healthy and oil free भटूरे 🏻 ₹40/
healthy and oil free भटूरे 😋👌🏻 ₹40/- is a medium Indian recipe that serves 2. 550 calories per serving. Recipe by Flavourful Feeds on YouTube.
Prep: 50 min | Cook: 33 min | Total: 1 hr 38 min
Cost: $3.32 total, $1.66 per serving
Ingredients
- 1 cup All-Purpose Flour (sifted)
- 1 tsp Baking Powder (double‑acting)
- 2 tbsp Yogurt (plain, full‑fat)
- 0.25 tsp Baking Soda (helps puffing)
- 0.5 tsp Salt (adjust to taste)
- ¼ cup Water (adjust as needed for soft dough)
- 1 cup Cooked Chickpeas (or canned) (drained and rinsed)
- 1 medium Onion (finely chopped)
- 1 medium Tomato (chopped)
- 1 tsp Ginger‑Garlic Paste (freshly made or store‑bought)
- 2 pieces Green Chili (slit lengthwise)
- 1 tsp Cumin Seeds (whole)
- 0.5 tsp Turmeric Powder (ground)
- 1 tsp Coriander Powder (ground)
- 0.5 tsp Garam Masala (ground)
- 0.5 tsp Red Chili Powder (adjust for heat)
- 2 tbsp Oil (vegetable oil for chole, none for bhature)
- 2 pieces Fried Potato Pieces (pre‑fried, crisp)
- ½ cucumber Cucumber (sliced thin)
- 1 piece Paneer (1‑inch slice, optional)
- 2 tbsp Fresh Cilantro (chopped for garnish)
Instructions
Make Bhature Dough
In a mixing bowl combine the sifted all‑purpose flour, baking powder, baking soda, and salt. Add yogurt and mix, then gradually add water until a soft, non‑sticky dough forms. Knead for 2‑3 minutes until smooth.
Time: PT10M
Rest the Dough
Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature. This relaxes the gluten and helps the bhature puff up on the tawa.
Time: PT30M
Prepare Chole Base – Sauté Aromatics
Heat 2 tbsp oil in a saucepan over medium heat. Add cumin seeds; when they sizzle, add the finely chopped onion and sauté until golden brown, about 5 minutes.
Time: PT5M
Temperature: Medium heat
Add Ginger‑Garlic, Chilies and Tomatoes
Stir in the ginger‑garlic paste, slit green chilies, and chopped tomato. Cook for another 5 minutes until the tomato softens and the raw aroma disappears.
Time: PT5M
Temperature: Medium heat
Spice It Up and Simmer Chickpeas
Add turmeric, coriander powder, red chili powder, and garam masala. Mix well, then add the cooked chickpeas and ½ cup water. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, allowing the flavors to meld.
Time: PT15M
Temperature: Low simmer
Prepare Toppings
While the chole simmers, slice the cucumber, slice the paneer, and if using raw potatoes, quickly fry the two potato pieces in a little oil until crisp (about 5 minutes). Set aside.
Time: PT5M
Temperature: Medium heat
Cook Oil‑Free Bhature on Tawa
Heat the tawa or non‑stick skillet over high heat until very hot. Divide the rested dough into two equal balls, roll each into a 6‑inch circle. Place on the hot tawa, cook 1‑2 minutes until bubbles form, flip, and cook another 1‑2 minutes. Press gently with a spatula; the bhature should puff up. Transfer to a plate and keep warm.
Time: PT6M
Temperature: High heat
Assemble and Serve
Place the hot bhature on a serving plate, spoon generous chole over the side, and garnish with cucumber slices, fried potatoes, paneer, and chopped cilantro. Serve immediately while hot.
Time: PT2M
Nutrition Facts
- Calories
- 550
- Protein
- 20 g
- Carbohydrates
- 80 g
- Fat
- 12 g
- Fiber
- 12 g
Dietary info: Vegetarian, Can be made vegan by omitting yogurt and paneer, Can be made gluten‑free using gluten‑free flour blend
Allergens: Gluten (flour), Dairy (yogurt, paneer)
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour, Gluten‑Free Flour
- Instead of Yogurt: Buttermilk, Plant‑based yogurt
- Instead of Cooked Chickpeas (or canned): White beans, Garbanzo beans
- Instead of Tomato: Tomato puree (¼ cup)
- Instead of Ginger‑Garlic Paste: Minced ginger and garlic
- Instead of Green Chili: Jalapeño
- Instead of Oil: Ghee, Olive oil
- Instead of Fried Potato Pieces: Boiled potatoes
- Instead of Paneer: Tofu
- Instead of Fresh Cilantro: Fresh parsley
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Tawa or Non‑Stick Skillet
- Saucepan or Pressure Cooker
- Knife
- Cutting Board
- Spatula
- Ladle
- Plate
Critical Steps — Do Not Skip
- Resting the bhature dough for 30 minutes
- Simmering the chole until thick and flavorful
- Cooking bhature on a very hot tawa without oil to achieve puffing
Chef Tips from the Video
- Add a pinch of sugar to the bhature dough to aid browning.
