One Pan Dishes · Curries · Rotis, Naans & Pooris
Chole Bhature
Spiced chickpea curry served alongside pillowy, golden fried bread — a hearty, tangy classic from North India. The kind of vegetarian dish that leaves you full and happy.
By Sai Balaji·PREP 10 MINUTES·COOK 26 MINUTES·SERVES 4
Watch it made
Ingredients
- red onion, diced1
- tomatoes, diced3
- sunflower oil4 tbsp
- black cardamom pod1
- dried bay leaves2
- fennel seeds1 tsp
- green chilies, scored4
- salt2 tbsp
- turmeric1 tbsp
- ginger-garlic paste1 tbsp
- chili powder2 tbsp
- coriander powder2 tbsp
- garam masala1 tbsp
- amchoor powder1 tbsp
- chickpeas, drained and rinsed1 can
- butter1 tbsp
- dried fenugreek leaves1 tsp
- Flour tortillas, for the quick bhature
- Oil, for shallow frying
Instructions
- 1Prepare the vegetables: Dice 1 red onion and 3 tomatoes, then score 4 green chilies.
- 2Build the base: Set a pan over medium heat and add 4 tbsp sunflower oil. Add 1 black cardamom pod, 2 dried bay leaves, and 1 tsp fennel seeds. Sauté for 1 minute.
- 3Add the diced onion and 4 scored green chilies. Sauté for 3 minutes.
- 4Add 2 tbsp salt, 1 tbsp turmeric, and 1 tbsp ginger-garlic paste, followed by the diced tomatoes. Spread everything evenly across the pan, cover, and cook over medium heat for 5 minutes.
- 5Remove the lid and add 2 tbsp chili powder, 2 tbsp coriander powder, 1 tbsp garam masala, and 1 tbsp amchoor powder. Stir well.
- 6Add 1 can of drained and rinsed chickpeas and mix thoroughly. Cover and cook for 13 minutes.
- 7Remove the lid and add 1 tbsp butter and 1 tsp dried fenugreek leaves. Stir and cook uncovered for another 4 minutes.
- 8Make the quick bhature: Shallow-fry flour tortillas in oil until golden, soft, and puffed.
- 9Serve the chole hot with the quick bhature.