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30 minutes
PREP TIME
45 minutes
Cook Time
4
Serves
1 hour 15 minutes
Total
INGREDIENTS
250–300 g chickpeas (soaked overnight)
2 medium onions (finely chopped)
2 medium tomatoes (pureed)
1 tablespoon ginger-garlic paste
2–3 green chillies (slit)
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon red chilli powder
Salt to taste
2 tablespoons oil
Fresh coriander leaves (for garnish)
250–300 g all-purpose flour
100–150 ml plant-based curd
Water (as needed)
Oil for deep frying
Ensure chickpeas are well-soaked for better cooking.
Adjust spices according to your taste preference.
Instructions
Soak the chickpeas overnight in water.
In a pressure cooker, heat oil and add cumin seeds.
Add chopped onions and sauté until golden brown.
Stir in ginger-garlic paste and slit green chillies, cooking for a minute.
Add tomato puree and cook until oil separates.
Mix in coriander powder, garam masala, red chilli powder, and salt.
Add soaked chickpeas and enough water to cover them.
Pressure cook for 3–4 whistles or until chickpeas are soft.
For bhature, mix all-purpose flour, plant-based curd, and water to form a soft dough.
Let the dough rest for 30 minutes.
Roll out small portions of dough and deep fry until golden.
Serve chole hot, garnished with coriander leaves, alongside bhature.