Chole Batura (2 Pcs) Recipe

Make the dough

In a large mixing bowl combine 1.5 cups all-purpose flour, 1/4 cup fine semolina, 1/2 tsp baking powder, 1/8 tsp baking soda, 1/2 tsp sugar, and 1/2 tsp salt. Mix dry ingredients thoroughly.

Add 1 tablespoon oil and 1/2 cup plain yogurt to the dry mix. Use your fingers to rub and combine until mixture is crumbly.

Gradually bring the dough together, adding up to 1 tablespoon warm water only if needed — the dough should be soft but not sticky. Knead for 4–5 minutes until smooth and elastic.

Cover the dough tightly with plastic wrap or a damp cloth and let it rest at room temperature for 1.5–2 hours to ferment lightly and puff when fried. For quicker use, rest at least 45 minutes.

Shape and fry

After resting, punch down the dough and divide into 2 equal portions. Roll each portion into a smooth ball and lightly dust with flour.

On a lightly floured surface, roll each ball into a round about 6–7 inches (15–18 cm) diameter and 2–3 mm thick. Avoid too thin edges; keep slightly thicker center so it puffs.

Heat 2 cups (or enough) vegetable oil in a deep frying pan or kadhai over medium-high heat. The oil should be hot but not smoking — test by dropping a small piece of dough; it should sizzle and rise slowly.

Carefully slide one rolled batura into hot oil. Gently press with a slotted spoon to encourage puffing. When the underside is golden and puffed (about 20–30 seconds), flip and cook the second side until both sides are golden brown with some darker spots, about 20–30 seconds more.

Remove and drain on kitchen paper. Repeat with second batura. Keep warm covered with a clean towel while you finish the chole.

Prepare chickpeas (if using dried)

If using dried chickpeas, soak 1 cup in at least 3 cups water overnight (8–12 hours). Drain and rinse. For cooking: place soaked chickpeas in a pressure cooker with fresh water just covering them, add 1 bay leaf and optional tea bag for color, and cook 3–4 whistles (about 20–25 minutes). If using an Instant Pot, cook at high pressure 25–30 minutes. If using canned chickpeas, drain and rinse 2 cups canned chickpeas and skip cooking step.

Reserve 1/2 cup of the cooking liquid (or canned liquid) for the gravy; drain remaining chickpeas and keep them ready.

Make the base

Heat 2 tablespoons oil or ghee in a medium skillet over medium heat. Add 1/2 tsp cumin seeds and let them sizzle for 10 seconds.

Add 1/2 cup finely chopped onion and sauté until translucent and beginning to brown, about 4–5 minutes.

Add 2 cloves minced garlic, 1 tsp minced ginger, and 1 slit green chili (optional). Sauté 30–60 seconds until fragrant.

Stir in 3/4 cup tomato puree and cook 4–5 minutes until the oil starts to separate from the masala.

Spice and simmer

Add 2 tsp chole masala, 1 tsp ground coriander, 1/2 tsp ground cumin, 1/4 tsp turmeric, 1/2 tsp red chili powder, and 1 tsp salt. Mix well and cook 1–2 minutes to toast the spices lightly.

Add the cooked chickpeas and 1/2 cup reserved cooking liquid (or water). Stir to combine, bring to a gentle boil, then reduce heat and simmer uncovered 10–12 minutes so flavors meld and gravy thickens slightly. Mash about 1/4 cup of chickpeas against the side of the pan with the back of a spoon to thicken the sauce and help it cling to the batura.

Taste and finish with 1/2 tsp amchur (or 1/2 tsp lemon juice) for tang, adjust salt and spice to taste. If gravy is too thick, add up to 1/4 cup more water and simmer 2–3 minutes.

Stir in 2 tablespoons chopped fresh cilantro and garnish with thin ginger julienne if desired. Keep hot until serving.

Place one hot batura on each plate. Spoon 3/4 cup (adjust) hot chole alongside or over the batura as preferred.

Garnish with chopped cilantro, serve with sliced red onion, lemon wedges, and pickled mango on the side. Serve immediately so batura stays puffy and crisp.