Chole Bhature
Savor the rich flavors of Chole Bhature: spicy chickpeas paired with fluffy, golden-brown bread.
Ingredients
- 400 g dried chickpeas
- 3 onions
- 4 tomatoes
- 30 g ginger
- 6 garlic cloves
- 4 tbsp neutral oil
- 2 tbsp chole masala
- 2 tsp amchur
- 2 tsp crushed anardana
- 2 tsp garam masala
- 350 g wheat flour
- 2 dl yogurt
How to make it
- Soak the dried chickpeas in plenty of water overnight, then drain them and simmer in fresh water until very tender, about 60–75 minutes. Drain and keep the chickpeas ready while they still hold their shape.
- Finely chop 2 onions and the tomatoes, and grate the ginger and garlic together into a coarse paste.
- Heat the neutral oil in a wide pot over medium heat and cook the chopped onions slowly for 8–10 minutes until soft and deep golden.
- Add the ginger-garlic paste and stir for 1 minute, then add the chopped tomatoes and cook until they break down into a thick, glossy masala.
- Sprinkle in the chole masala, amchur, crushed anardana and garam masala, stirring them through the hot oil for 30 seconds so the spices smell vivid.
- Add the cooked chickpeas and enough of their cooking liquid to coat them well. Simmer for 15 minutes until the gravy turns thick, dark and clings to the chickpeas; mash a small ladleful of chickpeas against the side of the pot to give the sauce body.
- Mix the wheat flour with the yogurt into a soft dough, knead until smooth, and cover it to rest for 20 minutes. Divide into 8 balls, roll each one into a small oval, and fry in hot neutral oil until each bhatura puffs and turns pale golden with darker spots.
- Slice the remaining onion into thin rings. Serve the chole in a wide bowl with the bhature stacked beside it and the onion rings scattered on top of the chickpeas.
