Indian deep fried bread served with spicy chickpea curry
- 200 grams (1 cup) Chickpea / Kaabuli Chana (garbanzo beans), soaked overnight or for 6 hours
- 3 onions Onions finely chopped
- 4 tomatoes finely chopped
- 2–3 cloves garlic, minced
- 2 teaspoon Ginger, grated
- 2 Tablespoon Salt (To taste)
- 1 teaspoon Sugar
- 1 Tablespoon Red Chili Powder (adjust to suit your palate)
- 2 teaspoon Turmeric Powder (haldi)
- 2 teaspoon Coriander Seeds Powder (dhania)
- 2 Tablespoons Chole Masala / Garam Masala Powder
- 3 Tablespoons Oil
For the Bhatura
- 2 cups All Purpose Flour
- 1/3 cup Semolina
- 1 Tablespoon Vegetable Oil or Ghee
- 1/3 cup Yogurt (plain curd / dahi)
- 1 teaspoon Sugar
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Baking Soda
- 1/2 cup Water (or as required to knead a soft dough)
- Vegetable or Canola oil for deep frying
- Raw Onion slices
- Lemon wedge
Note – chickpea. You can soak the chickpeas and cook them in a pressure cooker. Or use canned chickpeas too
For the chole masala curry
- Soak the chickpeas overnight. (at least for 6 hours). Drain the water. Add ample amounts of salt (1 TBSP) & water to the chickpea & boil / pressure cook it for at least 10-12 whistles. You have to boil until it is soft and mash-able! Do not throw away the excess water.
- Heat 3 tablespoons of oil in a wok / pan. Add the onions, garlic & ginger & mix. Fry for 2-3 min until onions turn golden brown. Add tomatoes & mix well
- When the mixture fries and turns golden brown, add all the dry spices (Garam Masala or Chole Masala, Turmeric powder, coriander seeds powder, red chili powder, salt).
- Cook on medium heat, stirring frequently until the mixture reduces to a mush and the oil starts to leave the sides.
- Take like 5-6 big spoons of the boiled chickpeas. Using a spoon, roughly mash them to a coarse paste. This gives the curry a thicker consistency.
- Add the cooked chickpeas to the now reduced onion-tomatoes mixture and mix thoroughly.
- Add the mashed chickpeas & mix well. Add enough water to cover the chickpeas. Use the water from boiling chickpeas. Or you could use plain water too.
- Check for seasonings and adjust accordingly.
- Let it boil for 10-12 minutes. Once the water is reduced a bit & you can see a semi-thick gravy, your curry is done.
- Garnish it with some coriander leaves & serve.
For the Bhatura
- Mix together all ingredients mentoned for the “Bhatura” except water and oil for deep frying.
- Slowly add water and keep mixing until the dough comes together.
- Knead for a good 10-15 minutes until you have an smooth and elastic dough. (If using electric mixer, it should take around 8 minutes).
- Add to an oiled bowl, cover with a damp cloth and let it rest for 3-4 hours at least. If you want to make the dough ahead of time, keep it in the refrigerator beyond 6 hours.
- To make the Bhatura, heat oil in a wok or pan with high sides.
- Divide the dough into equal sized portions and roll into neat balls of dough. You can make them as big or small as you want. Keep the balls of dough covered with a damp cloth while working on each bhatura.
- In a clean work surface, add the dough ball, flatten gently with your palm and roll out into a circle or an elongated shape using a rolling pin. If the dough is to sticky, oil rolling pin and the work surface. The Bhaturas should neither be too thin nor too thick.
- When the oil is hot, drop the Bhatura one by one. The bhatura will puff up instantly.
- Using a slotted spoon, gently press the bhatura. Fry on each side for 30 seconds or until the bhatura is golden brown.
- In a cup, add hot chole masala. Garnish with cilantro leaves and onions. Add a lemon wedge, raw onions and some pickle on the plate. Serve 2-3 hot Bhature along with the curry.
- If you need to, you can roll out the entire dough into bhatooras, place on a newspaper and cover them with a damp cloth. Then fry them one by one. Or you can keep rolling and frying simultaneously.
- You can make the chole ahead of time, heat it up before serving.
- Category: Main
- Cuisine: Indian