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Chickpea Curry with bhature

Chickpea Curry with Bhature

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Main Course
Cuisine Indian
Servings 4

Equipment

  • For the Curry
  • Pressure cooker or Instant Pot (or a regular pot with more cook time)
  • Deep skillet or heavy-bottomed pan for sautéing
  • Ladle and stirring spoon
  • For the Bhature
  • Rolling pin and flat surface
  • Large Mixing Bowl
  • Deep frying pan or kadai
  • Slotted spoon for removing fried bread

Ingredients
  

For the Chickpea Curry (Chole)

  • 1 ½ cups dried chickpeas or 2 cans chickpeas, drained and rinsed
  • 1 large onion finely chopped
  • 2 medium tomatoes finely chopped or pureed
  • 1 tablespoon ginger-garlic paste
  • 2 green chilies slit
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon red chili powder adjust to heat preference
  • 1 teaspoon turmeric
  • 1 ½ teaspoons garam masala
  • 1 teaspoon amchur dried mango powder or lemon juice
  • 1 black tea bag for that signature dark color and earthy note
  • 2 tablespoons oil or ghee
  • Salt to taste
  • Fresh coriander leaves for garnish

For the Bhature

  • 2 cups all-purpose flour maida
  • 2 tablespoons semolina sooji/rava – for texture
  • ½ cup plain yogurt
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • Warm water as needed
  • Oil for deep frying

Instructions
 

Step 1: Prep the Chickpeas

  1. If using dried chickpeas, soak them overnight in plenty of water. Drain and rinse in the morning. Pressure cook with fresh water, a pinch of salt, and a black tea bag for about 20 minutes (4–5 whistles) until soft. If using an Instant Pot, cook for 30 minutes on high pressure. Discard the tea bag once done.

Step 2: Make the Curry Base

  1. In a heavy-bottomed skillet, heat oil or ghee. Add chopped onions and sauté until golden brown. Add the ginger-garlic paste and cook until the raw smell disappears.
  2. Add in the chopped tomatoes and green chilies. Cook until the mixture becomes thick and the oil starts to separate.
  3. Now, add all the dry spices: turmeric, red chili powder, coriander powder, cumin powder, and salt. Stir and cook for a minute.

Step 3: Combine and Simmer

  1. Add the boiled chickpeas to the pan, along with a ladle or two of the water they were cooked in. Mash a few chickpeas with the back of the spoon to thicken the curry. Let it simmer for 10–15 minutes on low heat. Add garam masala and amchur powder (or lemon juice) toward the end. Garnish with fresh coriander.

Step 4: Prepare the Bhature Dough

  1. In a large mixing bowl, combine flour, semolina, salt, sugar, baking powder, and baking soda. Mix in the yogurt and knead into a soft dough, adding warm water as needed. The dough should be smooth and elastic.
  2. Cover with a damp cloth and let it rest for 2 hours in a warm place.

Step 5: Roll and Fry Bhature

  1. Divide the dough into lemon-sized balls. Roll each one out into a 6-inch circle using a rolling pin. Heat oil in a deep pan until it shimmers (around 375°F or 190°C).
  2. Gently slide one rolled-out dough circle into the oil. Press it down lightly with a slotted spoon until it puffs up. Flip and cook until golden brown on both sides. Remove and drain on paper towels.
  3. Repeat with remaining dough.