Chole Bhature 印度香料鷹嘴豆配炸麵包

Chole Bhature is a popular North Indian dish consisting of spicy chickpea curry (Chole) and deep-fried leavened flatbread (Bhature). It's a flavorful and hearty meal, often enjoyed for breakfast or lunch.

Nutrition (per serving)

Ingredients

• 250g dried chickpeas (soaked overnight)
• 250g all-purpose flour (maida)
• 5 tbsp vegetable oil (for chole and dough) + 500ml for deep frying
• 2 medium onions, finely chopped
• 2 medium tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 2 tbsp chole masala
• 0.5 tsp turmeric powder
• 1 tsp red chili powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp dry mango powder (amchur)
• 0.5 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves)
• 2 tbsp fresh coriander leaves, chopped
• 1.5 tsp salt (divided for chole and bhature)
• 2 tbsp semolina (sooji/rava)
• 0.5 cup yogurt
• 1 tsp sugar
• 0.5 tsp baking powder
• 0.5 cup warm water (as needed for kneading)

Steps

1. Soak the chickpeas overnight or for at least 8 hours. Drain and rinse.
2. In a pressure cooker or large pot, cook the soaked chickpeas with water and 0.5 teaspoon salt until tender. This usually takes about 15-20 minutes in a pressure cooker after the first whistle.
3. For Chole: Heat 3 tablespoons of vegetable oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes until fragrant.
5. Pour in the tomato puree. Cook, stirring occasionally, until the oil starts to separate from the mixture (about 5-7 minutes).
6. Add chole masala, turmeric powder, red chili powder, coriander powder, cumin powder, and dry mango powder. Cook for another 2-3 minutes, stirring continuously.
7. Add the boiled chickpeas to the spice mixture. Add the remaining 1 teaspoon of salt and enough water (from the chickpea cooking or fresh) to get a desired consistency. Bring to a boil, then reduce heat and simmer for 10-15 minutes, allowing flavors to meld.
8. Stir in garam masala and kasuri methi. Garnish with fresh coriander leaves.
9. For Bhature: In a large bowl, combine all-purpose flour, semolina, sugar, the remaining 0.5 teaspoon salt, and baking powder.
10. Add yogurt and 2 tablespoons of vegetable oil. Gradually add warm water and knead into a soft, smooth dough. The dough should be slightly sticky. Add more water or flour if needed.
11. Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for at least 1-2 hours.
12. Divide the rested dough into equal small balls.
13. Heat the remaining 500ml vegetable oil for deep frying in a deep pan or wok over medium-high heat until hot (around 175-180°C or 350-360°F).
14. Lightly grease your rolling pin and surface. Take one dough ball and roll it into an oval or round shape, about 6-8 inches in diameter. Do not roll it too thin.
15. Carefully slide one rolled bhature into the hot oil. Gently press it down with a slotted spoon to help it puff up. Once puffed, flip and fry until golden brown on both sides. This takes about 30-60 seconds per side.
16. Remove the fried bhature and drain excess oil on paper towels. Serve hot with Chole.

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