Chole Bhature Recipe: How to Make Chole Bhature

Chole bhature is a delicious spicy dish prepared with boiled chickpea sauté with onion-tomato masala served with bhature which is soft and fluffy and deep-fried in oil; its dough is made of all purpose flour or also known as maida. On the sides, you can serve raw onion rings, slit masaledaar green chilies or mango pickle. So, without any more ado, let’s go through the required ingredients and learn how to make chole bhature.

Chole Bhature Recipe: How to make Chole bhature
Prep time
Cook time
Total time
Chole bhature is a very prominent North Indian dish originated from the state of Punjab. Chole bhature is most relished in the capital of the nation, Delhi. People in Delhi just adore this combo in there breakfast or lunch, weirdly, not in dinner. It might not sound appealing health-wise, but when it comes to hunger, this dish will leave you wanting for more. Though, if you desire to try chole bhature recipe at home, you need to get some things done before the actual cooking starts. Let's learn how to make chole bhature.
Recipe type: Main
Cuisine: North Indian
  • 2 cups Chickpea
  • 1 tea bag
  • Edible oil
  • 1 large Chopped Onion
  • 2 large Chopped tomatoes
  • 1 tbsp Ginger-garlic paste
  • Whole spices: 2-3 bay leaves
  • 5-6 peppercorn
  • 1 tbsp cumin seeds
  • Powdered Masala: Salt as required
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp chole masala
  • Ginger juliennes
  • freshly Coriander leaves
  • 5-10 Paneer cubes
  • Pickles (mango or green chili)
  1. Preparing Chole: Take 2 cups of chole(white grams) and wash them thoroughly. Keep them overnight. Next day to your surprise, they will be bigger their actual size. And if by any chance you got canned chickpeas around you, grab em! and you're halfway through.
  2. Take a pressure cooker and add chole into it. Then add 50ml of water and also add one large tbsp of salt, bay leaves, and a tea bag. Give it about 4-6 whistles and wait after that for 5minutes before opening the lid and checking if it's done.
  3. Once the chole is done, keep chole aside and save the excess water, we will use it later as the stock in the masala.
  4. Preparing the masala: Take a kadai and turn on the flame to high. Add 4 tbsp of edible oil and allow it get warm. Now, start with adding cumin seeds, bay leaf, and peppercorns.
  5. Once, whole spices are starting to give that aromatic smell to you, its time to throw in chopped onions and give it a nice mix.
  6. We need to give onions a golden color. Just when it reaches this color, add ginger garlic paste, or you can also use grated ginger-garlic as well, both are good to go options. Allow them to cook, so that the raw smell goes away.
  7. Now, for a perfect chole bhature recipe, throw in chopped tomatoes and toss well with some salt. It always helps veggies to cook faster. Tomatoes might take 5-10minutes to cook nicely. So wait till then and keep adding water if needed and keep on tossing it up.
  8. Once you see oil appearing on the surface and tomatoes are all squished perfectly, its time to add the powdered masalas (salt, red chili powder, turmeric powder, coriander powder, chole masala) and give it a proper mix. Add required amount of water, or you can also use the chole stock that you saved. Now, so that masala will not get burnt at all.
  9. We need to give this masala at least ten more minutes to cook. After that, add chickpeas into the kadai and stir gently. Keep on adding the chickpea stock as well, till you are satisfied with the gravy's consistency.
  10. Allow it cook for five more minutes on medium flames and then switch off the heat.
  11. Garnish with some ginger juliennes, freshly chopped coriander leaves and paneer(Indian cottage cheese) cubes on the top. Your Chole Bhature Recipe is now prepared.
  12. Serve it hot with some bhature on the side and raw onion rings and mango or green chili pickle.
Nutrition Information
Serving size: 4 Calories: 1100


Pav Bhaji Recipe: How to Make Pav Bhaji

Pav bhaji is a tasty, spicy and veggies filled gravy which prepared with special pav bhaji masala and served with pavs or buns and chopped onions and half cut lemon on the side. Pav bhaji is like a dream food of every Indian in the world. So, without any delay, let’s learn how to make Pav Bhaji.

