible. When the piping hot food arrived at the table, it was bliss to poke a hole in the balloony bhatura and watch it deflate before tearing off a piece, dunking it into the chana and scooping it all into my mouth. Yum!
A bhatura, if you've never eaten one before, is not unlike a puri, another, perhaps better known, Indian bread. But while puri is made with whole wheat flour, bhatura is made with maida, a refined Indian wheat flour. The dough also includes yogurt, which makes the bhatura crisper and flakier, and a bhatura is larger than a puri.
For my homemade cholé bhaturé, I make the bhatura whole-wheat, like a puri, with no loss of flavor or texture. Instead of dairy yogurt, I use my homemade cultured vegan yogurt, which works just as well.
This is an extremely kid-friendly recipe because no kid can resist a bhatura. It's soy-free and nut-free, and - despite the deep-fried bread - it's a rather healthy recipe because of the whole grains and beans. I've included my recipe for cholé here, but you can also just use my chana masala recipe for the chana or, for a variation, try this pindi cholé. Make sure you use a good chana masala powder like this homemade spice blend.
Recipe card
Cholé Bhaturé (Chana Bhatura) Recipe
Ingredients
For cholé or chana
- 1 tablespoon avocado oil or any neutral oil
- 2 teaspoon cumin seeds
- 2 dried bay leaves
- 1 large red onion (finely diced)
- 1 heaping tsp ginger garlic paste
- 3 medium tomatoes (pureed, or 1 cup canned tomato puree)
- ½ teaspoon turmeric
- ½ teaspoon cayenne (or any red chili powder. If you are using my homemade chana masala powder, keep in mind that it already includes red chili peppers and adjust the heat accordingly)
- 1 tablespoon ground coriander
- 3 cups canned or cooked chickpeas (from two 14 oz cans, or soak 1 cup dried chickpeas overnight, then cook until tender. Strain out all liquid from the chickpeas)
- 1 heaping tbsp chana masala powder
- Salt to taste
- 2 tablespoons cilantro (or wedges of lemon, optional)
For bhatura
- 2 cups whole wheat flour (atta)
- ¼ cup sooji (rava or semolina)
- ½ teaspoon salt
- 1 tablespoon avocado oil or any neutral oil
- ¼ cup vegan yogurt
- Oil for deep frying
Instructions
Make the bhatura dough
- Place all the ingredients - flour, sooji, salt, oil and vegan yogurt - in a large bowl. Use your fingers to mix the oil and yogurt into the flour until it looks grainy.
- Slowly drizzle in the water, a little at a time, and mix until a dough forms. Knead the dough for a couple of minutes, then cover the bowl with a tight lid and set aside for an hour to two hours. The dough should be firm, not sticky or soft. It will become more pliable after it has rested.
Make cholé (while the bhatura dough is resting)
- Heat the oil in a saucepan and add the cumin seeds and bay leaves.
- When the cumin sizzles, add the onions with some salt and cook until the onions become translucent and the edges start to brown. Add the ginger-garlic paste and sauté for a minute.
- Add the tomato puree followed by turmeric, cayenne and ground coriander. Mix well and cook the puree until it turns a couple of shades darker.
- Add the chickpeas along with the chana masala powder followed by 2 cups of water. Mix well.
- Bring to a boil, turn heat to low, cover and simmer the chana for 8-10 minutes so the flavors meld together. Use a potato masher or the back of the ladle to mash some of the chickpeas and thicken the sauce. If you want saucier cholé, add more water. Turn off heat and garnish with cilantro or wedges of lemon before serving.
Make bhatura
- Knead the rested dough for a few seconds - it should feel much more pliable by now. Divide the dough into eight equal portions and roll each into a ball. Dust one ball with flour.
- Use a rolling pin to roll the ball of dough into a circle about six inches in diameter. Roll out the dough as evenly as you can, without any thick or thin spots. Repeat for remaining seven portions.
- Heat oil for frying in a kadhai or wok or pan large enough to hold the bhatura. When the oil is hot enough that a small piece of dough dropped into it sizzles and rises to the surface immediately (around 360 degrees F or 182 degrees C), place a bhatura into the pan. Use a spatula to gently press the bhatura down as it puffs up and rises in the bubbling oil -- this will ensure it cooks evenly. The bhatura should balloon as it rises.
- When the bubbling subsides, flip the bhatura and fry another 30 seconds.
- Remove the bhatura to a colander lined with paper towels. Serve the bhaturas with the cholé right away.
Notes
- Nutrition information estimates a total of ¼th cup oil absorbed by bhaturas during deep frying. Try and maintain oil temperature between 350 degrees and 375 degrees Fahrenheit (180 degrees to 190 degrees Celsius).
Nutrition Information
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Cholé Bhaturé FAQs
Cholé or chana masala tastes best when made with chana masala powder. If you can't source it or make your own, you can use garam masala powder but also add a teaspoon of amchur or dried mango powder or the juice of one lemon to the chana.
Serve the cholé bhaturé with wedges of lemon or onions on the side. If I am serving this for lunch or dinner I like adding a simple side, like potato masala.
In India, this dish is eaten most often as a snack, although it makes a filling and wholesome lunch or dinner.
Yes, just make sure it's unsweetened.
Yes. Sooji, used in Indian recipes like upma, sooji halwa and rava idli, makes the bhatura crispier and causes the dough to absorb less oil. But you can skip it if you want to.
