Spiced Chickpeas with Fried Bread — Chole Bhature
A Punjabi weekend brunch classic of dark, deeply spiced chickpeas paired with a puffy fried bread, served with sliced raw onion and pickle.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 160g flour, 2 tbsp semolina, 4 tbsp yogurt, pinch baking soda, 0.5 tsp salt, and 0.5 tsp sugar in a bowl. Mix, add warm water 1 tbsp at a time until soft dough forms. Knead 3 minutes until smooth. Cover and rest. Finely chop 1 medium onion, 2 green chillies, and 2 medium tomatoes. Measure 2 tbsp ginger-garlic paste and all spices.
Bloom
Heat 3 tbsp oil in a heavy skillet over medium heat. Add 1 tsp cumin seeds and 2 bay leaves, sizzle 15 seconds until fragrant. Add chopped onion, cook 6-7 minutes stirring until deep golden brown.
Build
Add ginger-garlic paste and green chillies, cook 1 minute on medium until raw smell fades. Add tomatoes, ground coriander, ground cumin, 2 tsp chilli powder, and 0.5 tsp turmeric. Cook 5-6 minutes on medium-low, mashing tomatoes, until oil beads and masala darkens.
Simmer
Add 400g cooked chickpeas, 0.5 tsp salt, and 400ml hot water. Stir, bring to simmer, cover, cook 10 minutes on low stirring once until gravy thickens. Uncover, lightly mash 3 tbsp chickpeas, stir in 2 tsp amchur and 2 tsp chana masala. Simmer 2 minutes until glossy and dark. While chole simmers, heat about 400ml oil in a deep skillet to 375°F. Divide rested dough into 4 portions, roll each into a 5-inch oval, 1/8-inch thick.
Fry
Slide one bhatura into hot oil at 375°F, press gently 5 seconds until puffing begins. Flip after 30 seconds, fry 30 seconds more until golden. Drain on paper towel. Repeat with remaining 3 bhature, working in batches if needed to maintain oil temperature.
Plate
Divide chole between two plates, garnish each with 1 tbsp fresh coriander. Arrange 2 bhature alongside each portion with 1 tbsp sliced red onion, lemon wedges, and mango pickle. Serve hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.