Amritsari Chole Bhature | Chef Sanjyot Keer

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt provides creaminess with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

chickpeas

🥗Healthier: black beans

💰Cheaper: canned chickpeas

Black beans are nutritious and often cheaper.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being a healthier fat.

Wash the chickpeas and soak them in fresh water for 5 hours or overnight.

Drain the excess water and wash thoroughly with fresh water.

Set a cooker on medium heat, add the soaked chickpeas, garlic cloves, whole spices, strained black concoction, salt, and water so it is 2 inches above the chickpeas. Mix well and pressure cook for 3-4 whistles on medium heat.

Switch off the flame and let the cooker depressurize naturally to open the lid. Stir the chickpeas.

Check whether the chickpeas are cooked; if not, give 1 or 2 more whistles to cook completely.

Set a deep pan or wok on medium heat, add oil, onion paste, and cook until golden brown, adding a splash of water if the onions stick to the pan.

Add ginger garlic paste and sauté for 1-2 minutes.

Add tomato puree and salt, and cook until the oil is released.

Add ginger, green chilies, and powdered spices, cook for 2-3 minutes, then add 100 ml water and cook for a minute.

Add the cooked chole along with its water, mix well, and adjust the consistency of the curry with hot water, bringing it to a boil.

Add garam masala, kasuri methi, and freshly chopped coriander leaves, mix and cook further for 2-3 minutes.

For the bhaturas, in a mixing bowl, add refined flour, baking powder, baking soda, salt, and sugar; mix and add ghee and curd, incorporating them into the flour.

Add water to knead a soft and stretchy dough, apply oil on the dough surface to prevent drying, cover with a damp cloth, and rest for 1 hour.

Divide the dough into small equal balls, flatten, and roll into thick chapatis, applying oil if it sticks.

Set a wok or deep pan filled with oil on medium-high heat, deep fry the bhaturas until golden brown, pushing them down while frying to fluff up nicely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens