Choley Bhature

Choley Bhature

This combination of fried Indian bread made from all-purpose flour and chickpea or garbanzo bean curry is a favourite across the country. It is easy to make as well. I have broken down the recipe into workable bytes.


For the chole (chickpea curry)

Kabuli chana (dry chickpea or garbanzo beans) 1 cup

Onions 1 large, sliced

Tomatoes 2 medium, sliced

Green chillies 2, slit

Potatoes 2 medium, cubed

Coriander powder 2 tbsps

Red chilli powder 2 tsp

Turmeric powder 1/2 tsp

Amchoor powder or dry mango powder 1/2 tsp

Garam masala 1/2 tsp

Salt to taste

Coriander leaves for garnish

Ginger 1” piece

Garlic 5 cloves

Oil 2 tbsps

Baking soda 1/2 tsp

For the Bhature (fried bread):

All-purpose flour 3 cups

Yoghurt 5 tbsps

Baking soda 1/2 tsp

Baking powder 1 tsp

Salt to taste

Oil 1 tbsp

Oil for frying


Soak the chickpeas or garbanzo beans overnight. Wash and drain the chickpeas and steam along with the baking soda in a pressure cooker. Let it cook for four whistles on high flame and one on low flame. Switch off the heat and let the pressure release naturally.

Pound the ginger and garlic in a pestle to make a crushed paste.

Heat oil on a heavy bottomed pan and sauté the onions till they become transparent.

Add the ginger-garlic paste and sauté till the raw smell disappears.

Add the steamed chickpeas with 2 cups of water.

Add the turmeric powder, coriander powder, red chilli powder, amchoor and salt.

Add the tomatoes, potatoes and green chillies.

Cover and cook on medium heat till the potatoes are cooked. Add water if needed.

When the potatoes are done, add the garam masala and cook for two minutes more.

Garnish with coriander leaves and serve.

Sift the all-purpose flour, baking soda, baking powder and salt into a bowl.

Add the yoghurt and make into a soft dough. Add water if needed.

Add 1 tbsp of oil and knead the dough for two minutes.

Cover and let rest for an hour.

Make into small lemon-sized balls.

Roll out on a lightly floured surface into circles and deep fry in hot oil. Ensure the oil is hot, but not smoking. Test with a small piece of dough and it should immediately rise to the surface. This will ensure that the Bhature are not oily.

Serve hot bhaturas with the choley and sliced raw onions.

Lauki Chana Dal (Bottle gourd with Bengal gram)

Lauki Chana Dal (Bottle gourd with Bengal gram)

I was not a big fan of the bottle gourd or any member of the squash family. Till I got a bumper crop from the garden and the fresh bottle gourd with firm fleshy white meat and no seeds or very tender seeds turned me into a fan. The only dish I would make from bottle gourd or lauki was kofta curry. Then I tried my hand at this humble dal and surprised myself at how tasty it turned out. Using chana dal (split Bengal gram) gives the dish a lovely creamy texture.

Creamy and wholesome


(Serves 4 persons)

Bottle gourd or lauki 1 1/2 cups, peeled and cubed
Chana dal 1/4 cup
Onion 1, chopped
Tomato 1 large, chopped
Mustard seeds 1 tsp
Garlic 4 cloves, chopped
Red chilli powder 1 tsp
Coriander powder 1 tsp
Turmeric 1/2 tsp
Salt to taste
Oil 1 tbsp
Coriander leaves a few sprigs, chopped
Mint a few leaves


Soak the chana dal in water for 30 minutes. Drain.

Add oil to the pressure cooker and sputter the mustard seeds. Add the onions and fry till they turn translucent. Add the garlic and fry for a few seconds. Add the tomatoes and fry till they soften. Add the spices. Saute for 1 minute.

Add the chana dal and the cubed lauki. Add salt and mix well. Fry for two minutes. Add enough water to cover the dal. Close the lid and let it cook on high flame for one whistle and on low flame for four whistles. Switch off the heat and let the pressure cooker cool.

Take the lid off and check the gravy. If needed, heat it till the gravy thickens.

Garnish with coriander leaves and mint and serve hot with rice or bread.