The last day of the vegetarian week! A mouth-watering dish from North India, which is very popular all over the world. It is a combination of chole (spicy white chickpeas), bhatura (fried bread made with plain flour and yogurt) and raita (an accompaniment made with yogurt). It is one of my favourites and I don’t miss non-vegetarian food, if I have chole bhature on my plate. Let’s start with the recipe!!
- Cuisine: Indian
- Serves: 6-8
- Preparation time: 20 minutes
- Cooking time: 40-60 minutes
- Chickpeas (2 cans of boiled chick peas) 800g or 2 cups chickpeas (uncooked)
- Onion. finely chopped 2 large
- Tomatoes, pureed 4 medium
- Ginger paste 1 teaspoon
- Lemon juice 1 teaspoon
- Bay leaves 2-3
- Cinnamon 1 inch stick
- Cardamons 2-3
- Turmeric 1 teaspoon
- Cumin 1 tablespoon
- Coriander 1 tablespoon
- Red chilli powder 1 teaspoon
- Amchoor (dried mango powder) 1 teaspoon
- Salt to taste
- Water to boil the chickpeas if they are not already boiled
- Plain flour or self-raising flour 3 cups or 375 grams(I have always used plain flour for bhature. In this lockdown, I could not find plain flour but still wanted to make them. I used self-raising flour instead- to try something new! Now, I can happily say, that it can be made with either of them).
- Baking powder 1 teaspoon
- Yogurt 6 tablespoons
- Bicarbonate of soda 1/2 a teaspoon
- Baking powder 1teaspoon
- Oil 4 cups of oil
- 1 cup of warm water
- Red onion, finely chopped 1 large
- Lemon wedges
- Coriander leaves, finely chopped (optional)
- Green chillies, chopped
1. If using uncooked chickpeas, then soak in overnight. Boil it in double the amount of water until tender. The chick peas are already boiled if you have the cans.
2. Put 2 tablespoons of oil in a deep non-stick pan, add bay leaves, cinnamon and cardamoms and cook them for 1 minute. Saute’ the onions till golden brown. Add the pureed tomatoes, ginger paste, turmeric, cumin powder, coriander powder, amchoor and red chilli powder. Cook until the onions and tomatoes start to make a thick gravy.
3. Drain the water from the canned chick peas (or boiled chick peas) and add it to the gravy with salt as per taste.
4. Cook it in gentle heat for 20 minutes. Serve it in a bowl and garnish it with chopped onions, coriander (optional) and lemon wedges. Add chopped chillies to make it extra-hot if you prefer. Squeeze the lemon juice on the chole to make it more tasty.
5. Mix plain flour (or self raising flour), salt to taste, 2 tablespoons of oil, baking powder, bicarbonate of soda and yogurt. Mix all the ingredients well. Use 1 cup of warm water to it and knead it to make a soft dough. Cover it with cling film and leave it for 3-4 hours.
6. After few hours, knead the dough again and divide it into 20 equal parts. Roll them between the palms and then roll out into 6-inch diskettes.
7. Heat the remaining oil in a deep pan and fry the bhaturas till light brown on both sides. Drain them on a kitchen paper to remove excess oil. Serve them with the chole.
8. Add cumin powder and salt to the yogurt to make a simple raita, which goes really well with the spicy chickpeas.
Enjoy the delicious chole-bhature with yogurt raita!