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Ingredients

• 1 cup Kaveri Chickpeas (dry, rinsed and soaked overnight)
• 2 tablespoons Unsalted Butter (cut into small pieces, can substitute with ghee)
• 1 medium Onion (finely chopped)
• 2 medium Tomato (pureed or finely chopped)
• 1 tablespoon Ginger‑Garlic Paste (store‑bought or homemade)
• 1 teaspoon Cumin Seeds (to temper)
• 2 teaspoons Coriander Powder
• ½ teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 1 teaspoon Garam Masala
• 1 teaspoon Amchur (Dry Mango Powder) (adds tanginess)
• to taste Salt
• 2 cups All‑Purpose Flour (sifted)
• ½ cup Plain Yogurt (room temperature)
• 1 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• 1 teaspoon Sugar
• 2 cups Oil for Frying (neutral oil like canola or sunflower)
• ¼ cup Carrot Pickle (store‑bought or homemade)
• ¼ cup Mango (Aam) Pickle
• ¼ cup Green Chili Pickle
• 2 tablespoons Tamarind Paste
• 1 tablespoon Jaggery (grated)
• ½ teaspoon Roasted Cumin Powder
• as needed Water

Instructions

1. Soak Chickpeas

   Rinse 1 cup Kaveri chickpeas and soak them in plenty of water for at least 8 hours or overnight.

   Time: PT8H

2. Pressure‑Cook Chickpeas

   Drain the soaked chickpeas, add fresh water (3 cups) to a pressure cooker, close the lid and cook on medium heat for 20 minutes after the first whistle. Release pressure naturally.

   Time: PT30M

   Temperature: Medium heat

3. Prepare Chole Masala

   In a saucepan heat 2 tbsp butter, add 1 tsp cumin seeds until they sizzle, then add chopped onion and sauté until golden. Stir in ginger‑garlic paste, tomato puree, and all dry spices (coriander, turmeric, chili powder, garam masala, amchur). Cook for 5 minutes.

   Time: PT10M

   Temperature: Medium heat

4. Simmer Chickpeas in Masala

   Add the cooked chickpeas (with a little cooking liquid) to the masala, stir well, and simmer uncovered for 20‑25 minutes until the gravy thickens and the flavors meld. Adjust salt and add a splash of water if needed.

   Time: PT25M

   Temperature: Low heat

5. Make Bhature Dough

   In a mixing bowl combine 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp sugar, and 1 tsp salt. Make a well, add ½ cup yogurt, 2 tbsp melted butter, and mix, adding water gradually to form a soft, non‑sticky dough. Knead for 5 minutes.

   Time: PT10M

6. Rest Dough

   Cover the dough with a damp cloth and let it rest for 2 hours at room temperature, or up to 4 hours for better puffiness.

   Time: PT2H

7. Shape Bhature

   Divide the rested dough into 6‑8 equal balls. On a lightly floured surface, roll each ball into a 6‑inch circle, about ¼ inch thick.

   Time: PT10M

8. Fry Bhature

   Heat oil in a deep pan to 350°F (175°C). Gently slide one rolled bhatura into the hot oil; it should puff within seconds. Flip and fry until golden brown on both sides, about 30 seconds per side. Drain on paper towels.

   Time: PT15M

   Temperature: 350°F

9. Prepare Tamarind Chutney

   In a small saucepan combine 2 tbsp tamarind paste, 1 tbsp jaggery, ½ tsp roasted cumin powder, ½ tsp red chili powder, a pinch of salt, and ½ cup water. Bring to a gentle boil, then simmer for 5 minutes until slightly thickened. Cool before serving.

   Time: PT10M

   Temperature: Medium heat

10. Plate and Serve

    Place a generous ladle of chole on a plate, add 2‑3 bhature, and serve with carrot, mango, and chili pickles plus a small bowl of tamarind chutney. Enjoy while hot!

    Time: PT5M

Nutrition Facts

Calories

520

Protein

15 g

Carbohydrates

70 g

Fat

15 g

Fiber

10 g