Sunday Brunch..Chole Batura

Of all the american things that I have adopted in my day-to-day life, the one thing that I have accepted with open arms is the “Sunday Brunch” Tradition. What an excellent excuse for sleeping late into mid-morning. Wake up, make lunch that is neither here nor there and call it “Brunch”. One of the things that has become quite common,at my home, for brunch is Chole Batura, the quintessential Punjabi Dish. Chole would be curried Garbonzos while Baturas are deep fried breads made with regular flour and yogurt.

My friend, who is a punj (Of course!), once told me that traditionally,chole-batura is an breakfast item served along with sweet lassi. Can you imagine that? “I would probably skip lunch and Dinner with that kind of breakfast!!!!…”, I told her. Of course, this was me in my college days, when chatting up friends over the phone and buying new clothes seemed to fill me up pretty good. Where as, today, I eat this same combination for brunch and end up feeling hungry at 4 pm. I blame it all squarely on the huge hormone fluctuations during pregnancies.Forget the fact that I delivered over 6 months ago and my obstretician told me 2 days ago that all is normal in Vee-land. Well, Doc, you wouldn’t say that if you saw the amount of food I can still gobble up. And what about those pair of jeans that look at me forlornly, whenever I open my closet?

Anyway, all that frustration didn’t stop me from enjoying Chole-Bature with Mango Lassi on my patio today. Good Combination. Highly recommended.


To Make Baturas

Make a dough using

2 cups regular flour
1/4 cup Yogurt
1 small potato, boiled and mashed
2 tbsp ghee/oil
1/2 tsp baking powder
salt to taste

Add warm water or flour, as required. Knead into a soft pliable dough. Keep aside for about an hour.

When ready to make, roll out golf ball sized dough balls into about 2 mm thick rounds and deep fry as described in the recipe for Mangalore Bun.

To make Chole,

Pressure cook or boil until tender using about 3 cups water

1 cup Chickpeas/Garbanzos soaked overnight


1 Black Cardamon/Badi Elaichi
1 Bay Leaf.

Meanwhile, heat up

3 tbsp Corn Oil/Vegetable Oil/Peanut Oil

in wide pan.


2 medium Onions, sliced thinly

Cook on high heat stirring frequently till the onion browns. Add

1 medium Tomato,chopped finely

Continue cooking on high heat stirring frequently till the tomatoes break down and the mixture starts leaving oil. Transfer to a food processor and blend into a paste. Transfer back to the Pan.You can make the paste first and then brown it. But I prefer to do it this way. Don’t ask me why. I am weird that way. Ok, I will tell you. Its just that I think this process browns the onion faster.


1 tsp Red chilli Powder
1 tsp Black Pepper Powder
1 tsp Garam Masala Powder

Stir and cook for a minute. Add

cooked Chickpeas/Garbanzos along with the water.
1/4 tsp Anardana Powder
1/4 tsp Amchur Powder
Salt to taste

Add more water, if necessary or decant some from the beans before adding, if it is more. Bring to a boil. Smash some of the beans by pressing them against the sides of the pan with the ladle. This helps thicken the sauce. Cover and cook for about 5-7 minutes on medium to low heat to allow all the flavors to meld together. Remove from flame. Finish by adding,

1 tsp roasted Jeera/Cumin powder.

To Make tamarind Chutney

1/4 cup Tamarind
1/2 cup Dates


1/2 cup water

for about an 2-3 hours.

Blend into a smooth paste adding

1/4 tsp roasted cumin/jeera powder(optional)
a pinch of salt

To serve

Serve 2 ladlefuls of chole topped with 1 tbsp of Tamarind Chutney and 1 tsp finely chopped onion in a bowl per person with 2 baturas and a glass of chilled Mango Lassi.


40 thoughts on “Sunday Brunch..Chole Batura

  1. This is definetely a ” Must Try Recipe”. Love the texture of the bhaturas. Last time i had bhaturas was in delhi 4 years. The bhaturas that i tasted here and South India were more like Pooris.
    Adding Anardana Powder and chole topped with tamarind/date chutney sound YUMMMM ! shall give it a try soon. Thank you for the recipe VEE

  2. Very tempting picture. I made the mistake of landing here before lunch and couldn’t get the image out of my mind for the rest of the day. So, we went to an Indian restaurant Friday night just to satisfy my craving.

  3. Nabeela, Last time I checked your blog, you had already tried the recipe. Man, that was fast. Hope you liked it.

    Yes, Priya. I like my baturas to have some substance to them, too.

    Krithika, Thank You for adding me to your Blogroll

    menutoday, Pushpa, Sumithu, Surya..Thank You so much.

