Skip to main content

Chana Bhatura (Spicy Chickpeas curry with stuffed fried Indian breads)

Chana Bhatura is a very well known delicious North Indian dish. This is nothing but spicy hot tangy chickpeas curry served with fried Indian breads. A very delicious vegan dish is chana bhatura. If you visit India then without tasting chana bhatura your trip is never complete. If you want to taste the real flavor of chana bhatura then you have to be bits adventures while on a move in North India just stop your car beside a Dhaba (road side open air food stall) and taste chana bhatura with a tall glass of lassi. You will get the taste of the soil which no high end restaurant can serve. Today I am sharing with you a delicious and a bit easy version of the recipe. Hope you will like this spicy vegan recipe chana bhatura.

Preparation time 10 hrs
Cooking time 30 to 40 minutes
Serve 4

For Chana
Kabuli chana/garbanzo beans/ chickpeas/ 250gm of 
Whole jeera 1 tsp 
Onion paste 1 tbsp 
Ginger garlic paste  1tbsp
Red chilly powder 1 tsp 
Turmeric powder ¼ tsp 
Chana masala powder 1tbsp 
Tomato puree ½  cup 
Black salt    ½ tsp 
Whole red chilly 1 
Green chilly  2 chopped (optional)
Oil  6 tbsp  
Fresh cream  1tbsp
Handful of chopped fresh coriander leaves
Salt to taste

For Bhatura
Maida  3  cup 
Baking soda a pinch 
Baking powder ½ tsp  
Salt a pinch of 
2 tsp sugar
3 tbspof yogurt
1 tbsp of oil 
More oil for deep frying

Bhatura filling
Grated paneer ½ cup
Red chili powder ¼ tsp
Salt to taste

Methods of Cooking

Soak the chickpeas overnight. Take the kabuli chana or chickpeas with water in a pressure cooker or a heavy bottom pan and cook until it is tender. Drain but keep the water for later use. Mix 1tsp of chana masala with the boiled chana or chickpeas. Keep aside. Now heat oil in a pan adds jeera. When it starts to splutter add onion paste and ginger garlic paste. Sauté for a minute or two then add red chili powder, turmeric powder, salt and black salt and a pinch sugar. Add one table spoon of water if the masala get dry. Add it to the pan and sauté for another 2 minutes. Then add tomato puree and the rest of chana masala. Sauté till oil comes out from the masala. Then add the boiled chana. Mix well and cook for another 5 to 6 minutes continuously stirring so that masala get well coated with the chana. Then add the boiled water that you previously kept aside. Let it boil, mix well. Make semi thick gravy. At the end add chopped fresh coriander. For the Bhaturay Take a bowl and in it mix grated paneer, red chili powder and salt. Mix well. Your stuffing is ready .Take a bowl and mix maida with baking powder, baking soda, salt, sugar and yogurt. Make dough now knead the dough well until it become soft and then take some oil and roll the dough in it. Cover the dough with a damp cloth and set aside for 15 minutes. Divide the dough in equal parts . Then with your hands make pockets within the small ball and put little stuffing in it. Don’t use too much stuffing a little will do better after that seal from the side and again roll into small balls. Dip them in oil. Then roll out into disc size circles. Deep fry in oil until the bhaturas puff up. Serve hot bhaturas with chana and sliced onion and lemon wedges.
Happy Cooking!


  1. I'm adding another looks gorgeous..;P
    Tasty Appetite

  2. wow...the chana curry looks real spicy n delicious dear...I wish I could hav some :-)

  3. very tempting and delicious chana bhatura..lovely clicks

  4. this used to be our sunday brunch before my marriage...filling and delicious bhature-chana

    Hamaree Rasoi

  5. Chana Bhaturas favourite.
    Loved the way you have clicked.

  6. We had Chana Bhatura at our local Indian Food Festival a few weeks ago, and I loved it so much! Yours is incredibly beautiful, colorful, and sooo delicious!
    I would love to make it according to your recipe, but I would not be able to find half of the ingredients that you used. Guess I'll have to find the nearest Indian market!

  7. Dear Sutapa, I would LOVE this dish. Blessings dear. Catherine xo

  8. Batura with paneer filling sounds so yummy...chole masala looks so inviting...great preparation!!
    Spicy Treats


Post a Comment

Popular posts from this blog

Bhetki Macher Jhol and A Simple Bengali Lunch Menu

Bengal general dishes are very simple and take little time to cook and less spicy. Today I thought to share with you all a very simple Bengali platter. This consist of Bhetki Macher Jhol(barramundi stew) and three fried vegetables with ghee (clarified butter) green chilly and lemon wedge and salt. I hope you all will relish this simple lunch platter.

Boal Maancher Tel Jhol

This is a delicious spicy fish preparation from Bengal. Boal is the native fish known as wallago and scientifically named as wallago attu. This fish are found in large lakes and rivers of India, Bangladesh, Pakistan, Vietnam, Indonesia and Malaysia. This fish is bit oily a festive dish enjoyed during the time of celebration and hope you give it a try you will like it.

Paneer Posto/ Indian Cottage Cheese cooked In Poppy Paste Curry

Paneer posto is a delicious creamy dish. Posto in Bengali means paste of poppy seeds which is cooked with veggies , fish and even chicken or just taken raw with mustard oil and hot steamed rice. Today I used that concept of Bengali posto but to it add some ingredients to give it a royal touch. The dish looks very rich but it is not that heavy and not loaded with too much of calories but a simple fast to cook easy delicious dish. The best part of it is poppy seed paste is good to give you a happy sleep so if you have it for dinner a good sleep is ensured. So be happy cook and have fun . I am sure you all will love it. This is special too as I am taking this dish for all my friends in Potluck Party Cyber Style.You too can come and join us there.