morsels45

morsels45 said

Chole bhature

Black chickpea curry with a balloon of fried bread that deflates as you tear it.

Chole bhature
Photo: Dheerajk88, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

Play morsels45How it works

Free, no sign-up, and an answer in about twenty seconds.

How to make chole bhature

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Black chickpeas, fried bread

180 minutes · serves 4 · Medium

What you need

  • 300g dried chickpeas, soaked overnight
  • 2 black tea bags
  • 2 onions, blitzed
  • 3 tomatoes, blitzed
  • 2 tbsp ginger-garlic paste
  • 2 tbsp chole masala
  • 1 tsp amchur
  • 300g plain flour
  • 3 tbsp yoghurt
  • 1 tsp semolina
  • 0.5 tsp baking powder
  • Oil for frying

What you do

  1. 1Pressure cook the chickpeas with the tea bags — that is what turns them dark. Forty minutes, or two hours in a pot.
  2. 2Fry the onion paste until properly brown, then the ginger-garlic, then the tomato, until the oil separates out.
  3. 3Chole masala and amchur in, then the chickpeas with a ladle of their cooking water. Simmer 25 minutes, mashing a few against the side.
  4. 4For the bhature: mix the flour, yoghurt, semolina and baking powder into a soft dough and rest it 2 hours.
  5. 5Roll ovals and slide into hot oil, pressing them under with a spoon until they balloon. Thirty seconds a side.
  6. 6Serve the moment the bread comes out. It deflates within a minute and that is fine.

Tinned chickpeas, shop naan

40 minutes · serves 3 · Very easy

What you need

  • 2 tins chickpeas
  • Onion
  • Tomato
  • Chole masala
  • Ginger-garlic paste
  • Naan

What you do

  1. 1Same masala base, 20 minutes with the chickpeas.
  2. 2A black tea bag in the pot gets some of the colour back.