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Chole bhature – chickpea curry and fried bread

Name: Chole bhature – chickpea curry and fried bread
Total time: 900 min
Yield: 4
Ingredients: 300 g dried chickpeas soaked overnight; 1 piece a tea bag optional, darken the broth; 2 tbsp oil; 1 piece onion finely chopped; 2 piece a clove of garlic finely chopped; 20 g fresh ginger grated; 400 g crushed tomatoes; 2 tsp of the chole masala spice mixture; 1 tsp ground cumin; 1 tsp salt; 350 g wheat flour for bhature breads; 100 g plain yogurt; 1 tsp baking powder; 1 dl water as needed; 60 g oil Estimated amount absorbed by the batch; use about 1 L for frying and drain the excess. Excess oil is excluded from the nutrition estimate.

Punjabi chole bhature combines an aromatic chickpea curry sauce with airy fried bread. Soak the chickpeas in advance.

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900 minDifficulty: medium

Chole bhature dish: spicy chickpea curry and airy fried bread

Servings in this printout: 4

Ingredients

Servings4

300 g dried chickpeassoaked overnight
1 piece a tea bagoptional, darken the broth
2 tbsp oil
1 piece onionfinely chopped
2 piece a clove of garlicfinely chopped
20 g fresh gingergrated
400 g crushed tomatoes
2 tsp of the chole masala spice mixture
1 tsp ground cumin
1 tsp salt
350 g wheat flourfor bhature breads
100 g plain yogurt
1 tsp baking powder
1 dl wateras needed
60 g oilEstimated amount absorbed by the batch; use about 1 L for frying and drain the excess. Excess oil is excluded from the nutrition estimate.

Method

Boil the soaked chickpeas in clean water with salt and, if desired, a tea bag until they are soft, about 45-60 minutes. Drain and save the broth.
Saute the onion in oil. Add garlic and ginger, fry for a while. Add tomato, chole masala and cumin. Simmer for 10 minutes.
Add the chickpeas and a splash of cooking stock. Simmer for 15 minutes and crush a few chickpeas to thicken the sauce.
Mix flour, yogurt, baking powder and salt. Add water gradually and knead into a soft dough. Cover and let rest for 30 minutes.
Divide the dough into 6 parts and roll into oval loaves. Heat the frying oil to about 180 degrees.
Fry the bhature one at a time, press lightly with a slotted spoon to make them rise. Turn and fry until golden brown.
Serve the breads hot with the chickpea curry.

Nutrition per serving

Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.

Net carbs: 105.3 g
Total carbohydrates (incl. fibre and polyols): 118.4 g
Protein: 27.69 g
Fat: 28.39 g

A reliable glycemic load estimate is not available.

Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

Why is the estimate missing?

crushed tomatoes · A suitable GI value was unavailable for this ingredient.
wheat flour · A suitable GI value was unavailable for this ingredient.

Notes

Hot oil should be handled with care.
Estimated total time is 900 minutes: 720 min overnight soaking, 180 min boiling, making the curry and dough, resting the dough and frying the breads. The estimate allows 12 hours for soaking. Follow the chickpea packet instructions for soaking; the cooking time varies with the chickpeas and the number of frying batches.