Chole puri and bhatura are loved by everyone. They are a popular dish served with delicious chole, making them a delightful and fulfilling meal.
Some prefer chole puri and others prefer chole bhature according to their taste and liking.
But there is a difference between chole puri and bhature as different ingredients are used for making their dough and are prepared differently.
In this blog, you will learn how they are different and how you can prepare them.
Difference Between Chole Puri And Bhatura
1) Bread type
Chole puri – Chole puri is made with whole wheat flour (atta). They are small and round and are deep-fried until they puff up. They are crispy on the outside and soft on the inside. They are thinner as compared to bhatura.
Chole bhatura – Chole bhatura is made with all-purpose flour (maida). They are large and fluffy deep-fried bread. They are thicker and softer than puri and have a chewy texture.
2) Texture and taste
Chole puri – Chole puri has a crispy and flaky texture on the outside with layers that separate when you fry them.
They offer contrast in textures and are soft and airy from the inside. Its flavour is neutral, so that is why they go well with flavourful chole.
Chole bhatura – They have a soft and chewy texture. They are deep-fried which makes them crispy. They offer a filling base and soak up the flavour of chole nicely as they are thicker. The fermentation of the dough adds a tangy taste.
3) Preparation
Chole puri – Chole puri dough is prepared by mixing whole wheat flour, water, and a pinch of salt and kneading them into a smooth dough.
Then you divide the dough into small portions and roll them into circles. After that, you deep fry them in hot oil until they turn golden brown and puffed.
Chole bhatura – Chole bhatura dough is prepared using all-purpose flour, a little oil, yogurt, baking powder, and sometimes semolina (sooji).
All the ingredients are kneaded together and left to ferment. Ferment it for a few hours or overnight.
After the fermentation process, divide the dough into potions and make large circles out of these portions. Then deep-fry them until you see them have a golden brown colour.
4) Serving style
Chole puri – Once you have prepared them, you serve several puri’s with a generous amount of chole along with sliced onions, raw lemon, and sweet tamarind chutney.
Chole bhatura – After preparing crispy and soft bhatura, serve one or two bhatura with the delicious chole. Sliced onions, yogurt, and pickles best accompany them.
| Aspect | Chole Puri | Chole Bhatura |
| Bread Type | Small, thin, and round | Large, fluffy, and thick |
| Texture and taste | Crispy outside and soft inside | Soft, chewy, and fluffy |
| Preparation | Whole wheat flour dough, deep-fried | All-purpose flour dough, deep-fried |
| Serving style | 3-4 puris with chole | 1-2 bhatura with chole |
| Common sides | Sliced onions, raw lemon, and sweet tamarind chutney | Pickle, yogurt, and sliced onions |
Recipe For Making Puri With Chole
Ingredients
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- 2 cups whole wheat flour (atta)
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- Water
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- Oil for deep frying
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- A pinch of salt
Preparation
You can prepare the puris easily by following these simple steps.
1. To prepare the delicious puri that goes well with your tasty chole, first, add whole wheat flour and a pinch of salt in a large bowl. Mix it well.
2. After mixing it well, gradually add water and knead the flour into smooth dough.
3. Then cover the dough with a damp cloth and leave it for 15-20 minutes. After 15-20 minutes, divide the dough into small balls.
4. With the rolling pin, roll them into small circles. Keep the pan on the stove, add oil, and heat it for deep frying.
5. After that, slide the rolled puris into the hot oil but one at a time. Fry them until they puff up and turn golden brown.
6. Then remove the crispy puri from the oil and also drain the excess oil on tissues or paper towels.
Serving
Serve these hot and crispy puris with the chole and your favourite side accompaniments.
Recipe For Making Bhatura With Chole
Ingredients
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- 1.5 cups all-purpose flour
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- ½ teaspoon salt
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- ½ tablespoon of oil or ghee
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- ¼ teaspoon baking soda
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- Oil for deep frying
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- ½ tablespoon granulated fine sugar
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- ½ teaspoon baking powder
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- ½ cup yogurt
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- 2-3 tablespoons of water for kneading
Preparation
1. In a mixing bowl, strain all-purpose flour (maida), salt, baking soda, and baking powder to prepare a bhatura. After they have sifted, add semolina (sooji) and sugar to the bowl.
2. Then add yogurt and mix well all the ingredients. Start kneading them while adding 2-3 tablespoons of water at intervals. Knead it into a smooth and soft dough.
3. Cover the dough you have prepared with a wet cloth or cotton napkin. Let it rest for 30-45 minutes or up to 2 hours.
4. After that, divide the portions into round medium-sized balls. Then put these balls on the work surface. Flatten them lightly with your fingers and spread a little oil on both sides.
5. Roll them into an oval, round, or elongated shape with the help of a rolling pin.
6. On a medium-high flame, heat the oil for deep frying in a kadhai or wok. Then slide the rolled-out dough into it.
It will puff up in a minute but fry them until the oil stops sizzling. Turn over to fry the other side.
7. When both sides turn golden brown, remove the bhatura and drain the excess oil on the tissue or paper towels.
Serving
Serve these fluffy and soft bhatura with delicious chole along with pickle, yogurt, and sliced onions.
Conclusion
To conclude chole puri and bhatura are different as they are prepared differently and served with various accompaniments. Their doughs are made with different ingredients.
Chole puri is smaller, thinner, and crispier while the bhatura is larger, thicker, and softer. But both of them are served with tangy and delicious chole.
You can even make them easily by following the recipes mentioned above for chole puri and bhatura. This dish is usually had for breakfast or brunch, particularly in North India.
So, you can have them according to your taste and preferences but they both are equally tasty when you have them with chole and other common sides such as onion and yogurt.
Frequently Asked Questions
Q1 Why do people love chole bhature?
Ans The crispy puffed Bhatura when combined with hot, spicy, and tangy chole curry, becomes irresistible. That’s why people love chole bhature.
Q2 Can puri be a good alternative to bhature?
Ans Yes, puri can be a good alternative to bhature as they are made with whole wheat flour but you have to fry them too.
Q3 What is a good substitute for chole bhature?
Ans Bhature can be replaced by Chapathi- cooked with less oil, pulka(has no oil), Tandoori roti, Jowar roti, plain white rice, and jeera rice prepared with less oil.