Chola Batura

Recipe by
Total Time:
1 Day
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • For chola
  • 1 cup - chola
  • salt to taste
  • 1 packet - tea leaves
  • 1/2 tsp - Jeera
  • 2 piece - Kadi Patta
  • 1 - Onion (1/2 thinly sliced and 1/2 to make paste)
  • 1/8 piece of ginger, 3 cloves of garlic (add more or less to your taste, and mince them)
  • 1 tsp - Garam masala
  • 1/2 big tomato and 2 tbsp tomato puree (or 3/4 tomato)
  • 1/4 tsp of each - Haldi, Mirchi, Dhaniya powder
  • 1 tsp - Chola masala (optional)
  • For onion paste:
  • 1/2 - onion
  • 2 - red chillies
  • small piece of cinnamon
  • 3/4 piece - cloves
  • 2 piece - Elaichi
  • Ingredients for Batura:
  • 1 cup Maida
  • 1/4 cup Atta
  • Salt to taste (1/4 tsp)
  • 2 tsp oil
  • 3 tbsp curd

How to Make Chola Batura

  • Let the chola soak in water overnight. Pressure cook it the next day with salt to taste and a tea bag; this will change the colour of the chola to black.
  • In a pan, heat a little oil and add jeera and kadi patta.
  • Then add the thinly sliced onion. Fry till golden brown.
  • Add minced garlic and ginger paste. Add onion paste. Fry till oil comes out.
  • Then add tomato and tomato puree. Add haldi, mirchi, dhaniya, garam masala and chola masala.
  • When the masala is done, add chola and little water. Check salt. Let it cook for a few minutes.
  • Garnish with chopped onion.
  • Method For Batura:
  • Add maida and atta. Add salt and oil. Mix with hand until you can make balls from the atta. Add dahi and mix very well.
  • Add enough water to make atta dough.
  • Put the dough in a plastic bag.
  • Roll the bag to remove any air and tie it. Let it stand at least for 6 hours. (You can do it the previous night when you put chola in water.)
  • Heat the oil and make big size poories (batura).
  • Eat with chola and imli chutney.