- Use plain yogurt with a slight tang for a softer interior.
- Garnish chole with a drizzle of ghee for authentic richness.
Troubleshooting
Bhature do not puff up
Make sure the tawa is extremely hot before placing the dough and do not add any oil. Resting the dough for the full 30 minutes is essential.
Chole is too watery
Simmer uncovered longer to reduce the liquid, or add a pinch of kasuri methi for depth.
Bhature become hard after cooling
Reheat on a hot tawa for 30 seconds on each side; cover with a clean kitchen towel to retain softness.
Storage
Refrigerator: Chole keeps 3‑4 days in an airtight container; bhature are best fresh but can be refrigerated for 2 days and reheated on a skillet.
Freezer: Freeze cooked chole in portioned bags for up to 2 months; bhature can be frozen and reheated in a hot tawa.
Room temperature: Do not store at room temperature beyond 2 hours due to food safety.
Make-Ahead Tips
- Chole flavor improves after refrigeration; make it a day ahead and reheat gently.
- Dough can be prepared and refrigerated for up to 12 hours; bring to room temperature before rolling.
Frequently Asked Questions
What is the cultural significance and history of Chole Bhature in North Indian cuisine?
Chole Bhature is a beloved street‑food staple from Punjab, traditionally served as a hearty breakfast or lunch. The combination of spicy chickpea curry and deep‑fried bread reflects the region’s love for bold flavors and generous portions, often enjoyed during festivals and weekend family gatherings.
What are the traditional regional variations of Chole Bhature in Indian cuisine?
In Delhi and Uttar Pradesh, bhature are often deep‑fried and served with a richer, tomato‑based chole. In Punjab, the bhature may be slightly thicker and the chole spicier, sometimes finished with a dollop of ghee. Coastal versions add coconut milk to the chole for a subtle sweetness.
How is Chole Bhature authentically served in Punjab?
Authentic Punjabi Chole Bhature is plated on a large metal tray with the bhature placed side‑by‑side, a generous bowl of chole poured over, and garnished with sliced onions, fresh cilantro, pickled mango (achar), and a wedge of lemon. It is eaten with the hands, tearing the bhature to scoop up the curry.
During which occasions is Chole Bhature traditionally enjoyed in Indian culture?
Chole Bhature is popular for weekend brunches, festive celebrations like Diwali and Lohri, and as a comforting meal after long journeys. It is also a common offering at community gatherings and school canteens across North India.
What makes Chole Bhature special in Indian street‑food tradition?
The dish balances protein‑rich chickpeas with the airy, slightly crisp bhature, creating a satisfying contrast of textures. Its bold spices, tangy yogurt‑based dough, and the ability to eat it with hands make it an iconic, crowd‑pleasing snack.
What are the authentic traditional ingredients for Chole Bhature versus acceptable substitutes?
Traditional ingredients include chickpeas, plain yogurt, wheat flour, ghee or oil, and a blend of spices like cumin, coriander, turmeric, and garam masala. Substitutes such as gluten‑free flour, plant‑based yogurt, or tofu can be used for dietary restrictions while retaining the core flavors.
What other North Indian dishes pair well with Chole Bhature?
Chole Bhature pairs beautifully with tangy pickled mango (achar), fresh raita, sliced onions, and a side of green salad. It also complements other Punjabi favorites like butter chicken, dal makhani, and paneer tikka for a larger feast.
What are the most common mistakes to avoid when making Chole Bhature at home?
Common errors include under‑resting the dough, using a tawa that isn’t hot enough, adding oil to the bhature batter, and over‑cooking the chickpeas which makes the chole mushy. Follow the resting time, keep the tawa scorching hot, and simmer the chole just until thick.
Why does this Chole Bhature recipe use a yogurt‑based dough instead of a plain flour dough?
Yogurt adds acidity that relaxes gluten, resulting in a softer interior and helps the bhature puff quickly on the tawa without deep‑frying. It also imparts a subtle tang that balances the spicy chole.
Can I make Chole Bhature ahead of time and how should I store it?
Yes. Cook the chole a day ahead and refrigerate in an airtight container; reheat gently on the stove. The bhature dough can be refrigerated for up to 12 hours; shape and cook the bhature fresh, then keep them wrapped in a clean cloth to stay soft.
What does the YouTube channel Flavourful Feeds specialize in?
The YouTube channel Flavourful Feeds specializes in vibrant, home‑cooked Indian recipes that focus on flavorful techniques, health‑conscious twists, and step‑by‑step visual guidance for everyday cooks.
How does the YouTube channel Flavourful Feeds' approach to Indian cooking differ from other Indian cooking channels?
Flavourful Feeds emphasizes oil‑free or low‑oil methods, clear visual cues, and cultural storytelling, whereas many other channels focus on traditional deep‑fried or restaurant‑style preparations without highlighting health‑friendly adaptations.
Last updated: September 6, 2026
