Chole Bhature
A beloved North Indian street-food classic pairing spicy, tangy chickpea masala with pillowy deep-fried bread. Rich in plant protein and bold spice, it is a satisfying midday meal or weekend indulgence.
Ingredients
- 2 cans canned chickpeas (or dried, soaked overnight and boiled), drained, rinsed
- 4 tbsp vegetable oil
- 2 medium yellow onion, finely diced
- 2 cups Roma tomatoes, finely chopped
- 4 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tbsp chana masala spice blend (store-bought)
- 1 tsp cumin seeds
- 1/2 tsp ground turmeric
- 1 tsp amchur (dried mango powder)
- 1.5 tsp salt
- 1 cup water
- 2 cups all-purpose flour
- 1/4 cup fine semolina (or extra flour)
- 1/2 tsp baking powder
- 1/2 cup plain yogurt
- 4 cups vegetable oil (for deep frying)
- 1/4 cup fresh cilantro, chopped
Instructions
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1
Make the bhature dough first: Combine 2 cups all-purpose flour, 1/4 cup fine semolina (or extra flour), 1/2 tsp baking powder, a pinch of salt, and 1/2 cup plain yogurt. Mix then knead 5 to 6 minutes, adding water one tablespoon at a time, until smooth and slightly tacky. Cover and rest 20 minutes.
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2
Heat 4 tbsp vegetable oil in a large pot over medium-high heat. Add 1 tsp cumin seeds and let sizzle 30 seconds.
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3
Add 2 medium finely diced yellow onion and cook until deep golden, 8 to 10 minutes. Stir in 4 cloves minced garlic cloves and 1 tsp grated fresh ginger and cook 1 minute.
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4
Add 2 cups finely chopped Roma tomatoes and cook until oil separates and mixture is thick, about 7 minutes. Stir in 1/2 tsp ground turmeric and 2 tbsp chana masala spice blend (store-bought) and cook 1 minute.
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5
Add 2 cans drained, rinsed canned chickpeas (or dried, soaked overnight and boiled), 1.5 tsp salt, and 1 cup water. Lightly mash some chickpeas. Simmer 10 minutes. Stir in 1 tsp amchur (dried mango powder) and adjust seasoning.
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6
Heat 4 cups vegetable oil (for deep frying) in a deep skillet to 360°F (182°C). Divide rested dough into balls and roll each into an oval about 1/4 inch thick.
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7
Fry one bhatura at a time, pressing gently so it puffs, 1 to 1.5 minutes per side until golden. Drain on paper towels.
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8
Garnish the chickpea curry with 1/4 cup chopped fresh cilantro and serve immediately with the hot bhature.