Bhature (Chola Poori)

Poori, Fast Food 1 comment

Bhature (Chola Poori) is a very popular dish served anytime across India. Bhature is different from the regular poori in terms of the its size and the ingredients used. A typical poori at home is made using regular wheat flour, salt and water. But Bhature is made using Maida, ghee, curd and baking soda. The sheer size and puffed up look is what makes is endearing to everyone, especially children. Not surprisingly, this delicious dish is once again originated from the rich food lands of Punjab. Unlike a regular poori, the Bhature is served only with Channa Chole (a spicy dish made from chickpeas), a few rings of raw onion and a sliver of lemon and maybe a knob of butter (if you are truly eating it in Punjab).

Served as a breakfast item in some places, Chola Poori is a popular lunch or dinner option too. Typically served with Channa Chole (Punjabi Chole Masala), it is simple and easy to make.
chola poori - Bhature (Chola Poori)

chola poori 380x380 - Bhature (Chola Poori)
0 from 0 votes

Chola Puri (Chola Poori) Recipe

Bhature (Chola Poori) is a very popular dish served anytime across India.
Prep Time30 mins
Cook Time6 mins
Course: Breakfast, Main Course, Snack
Cuisine: Indian, North Indian, South Indian
Keyword: cholabhature, cholapoori

Ingredients for Chola Puri (Chola Poori)

  • 1 cup Maida (Plain Flour)
  • 1/4 cup Milk
  • 2 tblsp Curd
  • a pinch Cooking Soda
  • 2 tsp Ghee
  • Salt as per taste
  • Oil for frying

How to make Chola Puri (Chola Poori)

  • Combine the flour, milk, curd, ghee, salt and cooking soda in a bowl.
  • Pour enough water and mix well to a pliable consistency.
  • Keep aside for 15 to 30 minutes.
  • Pinch small balls of the dough and roll them out into a big poori.
  • Heat oil in a deep frying pan over medium flame.
  • Deep fry the prepared pooris until light golden brown and remove.
  • Drain excess oil and serve hot with chana chole (chole bhature).

One Comment

  1. i will try my xery best this chole pury

Leave a Comment

Your email address will not be published. Required fields are marked *

*