None. Just proceed as you would with the whole wheat flour.
Recipe first published Oct. 14, 2008. Updated and re-published on Nov. 2, 2025.
Nuno Dias says
How much whole-wheat flour should I use at most?
Vaishali says
You can use all whole wheat flour if you wish, but the more whole wheat you add, the less crispy your bhatura will be. It'll still be tasty, though. 🙂
Jolene says
I chanced upon your blog when I ran a search for "whole wheat bhature." I've just finished making both the chole and the bhature, and they a delicious!! Thanks for sharing this recipe!
varietyislifesspice says
tried the cholay today...turned out very well...thanks for sharing the recipe 🙂
Destiny's Vegan Kitchen says
I can't get enough chana. I think I have some chipotles in my freezer too! Bwahaha!
Usha says
Your chana bhatura looks perfect...I used to enjoy my visits to Kamats in Bombay too..you brought back good memories 🙂
sra says
Hi Vaishali, I enjoyed reading your piece. I don't think I've tried the chipotle in adobo but can imagine, somewhat, the smoky taste and how it must affect your channa. Thanks for the entry!
raaji says
thats a lovely combo and one of my fav....how much fun having it
Gita's Kitchen says
I love channa bhatura but never make them since the making bhatura has been a disaster to me 🙁 Your method looks easy, will definitely try this one. I like the idea of using chiptole chili in channa masala.
Sunshinemom says
I make this rarely as bhatura takes in lot of oil but you make me miss it so much!! The one time that I did I used yeast and it was perfect - you could also use two slices of white bread instead of yogurt and it usually works well!
BTW, the Udupi restaurants are still run by Shettys so that's a consolation:)
I know what you meant about missing these little things - BMC had evicted khao gali and it is no longer there - can you imagine Churchgate without that one landmark!! I still miss the bookshops on the platforms - they had such good collection available at bargain rate!!
Ramya Vijaykumar says
oh yaaah, the channa is really tempting... Its mouthwatering wonderful belnd of colors...
Susan says
We have two Udupi restaurants (that I know of) in the NY area. I've been to one, and I must say the food is, of course, impossibly creative, considering the "limitations" of a non-meat diet. It is incredibly difficult for me to choose something - worse on weekends when they bring out the specials.
A beautiful recipe. My English husband will not know the difference between puri and bhatura. ; ) He will just eat and enjoy.
Sagari says
chana batura looks deleciousssss
Rock says
Thanks for this great recipe
Sangeeth says
my bhatura rarely puffs....nothing can beat this combo! always a hit
Priyanka says
Ahh...so the secret to the spicilicious chana is the chipotle chili...looks delicious
Bhawana says
Vaishali dear, tell me how did you manage to get a perfect shape of bhatura :)??
It is tempting me again to make this. mouthwatering pics.perfect.
Happy cook says
Oh yes when i was a teenager we used to order this when ever we went out. Brings back lot of wonderful meories.
Even now when i go back to India i order them when ever i can
Alka says
Gosh...i m seriously craving for some now...i feel like kicking myself,about not saving some cholay when i made ragda pattise,so that i wud have enjoyed it with some hot bhature too....double fun missed:-(
I generally make bhautras from refined flour(yours is the healthier option) and i don't add boiled potatoes coz they take up lot of oil,and if i have to add potatoes,i add them just when i am about to fry bhautras,tht makes dough bit easy to handle..and yeah i add pinch of baking powder too..well one can follow any recipe..the end result will be sinfully delicious treat....yummmmmmmmmmmmmm
arundati says
i love the cholay....yummy and soft and wonderful looking gravy....
G.Pavani says
ooh! it mouthwatering me...we make it every sunday as breakfast...
Nidhi says
Choley Bhature are definitely in my all time fav list.
However I have never heard of potatoes being added to the Bhature dough. Just the addition of Dahi, and letting the dough to rise for 3-4 hours should give out perfect Bhatures
Priya says
Mouthwatering Chana n Bhatura..love them like anything..amazing clicks..
Sireesha says
Chana Bhatura looks soooo inviting and delicious...
arundati says
wow!! wow!! fabulous...i wish i could have a plate of that!! the channa looks awesome...
Shreya says
Hi Vaishali, wonderful memories indeed. Love your recipe, and though the bhatura is smaller, it looks like a perfect mini-bhatura. Chole Bhatura is something that both R and I enjoy a lot, and my first meal after moving to Mumbai before my kitchen was set up was at the very nearby local Kamat's!
Uma says
wow, I can't take my eyes off that puffed up bhatura! Perfect shape! And chana bhatura looks super delicious.
Divya Vikram says
The channa looks appetizing..Lovely color Vaishali..
anudivya says
My eyes are feasting on that lone single fried batura, looks so tempting.
Chelsea says
I love love love chana bhatura! Here in Portland, I've only seen it one place: at this awesome all vegetarian Indian food cart downtown. Nobody ever knows what I'm talking about when I mention how delicious it is! Yours looks equally delicious 🙂
Thomas says
Biryani Corner out in Hillsboro makes them too.
Bex says
oh wow, that looks so delicious! I'll have to try to get my bread to puff again. I failed the first time but it was still yummy.
Priya says
this is one of my fav combo's too Vaishali. Our family outing was also heading out to Kamat, in Hyderabad. And I would always, and still do, order chole bhatura. I thought the difference between puri and bhatura is that the latter is made from maida. Will try out the mashed potato tip when I make them.