Tag Archives: puris

Chole Bhatture

A famous North Indian cuisine, a combo dish of round puffy round bread cooked like puri which goes well with very flavorful chickpea sabji !

serves 4
Ingredients for Bhatture
2 cups of All purpose flour
1/4-1/2 cup semolina flour
2 teaspoon sugar
2 teaspoon salt
1 teaspoon baking powder
1/4 -1/2 cup yogurt
1/4 cup oil
3/4 to 1 cup of lukewarm water
Oil for frying
Please check for (Measurements)

Process for Bhatture: Add all the ingredients together and knead into a soft dough. Cover the dough with a wet cloth in a bowl, put a lid on the top and place it in a warm area for nearly 2 hours. Divide the dough into equal sections and make it into round chapatti shapes but little thicker. Heat the oil very hot and then put one bhattura in the oil. The Bhattura will rise quickly in 2 seconds while you press with the frying spoon the top surface. As soon as it rises flip it the other side and then remove it out.

Tip: If you don’t have a double active baking powder then increase the quantity of the baking powder you are using. Always go on the increasing side for semolina and yogurt quantity.
For the above measurement use little more than 1/2 cup of water, mix it well with all powder ingredients and condiments except the two flours and blend well. After that mix it with the flours and knead into a dough stiffer than regular chapati dough.

Note: when the oil is hot it just takes few seconds for bhattura to rise, don’t let it get too much brown at the base. Once the oil is hot you can reduce the heat to medium because we want the Bhattures to have nice Golden white color.

Ingredients for Chole Sabji :
2 cups boiled (cooked) chickpeas
1/2 cup melted butter
2 cups of chopped tomatoes
2 teaspoon mustard seeds
2 teaspoon red chili powder
1 teaspoon turmeric powder
1/2 teaspoon ginger powder (saunth)
1/2 tablespoon chana masala powder (refer to homemade spices section)
1/2 tbsp garam masala  (refer to homemade spices section)
1/2 tbsp cumin coriander powder
2 teaspoon salt
1/4 teaspoon hing
1/2 cup chopped cilantro
1/2 cup chopped cabbage/celery

Process for Chole: Heat the pot and add the butter.  Add the mustard seeds and hing. Allow the mustard seeds to splutter.  Add the celery and saute for 1 to 2 minutes on medium heat. Now add the tomatoes and all the powdered spices and condiments, mix well, cover with a lid and let it cook on medium heat for 2-3 minutes.
Remove the lid, add the boiled chickpeas, mix well, add a cup of water, cover again with a lid and cook it for 10-15 minutes on medium heat. After 15 minutes you will observe everything cooked well, now you can turn off the stove and garnish with cilantro. Keep aside.

Suggestion: For making this combo first prepare the dough and while it’s resting, prepare the chole sabji. Once sabji is done then roll the bhatture and fry them.
Cholle bhatture can be served well with cold yogurt or mango pickles.


The exciting memories of popping the hot, puffed up puris still keeps that joy in the heart fresh every time when you decide to make puris. These simple puris can be served with nice gobi masala sabji

8 puris
2 cups whole wheat flour
1 tablespoon oil
1 teaspoon salt
1/2 teaspoon baking powder(optional)
warm water as required
oil for deep frying
Please check (Measurements)

Process: Mix the flour with salt, baking powder and add oil. Add water gradually and knead well to form a dough. The dough should not be soft but a little stiff and tight. Keep aside for 15 minutes.
Make equal portions of the dough into slightly small balls and roll out into small circles.Make sure the circles are not too thin.
Heat oil in a deep wok.
When the oil is sufficiently hot then add one puri at a time and fry gently pressing down with the frying spoon in a circular motion. Turn over when puffed up and fry the puri till golden brown.

Note: The oil should be sufficiently hot enough for the puris to puff otherwise they won’t get puffy.

Buckwheat Puris

Buckwheat Puris are one of the best puris for gluten intolerant people. It’s very flavorful and potato helps its texture and color. Its also edible for fasting days.

2 ½ cups of buckwheat flour or buckwheat granules
1 big boiled potato
1 teaspoon salt
1 teaspoon sugar
1 ¼ tablespoon oil
¾ cup of warm water
Ghee for frying or any grain free oil

Please check (Measurements)

Process: With Buckwheat granules you need to grind them in fine powder and then filter it to have smooth powder form. Add it to the remaining ingredients.
With buckwheat flour, mix it with other ingredients (potato peeled and mashed).
Make equal portions of balls and for each ball sprinkle some buckwheat flour. Roll it into puri size with the help of rolling pin. Heat ghee in a wok on high temperature and put the puris, cook till golden brown. Serve with grain free sabji or chutney.
one side and then flip it and cook for 10 seconds. Remove and place it on a tissue paper. Do 3-4 puris at a time. Serve with any fasting sabji or chutney.