Sunday, January 31, 2016


Chole-Bhature is one of the most popular recipes of North India. It is a breakfast invented in Delhi after partition and now a days, it is a popular breakfast around Northern India and other parts of the country too.

I had spent almost 8 years of my childhood in Punjab and may be that's the reason I have a great affinity towards North Indian cuisine. I have posted the recipe of Punjabi style Chole long back. Here is the link of the recipe for Punjabi Style Chole. It took me almost a year to post the recipe of Bhature (to be very frank I don't know the exact reason). 

Bhature is one of my family's favorites. These soft fluffy deep fried breads are so delectable that I consume 1-2 Bhatures while making them. One might think procedure of making these Bhatures seems to be very tough but trust me this "no failure" recipe will prove them wrong. The first time I made these, I was quite amazed that how soft and fluffy they came out. Since then every attempt I made, I ensured I have it accompanied Chole with Bhatures and nothing else.

One more specialty of this recipe is that its Yeast Free. So, let's keep the calorie part aside and indulge yourself into this lip smacking recipe of Bhature:


1. All purpose flour (Maida) : 2 cups
2. Yogurt: 1/2 cup
3. Oil: 1 tbsp
4. Baking Powder: 1 tsp
5. Baking Soda: 1/2 tsp
6. Sugar: 1 tsp
7. Salt: 1 tsp
8. Oil for deep frying


1. In a large bowl sift all purpose flour, baking powder, baking soda, sugar and salt. 

2. Add yogurt and stir well with a wooden spatula until the dough comes together. Knead the dough well with your hands by adding few drops of warm milk at a time.

3. Keep kneading until the dough leaves the sides of the bowl. It should be sticky but will form a soft ball.

4. Cover the dough with a damp towel and let it sit in a warm place for at least 2-3 hours or until it gets double in volume.

6. Once the dough gets double in volume punch it down and divide it into equal sized round balls. Dust your work surface with little bit of flour and with the help of your rolling pin roll out each ball into the shape of Puris. Make sure you don't make it too thin unlike Puris.

7. Heat oil in a heavy bottomed pan on medium-high heat. When the oil is hot enough fry the Bhatures until they get fluffy and golden brown.

8. Take them out on a plate lined with paper towel to soak the extra oil.

9. Serve them hot with Punjabi style chole, salad and pickle of your choice. Enjoy!!!


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  1. Perfect bature and chole, looks yummy!

  2. Amazing blog and very interesting stuff you got here! I definitely learned a lot from reading through some of your earlier posts as well and decided to drop a comment on this one!