Chole Bhatura Recipe
Chickpeas simmered in a delicious red sauce of onions and tomato served with a puffy, flaky bread.
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Ingredients
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Chole (Chickpeas)
Bhatura (Bread)
Method
Chole (Chickpeas)
- 1
Prepare Chickpeas
Soak the dried chickpeas in water overnight or for at least 8 hours. Drain and rinse.
- 2
Cook Chickpeas
In a pressure cooker, add the soaked chickpeas, 3 cups of water, and a pinch of salt. Cook for about 3-4 whistles or until soft. Set aside.
- 3
- 4
Sauté Onions
Add the chopped onions and sauté until they turn golden brown.
- 5
Add Ginger-Garlic Paste
Stir in the ginger-garlic paste and green chili. Sauté for another 2 minutes.
- 6
Incorporate Tomato Puree
Add the tomato puree and cook until the oil separates.
- 7
Add Spices
Mix in coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Stir well and cook for another 5 minutes.
- 8
Combine Chickpeas
Add the cooked chickpeas to the masala. Pour in a little water if the mixture is too thick. Cook for 10-15 minutes on low heat.
- 9
Finish with Garam Masala
Sprinkle garam masala and chopped coriander leaves, stir, and cook for an additional 2 minutes.
Bhatura (Bread)
- 10
Prepare Dough
In a mixing bowl, combine all-purpose flour, yogurt, baking powder, sugar, and salt. Mix well.
- 11
Knead Dough
Gradually add water and knead the mixture to form a soft dough. Cover and let it rest for 2 hours.
- 12
Roll Out Bhaturas
After resting, divide the dough into small balls. Roll each ball into a circle of about 6 inches in diameter.
- 13
Fry Bhaturas
In a deep frying pan, heat oil for frying. Once hot, gently slide in the rolled bhatura and fry until it puffs up and turns golden brown. Flip and cook the other side.
- 14
Drain Excess Oil
Remove the fried bhatura and place them on paper towels to drain excess oil.
