Cholay Bhatura




Introduction: Cholay Bhatura

This is one dish I love more then puri. It's Indian originated. The first time I tried this dish was on my cousin's wedding. That was 6 years ago. Our family has a tradition to eat Pakistani and Indian breakfasts on Sundays or special days like Eid. So this was my plan for second day of Eid

I tried to find a good instructable on bhaturay, sadly there was none except for this bengali lachi. But bhaturay are slightly different from poories or luchi, however the cooking process is same. This is why I decided to actually post an instructable on this. Hope you enjoy it. I will keep updating the images of this dish from time to time.

this dish uses 2 and half cups of whole wheat ( desi atta) and only 3/4 cup of maida ( white floor / all purpose flour),

Step 1: Ingredients for Making Bhaturay ( You Need to Starting Doing This a Night Before)


main ingredients:

2 1/2 cups atta/ whole wheat flour

1 tsp salt or as required

1 tbsp oil or ghee or butter

½ or ⅓ cup warm water ( i used 1/2)

vegetable oil for deep frying

for overnight fermentation:

¾ cup (150 ml) plain curd/ yogurt

½ tbsp sugar or brown sugar

½ tsp baking powder

¾ cup all purpose flour/ maida

¼ cup water ( if whey is in your yogurt omit this, but if the yogurt is thick you need to use this to thin it )

Step 2: In the Night

You will have to start the night before. In a bowl take the yoghurt, sugar, baking powder and all purpose flour. Mix well all the above 4 ingredients.

Cover the bowl with a cloth or lid and set it aside in a warm place overnight or for 8 hours to allow natural fermentation to take place.

Step 3: The Next DAY

The next day you will see tiny bubbles on the surface of the mixture.( sorry no pictures)

In another bowl, mix together the wheat flour with salt and rub the oil or ghee or butter into it with your fingertips.

Into this bowl, add the fermented mixture and the warm water.

Knead into a dough for 5 to 10 minutes or until it is silky smooth. Add a little flour if it is too wet.

Gather the dough into a compact ball and cover it with a damp cloth. Again set it aside in a warm place for 2 hrs.

Step 4: Frying

after 2 hours

Knead the dough again. Form it in to 12-15 balls.

Roll each into 4-5 inch discs.

there is an awesome technique of frying here

Step 5: Making Cholay


1 and half cup chickpeas

2 medium sized onions, finely chopped

3 medium sized tomatoes, finely chopped

1 tsp ginger paste

¼ to ½ tsp garam masala powder

½ to 1 tsp kashmiri chilly powder or deghi mirch (if using a hot variety, then just add ¼ to ½ tsp)

1 tsp amchur powder(dry mango powder)/ lemon juice/ anardana powder ( pomegranate seed powder)

2 green chillies, slit

2 to 3 tbsp oil


spices for the punjabi chole masala:

3 black cardamoms

1 inch cinnamon

5-6 black peppercorns

3 cloves

1 bay leaf ( optional)

1 .5 tsp cumin seeds

1.5 tsp coriander seeds

1.5 tsp fennel seeds

2 dry red chillies


Wash and soak the chole (chickpeas) in enough water overnight. Add enough amount of water as the chole increase in size after soaking it.In a pressure cooker add the chole, enough water, salt and pressure cook for 5-6 whistles. The chole should be soft when you mash it with a spoon.In a pan, dry roast all the spices mentioned above till brown. Don't burn them.On a slow or moderate flame you can roast the spices.

Keep on tossing it otherwise they may get burnt. Once they are cooled, grind them into a fine powder.Now in the same pan, add oil. Once the oil becomes hot, add the chopped onions. Fry till they become transparent.Now add the ginger paste. Once the raw smell of the ginger disappears, then add the chopped tomatoes. Add a little salt so that the tomatoes gets cooked fast.

Saute the tomatoes till the oil starts to leave the sides of the onion-tomato-ginger mixture.The whole mixture would clump together and oil would be clearly seen leaving the sides.Then add the powdered spices that we made, along with the red chili powder, garam masala powder and green chilies to the onion-ginger-tomato mixture. Saute for a minute.Now add the boiled chole with a little quantity of its stock.

You can add more stock if you want more gravy. Check the salt first as the while boiling the chole we added salt and we are using the same broth.Simmer for 8-10 minutes on a low to medium flame till the gravy thickens a bit and become smooth.Finally, add the amchur powder ( or alternate)

Garnish Chole Masala with chopped onions and cilantro leaves.

( note, i will add more pictures when i will make more of this recipe)

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    I don't know a whole lot about chickpea dishes, but is this like the savory curry-ish chickpea side dishes commonly found in indian/kebab restaurants?


    Reply 7 years ago on Introduction

    yes :) pakistani, indian, bangladesh restaurants :)


    8 years ago

    I am punjabi myself this version originated from northern India(Punjab) you did it very well... It's Tuesday its raining in montreal and you made me hungry.


    Reply 8 years ago on Introduction

    Yes a Indian dish but part of India is now Pakistan. There may be a location or regional gap but cuisines are more or less similar. Those puris looks tasty.


    Reply 8 years ago

    yes true but, we don't get this exact dish in Pakistan


    8 years ago on Introduction

    Looks delicious!! I just ate dinner, and this has made me hungry again!

    On Monday one of my co-workers made puri, and chickpeas (but they were drier than yours, no sauce, just flavour), and some curry-ish dish with paneer and potatoes, for us for breakfast. SOOOOOOOOOOOOOO good. I think I may have been Indian or something in a previous life... the flavours and spices are absolute magic. :-)