How To Make Chole Bhature (Chickpea Curry)
Chole bature is a perfectly spiced Indian chickpea curry, made with tender chickpea and a spicy-fruity gravy.
Pressure Cooking Chickpeas:
Rinse the white chickpeas for a couple of times in water. Then, soak the chickpeas in enough water overnight or for 7 to 8 hours.
Next day drain all the water and cook the chickpeas with water and salt in a pressure cooker or a pot. Optionally, add a pinch or two of baking soda while cooking the chickpeas.
- Drain the water and keep the chickpeas aside.
In a grinder or blender take the onion, tomatoes, ginger, 4 to 5 garlic cloves, and green chili. Grind or blend to a fine paste. No need to add water while making the paste. Keep the paste aside.
- Heat 2 to 3 tablespoons oil in a pan or kadai/wok.
Add the cumin seeds, tej patta, cinnamon, 2 to 3 cloves, green cardamom and 2 to 3 black peppercorns. Fry the whole garam masala mentioned above till the oil become fragrant. But don't burn them.
- Add the ground paste and saute till the oil starts to leave the sides of the masala paste.
- Keep stirring often. Sauté for 8 to 10 minutes or more till the oil starts to leave the sides of the masala paste and the paste thickens and becomes glossy. Stir while sautéing so that the paste does not stick to the pan.
Next add all the dry spice powders: turmeric powder (haldi), red chili powder, coriander powder (dhania powder), asafoetida (optional), and ½ or 1 teaspoon of dry mango powder (amchur).
Mix very well and saute for a minute or two. Now add the cooked chickpeas and stir. Add 1 to 1½ cups water or add as required. Also add salt as per taste and mix well.
Simmer the gravy on a low or medium flame for 12 to 15 minutes or till the curry thickens. Don't cover the pan. Stir occasionally.
Mash a few chickpeas with the back of spoon. This helps in thickening the gravy.
Lastly, add 1 slit of green chili and 1 teaspoon of garam masala powder or chole masala powder. Mix well and simmer for a minute or two.
Check the seasoning and add more salt or spice powders if required. Garnish the curry with coriander leaves. Can also garnish with some slit green chilies and ginger julienne.
Serve chickpea curry with onion slices, lemon wedges along with bhatura. Enjoy the chickpea curry with bhatura.
Using a sieve, sift the maida (all-purpose flour), salt and baking soda in a mixing bowl. Then add the semolina and sugar to the sifted ingredients.
Now to the sifted ingredients, add the curd (yogurt). Mix very well with a spoon. Adding water in parts first mix and then knead to a smooth and soft dough.
Cover the dough with a wet cotton napkin and let it rest for 2 hours.
After 2 hours, pinch medium-sized balls from the dough.
Roll the dough piece to a neat ball between your palms. Place the dough ball on the work surface and press it lightly with fingers. Spread a bit of oil on both sides of the dough. Using a rolling pin, roll the dough ball into an oval or elongated shape. Can also make a round circle.
In a pan or kadai, heat oil on medium-high heat for deep frying. Drop the rolled dough in hot oil and it will quickly start puffing in the oil.
When the sizzling of the oil stops, turn over the bhatura and fry the other side. Flip once or twice for even cooking.
When light golden or golden, remove the bhatura and drain on paper towels to remove excess oil. Roll and fry all bhaturas this way.
- Serve the hot puffed up Bhatura with the chickpea curry.
- Calcium: 101mg
- Calories: 360kcal
- Carbohydrates: 47g
- Fat: 16g
- Fiber: 5g
- Iron: 4mg
- Monounsaturated Fat: 9g
- Polyunsaturated Fat: 5g
- Potassium: 320mg
- Protein: 9g
- Saturated Fat: 1g
- Sodium: 625mg
- Sugar: 4g
- Trans Fat: 1g
- Vitamin A: 530IU
- Vitamin C: 15mg
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