Chholay Bhatura


Bhatura is a traditional North Indian bread which is usually paired with a Chick Peas side-dish called Chholay – together called as “Chholay Bhatura”. This is a recipe by Sanjeeve Kapoor, and adapted slightly to suit our taste. Enjoy.


For Bhatura :
Flour -Maida 2-1/2 cups
Yogurt 1/2 cup
Baking powder 1/2 teaspoon
Baking soda a pinch
Salt 1 teaspoon
Sugar 2 teaspoons
oil – 2 tablespoons (during kneading)
Oil for frying
Extra flour for rolling the bhatura


Take flour and add baking powder, baking soda and salt. Mix well and sieve it into a large bowl. Mix yogurt and sugar. Add this to the flour and about a cup of water and mix gradually to make a sft dough by light kneading.


Incorporate two tablespoons of oil into the dough and knead. Then cover the dough with a wet cloth and keep it aside for an hour.


Divide into about 16-18 equal portions and roll them into balls. Cover and keep to ferment for 10 minutes.


Grease your palms with a little oil and flatten the balls and roll into five inch circles. Use dry flour to roll only if needed.


Heat a deep frying pan and deep fry the Bhaturas on high flame till light brown on both sides.


Serve immediately with Chholay.

For Chholay (Chick Peas side dish) :

Chick Peas -1-1/2 cups
Salt to taste
Tamarind (lime size) or Dried indian gooseberry -3 (for tanginess)
Onions -3-4 large
Ginger – 2 one inch pieces
Garlic 10-12 cloves
Green Chillies – 2
Tomatoes – 4 medium
Corriander leaves 1 small bunch
Oil 4 tablespoons
Cumin seeds 2 tablespoons
Coriander powder 3 teaspoons
Red Chilli powder 1 teaspoon
Anardana-pomegranate seeds (1 tablespoon)
Turmeric powder – 1/2 teaspoon


Soak the chick Peas in water overnight. The next day boil with water, salt, tamarind/gooseberry till tender.

Peel and chop onions. Peel ginger garling. Wash green chillies and make a paste of ginger, garlic and green chillies. Wash and chop the tomatoes and coriander leaves. Dry roast cumin seeds, cool and grind to a powder.


Heat oil in a pan, add chopped onions and saute till brown. Add ginger garlic and green chillie paste and saute for sometime. Add coriander powder, ground cumin seeds, red chillie, turmeric and anardana and cook till oil separates.


Add drained Chick Peas and mix well. Add tomatoes and cook till the channas are well mixed with gravy and the tomatoes are cooked too. Add any seasoning, if required, at this stage, like salt or chillie.

Serve hot, garnished with lots of coriander leaves.

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