chana bhatura

A delicious restaurant-style or dhaba-style north Indian dish of chickpeas in a delicious red sauce of onions and tomato with a puffy, flaky bread, Chole Bhatura or Chana Bhatura is easy enough to make at home.  A spicy chole masala sauce is served with a puffy Indian bread called a Bhatura. Vegan, nut-free and soy-free, and everything but the bhature is gluten-free.

Chana Bhatura or Chole Bhature

vegetable oil

bay leaf

cardamom pods

cloves

1/2- inch piece of cinnamon

tsp cumin seeds

red onion ((finely diced))

ginger garlic paste

tomatoes ((finely chopped))

turmeric

tsp cayenne ((or any powdered red chili pepper))

chickpeas ((use canned

Salt

tbsp chana masala spice mix

lemon

Coriander or cilantro for garnish ((optional))

flour

vegan yogurt

tsp sugar

Vegetable oil

Place all the ingredients except the water in a food processor, bowl of a stand mixer, or, if kneading by hand, in a large bowl. Drizzle in the water and knead until you have an elastic but firm dough. Place in an airtight container and set it aside while you make the chana masala.

Make the bhatura dough:

Heat the oil in a saucepan and add the whole spices -- the bay leaf, cardamom, cinnamon and cloves. Finally add the cumin and stir to mix. When the cumin sizzles, add the onions with some salt and cook until the onions turn golden-brown.

Add the ginger-garlic paste and saute for a minute.

Add the cayenne and turmeric, saute for another minute, then add the diced tomatoes. Mix well and let the tomatoes cook, stirring them frequently, until they are completely broken down and very pulpy.

Add the chickpeas along with 2 cups of water and stir well. Add the chana masala spice mix. and stir it in.

Bring to a boil, turn heat to low, cover and simmer about 15-20 minutes so all the flavors merge. You can use a potato masher to mash some of the chickpeas and thicken the sauce. If the chana masala looks too dry, add more water.

Squeeze in the lemon juice and garnish with coriander leaves, if using.

Make the chana masala:

Heat oil for frying in a pan large enough to hold the bhatura. Divide the dough into 12 pieces and roll each into a ball. Roll out into a circle about six to eight inches in diameter. Make sure you roll the dough evenly, without any spots that are too thick or too thin.&nbsp;

When the oil is hot, about 360 degrees, place a bhatura into the pan, taking care not to splash the oil on yourself. Use a spatula to press the bhatura down as it puffs up -- this will ensure it cooks evenly and puffs into a ball.

Remove the bhatura to a colander lined with paper towels. Serve hot with the chana masala.

Make the bhatura:

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Top 1 chana bhatura recipes from across the web

The most viewed chana bhatura recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chana Bhatura or Chole Bhature

The most viewed chana bhatura recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine