Chole Bhatura: Tangy Chickpeas and Fluffy Bread
Chole Bhatura is a classic North Indian dish that combines the rich, tangy flavors of chickpeas cooked in a spiced gravy with soft, fluffy deep-fried bread, known as bhatura. This hearty and satisfying dish is a must-try for anyone who loves bold flavors, a touch of spice, and a meal that feels like a warm embrace. Perfect for a family gathering or a weekend indulgence, Chole Bhatura is both a comfort food and a celebration of traditional Indian cooking.
The chickpeas (chole) are slow-cooked with a blend of aromatic spices, including cumin, coriander, and turmeric, giving them a deep, earthy flavor. The addition of tamarind adds a subtle tang, while amchoor (dried mango powder) brings a fruity zest to the dish. The result is a well-rounded curry with layers of flavor that pair beautifully with the bhatura, a fluffy fried bread traditionally served with chole.
This dish is simple to prepare yet packed with rich flavors that will leave you craving more. With medium-level spices, it’s a perfect balance for most tastes, and the recipe can be adjusted to suit your preferences.
Ingredients Table:
| Ingredients | Amount |
|---|---|
| Chickpeas (tinned) | 400g |
| Black teabags | 2 |
| Tamarind (soaked in water) | 5 cm piece |
| Ghee | 1 tbsp |
| Cumin seeds | 1 tsp |
| Medium onions (thinly sliced) | 2 |
| Garlic (sliced) | 4 cloves |
| Ginger (grated) | 4 cm piece |
| Green chillies (sliced lengthways) | 2-3 |
| Plum tomatoes (tinned) | 400g |
| Kashmiri chilli powder | 1 tsp |
| Turmeric | 1 tsp |
| Coriander seeds (crushed) | 1 tsp |
| Cumin seeds (crushed) | 2 tsp |
| Black salt | ½ tsp |
| Salt | To taste |
| Garam masala | ½ tsp |
| Lemon juice | 1 tbsp |
| Amchoor / Chaat masala | 1 heaped tsp |
| Fresh coriander (roughly chopped, for garnish) | As needed |
Allergen Information:
- Dairy: This recipe contains ghee (clarified butter), which is derived from milk. Individuals who are lactose intolerant or following a vegan diet can substitute ghee with vegetable oil or a dairy-free butter alternative.
- Gluten: This recipe does not contain gluten; however, the accompanying bhatura does contain gluten. If you are gluten-sensitive or following a gluten-free diet, consider making a gluten-free version of the bhatura.
- Legumes: This dish contains chickpeas, which are legumes. If you have a legume allergy, this dish may not be suitable for you.
Dietary Preferences:
- Vegetarian: This recipe is completely vegetarian and suitable for vegetarians.
- Vegan Option: To make this dish vegan, use vegetable oil instead of ghee and ensure the bhatura is made without dairy products.
- Gluten-Free Option: For a gluten-free version, substitute the bhatura with a gluten-free bread or rice.
Preparation Instructions:
-
Prepare the Tea Infusion: Start by making the tea infusion. In a mug, place two black teabags and pour boiling water over them. Set aside to steep.
-
Soak Tamarind: Take the tamarind and soak it in about 100ml of boiling water. Let it sit while you prepare the rest of the ingredients.
-
Sauté the Spices: In a heavy-bottomed saucepan, heat the ghee over medium heat. Once hot, add the cumin seeds. When they sizzle, add the thinly sliced onions and cook them for about 5-10 minutes until they become golden and caramelized.
-
Add Garlic and Ginger: Stir in the sliced garlic and cook for a minute or two until it begins to change color. Add the grated ginger and sliced green chilies, frying them together for another minute.
-
Make the Masala Base: Add the tinned plum tomatoes to the pan along with the steeped tea water. Sieve in the tamarind water to add its tangy essence. Let this mixture simmer and cook down for about 10-15 minutes until the tomatoes and onions have softened and combined to form a thick masala base.
-
Spice it Up: Add the Kashmiri chili powder, ground coriander, crushed cumin, and turmeric. Stir well and cook the masala for a few minutes until it becomes aromatic and the oil starts separating from the base.
-
Cook the Chickpeas: Drain the chickpeas and add them to the masala. Stir to coat the chickpeas well in the spices. Add a little water if needed to loosen the mixture and ensure the chickpeas are cooked through. Let the chickpeas simmer gently on low heat for about 5-10 minutes.
-
Season to Taste: Sprinkle the black salt over the chickpeas and cook for another 5 minutes, checking the seasoning and adjusting as needed. Keep an eye on the pan, adding more water if the sauce thickens too much.
-
Final Touches: Once the chickpeas are tender and the sauce is thick and rich, stir in the garam masala and fresh lemon juice. Finish with a generous sprinkle of amchoor (chaat masala) and garnish with fresh coriander.
Serving Suggestions:
Chole Bhatura is best served hot. Pair the tangy, spiced chickpeas with freshly made, warm bhatura. The fluffy bread soaks up the flavorful chickpea curry, making each bite a delight. For an extra touch, serve with a side of cool yogurt or a fresh cucumber salad to balance the spices.
Conclusion:
Chole Bhatura is a beloved dish that combines the heartiness of chickpeas with the indulgence of fluffy bread. The spiced, tangy chickpeas offer a rich depth of flavor that makes this dish an unforgettable experience. With its perfect balance of spices, this vegetarian recipe is sure to satisfy anyone craving an authentic taste of India. Whether served for a casual meal or as part of a larger feast, Chole Bhatura will bring joy to your table with every bite.
