Photo by Muhammad Khawar Nazir on Pexels
Punjabi Chole with Mini Bhature
Chole simmers chickpeas in a spiced onion-tomato sauce, paired with bhature made from flour, yogurt, baking powder.
- 400 g chickpeas
- 1 medium onion
- 2 medium tomatoes
- 1 tbsp ginger garlic paste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 150 g plain flour
- 2 tbsp natural yogurt
- 4 tbsp vegetable oil
- 1 tsp baking powder
- 1 tsp salt
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Add to a shopping listHow the shopping list works →- Step 1
Make bhature dough by mixing flour, 1/2 tsp salt, baking powder, yogurt, and 1 tbsp oil. Add 3-4 tbsp water to form soft dough. Rest for 10 minutes.
- Step 2
Drain and rinse chickpeas. Finely chop onion and dice tomatoes.
- Step 3
Heat 2 tbsp oil in a pan over medium heat. Add chopped onion, cook for 4-5 minutes until golden.
- Step 4
Add ginger garlic paste, cook for 1 minute until fragrant.
- Step 5
Add diced tomatoes, coriander powder, cumin powder, and 1/2 tsp salt. Cook for 5-6 minutes until tomatoes break down.
- Step 6
Add chickpeas and 200ml water. Bring to boil, then simmer for 8-10 minutes until sauce thickens.
- Step 7
Stir in garam masala and adjust seasoning.
- Step 8
Meanwhile, divide dough into 4 portions. Roll each into small circles about 12cm diameter.
- Step 9
Heat remaining oil in a deep pan to 180°C. Fry bhature one at a time for 1-2 minutes until puffed and golden.
- Step 10
Drain on kitchen paper and serve immediately with hot chole.
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