Photograph of the finished Chole bhature

India · Đậu gà cà chua ăn bánh chiên phồng Chole bhature

Chole bhature

1 hr 40 min Hands-on time + 9 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chickpeas Chickpeas 11.3 oz
  • Photograph of Flour Flour 12.7 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 4.2 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 1.6
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Garam masala Garam masala 0.4 oz
  • Photograph of Black tea Black tea 0.1 oz
  • Photograph of Oil Oil 1 cups
  • Photograph of Cumin seeds Cumin seeds 0.3 oz

Method

  1. 1 Soak chickpeas for 8 hours, then simmer for 50 minutes with a black tea bag; the tea is the trick to giving the beans a dark brown color without needing to caramelize the sugar.
  2. 2 Knead the flour with yogurt and a pinch of salt, and let it rest for 1 hour until soft — the yogurt acts as a yeast substitute, so the bread rises immediately when added to the oil.
  3. 3 Sauté cumin seeds, chopped onion, and chopped ginger for 8 minutes, then add crushed tomatoes and cook for 10 minutes until thickened.
  4. 4 Pour in the chickpeas along with 200 ml of water, mash some of the chickpeas, then simmer for 15 minutes until thickened and sprinkle with garam masala.
  5. 5 Roll out the dough into a 3 mm thick disc, fry in oil at 190 degrees for 40 seconds on each side until puffed up and round.

With an appliance

  • Pressure cooker 45 min

    Replace step 1: simmer unsoaked chickpeas in a pressure cooker for 35 minutes at high pressure with a tea bag, then release the pressure naturally. Even after soaking for 8 hours, the chickpeas are still soft to the core.

Start cooking