Although this dish is from Northern India, it is popular all over India and even with South Asians and other communities in North America. It is also served in many different settings, from fast food establishments and street vendors to five-star hotels. The tangy chickpeas and the crisp flatbread provide a variety of textures.
Since the deep-fried "bhatura" is responsible for the high fat content of this dish, "chhole bhature" is a "sometimes" food. The fat content can be reduced by using another accompaniment to the chickpeas. "Weight watchers can substitute whole wheat rotis, rice, or even bread for the 'bhatura,' says nutritionist and certified personal trainer Samreedhi Sharma Goel in her 2007 article, "Calorie watch: Chhole bhature vs. puri bhaji" on the India-based news and entertainment web portal, Rediff.com.
The chickpeas include onions, tomatoes, and other spices that enhance its great flavor, while the flatbreads are prepared from all-purpose flour. However, a young mother, who goes by the name, Cardamom Canada, on her 2007 blog, The Spice Who Loved Me, uses pizza dough instead.
This recipe will simply make use of store-bought frozen "bhaturas" in order to reduce preparation time. These frozen flatbreads are already pre-cooked and can be baked in the oven.
Ingredients & Preparation Tips
- Frozen and pre-cooked "bhaturas" are easily available at any Indian supermarket in North America. They can be placed on a paper napkin on a plate in order to blot out any excess oil.
- Tomato-based pasta sauce can be used as a tomato base to give the chickpeas even more flavor than fresh tomatoes alone. It also gives it an Italian twist.
- Although canned tomatoes can be used, fresh tomatoes are recommended in order to keep this dish fresh.
- Chop onions and garlic , and prepare spice mixture ahead of time. This mixture acts as a fragrant base for the prepared tomato-based chickpeas.
- Add the vegetable oil, spices, onions, and garlic before turning on the heat in order to prevent spluttering.
Chhole Bhature (Stewed Chickpeas with Deep-fried Flatbread)Ingredients:
- 1 packet store-bought frozen, pre-cooked "bhature," such as Deep or other brand (5 flatbread pieces)
- 2 cans of chickpeas (garbanzo beans), 15 oz. each, drained
- 2 tomatoes, chopped
- 1 cup tomato-flavored pasta sauce
- 1 onion, chopped
- 2 garlic cloves, chopped, or 1/2 teaspoon minced garlic
- 1/3 teaspoon cumin powder
- 1/3 teaspoon coriander powder
- 1/3 teaspoon "garam masala" (optional)
- 1/4 teaspoon black pepper
- 1/2 cup coriander leaves (cilantro) for garnish (optional)
- 1 tablespoon vegetable oil or other cooking oil
Directions:
- Pre-heat the oven to 350 degrees F and bake the flatbreads according to instructions on package.
- When golden brown and hot, turn oven off, take out flatbreads, and transfer to a big plate.
- Boil the chickpeas.
- Add chopped tomatoes and tomato sauce to boiled chickpeas and simmer on medium heat.
- In a medium-sized saucepan or non-stick skillet, add cooking oil, onions, garlic, and spices. Cover pan and turn heat up to medium heat in order to avoid burning the mixture since the onions and garlic brown rapidly.
- When spice mixture turns a light golden brown, turn off heat, and transfer to chickpea and tomato mixture. Simmer for 5-7 minutes on medium to low heat until blended.
- Garnish with cilantro if using. Serve either as an accompaniment to the flatbreads or as a topping for the flatbreads, to be eaten with a knife and fork. If served alongside the "bhature" (traditional Indian way), break off bits of "bhatura" and dip it into the "chhole," using hands. Serve with cooling plain yogurt, "raita," or "dahi wada."
This decadent Indian dish yields 5 servings.
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