Pav Bhaji recipe: How to make Pav Bhaji
Prep time
Cook time
Total time
Pav Bhaji is one of the most popular street food you can find in India. Pav bhaji recipe is very famous in Maharashtra state, where you can try its actual taste and relish your taste buds as much as you want. Pav bhaji can be served as a starter in your party. If you had heard of masala pav, it is also a sub dish derived from pav bhaji recipe in which a lot of butter is used. Pav bhaji recipe is not that difficult to make, yet there are a lot of ways to make it for sure. Here is the easiest way to make pav bhaji.
Recipe type: Main
Cuisine: North Indian
  • 2 tbsp Edible oil
  • 2 tbsp Butter
  • Vegetables: 2 large potatoes,
  • 2 chopped onions,
  • 1 chopped capsicum,
  • 1 cup peas,
  • 2 chopped carrots,
  • 3-4 diced tomatoes,
  • 1 cup cauliflower.
  • 1 tbsp Ginger-garlic paste
  • 1 tsp cumin seeds
  • Powder spices: Salt as per taste,
  • 1 tsp Red chili powder
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • 2 tsp pav bhaji masala powder
  • Coriander leaves
  • 2 lemons
  • 4-5 fresh pav or buns
  1. To make a perfect Pav Bhaji Recipe, first of all, we need to boil the vegetables so that they will get easily squished up with the bhaji masala which is the whole point of pav bhaji itself. Pav bhaji is known for its taste, proper use of vegetables and buttery texture.
  2. Take all the vegetables and put them into a pressure cooker for 5-10 mins on medium flames. Drain excess water and mash all the veggies with help of wooden masher.
  3. Now, take a kadhai, heat on a high flame. Add some butter and oil(it is up to you if you want to use butter or oil or both together).
  4. Once it's heated well, throw in cumin seeds and chopped onions and allow them to get translucent in color.
  5. After 5mins or so, add in ginger and garlic paste and mix well. Remember, you need to cook onions till all the raw smell is gone.
  6. At this time, add chopped tomatoes in the kadhai and mix well. You can always add some amount of salt at this moment; it will allow it to cook well. Cook, till tomatoes, are done for about 10 minutes.
  7. Now add all the powdered masala (salt, red chili powder, turmeric powder, coriander powder, pav bhaji masala) to the kadhai and mix properly.
  8. You can always add a bit amount of water or vegetable stock in between so that the masala will not get burnt. Allow the masala to cook well for next 5-10minutes for a better recipe.
  9. Now, add the mashed vegetables and mix well with the masala. Add some amount of water if need be and let it cook for 10 minutes by covering its lid.
  10. Once the bhaji is done, add chopped coriander leaves and squeeze lemon juice. At the point, you can always add more butter to make the gravy smoother and tastier.
  11. Take the pavs and heat them on a flat pan. Add some butter as well.
  12. On a plate, add some bhaji on the side and pavs, garnish bhaji with chopped onions, onion rings, and half cut lemon on the sides. And your Pav Bhaji Recipe is now ready to serve.
Nutrition Information
Serving size: 4 Calories: 350


Chicken Curry Recipe: How to Make Chicken curry

There are a million ways of cooking chicken, but chicken curry is the one most cherished upon. It is, in fact, a dish which does not require much time to prepare. If you’re in a hurry or do not want a fancy dinner, just some light, healthy and simple recipe, then chicken curry is for you. Chicken Curry Recipe is one of my to-go recipe that I always relish, due to its simplicity or just great lip-smacking flavor attacks on my taste buds. So without any further delay lets go through the ingredients and learn how to make Chicken Curry.

Chicken Curry Recipe: How to Make Chicken Curry
Prep time
Cook time
Total time
Chicken Curry is the most loved dish in all over the country. Chicken curry Recipe is a prepared with raw chicken in a thick gravy of onion-tomato served with basic tawa Roti or fulkas.
Recipe type: Main
Cuisine: North Indian
  • 250gms Chicken
  • 4 tbsp Oil
  • 2 Large Onions Chopped
  • 3 Large Tomatoes Chopped
  • 1 tbsp Ginger Garlic Paste
  • Whole spices: 2 bay leaves, 2-3 cardamom pods, 3-4 cloves, one cinnamon stick.
  • Powder masala: Salt as per taste
  • 1 tsp Red chili powder
  • ½ tsp turmeric powder
  • ½ tsp Degi Mirch powder
  • 1 tsp garam masala powder
  • Coriander leaves
  1. How to make chicken curry:
  2. Take a kadhai or pressure cooker(your call), heat it on a high flame. Remember, it is a chicken so it will cook quickly hence you might not need to use the cooker.
  3. Add the whole spices(2 bay leaves, 2-3 cardamom pods, 3-4 cloves, one cinnamon stick) into the kadhai and allow them to get absorbed into the heated oil.
  4. Now add the chopped onions, and mix it well. It is important to know that while cooking chicken you need to golden brown the onions for a better gravy.
  5. Once the onions are done, slow down the flames and add ginger-garlic paste and mix continuously. Remember that, when you add this paste, onions cook faster, so once the onions are half done, add the ginger-garlic paste so that nothing gets burned.
  6. Now add all the powdered masalas in the kadhai (salt, red chili powder, turmeric powder, coriander powder, degi mirch powder)
  7. Mix everything well, and keep adding water whenever required.
  8. Now, add chopped tomatoes, and wait for them to get squishy.
  9. Once you see the oil on the surface of the masala, that makes it ready. This time, add the raw chicken in the masala and mix it very well so that it is coated well with the chicken.
  10. Now, add ample amount of water, and allow it to come to boil. We always tend to add more water in such type of curry recipes.
  11. Add chopped coriander and pinch of garam masala as well and do not stir anymore.
  12. Cover up the lid and let it cook for about ten more minutes. Remember, it is a chicken curry we are preparing here; it will not take too long to cook.
  13. After about 10 minutes or so, turn off the flame and let it cool down. Open the lid and inhale the mind-boggling aroma, yes it is like complimenting yourself for doing such a good job.
  14. Stir it a bit and dish it out.
  15. Garnish some more chopped coriander leaves and ginger juliennes and your Chicken Curry Recipe is ready.
  16. Best recommended is to serve with simple homemade fulkas. You can also try other Indian bread such as Paratha, Tandoori roti or Naan may be, the choice is up to your taste buds.
Nutrition Information
Serving size: 2 Calories: 300