This combination of fried Indian bread made from all-purpose flour and chickpea or garbanzo bean curry is a favourite across the country. It is easy to make as well. I have broken down the recipe into workable bytes.
Ingredients
For the chole (chickpea curry)
Kabuli chana (dry chickpea or garbanzo beans) 1 cup
Onions 1 large, sliced
Tomatoes 2 medium, sliced
Green chillies 2, slit
Potatoes 2 medium, cubed
Coriander powder 2 tbsps
Red chilli powder 2 tsp
Turmeric powder 1/2 tsp
Amchoor powder or dry mango powder 1/2 tsp
Garam masala 1/2 tsp
Salt to taste
Coriander leaves for garnish
Ginger 1” piece
Garlic 5 cloves
Oil 2 tbsps
Baking soda 1/2 tsp
For the Bhature (fried bread):
All-purpose flour 3 cups
Yoghurt 5 tbsps
Baking soda 1/2 tsp
Baking powder 1 tsp
Salt to taste
Oil 1 tbsp
Oil for frying
Method
Soak the chickpeas or garbanzo beans overnight. Wash and drain the chickpeas and steam along with the baking soda in a pressure cooker. Let it cook for four whistles on high flame and one on low flame. Switch off the heat and let the pressure release naturally.
Pound the ginger and garlic in a pestle to make a crushed paste.
Heat oil on a heavy bottomed pan and sauté the onions till they become transparent.
Add the ginger-garlic paste and sauté till the raw smell disappears.
Add the steamed chickpeas with 2 cups of water.
Add the turmeric powder, coriander powder, red chilli powder, amchoor and salt.
Add the tomatoes, potatoes and green chillies.
Cover and cook on medium heat till the potatoes are cooked. Add water if needed.
When the potatoes are done, add the garam masala and cook for two minutes more.
Garnish with coriander leaves and serve.
Sift the all-purpose flour, baking soda, baking powder and salt into a bowl.
Add the yoghurt and make into a soft dough. Add water if needed.
Add 1 tbsp of oil and knead the dough for two minutes.
Cover and let rest for an hour.
Make into small lemon-sized balls.
Roll out on a lightly floured surface into circles and deep fry in hot oil. Ensure the oil is hot, but not smoking. Test with a small piece of dough and it should immediately rise to the surface. This will ensure that the Bhature are not oily.
Serve hot bhaturas with the choley and sliced raw onions.
Chills & Chillies 