Tag Archives: chickpeas

Chole Bhatture

A famous North Indian cuisine, a combo dish of round puffy round bread cooked like puri which goes well with very flavorful chickpea sabji !

serves 4
Ingredients for Bhatture
2 cups of All purpose flour
1/4-1/2 cup semolina flour
2 teaspoon sugar
2 teaspoon salt
1 teaspoon baking powder
1/4 -1/2 cup yogurt
1/4 cup oil
3/4 to 1 cup of lukewarm water
Oil for frying
Please check for (Measurements)

Process for Bhatture: Add all the ingredients together and knead into a soft dough. Cover the dough with a wet cloth in a bowl, put a lid on the top and place it in a warm area for nearly 2 hours. Divide the dough into equal sections and make it into round chapatti shapes but little thicker. Heat the oil very hot and then put one bhattura in the oil. The Bhattura will rise quickly in 2 seconds while you press with the frying spoon the top surface. As soon as it rises flip it the other side and then remove it out.

Tip: If you don’t have a double active baking powder then increase the quantity of the baking powder you are using. Always go on the increasing side for semolina and yogurt quantity.
For the above measurement use little more than 1/2 cup of water, mix it well with all powder ingredients and condiments except the two flours and blend well. After that mix it with the flours and knead into a dough stiffer than regular chapati dough.

Note: when the oil is hot it just takes few seconds for bhattura to rise, don’t let it get too much brown at the base. Once the oil is hot you can reduce the heat to medium because we want the Bhattures to have nice Golden white color.

Ingredients for Chole Sabji :
2 cups boiled (cooked) chickpeas
1/2 cup melted butter
2 cups of chopped tomatoes
2 teaspoon mustard seeds
2 teaspoon red chili powder
1 teaspoon turmeric powder
1/2 teaspoon ginger powder (saunth)
1/2 tablespoon chana masala powder (refer to homemade spices section)
1/2 tbsp garam masala  (refer to homemade spices section)
1/2 tbsp cumin coriander powder
2 teaspoon salt
1/4 teaspoon hing
1/2 cup chopped cilantro
1/2 cup chopped cabbage/celery

Process for Chole: Heat the pot and add the butter.  Add the mustard seeds and hing. Allow the mustard seeds to splutter.  Add the celery and saute for 1 to 2 minutes on medium heat. Now add the tomatoes and all the powdered spices and condiments, mix well, cover with a lid and let it cook on medium heat for 2-3 minutes.
Remove the lid, add the boiled chickpeas, mix well, add a cup of water, cover again with a lid and cook it for 10-15 minutes on medium heat. After 15 minutes you will observe everything cooked well, now you can turn off the stove and garnish with cilantro. Keep aside.

Suggestion: For making this combo first prepare the dough and while it’s resting, prepare the chole sabji. Once sabji is done then roll the bhatture and fry them.
Cholle bhatture can be served well with cold yogurt or mango pickles.

Garbanzo beans Dip (vegan pure)

This is a commonly used dip with garbanzo beans, generally, I use milk and cheese powder but this time, I tested with Nutritional yeast and little spices here are there.
Loved it!!!

Serves 4
3/4 Cup boiled garbanzo beans (chickpeas)
1 cup finely chopped tomatoes
1/2 tablespoon chopped ginger
1/4 cup nutritional yeast
1/2 cup water
2 teaspoon salt
2 teaspoon sugar
1 green chilli
1 red dry chili
1 teaspoon dry oregano leaves
3 basil leaves
2 parsley leaves
Please check (Measurements)

Process: Blend everything together in a blender. Refrigerate for half and hour and serve chilled.

Chole Sabji

The Dhaba style Chole which brings the flavour of different spices on the tongue and aromatic fragrance of cardamom pods, cloves and cinnamon will inspire you to prepare this recipe for big feast or home parties.

Serves 5
3 cups of boiled garbanzo beans(chickpeas)
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tablespoon pomegranate seed powder
1 tablespoon dry ginger powder
1/2 tablespoon salt
1/2 tablespoon turmeric powder
1/2 tablespoon red chili powder
2 teaspoons sugar
2 bay leaves
3 cloves
1 stick of cinnamon
1 cardamom
1 tablespoon of yogurt
1 tablespoon of tomato paste or puree
1/4 cup of ghee or oil
1 teaspoon dry fenugreek leaves
2 tablespoon of oil or ghee
1 cup of celery or cabbage paste (blend some chopped celery in water)
1 teaspoon of ginger green chilli paste
1/2 cup chopped cilantro
Please check (Measurements)


Process: Put the boiled chickpeas in a cooking pot, add the cloves, cardamom, cinnamon, bay leaves. boil it for 10 minutes.
Mix all the spices together in a small grinding mortar (khalbatta) and mix well.
Add it to the chickpea beans and mix well. Heat the 1/4 cup of ghee or oil till it shows fumes and spread it over the chickpeas and spices mixture.
Heat the remaining ghee, add the celery paste, ginger chilli paste and cook well for 2-3 minutes on medium heat.
Add the yoghurt, tomato puree and cook for another minute. Add 1/2 cup of water and cook till it has bubbles. Add the chickpea beans and fenugreek leaves. Cook for 2 minutes and turn off the stove. Garnish with cilantro. Serve it with Naan or rice.