Chole Bhature (Chickpea Curry with Fried Bread)

Chole Bhature (Chickpea Curry with Fried Bread)

By Chef Cannon

Cuisine: Chinese

Chickpeas is what defines Chole Bhature (Chickpea Curry with Fried Bread), a home staple dish.

Difficulty

4 / 5

★★★★☆

Advanced
Estimated Calories

1098 kcal

Ingredients

  • Chickpeas (dried)
  • All-purpose flour
  • Yogurt
  • Onion
  • Tomato
  • Ginger
  • Garlic
  • Green chili
  • Cilantro
  • Black tea bag (to color the chickpeas)
  • Cooking oil
  • Turmeric powder
  • Red chili powder
  • Coriander powder
  • Cumin powder
  • Garam masala
  • Mango or pomegranate powder (Amchur/Anardana) — lemon juice can be substituted
  • Salt
  • Baking soda
  • Deep pot (for frying the bread)

Steps

Preparation (8 hours ahead)

  1. Soak the dried chickpeas in water overnight (at least 8 hours); they will swell to about twice their size

Cook the chickpeas

  1. Drain the soaked chickpeas
  2. Put them in a pot with 500 ml water and 1 black tea bag (for color)
  3. Bring to a boil over high heat, then turn to medium and cook for 25-30 minutes, until *the chickpeas can be easily crushed with your fingers*
  4. Remove the tea bag and keep the cooking liquid for later

Make the curry base

  1. Heat 30 ml cooking oil in a wok over medium heat
  2. Add the chopped onion and stir-fry until *golden brown* (about 6-8 minutes)
  3. Add the grated ginger and garlic and stir-fry for 1 minute
  4. Add the chopped tomatoes and stir-fry until *they are completely soft and the oil separates* (about 5 minutes)
  5. Add 3 g turmeric, 5 g red chili powder, 8 g coriander powder, 5 g cumin powder and 6 g salt
  6. Stir-fry for 2 minutes to let the spices release their aroma
  7. Pour the cooked chickpeas together with their liquid into the pot
  8. Add the green chilies and stir well
  9. Bring to a boil over high heat, then turn to low and simmer for 15-20 minutes; meanwhile mash some chickpeas with the back of the spatula to thicken the sauce
  10. Add 5 g garam masala and 3 g mango/pomegranate powder (or 15 ml lemon juice)
  11. Stir well, turn off the heat and set aside

Make the bhature dough

  1. In a large bowl, mix 250 g all-purpose flour, 2 g baking soda and 3 g salt
  2. Add 60 ml yogurt and 15 ml cooking oil
  3. Gradually add warm water while kneading into a *smooth, soft* dough (it should be a bit softer than normal dough)
  4. Cover the dough with a damp cloth and rest for 30 minutes

Fry the bread

  1. Divide the dough into 8 equal pieces
  2. Take one piece, oil your hands lightly, and roll it into a round about 15 cm across and 3 mm thick
  3. Pour 500 ml cooking oil into a deep pot and heat over medium-high to about 180°C
  4. Gently slide the dough round into the hot oil and press it lightly with a slotted spoon so it *puffs up*
  5. Fry for 1-2 minutes, flip and fry until *golden on both sides*
  6. Lift out and blot excess oil with kitchen paper

Serving

  1. Reheat the chickpea curry
  2. Serve the bhature hot with the chickpea curry
  3. Serve with sliced onion, green chilies and lemon wedges

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Notes

Chickpea curry with fried bread (chole bhature) is a classic North Indian street food: fluffy fried bread with richly spiced chickpeas, layered, tangy, spicy and savory. Chickpeas are rich in plant protein and fiber, filling and nutritious. There are quite a few steps, but following the process it is not hard; good for home cooks with some experience. It takes about 50 minutes (the chickpeas need to soak 8 hours ahead).

Estimated difficulty: ★★★★
Estimated calories: 1098 kcal

Quantities:
Before each cooking, decide how many servings you plan to make. One serving feeds 2-3 people.

Per serving:

Chickpea curry (Chole)

  • Dried chickpeas 200 g (soaked 8 hours ahead)
  • Onions 2 (about 200 g), chopped
  • Tomatoes 3 (about 300 g), chopped
  • Ginger 10 g, grated
  • Garlic 4 cloves (about 12 g), grated
  • Green chilies 2, slit
  • Cooking oil 30 ml
  • Black tea bag 1
  • Turmeric powder 3 g
  • Red chili powder 5 g
  • Coriander powder 8 g
  • Cumin powder 5 g
  • Garam masala 5 g
  • Mango/pomegranate powder 3 g (or lemon juice 15 ml)
  • Salt 6 g
  • Water 500 ml

Fried bread (Bhature)

  • All-purpose flour 250 g
  • Yogurt 60 ml
  • Cooking oil 15 ml (for the dough)
  • Baking soda 2 g
  • Salt 3 g
  • Warm water about 60 ml
  • Cooking oil 500 ml (for frying)
  • Soaking the chickpeas ahead is essential; unsoaked chickpeas won't soften. If short on time, pressure-cook unsoaked chickpeas for 20 minutes.
  • The black tea bag gives the chickpeas their deep brown color. This is an Indian restaurant secret.
  • The yogurt and baking soda in the dough are the key to fluffy bhature. The dough should not be too stiff.
  • In India this is a national brunch dish, served everywhere from street stalls to upscale restaurants. In Indian restaurants in China it is usually called chickpea curry with fried bread.

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Cuisine: Chinese