Gluten Free Chole Bhaturae

Most Desirable Dish by Rashmi

Gluten Free Bhatura Chole







Maida replacer 


1 cup + 4 tbsp
Gluten free flour    ½ cup
Gluten free rice flour     3 tbsp
Potatoes     2 (boiled and peeled)
Curd     ½ cup
Oil    2 tbsp
Baking soda    ¼ tsp
Salt    as per taste
Oil     for frying





Chickpeas (chole), soaked overnight  

   2 cups
Bay Leaf (TejPatta)     1 leaf
Black cardamom (Elaichi)     1 piece

Cloves (Laung) 

   4 – 5
Cinnamon (Dal Chini)     One inch piece
Black pepper (kali mirch)      4 – 5 pieces
Red chilli powder     ½ tsp

Garam Masala 

   A little less than ½ tsp
Chana Masala     ½ tsp  
Coriander Powder  (sookha dhaniya)       1tsp
Cumin seeds (jeera)      ½ tsp
 Asafoetida (Hing)      2 pinch ( Gluten free, Brand – “Zero G” )
 Oil     2 ½ tbsp ( Any cooking oil, preferably mustard oil )
 Onion     2 ( Grated or finely chopped)
 Garlic and ginger pastes     1 tbsp of both the pastes (Or Grated)
 Tomatoes     7 to 8 ( Washed, cut and made into tomato puree)
Green chillies    2 (split into half)
Coriander leaves     a bunch (chopped)
Tea bags or  Tea Water     *Method given in the end*
Salt   To taste





Grate the potatoes.

To make dough, place all the dry ingredients and the potatoes in a bowl. Mix well.

Add yogurt and oil. Use your fingers to rub the ingredients thoroughly together.

Slowly add little water at time, making soft dough by kneading it.

Smoothen the dough and grease it with oil from the top. Cover the dough and let it rest for 15 to 20 minutes.

Knead the dough again lightly.

Heat the oil in a heavy bottomed pan (Kadhai).

Take a small portion of the dough and roll out into round or oval shape with a rolling pin by applying some dry maida replacer.

Slide the bhatura in oil gently and press with perforated ladle so that bhatura puffs up. Flip it carefully and allow to cook for few seconds until golden brown. Drain on a paper towel.



3 different types of gluten free flour have been used as the bhatura would bind better.

Don’t knead the dough very soft because potato leaves moisture which softens the dough.

Don’t let the bhatura become very thin while rolling.

When you fry the bhaturas, heat should be high.

If your dough is a little wet then you can add some dry flour.



Soak the chickpeas overnight. Soak in a large amount of water making sure the bowl you use is spacious and deep. If not overnight then at least for 8 hours.

   Wash the soaked chickpeas  4 to 5 times with clean water and then put them in the cooker with 4 cups of water.

    Now take a muslin cloth and wrap all the whole spices in it, making a knot. Put this into the cooker.

    Close the cooker and put it to high flame. After one whistle simmer the flame.

   Let it cook for 30 to 35 minutes. It will whistle occasionally during this period and water may come out of the cooker, so don’t worry.

    After 30 to 35 minutes, check if the chickpeas are cooked, by feeling their softness on pressing.  If soft, they are cooked. If not, cook for another 5 to 10 minutes.

  Heat a heavy bottomed pan (kadhai) with oil. Add Asafoetida(Hing) and the cumin seeds. When cumin seeds start crackling add the ginger garlic paste and give it a stir. Now add the Onion which you grated (Or chopped) .

   When this mixture starts becoming slightly brownish, add green chillies. Now when it becomes golden brown, add your tomato puree. Keep stirring and add salt, red chilli powder, coriander powder, chana masala and garam masala.

Sauté the mixture till it starts releasing the oil. Now add boiled chickpeas to this and don’t forget to take out the muslin cloth knot. Give it a good mix.

 Also at this stage, add tea leaves water(recipe below). Let it boil for 8 to 10 minutes with occasional stirring. Remove from the fire and transfer it to the serving bowl. Garnish it with chopped coriander leaves.

Voila! Serve it with bhatura, puri, roti or paranthas.



Take 1.5 tbsp tea leaves and a cup of water. Boil them together for 2 to 3 minutes and then strain.

And your tea water is ready.