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Chole Bhatura or Chana Bhatura is a North Indian dish to die for. A spicy, traditional chana masala is served with a puffy, flaky bread called a Bhatura. You might be lucky enough to find this specialty, usually served at roadside eateries called dhabas in India, at an Indian restaurant. The chana masala is gluten-free. #vegan #soyfree #nutfree #glutenfree #dinner #indian HolyCowVegan.net
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5 from 11 votes

Chana Bhatura

Chickpeas in a delicious red sauce of onions and tomato with a puffy, flaky bread
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side
Cuisine: gluten-free, Indian, nut-free, Soy-free, Vegan
Servings: 12 servings
Calories: 101kcal


  • 1 tbsp vegetable oil
  • 1 dried bay leaf
  • 5 cardamom pods
  • 4 cloves
  • ½- inch piece of cinnamon
  • 2 tsp cumin seeds
  • 1 large red onion (finely diced)
  • 2 heaping tsp ginger garlic paste
  • 3 medium tomatoes (finely chopped)
  • ½ tsp turmeric
  • ½ tsp cayenne (or any powdered red chili pepper)
  • 4 cups chickpeas (use canned or cook them yourself. If you cook them, make sure they are very tender)
  • Salt to taste
  • 2 tbsp chana masala spice mix
  • Juice of 1 lemon or lime
  • Coriander or cilantro for garnish (optional)

For bhatura:

  • 2 cups unbleached all purpose flour (or a blend of all purpose and whole wheat flour)
  • 1 tsp vegetable oil
  • ½ cup vegan yogurt
  • 1 tsp sugar
  • Salt to taste
  • Oil for deep frying


Make the bhatura dough:

  • Place all the ingredients except the water in a food processor, bowl of a stand mixer, or, if kneading by hand, in a large bowl. Drizzle in the water and knead until you have an elastic but firm dough. Place in an airtight container and set it aside while you make the chana masala.

Make the chana masala:

  • Heat the oil in a saucepan and add the whole spices -- the bay leaf, cardamom, cinnamon and cloves. Finally add the cumin and stir to mix. When the cumin sizzles, add the onions with some salt and cook until the onions turn golden-brown.
  • Add the ginger-garlic paste and saute for a minute.
  • Add the cayenne and turmeric, saute for another minute, then add the diced tomatoes. Mix well and let the tomatoes cook, stirring them frequently, until they are completely broken down and very pulpy.
  • Add the chickpeas along with 2 cups of water and stir well. Add the chana masala spice mix. and stir it in.
  • Bring to a boil, turn heat to low, cover and simmer about 15-20 minutes so all the flavors merge. You can use a potato masher to mash some of the chickpeas and thicken the sauce. If the chana masala looks too dry, add more water.
  • Squeeze in the lemon juice and garnish with coriander leaves, if using.

Make the bhatura:

  • Heat oil for frying in a pan large enough to hold the bhatura. Divide the dough into 12 pieces and roll each into a ball. Roll out into a circle about six to eight inches in diameter. Make sure you roll the dough evenly, without any spots that are too thick or too thin. 
  • When the oil is hot, about 360 degrees, place a bhatura into the pan, taking care not to splash the oil on yourself. Use a spatula to press the bhatura down as it puffs up -- this will ensure it cooks evenly and puffs into a ball.
  • Remove the bhatura to a colander lined with paper towels. Serve hot with the chana masala.


  • Nutrition information below is for the Chana Masala only.


Calories: 101kcal | Carbohydrates: 15.4g | Protein: 4.6g | Fat: 2.4g | Fiber: 4.1g | Sugar: 2.1g | Vitamin A: 50IU | Vitamin C: 42.1mg | Calcium: 40mg | Iron: 1.6mg