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.
01Ingredients
- 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)
Nutrition (per serving)892kcal
- Protein18.2g
- Carbs95.4g
- Fat45.8g
Fiber 8.1 gSodium 1058 mg
02Steps
- Soak the chickpeas overnight or for at least 8 hours. Drain and rinse.
- 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.
- For Chole: Heat 3 tablespoons of vegetable oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes until fragrant.
- Pour in the tomato puree. Cook, stirring occasionally, until the oil starts to separate from the mixture (about 5-7 minutes).
- Add chole masala, turmeric powder, red chili powder, coriander powder, cumin powder, and dry mango powder. Cook for another 2-3 minutes, stirring continuously.
- 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.
- Stir in garam masala and kasuri methi. Garnish with fresh coriander leaves.
- For Bhature: In a large bowl, combine all-purpose flour, semolina, sugar, the remaining 0.5 teaspoon salt, and baking powder.
- 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.
- Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for at least 1-2 hours.
- Divide the rested dough into equal small balls.
- 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).
- 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.
- 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.
- Remove the fried bhature and drain excess oil on paper towels. Serve hot with Chole.
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