Allergens in Chole Bhature: milk, gluten.
Ingredients
Quantities for 4.
- 250g dried, soaked overnight Chickpeas
- 300g Maidafor the bhature
- 3 tbsp Ravagives the bhatura its crisp edge
- 100g Yogurt
- 2, finely chopped Onion
- 1 small, sliced, to serve Onionseparate from the two that go into the choleoptional
- 300g, pureed Tomato
- 1 tbsp paste Ginger
- 1 tbsp paste Garlic
- 4, whole, to serve Green Chillioptional
- 1 tsp Chaat Masala
- 1 tsp Amchur
- 1.5 tsp Garam Masala
- 2 tsp Coriander Powder
- 1.5 tsp Chilli Powder
- 1/2 tsp Black Saltoptional
- 2 Bay Leafoptional
- 1 Black Cardamomthe smoke behind the colouroptional
- 600ml Neutral Oilfor deep frying
- to taste Salt
Cookware
stovetop, pressure cooker, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- The colour is not from chilli. Traditionally the chickpeas are boiled with a tea bag or amla; here the black cardamom and long bhuna do the work.
- Bhatura dough needs a warm 2-hour rest. Under-rested dough does not puff, it fries flat and hard.
Method
- Make the bhatura dough first: maida, rava, yogurt, a pinch of salt and enough warm water for a soft dough. Knead 10 minutes, cover, rest 2 hours in a warm place.
- Pressure cook the soaked chickpeas with the bay leaf, black cardamom and salt for 6 whistles, until they crush easily between finger and thumb.Undercooked chana never softens later in the masala.
- Fry the onion in 4 tbsp of oil for 12 minutes until dark brown, then add ginger and garlic.
- Add the ground spices and the tomato puree, and cook 12 minutes until the oil separates and the masala darkens.
- Add the chickpeas with a cup of their cooking liquid, crush a spoonful against the side of the pan to thicken, and simmer 15 minutes.Crushing a few is what gives the gravy body without any flour.
- Finish with amchur, chaat masala, black salt and garam masala.
- Roll the rested dough into ovals 4mm thick and slide into oil at 190C. Press gently with a slotted spoon and it will balloon; turn once and lift when pale gold.The oil must be properly hot. Cool oil gives a heavy, greasy bread.
- Serve immediately with sliced onion and a green chilli.
Storage
The chole keep 3 days refrigerated and are better the next day. Bhature must be eaten within minutes of frying; the dough keeps 24 hours refrigerated.
Nutrition Good estimate
One serving of Chole Bhature (359 g) is about 814 calories, or 227 calories per 100 g.
High protein: 25 g a serving, 12% of the calories
| Per serving359 g | Per 100 g | |
|---|---|---|
| Calories | 814 kcal | 227 kcal |
| Protein | 25.1 g | 7 g |
| Carbohydrate | 120.6 g | 34 g |
| of which sugars | 14.4 g | 4 g |
| Fibre | 13.7 g | 4 g |
| Fat | 26.9 g | 8 g |
| of which saturated | 3.3 g | 1 g |
| of which unsaturated | 21.4 g | 6 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for amchur, black salt, chaat masala, garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Punjabi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.