CHOLE BHATURE RECIPE | Chickpea Curry | Gajjar Achar

chickpeas

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans offer similar protein content with fewer calories.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with less fat.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides healthier fats.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Soak chickpeas in water for 4-5 hours.

Drain and rinse soaked chickpeas.

Boil chickpeas in a pot with water, half a tablespoon of salt, half a tablespoon of baking powder, and half a tablespoon of baking soda until tender, using a pressure cooker for one whistle.

Prepare the dough by mixing 4 cups of all-purpose flour, 2 cups of spelt flour, 1 tablespoon of salt, 1 tablespoon of sugar, half a tablespoon of baking powder, and half a tablespoon of baking soda.

Add about 3 tablespoons of oil to the flour mixture and mix.

Add 2 cups of yogurt, mixing in gradually, then add warm water until the dough forms.

Knead the dough and let it rest for 15-20 minutes, then cover and set aside for 4 hours.

Prepare the tadka by heating 2 tablespoons of avocado oil in a pot, adding garlic, and sautéing for about 2 minutes.

Add green chilies and ginger, sauté for 2-3 minutes, then add onions and tomatoes, cooking until softened.

Add 1.5 tablespoons of turmeric, 1 tablespoon of red chili powder, and half a tablespoon of salt, cooking until fragrant.

Add half a glass of warm water and blend the mixture with a hand blender.

Add boiled chickpeas with their cooking water to the pot and let simmer until the gravy thickens, adding hing powder and fresh coriander at the end.

Roll out the dough into balls, flatten them, and fry in hot oil until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens