A hearty and flavorful North Indian chickpea curry, simmered in a spicy onion-tomato gravy. This beloved dish is perfect with fluffy bhature, roti, or steamed rice for a satisfying meal.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
356cal
13gprotein
49gcarbs
15g
Ingredients
480 g Canned Chickpeas (drained and rinsed (from two 15-ounce cans))
These large, puffy fried breads are wonderfully soft and slightly chewy. A classic from Punjabi cuisine, bhature are the perfect companion for a spicy bowl of chole, making for an unforgettable meal.
Protein-packed Mughlai Chana Masala with fluffy Bhature – a perfectly spiced, soul-satisfying comfort food!
This mughlai dish is perfect for dinner. With 687.0699999999999 calories and 21.53g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Chana Masala Powder
1 tsp Amchur Powder (dried mango powder)
0.5 tsp Garam Masala
1.25 tsp Salt (or to taste)
1.5 cup Water (or as needed for desired consistency)
1 tbsp Kasuri Methi (crushed between palms)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat oil in a heavy-bottomed pan or pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Add the bay leaf, cinnamon stick, and cloves. Sauté for another 30 seconds until fragrant.
Add the finely chopped onions and cook for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
2
Build the Masala Base
Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Pour in the tomato puree. Add turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder.
Mix well and cook the masala for 8-10 minutes, stirring frequently. Continue cooking until the mixture thickens and you see oil separating at the edges.
3
Simmer the Curry
Add the drained and rinsed chickpeas to the masala. Stir gently for 2 minutes to coat them well.
Pour in the water and add salt. Bring the curry to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, allowing the flavors to meld.
Using the back of a spoon, gently mash about a quarter of the chickpeas against the side of the pan. This will naturally thicken the gravy.
4
Finishing Touches
Stir in the chana masala powder, amchur powder, and garam masala.
Add the crushed kasuri methi. Mix well and simmer for another 2 minutes.
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving to allow the flavors to deepen.
4
Serving size: 2 pieces
331cal
8gprotein
54gcarbs
9gfat
Ingredients
2 cup All-Purpose Flour
2 tbsp Fine Semolina (Also known as Suji or Rava)
0.5 cup Plain Yogurt (Slightly sour yogurt works best)
1 tsp Granulated Sugar
0.5 tsp Baking Powder
0.25 tsp Baking Soda
1 tsp Salt
2 tbsp Vegetable Oil (For kneading the dough)
0.5 cup Warm Water (Use as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together the all-purpose flour, fine semolina, sugar, baking powder, baking soda, and salt.
Create a well in the center and add the plain yogurt and 2 tbsp of vegetable oil. Mix with your fingertips until the mixture resembles coarse crumbs.
Gradually add warm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
Coat the dough with a thin layer of oil, cover it with a damp cloth or plastic wrap, and let it rest in a warm place for at least 2 hours, or up to 4 hours for a better flavor and texture.
2
Shape the Bhature
After the resting period, gently knead the dough for one minute to release any air bubbles.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
Lightly grease your rolling surface and rolling pin with oil. Avoid using dry flour as it can burn in the frying oil and spoil it.
Take one dough ball and roll it into an oval or round shape, about 6-7 inches in diameter and approximately 1/4 inch thick. Don't roll it too thin.
3
Fry the Bhature
Heat the 3 cups of vegetable oil in a deep kadai or pan over medium-high heat. The oil should be hot, around 180-190°C (350-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the surface immediately.
Carefully slide one rolled bhatura into the hot oil. It will sink initially and then float up.
As it floats, gently press the center with a slotted spoon. This helps it to puff up completely like a balloon.
Fry for about 30-40 seconds until the bottom is light golden brown, then flip it over.
Fry the other side for another 30 seconds until it's also light golden. Avoid over-frying, as they should remain soft.
Remove the bhatura with the slotted spoon, letting the excess oil drain back into the kadai.
4
Serve
Place the fried bhatura on a plate lined with paper towels to absorb any extra oil.
Repeat the frying process for the remaining dough balls.
Serve immediately while hot and puffy with chole, pickled onions, and a lemon wedge.