    ArSu, Pop in any time…

    Terri,RP Thank You. I know what you mean. Its ridiculous, how much my menus these days are influenced by whats cooking in all the blogs I visit.

  4. I tried this at a restaraunt just last night. It was SO good that I searched for the recipe this morning so I could make it myself. This recipe looks to be exactly like what I had in the restaraunt and am on my way to the market to buy the ingredients that I do not have. Thanks so much for the recipe! Oh & by the way, we did have this with the mango lassi! You are so right, the flavors do compliment!

  5. I have always like chole batura but being the non-indian that I am, I have to google its recipe to learn how to make it. Thank God I found your blog. Anyway, I tried your recipe tonight for dinner and scored good points from my Indian husband. Thanks to you 🙂 Will be adding you in my blogroll.

  6. Intriguing recipe of this dish….up until now, the only use I’ve found for kala elaichi was in a pickled lime recipe….I love the mysterious, dark earthy flavour…..OK, I will be soaking chickpeas tonight…, I’ll wait until saturday night!

  7. Resham,

    I never put yeast in bature. The texture of the bature is supposed to be crispy, as a poori would be. The addition of yeast makes it spongey which is not what you want at all.
    Actually, it is not what I want it to be 🙂

    Besides, i find that addition of yeast results in the bature sucking more oil when deep-frying.

  8. Hey Vee

    Fantastic blog. Have bookmarked it. I just love how simply and effortlessly you’ve presented all your recipes. Even a novice like me feels inspired to cook. Will be trying out your recipe for the first time tomm for a group of friends. Hope they turn out as great as they look and sound here.


    Great Swati! Let me know how it turns out. Oh, don’t fret about the novice thing, I still consider myself a novice where cooking is concerned. There is always one more dish that I need to learn to make 🙂 and this is only from the Indian cuisine. Let’s not even go anywhere else 😀

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  10. hi Vee

    I have always enjoyed chhole bhature. Back home, I would help mom roll out the bhaturas but never saw how she kneaded the dough and all. So, when I came to Swiss, I was doing with chhole with rice or with toast. That was until I came by your recipe. Yesterday the sooo soft bhatures were a hit in my birthday party! After having once experimented on hubby, the second time party result was very boosting!

    I thought I have to let you know! I have included a link to bhatura recipe in my newly started food blog.

    You can look at my other blog where I just write for fun!

    Thanks a tonne for the wonderful recipe!

    Hi Vid, I love your name! is it your real name? what does it mean? I am glad your baturas came out well. Thank you for letting me know. It is always good to know when someone has tried your recipe. I will go through your blogs this weekend. Experimenting on hubby, 😆 😆 Oh, those lucky guys!

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  12. Hi,
    Being a new working house wife my cooking is restricted to weekends. I was looking for a recipe for this weekend and there i have…thanks a lot!.
    will be regularly visiting this site now.

  13. It looks delicious…i would like to know what do u mean by plain it chappati flour or maida(All purpose flour)?…please reply as i am thinking of making batura for a get together.

    I mean maida/ all-purpose flour, Vinitha. Hope all goes well at the get-together!

  14. u r recipes are generally good i tried malai kofta methi matar malai & sandesh..methi matar was not very good infact i had to throw it ..anyways other two were great..
    abt bhatura recipe its not the authentic recipe..

  15. Vee just wanted to let you know I tried chole and it was fabulous. I didnt get the lovely brown color you did (probably coz I have no patience with the browning part?) but the taste was awesome… post more often dear girl.

  16. Hi,,
    thanks….i tried this receipe….It was excellent…whenever i not in mood of making bhature,,i connect to this site and look at this tempting picture ,,,thank you so much

  17. I tried your batura recipe this sunday for lunch and it was yummm. I think I added a little extra water but right before making mixed more flour.

    My only problem was I couldnt make them real good when I tried to make it later in the eveing.

    But over a easy and quick recipe. Thank you.

  18. HI,

    Tried your recipe and the chole came out awesome. For the batura, I used yeast and kept in the oven for 3-4 hours or so (i did preheat oven to 350 for like 5 minutes to get the surrounding warm). The batura came out very crispy and tasty..

    Thanks a lot for your recipe… !!

  19. Hi just chanced upon your blog by accident.Love your write ups.Though a Mumbaikar I live in Jeddah.Ever tried boiling the chole with a tea-bag(to be discarded later) added to it?Gives it a deep,dark restaurant hue.Also if you’re using your regular garam masala,it needs to be topped up with a dash of extra cumin as the punju version is always a bit cuminy.And if you want to give it a whole new twist there’s nothing to beat kasuri methi.

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