काबेरी वाले छोले भटूरे unlimited मात्र 60/- ₹ में
काबेरी वाले छोले भटूरे unlimited मात्र 60/- ₹ में 😳 is a medium Indian recipe that serves 4. 620 calories per serving. Recipe by Foodie Maneha on YouTube.
Prep: 8 hrs 40 min | Cook: 1 hr 25 min | Total: 10 hrs 25 min
Cost: $23.37 total, $5.84 per serving
Ingredients
- 2 cup Kaveri Chickpeas (dried, soak overnight)
- 1 large Onion (finely chopped)
- 2 medium Tomato (pureed)
- 2 tablespoon Ginger Garlic Paste (freshly made)
- 2 tablespoon Chole Masala (store‑bought or homemade)
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder (adjust to heat preference)
- 1.5 teaspoon Salt
- 3 tablespoon Oil (for cooking chole)
- 3 cup All-Purpose Flour (sifted)
- 1 cup Yogurt (plain, full‑fat)
- 2 teaspoon Baking Powder
- 1 teaspoon Sugar
- 2 liter Oil for Frying (neutral oil like sunflower or canola)
- 3 medium Potatoes (peeled, cut into 1‑inch cubes)
- 1 teaspoon Kasuri Methi (dried fenugreek leaves, crushed)
- 4 tablespoon Carrot Pickle (store‑bought)
- 4 tablespoon Mango Pickle (store‑bought)
- 2 tablespoon Chili Pickle (store‑bought)
- 4 tablespoon Tamarind Chutney (store‑bought or homemade)
Instructions
Soak the Chickpeas
Rinse 2 cups of Kaveri chickpeas and soak them in plenty of water overnight (at least 8 hours).
Time: PT8H
Prepare Bhature Dough
In a large bowl combine 3 cups sifted all‑purpose flour, 1 cup yogurt, 2 tsp baking powder, 1 tsp sugar, 1.5 tsp salt, and 2 tbsp oil. Mix, then add water gradually to form a soft, non‑sticky dough. Knead for 5 minutes, cover with a damp cloth, and let rest for 30 minutes.
Time: PT30M
Pressure Cook Chickpeas
Drain the soaked chickpeas, add fresh water (enough to cover by 2 inches) and ½ tsp salt to a pressure cooker. Cook on high pressure for 20 minutes, then natural release. The chickpeas should be tender but not mushy.
Time: PT20M
Make Chole Gravy
Heat 3 tbsp oil in a saucepan over medium heat. Add chopped onion and sauté until golden (5 min). Stir in ginger‑garlic paste (2 min), then add tomato puree (3 min). Add turmeric, red chili powder, chole masala, and salt; cook for another minute. Add the cooked chickpeas with about 1 cup of the reserved cooking liquid. Simmer uncovered for 20 minutes until the gravy thickens and flavors meld.
Time: PT20M
Prepare Dum Aloo
Parboil the cubed potatoes in salted water for 5 minutes, then drain and pat dry. Heat oil in a skillet and shallow‑fry the potatoes until light golden (5 min). Remove and set aside. In the same skillet, add a little oil, cumin seeds, and a pinch of turmeric, then add the fried potatoes, a splash of water, kasuri methi, and a pinch of salt. Cover and cook on low heat for 15 minutes (dum) until potatoes are fully cooked and infused with spices.
Time: PT30M
Roll and Fry Bhature
Divide the rested dough into 8 equal balls. On a lightly floured surface, roll each ball into a 6‑inch circle (about ¼ inch thick). Heat oil in a deep fryer or heavy pot to 180°C. Fry each bhatura, pressing gently with a slotted spoon, until puffed and golden on both sides (about 2‑3 min per side). Drain on paper towels.
Time: PT15M
Temperature: 180°C
Plate and Serve
Place a generous ladle of hot chole in a serving bowl, arrange 2 bhature on the side, and add small bowls of carrot pickle, mango pickle, chili pickle, and tamarind chutney. Serve dum aloo as a side dish. Enjoy the unlimited feast!
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 18 g
- Carbohydrates
- 85 g
- Fat
- 22 g
- Fiber
- 12 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy, Legumes
Ingredient Substitutions
- Instead of Kaveri Chickpeas: Kabuli chickpeas, canned chickpeas (drained)
- Instead of Onion: shallots
- Instead of Tomato: canned crushed tomatoes
- Instead of Ginger Garlic Paste: minced ginger and garlic
- Instead of Chole Masala: garam masala + cumin + coriander powder
- Instead of Red Chili Powder: Paprika
- Instead of Oil: ghee, vegetable oil
- Instead of All-Purpose Flour: whole wheat flour (will be denser)
- Instead of Yogurt: buttermilk, milk with lemon juice
- Instead of Baking Powder: baking soda + cream of tartar
- Instead of Potatoes: sweet potatoes
- Instead of Kasuri Methi: fenugreek seeds (ground)
- Instead of Tamarind Chutney: date chutney
Equipment Needed
- Large Bowl
- Pressure Cooker
- Saucepan
- Rolling Pin
- Deep Fryer or Heavy‑Bottomed Pot
- Slotted Spoon
- Spatula
- Thermometer (optional)
Critical Steps — Do Not Skip
- Soaking the chickpeas overnight ensures they cook evenly and stay whole.
