chole bhature

Traditional Pindi Chhole (Chickpeas) with Bhature in Healthy Style

Pankhuri Garg
Learn the art of making feather soft bhature served well with chickpeas or chole cooked in our traditional spices. It’s a famous North Indian dish. It’s a Punjabi dish named on pind a place in punjab. On the other side it is hot and delicious.
5 from 11 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Breakfast, Main Course, Snack
Cuisine Indian
Servings 4
Calories 427 kcal


  • Wok ( Kadhai )
  • Pressure Cooker


For dough :

  • 1 cup Semolina
  • 1 cup All-purpose Flour
  • 1 cup Curd
  • Water

For chickpeas (chhole) :

  • 2 cups Soaked overnight Chickpeas
  • Sliced Green Chilli
  • Sliced Ginger
  • Ghee or Oil
  • Tomato (purée) 3-4 (tomatoes)

For garnishing :

  • Sliced Green chilli
  • Sliced Ginger
  • Diced Paneer Cubes

Spices :

  • 2-3 Cloves
  • 1 tbsp Roasted Cumin Powder
  • 2 Black cardamom     
  • ½ tbsp Cinnamon powder
  • 1 tbsp Dry pomegranate seeds powder
  • 3 Bay leaves
  • 1 tbsp Garam masala
  • 1 tbsp Red chilli
  • ½ tbsp Yellow chilli
  • 1 tbsp Black pepper
  • Asafoetida


For chole :

  • Boil over night soaked chickpeas in a pressure cooker for at-least 3-4 whistles after adding turmeric powder and salt to taste.
  • Take Some ghee or oil in a wok.
  • Add clove, black cardamom, roasted cumin powder, garam masala, a pinch of asafoetida, cinnamon powder and three types of chillies ( red, yellow and black) in wok. Roast them.
  • Add sliced green chilli and ginger. After few minutes pour tomato purée in wok
  • Roast them. Add boiled chickpeas in wok.
  • Cook on low flame for next 15-20 minutes. Our chole are set to be served.

For bhature:

    Note : We can make bhature a from 100% wheat flour or all purpose flour . As we are trying to make healthy bhature so I m using 50% semolina and 50% all purpose flour

    • Take a high hipped platter . Add 1 cup semolina and 1 cup all all purpose flour . Mix it .
    • Add 1 cup curd. We are not us king baking soda or powderbecause it is again not healthy.
    • Add water as much as you need in kneading the dough.
    • knead the dough. It should be a semi soft dough. Shift dough in a bowl or any air right container.
    • Gently apply some water with brush or hands on dough. Cover it with lid and keep dough at any warm place for 5-7 hours for process of fermentation.
    • I keep it in my container of wheat flour to stay warm.
    • After 7 hours we will be using olive oil in frying bhature.
    • Keep olive in a frying pan on medium flame.
    • Take a roll . Dust the board with flour. Roll it into a bhatura. You can also make bhature by greasing your hands as that’s the traditional method of making bhature. You can watch that in video . Gently fry the  bhature until it get brown.
    • We are good to serve our bhature.

    We will take a large thali and place our chickpeas sabzi , bhature , curd and salad. Garnish it with green chilli, ginger and paneer.


      Keyword Chhole Bhature, Healthy Chhole Bhature, Pindi Chhole, Pindi Chikpeas, Punjabi Food, vegetarian

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