Photo by kumarsu6745_ on Pixabay
Punjabi Chole with Homemade Bhatura
Chole made by pressure-cooking soaked chickpeas, paired with bhatura dough from flour and yogurt with baking powder.
- 200 g dried chickpeas
- 250 g plain flour
- 100 ml natural yogurt
- 1 tsp baking powder
- 2 medium onions
- 3 medium tomatoes
- 4 cloves garlic cloves
- 25 g fresh ginger
- 2 pieces green chillies
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 30 g fresh coriander
- 6 tbsp vegetable oil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Soak chickpeas overnight, then pressure cook for 15 minutes until tender. Reserve cooking liquid.
- Step 2
Make bhatura dough: mix flour, yogurt, baking powder, 1 tsp oil and pinch of salt. Knead until smooth. Rest 20 minutes.
- Step 3
Finely chop onions, tomatoes, garlic, ginger and green chillies.
- Step 4
Heat 3 tbsp oil in heavy pan. Add cumin and coriander seeds, fry until fragrant.
- Step 5
Add onions, cook for 8 minutes until golden brown.
- Step 6
Add garlic, ginger and green chillies. Cook 2 minutes.
- Step 7
Add tomatoes, turmeric, chilli powder. Cook 10 minutes until tomatoes break down.
- Step 8
Add cooked chickpeas with 200ml cooking liquid. Simmer 15 minutes.
- Step 9
Season with salt and garam masala. Mash some chickpeas to thicken sauce.
- Step 10
Meanwhile, divide bhatura dough into 4 portions. Roll each into 15cm circles.
- Step 11
Heat remaining oil in deep pan to 180°C. Fry bhatura one at a time until puffed and golden, about 1 minute each side.
- Step 12
Garnish chole with fresh coriander and serve hot with bhatura.
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