- Resting the bhature dough is essential for a soft, airy texture.
- Frying bhature at the correct oil temperature (180°C) makes them puff properly.
Chef Tips from the Video
- Add a pinch of asafoetida (hing) to the chole tempering for extra depth.
- For extra crisp bhature, dust the rolled dough lightly with semolina before frying.
- Garnish dum aloo with a drizzle of melted butter and fresh coriander.
Troubleshooting
Bhature do not puff up.
Check oil temperature; it should be around 180°C. If too low, the bhature will absorb oil and stay flat. Also ensure the dough rested properly.
Chickpeas remain hard after pressure cooking.
Soak the chickpeas longer (up to 12 hours) and add a pinch of baking soda to the cooking water to soften skins.
Chole gravy is too watery.
Simmer uncovered longer to reduce, or add a teaspoon of cornflour slurry to thicken.
Storage
Refrigerator: Chole and dum aloo keep for up to 3 days in airtight containers.
Freezer: Bhature can be frozen for up to 1 month; reheat in oven at 180°C for 5‑7 minutes.
Room temperature: Pickles and tamarind chutney can be stored at room temperature for several weeks if unopened.
Make-Ahead Tips
- Cook the chickpeas a day ahead and store in their cooking liquid; reheat when making chole.
- Bhature dough can be prepared and refrigerated for up to 12 hours before rolling.
- Dum aloo flavors improve after resting for a few hours in the refrigerator.
Frequently Asked Questions
What is the cultural significance and history of Chole Bhature in North Indian cuisine?
Chole Bhature originated in Punjab and became a popular street‑food staple across North India. The combination of spicy chickpeas (chole) with fluffy fried bread (bhature) reflects the region’s love for hearty, protein‑rich meals that are both comforting and celebratory.
What are the traditional regional variations of Chole Bhature in Indian cuisine?
In Delhi, chole is often cooked with a richer tomato‑onion base, while in Punjab the bhature may be slightly larger and served with a dollop of butter. Some regions add a touch of amchur (dry mango powder) to the chole for tanginess.
How is Chole Bhature traditionally served in Punjabi households?
It is typically presented on a large platter with the chole in a deep bowl, bhature stacked beside it, and accompaniments like assorted pickles, tamarind chutney, and sliced onions. A side of fresh lemon wedges is also common.
During which festivals or celebrations is Chole Bhature commonly enjoyed in Indian culture?
Chole Bhature is a favorite for weekend family lunches, festive gatherings like Lohri and Baisakhi, and street‑food fairs. Its hearty nature makes it suitable for celebrations where guests stay for long meals.
What authentic ingredients are essential for traditional Chole Bhature versus acceptable substitutes?
Authentic ingredients include Kaveri or Kabuli chickpeas, plain yogurt for the bhature dough, and a blend of chole masala. Substitutes like canned chickpeas, buttermilk instead of yogurt, or all‑purpose flour mixed with a little semolina can be used without drastically altering flavor.
What other Indian dishes pair well with Chole Bhature?
A simple cucumber‑raita, fresh green salad, or a bowl of sweet mango lassi balances the richness. For a fuller meal, serve with a side of aloo gobi or paneer tikka.
What are the most common mistakes to avoid when making Chole Bhature at home?
Common errors include under‑resting the bhature dough, frying at too low a temperature, and over‑cooking the chickpeas so they fall apart. Each mistake leads to dense bhature or a watery chole.
Why does this recipe use yogurt in the bhature dough instead of water or milk?
Yogurt adds acidity that reacts with the baking powder, creating a light, airy texture, and it also contributes a subtle tang that complements 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 its liquid. The bhature dough can rest in the fridge for up to 12 hours; fry the bhature just before serving. Store pickles and chutney in airtight jars at room temperature.
What texture and appearance should I look for when frying Bhature?
A properly fried bhature should puff up, turn golden‑brown, and have a crisp exterior while remaining soft inside. It should rise without tearing and float briefly in the oil.
What does the YouTube channel Foodie Maneha specialize in?
The YouTube channel Foodie Maneha focuses on Indian street‑food classics, home‑cooked comfort meals, and budget‑friendly recipes that showcase authentic flavors with easy‑to‑follow tutorials.
How does the YouTube channel Foodie Maneha's approach to Indian cooking differ from other Indian cooking channels?
Foodie Maneha emphasizes cost‑effective, unlimited‑style servings and often adds playful commentary, making the recipes feel like a communal feast. Unlike many channels that focus on gourmet plating, Foodie Maneha prioritizes flavor, quantity, and relatable home‑kitchen techniques.
Last updated: September 6, 2026
