India is the country of festival, each states celebrates different festivals in year around. Baisakhi is the festival of Punjab, northern part of India. Baisakhi known as Festival of Harvest or New Year of Sikh community, celebrated on 13th April each year. Food is the prime source of any festivities. Baisakhi is celebrated with typical Punjabi Food, Bhangra Dance, folk music and fun with family. The area surrounding the Golden temple in Amritsar becomes colorful and festive activities. Chholey Bhature is the Popular Punjabi Cuisine. . Chholey Bhatura is the name of two dishes: Chickpeas cooked in rich gravy and served with deep fried puff bread, you can eat it as Breakfast, Brunch, and Lunch or at Dinner time. There is no festival without the food and I think” Feast together is the Festival”. So let’s celebrates the Baisakhi: Festival of Punjab with Punjabi food. Here I am sharing the recipe of Amritsari Chholey Bhature, easy and delicious. Amritsari Chhole Bhature is dark in color and little bit dry and mushy. Happy Baisakhi to all with fool proof recipe of delicious Punjabi Cuisine: Amritsari Chholey Bhature.


For the Chhole:

2 cups white chickpeas, soaked overnight

2 Tea Bags

2 Black Cardamoms

4 Cloves

1 Cinnamon Stick

1 tsp Black Pepper

1 tsp. turmeric

2 tsp. Red chili powder

2 tsp. cumin powder

4 tsp. Dry roasted coriander powder

1tsp. Dry mango Powder

2 tsp. Dry Pomegranate powder

1tsp. Garam masala Powder

3 Tomatoes finely chopped

1 inch Ginger cut into thin strips

2 Green chilies

2 Bay Leaves

1tsp. Carom seeds, coarsely powdered

1 tsp ginger chili paste

2 tbsp. Oil

½ tsp. Black salt

Salt to taste

Fresh coriander for garnish

For the Bhature:

2 cups all-purpose flour

½ cup Semolina

5 tbsp. yogurt

Salt to taste

1/4 cup Luke warm water

1/2 tsp baking soda

2 tsp oil

Oil for Frying


Tie tea bags with black cardamom, cumin, cinnamon and black peppers in the muslin cloths.

Pressure cook soaked chick pea with salt, enough water, and with tied tea bag. After one whistle cook it on slow heat around 20 minutes. When cooked discard the tea bags and remove extra water from the cooked chick peas. This water you can use later for adjusting the gravy.

In a separate pan heat oil and add carom seeds bay leaves, ginger stripes and green chilies. Add chopped tomatoes, ginger paste and all dry powders. Sauté and add cooked chick peas. Mash some of the chick peas with masala. Add water if required and cook it on the low heat for 10-12 minutes. Garnish with lemon slice, ginger julienne and fresh coriander. Serve hot with Bhature.

For Making Bhature:

Sieve the flour with salt and baking powder. Add semolina, oil and yogurt in it. Knead this mix flour with warm water to make semi soft dough. Cover it and keep it on warm place for 2-3 hours to rise. Divide it in to equal portions. Roll out with rolling pin in an Oval shape and deep fry till light golden brown. Repeat to finish the dough and serve hot.









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