Just to share with you.....

This recipe I had in resturant only once during my school days when I went for some trip.I liked itAfter that I didn't had at all since very rarely we used to go to Restuarants.Many times I dreamed of preparing it.

My dreams of making Chola puri/ channa bhatura came true When I came here after meting Maitri my close friendorth India dish she is from noth India and she cooks North Indian food very well.She taught me how to make Channa bhatura. Here in America "Sunday Brunch " is very common.What an excellent excuse for sleeping late into mid-morning. Wake up, make lunch that is neither here nor there and call it “Brunch". One of the things that has become quite common,at my home for brunch is Channa Bhatura.

This is a wonderful "confort food" dish - which is really very easy to make. Channa Masala is spicy masala chickpeas - and can be as mild or as hot as you like it! It is a classic North Indian vegetarian dish - and is either eaten with rice or roti (chappati) as a main meal . When served as a main meal - it is especially delicious when eaten with a kind of bread called "bhatura" - which is a deep-fried bread.Some Punjabis may know this dish as "chole" (pronounced "cholay")



1. All-purpose flour(Maida) - 2 cups

2. Yogurt as needed

3. Salt to taste

4. Oil for frying


1. Make a soft dough of maida flour by adding yogurt and salt to taste.

2. Cover with a muslin cloth and keep it aside for 3 hrs .

3. Make small balls of the dough, roll them into thick puris.

4. Deep fry in hot oil until the bhaturas puff up and both sides are golden brown.

5. Serve hot with the chola/channa masala

Chola/Channa Masala


1. Chola - 1 cup

2. Zeera - 1/2 tsp

3. Curry leaves and corriander leaves

4. Onion -1

5. Ginger-garlic paste -1 tsp

6. Garam Masala - 1 tsp

7. Tomato paste or Tomato Puree -3 tsp(use 1 small size tomato for paste)

8. Dhaniya powder/Corriander powder -1 tsp

9. Chilli powder - 1 tsp

10. Turmeric powder -1/4 tsp

11. Salt to taste


1. Soak channa/chola in water for 8 hrs

2. Pressure cook chola with salt

3. Pour little oil in pan ,Saute zeera and curry leaves.

4. Cut 1/2 onion and add. Fry it till golden brown.

5. Add garlic-ginger paste. Then add onion paste. Fry till oil comes out.

6. Then add tomatopaste or tomato puree and fry for 3 mins.

7. Add chilli powder,Corriander powder,turmeric powder and mix well.

8. When masala is done, add chola and little water.

9. Check salt. Let cook for few minutes.

10. Garnish with Corriander leaves.


1.Instead of turmeric power Pressure cook channa with salt to taste and 1 teabag, or put little loose tea-leaves wrap it in a cloth tie it and put it. This will change the color of chola to black.

2.Try with brown sundal also

3.If you forgot to soak channa then cook channa with a pinch of samayal soda (sodiumbicorbonate) or bakingpowder along with salt to taste upto 10 whistles.


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