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VEGAN CHOLE BHATURE
Equipment
- Pressure cooker or large pot
- Skillet or kadhai
- Mixing
bowls - Rolling Pin
- Deep
frying pan - Slotted spoon
- Measuring cups
- Measuring
spoons
Ingredients
For Chole (Chickpea Curry):
- 1 cup dried chickpeas or 2 cans of cooked chickpeas
- 2 medium-sized onions finely chopped
- 2 tomatoes pureed
- 2-3 green chilies slit lengthwise
- 4 cloves of garlic minced
- 1- inch piece of ginger grated
- 1 tsp of cumin seeds
- 1 tsp of coriander powder
- 1 tsp of turmeric powder
- 1 tsp of garam masala powder
- 1/2 tsp of red chili powder
- Salt to taste
- 2 tbsp of oil
- Chopped coriander leaves for garnish
For Bhature (Fried Bread):
- 2 cups of all-purpose flour
- 1/2 cup of semolina optional, for added crispness
- 1/2 cup of vegan yogurt
- 1 tsp of baking powder
- 1/2 tsp of baking soda
- 1 tsp of sugar
- 1/2 tsp of salt
- Water as needed
- Oil for deep frying
Instructions
For Chole (Chickpea Curry):
- If using dried chickpeas, soak them in water overnight. Rinse and drain before cooking.
- In a pressure cooker or large pot, cook the soaked or canned chickpeas with enough water and salt until they are tender. If using a pressure cooker, cook for about 4-5 whistles; if using a pot, cook for about 45 minutes to 1 hour.
- In a skillet or kadhai, heat oil over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for another 1-2 minutes.
- Add tomato puree and cook until the raw smell disappears and the oil separates from the masala.
- Add coriander powder, turmeric powder, red chili powder, garam masala powder, and salt. Mix everything well.
- Add the cooked chickpeas to the skillet and mix well. Simmer for 10-15 minutes, allowing the flavors to meld together.
- Garnish with chopped coriander leaves and keep aside.
For Bhature (Fried Bread):
- In a mixing bowl, combine all-purpose flour, semolina (if using), baking powder, baking soda, sugar, and salt.
- Add vegan yogurt and mix well. Gradually add water, little by little, and knead until a soft and smooth dough is formed.
- Cover the dough and let it rest for at least 30 minutes.
- Divide the dough into small balls and roll each ball into a round shape using a rolling pin.
- Heat oil in a deep frying pan over medium heat. Fry the rolled dough one at a time until golden brown and puffed up. Flip to cook both sides evenly. Remove with a slotted spoon.
Notes
NUTRITIONAL FACTS:
Calories: 400 | Total Fat: 12g | Total Carbohydrates: 65g | Dietary Fiber: 10g | Protein: 12g
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If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
