Chole Bhature

Tender chickpeas coated in a dark, intense spiced sauce, served with a spectacular fried bread that puffs up like a golden balloon. The contrast between the spiced gravy and the elastic, crispy bread defines this classic.

• Prep time: 40 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 1221
• Protein: 37 g
• Carbs: 162 g
• Fat: 42 g

Ingredients

• 400 g Chickpea ( soaked overnight )
• 500 g Wheat flour ( sifted )
• 125 g yogurt Indian ( at room temperature )
• 3 tbsp ghee
• 2 piece Yellow onion ( finely sliced )
• 3 piece Round tomato ( diced )
• 4 piece Garlic ( minced )
• 2 piece Hot chili pepper ( slit lengthwise )
• 1 piece Tea ( tea bag )
• 1 pinch Baking soda
• 1 tsp Cumin seed
• 1 tsp Whole coriander seeds ( crushed )
• 1 tbsp kashmiri chili
• 1 tsp Turmeric powder
• 1 tbsp garam masala
• 1 tsp Baking powder
• 1 tsp White sugar
• 750 ml Sunflower oil ( for frying )
• 1 pinch Gray sea salt
• 1 tsp Dried mango powder (Amchur) ( powdered )
• 1 tsp Ajwain seeds ( whole )

Instructions

1. Bhature dough preparation

   In a mixing bowl, combine the wheat flour, Indian yogurt, baking powder, white sugar, ajwain, and a pinch of grey sea salt. Knead firmly until you get a smooth and elastic ball. Cover with a damp cloth and let rest for at least 2 hours to allow the gluten to relax.

2. Cooking the chickpeas

   Submerge the chickpeas in a pot of water with the tea bag and a pinch of baking soda. Bring to a boil and cook until they mash easily between two fingers. The tea will give them that characteristic dark color.

3. Making the Masala

   Heat the ghee. Toss in the cumin seeds and coriander seeds. When they sizzle, add the sliced yellow onion. Let it brown until dark, almost caramelized. Add the minced garlic and chili, then the turmeric powder and Kashmiri chili.

4. Binding the sauce

   Stir in the diced round tomatoes. Let it reduce until the fat separates from the tomato. Add the drained chickpeas, garam masala, and amchur. Mash a few chickpeas with a fork to thicken: the sauce should generously coat the spoon.

5. Frying the Bhature

   Heat the sunflower oil in a wok. Roll out dough discs. When the oil is smoking hot, drop in a disc. Press lightly with the skimmer so it puffs up instantly. Flip when it's golden brown and crispy.

Chef's tips

• The secret to the dark color is infusing the tea bag directly with the chickpeas while boiling.
• The oil must be at smoking point: if it's not hot enough, the Bhature will stay flat and greasy.
• Don't hesitate to mash some of the chickpeas at the end to naturally bind the sauce.

Storage

The chickpea curry keeps for 3 days in the fridge and develops more flavor. Bhature must be eaten immediately as they lose their texture when cold.