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punjabi chole bhature recipe 2

Punjabi Chole Bhature Recipe (Chana Bhatura)

Popular breakfast dish... ideal for any meal!
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Main Course
Cuisine Indian
Servings 4 portions
Calories 227 kcal

Ingredients
 
 

For the flavored oil:

  • 1 Black Cardamom
  • 7 Black Peppercorns
  • 3 Green Cardamoms
  • 1 piece Cinnamon about 1 inch
  • 4 Cloves
  • 1 Bay Leaf
  • 2 Tbsp Sunflower Oil

For the curry:

  • 1 tsp Carom Seeds Ajwain
  • 2 cloves fresh Garlic thinly chopped
  • 1/2 inch fresh Ginger thinly chopped
  • 2 Red Onions sliced
  • 1/2 tsp Turmeric
  • 1 tsp Red Chilli Powder
  • 1 Tbsp Coriander Powder
  • 1/2 Tbsp Cumin Powder
  • 1 Tbsp Chole Masala I like to use Badshah
  • 2 Tomatoes chopped
  • 1 tsp Dry Fenugreek Leaves
  • 1/2 tsp Mango Powder
  • 1 tin cooked Chickpeas 240g drained
  • Fresh Coriander to garnish
  • Salt to taste

Instructions
 

  • Flavour the oil: on a low flame, in the pan you will ultimately cook the curry in, put the 4 tablespoons of sunflower oil and the whole spices; let this sit on the lowest flame for about 10 minutes. Note that the spices should not become dark, just golden, and release the aromas in the air. Once done, remove the whole spices from the pan.
  • To the flavored oil add the ajwain, fresh ginger, and fresh garlic and sauté for a minute or so, without allowing them to brown.
  • Once the smell of rawness from the ginger and garlic has gone, add the red onion and salt and allow to lightly brown.
  • Once the onions are ready, add the turmeric, chili powder, coriander powder, cumin powder, and chole masala; stir well and again allow to cook for about one minute, until the spices are cooked and the oil separates from them.
  • Add the fresh chopped tomato and cover the pan with a lid, allowing it to soften on a low flame.
  • Once the tomato is completely cooked, take half of the mixture and blend it; this will give the curry a nice creamy consistency. Return the blended mixture to the pan with the ‘non-blended’ half and bring back to the boil.
  • Put the dry fenugreek leaves on a plate or paper towel and microwave for about 10 seconds, then put in your palm and crush in the curry, then add the mango powder to the pan as well.
  • Add the chickpeas to the pan and half a cup of water, mix well and allow to simmer for about 10 minutes. In this step, you can adjust the quantity of water you add to the pan as needed and preferred. To serve garnish with fresh coriander.

Notes

There are different ways to achieve different consistencies for your curry; I do it as per the recipe, as it suits my needs, however, you could skip the blending all together or blend the tomato (without seeds) before cooking it, so there's no need to blend the warm curry!
Should you like for your curry to be spicier (or less spicy) you can adjust the quantity of red chili powder you add to the recipe or use a different kind, such as Kashmiri Chili Powder.
I like to use fresh ginger and garlic for this recipe, but if all you have is ginger and garlic paste, then you can substitute with those. As different brands will have different 'power' in flavor and consistency, you may need to adjust that as needed.
For a complete meal serve with bhature for a chole bhature recipe family feast or with chapattis, for something quicker and perhaps ligher.

Nutrition

Calories: 227kcalCarbohydrates: 29gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 21mgPotassium: 486mgFiber: 9gSugar: 7gVitamin A: 693IUVitamin C: 15mgCalcium: 88mgIron: 3mg
Keyword chickpeas, chole, vegan curry, vegan recipe
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